Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. richtee

    Last Round-up

    John... I just heard. Much respect, altho for whatever reason we had issues. Screw that, brother. I came back here to say just that. God Speed, thank you for your Service and your contributions to the art. <bow> The Mad Hunky.
  2. richtee

    Mad Hunky Salmon

    Thanks again Dave... Hey..shout oot to the old guard..hope all’s well... Hmm..got a few more OTBS members I see... belated congrats... The Mad Hunky!
  3. richtee

    Hey folks...

    Wanted to stop in and say Merry Christmas to y’all..’specially some of the “old guard” I don’t get to yak at very much any more. Soo MERRY CHRISTMAS! and a healthy, prosperous New Year to you! The Mad Hunky!
  4. richtee

    Hungarian kolbasz

    That looks to be about spot on! I’m due for a batch of this..have not made any in a year...sigh. Nice work!
  5. richtee

    Another Hunky is back

    Ahh OK  Kolbasz! Omit salt and use TQ at the rate of 1.5 teaspoons/Lb. You may need to tweak the salt up a touch, but this is a good place to start. Sorry for the delay with an answer... you have a PM as well :{) Hope all are well!
  6. richtee

    Salmon

    Pretty stuff! And it’s finally on the site. What a battle that one was to get right. Thanks for the testing Mike!
  7. richtee

    Some Mad Hunkys hot wangs

    You should have cooked more   Yes..the Vortex is a great (grate?) tool... How’s the old crowd doing? :{)
  8. richtee

    Epic Fail of ExtraOrdinary Magnitude

    Yeah... I’ll gladly pass the crown on that incident on... ;{)
  9. richtee

    Capt Dan 7/25/2015

    I know that I don't post here much any more, and I also know many of you likely know this. However I would be remiss in not making a post here as I did not see one. Perhaps I missed it... We lost a great guy and a top notch pitman a couple days ago, "Capt" Dan Johnson. We had cooked together...
  10. richtee

    Cedar smokehouse construction

    So... I just seen this on FB. I don't stop by here much any more...but I gotta say well done... Bravo...!
  11. richtee

    Tender quick question

    Christ..just smoke the meat. If you want to make pastrami or corned beef..use the cure, And no..you won't kill anyone with that method. And you won't accomplish much either.
  12. richtee

    Glad I didn't poison anyone, but....

    When using Morton's TQ in ground meat/sausage ot jerky, it is used at a rate of .5 level Tablespoons/Lb. Or..1.5 TEAspoons if you prefer. I prefer 4.5 grams. More accurate when making larger amounts that table/tea spoons. You will find the salt level to be about perfect, and the meat well cured.
  13. richtee

    New from SE Michigan

    Howdee from Lake Orion...
  14. richtee

    Ascorbic Acid

    The quoted amounts are correct... actually the main reason ascorbic acid is used is first an anti-oxidant and a close second..a cure accelerant, as is Sodium erythorbate.http://en.wikipedia.org/wiki/Sodium_erythorbate I am not aware of any nitrosamine reduction of the AA..unless it is due to...
  15. richtee

    Fall Class of 2012

    Nice to see some traditions being carried on. Accomplishments should be noted and awarded. :{) congrats to you all, and howdee to ya oldsters ;{)
  16. richtee

    sausage without nitrates

    Heck, Dan...just use Cure1 if sodium is the issue. Surely a teaspoon in 5 pounds ain't gonna set off and salt alerts.
  17. richtee

    sausage without nitrates

    Christ... what's the difference in what you use? Nitrates/ites are Nitrates/ites no matter from the source. Oh..wait- the difference is you can CONTROL THE AMOUNTS much more accurately using modern meat curing products. What's the spec sheet/ analysis on a celery stick, anyway?  Hey Pops, Bear...
  18. richtee

    sausage without nitrates

    ... if you are NOT taking the meat thru the danger zone (you know what that is right?) within the alloted time. you are going to have problems.
  19. richtee

    Question about Mortons tender quick.

    Ground meat and jerky applications use the 1.5 tsp/Lb quantity, due to the increased surface area, allowing increased nitrite/ate activity. Whole muscle meats need the 1 TBS quantity for longer cure times required for penetration into the muscle mass.  Additionally, ground meats and thin cuts...
  20. richtee

    Richoso1-a turn for the worse

    Thank you for letting us know Dutch. Rich is a great person, and it really is terrible that his problems with his health have won. Rich, in case you read thru here... God Bless you, man. Thanks for being a buddy, a teacher and a great example. Fair skies and following winds till we meet...
Top Bottom
Back
Clicky