Recent content by indaswamp
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HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...
Also makes it easier for us mods. to feature a good thread.... -
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Porkapalooza 2024 Rd 1
Great work there Jeff! Pork looks awesome....color is perfect. Bet that smokey stock really gives the pulled pork a boost! -
Even even more Colombian Chorizo
That cut shot says it all...Looks awesome! -
Featured My 2nd ( really first ) Porkstrami , and I must say Glad I did it twice, Only took a little over a month to do.
Porkstrami is underrated. I have made it once, but with the ample supply of wild game, I now usually make pastrami with game meat. Oh- and that sandwich looks killer!! And congrats on the spinner ride. Great thread! -
Man cave!
Nice man cave Steve! You are gonna enjoy that! Yeah...I was glad we picked up about 300' of romex off the tear down for materials to build my shed. Saved a small fortune there....- indaswamp
- Post #23
- Forum: Blowing Smoke Around the Smoker.
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Prayers For Jake
Stay positive brother.... thanks for the update.- indaswamp
- Post #147
- Forum: Blowing Smoke Around the Smoker.
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Butchers netting and Maple syrup?
@chopsaw Rich my friend....those hams look fantastic! -
Is my meat ok?
Nice. I see you fried up the ends...All looks good.- indaswamp
- Post #18
- Forum: Blowing Smoke Around the Smoker.
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Even even more Colombian Chorizo
Looking good so far....in for the finish. -
Butchers netting and Maple syrup?
Yes, you can add maple syrup to a wet brine, but it will not give much maple flavor. better to use it as a glaze when you smoke. Yes you can use the butcher netting in the smokehouse as long as it is not plastic. Cloth is fine.... -
potasium bicarbonate in fresh sausage
I would also check the pH of the meat paste after you mix everything together. You want it above 5.5.... -
potasium bicarbonate in fresh sausage
Can also use pH strips. This will get you in the range, and much cheaper to buy. As long as it is above 5.5 and below around 6.5 you will be fine. -
potasium bicarbonate in fresh sausage
Best answer is to use a pH meter to measure the pH of the tomato powder. I would mix the tomato powder with the added water and take a reading. Then adjust the pH with the potassium carbonate to 5.5~6.0. Note how much you used and note change to recipe. Will be hard for anyone to give you a...
