Search found 108 matches
- Mon Oct 14, 2013 17:51
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 272446
- Fri Oct 11, 2013 18:00
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 272446
I used a Kitchen aid grinder for 2 years, it is very good at small bathes, for grinding only. But the meat must be small chunks and almost frozen, it is the most economical grinder for the beginner, now this is assuming you have a kitchen aid mixer, I put over 3000 lbs of meat through in 2 years, it...
- Sat Jun 29, 2013 17:07
- Forum: Dry Cured Meats and Sausages
- Topic: Why We Use Nitrites/Nitrate Cures and Starter Cultures
- Replies: 31
- Views: 52886
- Wed Jun 05, 2013 16:40
- Forum: Dry Cured Meats and Sausages
- Topic: Orange Lonzino
- Replies: 27
- Views: 28343
- Sat May 18, 2013 16:10
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26355
- Sun Apr 28, 2013 17:30
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26355
- Thu Apr 25, 2013 22:07
- Forum: Dry Cured Meats and Sausages
- Topic: Dry Cured Salami, Bresaola Long Storage
- Replies: 1
- Views: 4226
- Thu Apr 25, 2013 20:45
- Forum: Sausages
- Topic: Beef Trim??
- Replies: 5
- Views: 4622
I will try just about any type of meat this time of year, I have gone through almost 1200 lbs of elk since december, and only have less than 60 lbs left, So i am always on the look out for any red meat that is cheap, last week a freind gave me 20 lbs of goose breast and challenged me to make a good ...
- Sat Apr 20, 2013 18:26
- Forum: Sausages
- Topic: [USA] Hawaiian Sweet Sausage (Lap Cheong)
- Replies: 12
- Views: 14404
- Sat Apr 20, 2013 18:04
- Forum: Sausages
- Topic: [USA] Hawaiian Sweet Sausage (Lap Cheong)
- Replies: 12
- Views: 14404
- Sat Apr 20, 2013 18:00
- Forum: Sausages
- Topic: [USA] Hawaiian Sweet Sausage (Lap Cheong)
- Replies: 12
- Views: 14404
iDA, fantastic recipe, thanls for sharing, I have not found one person that didnt love this sausage, very unique, i followed the recipe exactly, but on half of the 10 lbs, i added red pepper flakes, the heat really balances the sweetness of this sausage, this is definatel a keeper, once again thanks...
- Tue Apr 16, 2013 23:45
- Forum: Curing chambers and Related Equipment
- Topic: My curing chamber smells like ammonia
- Replies: 15
- Views: 37652
- Mon Apr 08, 2013 17:13
- Forum: Sausages
- Topic: [USA] Hawaiian Sweet Sausage (Lap Cheong)
- Replies: 12
- Views: 14404
- Sun Apr 07, 2013 22:36
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26355
- Sun Apr 07, 2013 22:19
- Forum: Curing chambers and Related Equipment
- Topic: My curing chamber smells like ammonia
- Replies: 15
- Views: 37652
I have had this happen on evry batch when doing the long term and using the tspx, in different degrees, but this last batch of pepperoni and cattutorie was the worst, the ammonia smell lasted the duration of the cure for 2 1/2 months, and the pungunt smell and taste of the final product has a strong...