Search found 3840 matches
- Fri Nov 02, 2012 20:56
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 339861
CW I'm wondering if you will soon be posting further instructions for the next phase of the project. I'm leaning toward making the summer sausage and will have some time middle of next week. I am also planning to make a bit of Polish style sausage and would like to do everything at the same time sin...
- Fri Nov 02, 2012 06:36
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 339861
I called butcher and packer today. He said they keep it at 30 below zero. They ship to us in a couple of days and to toss my bactoferm t-spx as it would be no good. Just a thought. Although it's possible, I doubt they keep their freezers running at 30 below or almost -35°C. In fact I would bet fift...
- Fri Nov 02, 2012 04:19
- Forum: For beginners
- Topic: Which Stockinettes To Use
- Replies: 2
- Views: 5019
Redzed, Talk to me about those stockinettes your using in the photo. It looks like a different size for the ham and another for the picnics. I'm interested in getting some for small hams, picnics, and some 10# chubs of headcheese for support. I've been searching the net and there is a lot of stuff ...
- Thu Nov 01, 2012 02:05
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 463612
- Thu Nov 01, 2012 01:55
- Forum: Smoked pork products
- Topic: Ordering Porkbelly for my slab bacon
- Replies: 24
- Views: 15769
I am going to have to try the soak in brine approach. Those look so fine. I am patient enough to plan so far ahead that I could have them ready for a given future date. Hanging them in bags or nettingmakes them nice and neat looking and is much easier than tying them with turns every inch or less. ...
- Thu Nov 01, 2012 01:38
- Forum: Smoked pork products
- Topic: Ordering Porkbelly for my slab bacon
- Replies: 24
- Views: 15769
Ray, pumping the picnics will definitely lessen the brining time, by as much as half. It also depends on the size of the ham and degree of salinity. My brine was less than 30°, but I had pretty small cuts of meat in there and in retrospect, I should have added a bit more. My wife always complains ab...
- Wed Oct 31, 2012 04:32
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Nocciola (mandorle)
- Replies: 15
- Views: 13850
Yeah that sure is a nice toy!. I sure would like to have one of those meters, but my wife would flip if she saw that I spent $375 for it. I guess I'll have to get one while she is not looking and then tell her I got it at Home Depot for $9.95. Testing with strips is a pain in the dupa, especially af...
- Wed Oct 31, 2012 04:18
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 339861
- Wed Oct 31, 2012 04:13
- Forum: Smoked pork products
- Topic: Ordering Porkbelly for my slab bacon
- Replies: 24
- Views: 15769
Re: Smoked Picnics
Redzed, I'm interested in your picnics and how you do them. Is that the cut you purchased in the store, picnics? Did you wet cure them? I'm interested in learning your process as to how much brine was injected vs. green weight, how long they were smoked and what temps you used. I'd sure like some s...
- Wed Oct 31, 2012 01:55
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Nocciola (mandorle)
- Replies: 15
- Views: 13850
- Mon Oct 29, 2012 22:01
- Forum: Smoked pork products
- Topic: Ordering Porkbelly for my slab bacon
- Replies: 24
- Views: 15769
Toda, I'm actually smoking a couple of small hams cut out of two picnics. I bought four of them, averaging 9-10lbs, hock on, for .99lb. I processed two and threw the other two into the freezer. In addition to the two small hams, I cut off the hocks for headcheese, got about 6 lbs of nice dark meat f...
- Mon Oct 29, 2012 04:03
- Forum: Smoked pork products
- Topic: Smoked picnic for the cooking pot
- Replies: 2
- Views: 2957
- Sun Oct 28, 2012 19:45
- Forum: Smoked pork products
- Topic: Ordering Porkbelly for my slab bacon
- Replies: 24
- Views: 15769
First of all you will probably be shocked at the price. It seems that pork bellies are becoming the most expensive cut off the pig. As Ross says it is a matter of preference as far as the skin. If you are buying it with the skin it should be a bit cheaper. Like Ross, I like to cure it with the skin ...
- Sat Oct 27, 2012 16:46
- Forum: Dry Cured Meats and Sausages
- Topic: First time making fermented sausage
- Replies: 104
- Views: 74049
Hard to say, but I would think there should be no problem since you are already into your third week and as long as the humidity is stabilized. I have noticed that after a week or so when I added a product into my chamber, the humidity swings dissipated considerably. Are you running your humidity at...
- Sat Oct 27, 2012 06:36
- Forum: Hyde Park
- Topic: Offal And Mushrooms
- Replies: 7
- Views: 5512
Oh my, Cream of Chanterelle soup on the hoof! Yum! I've only found chanterelles once here in the Lower Mainland. But that soup was one of the best things I've ever eaten. I'm jealous. -- Cheers, Rob Rob, that pic is from last year when we picked about 200 lbs of chanterelles, as well as hedgehogs, ...