Recent content by cbrhunter
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Bactoferm shelf life question
The FL-C and Mold-600 that I used on this last batch were within the Best If Used By date stamped on the packages but they were stored outside the freezer for at least a year. I don't want to take any chances with improperly stored culture. -
Bactoferm shelf life question
Thanks guys, much appreciated. Looks like I just made an expensive mistake and I'll need to toss this current batch of dry cured salami Thankfully I have fresh packages of Bactorerm FL-C and Mold-600 that just arrived the other day- they left Sausage Maker on the 12th so I'm 6 days into the 12... -
Bactoferm shelf life question
Hi folks, can the freeze dried Bactoferm cultures be stored safely unfrozen if they are unopened in their original packaging? I was under the impression that storing them in the freezer was a requirement only once the original packaging was opened. Thanks -
The Great Smoked Salt Experiment
awesome post! thanks for all of the info...any issues with the smoke flavor diminishing shortly after smoking? just curious if you ran into this issue- cbrhunter
- Post #18
- Forum: Sauces, Rubs & Marinades
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Where do you buy your pork fat??
I know this is an old thread but I just stumbled on it....if you guys make St. Louis style ribs at all when you trim up the spare ribs a lot of the fat and meat that comes off in that process makes really good grind. There is some stuff you'll want to trim off but if you spend a few minutes you... -
Ham Help!!!
Hi folks, need some help please. I had a ham curing for about 30 days and I just took it out. The brine had turned into a slimy mess...almost ropy and jelly like in texture. I've wet brined hams before and never had this happen. I used the proper amount of curing salt and kept it refrigerated... -
Smoked Brookies
Hey oldschool, I didn't take as good a note as I shoulda but I probably smoked them for about four hours or so at an average temp of about 150 or so I'd say? The smoker was in a warm spot with a lot of direct sun so I opted to heat the smoker with my hot plate at about 3/4 throttle and avoid the... -
Smoked Brookies
Was fortunate enough to be able to make it up to beautiful Wyoming this past holiday weekend for some camping with the family and friends. I landed a handful of Brook Trout from one of the creeks near the camp site so I decided to try smoking them up! Here they are all cleaned up and out of... -
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Alder Smoked Novalox
nicely done! those are some beautiful fillets...
