Toggle sidebar

Recent content by charlieL

  • 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. C

    Pre-drying pellets or desiccant packs?

    I have some smoking pellets that will go out in the amazin tube if I light them with a propane torch. If I light them with a heat gun, and play the heat gun over the length of the tube while lighting, the staying lit probability is nearly perfect. It takes a bit longer than my torch, but the...
  2. C

    Anybody know the name of this style knife?

    It looks similar a Chinese duck knife. I think Dexter makes a vegetable knife with the same shape. A lot of nakari type of knives a close to that shape.
  3. C

    Summer Sausage, messing around in the kitchen

    While getting groceries the other morning, There was I was looking through the mark down section of the meat department and came home with a pork steak, and NY strip steak. After trimming I ended up with 651g of meat. I cut up the meat then stuffed a cloth casing, fermented using F-LC 24 hours...
  4. C

    Which Water Stones?

    I do not go very high on the grits on my kitchen knives. I do not like a highly polished edge for vegetables or meat. For two water stones I would say a 600 and a 1000. A diamond hone will take a lot of the work and shorten the time needed to establish the primary edge. If I were starting...
  5. C

    Which Water Stones?

    I have used an over sink holder, but have not used one in years. I prefer to set stone on damp wash cloth on the counter or hand hold the stone. When I use water stones, I set the initial bevel/edge with a diamond hone then polish the edge with the water stones.
  6. C

    Which Water Stones?

    From my other hobbies, wood workiing, and collecting and using straight razors, I have used many brands of water stones. My favorite waterstones for kitchen knives are the Naniwa chosera line. I like the green 1000 grit and the blue 600 grit for kitchen work. The Shapton glass stones would be...
  7. C

    Morning Coffee

    I use my scale, about 15g coffee maybe a bit more per 100ml of coffee. My mug is an old diner mug. I make enough to fill up my little thermos each morning. Coffee roasting is like curing meats or making sausage, it is a rabbit hole that is easy to sucked into.
  8. C

    Several first for me this batch of sausage

    This was the first time for me using cloth casings, or using a charcoal chimney to heat my uds. I broke down a picnic into smaller portions, I used 1kg on this sausage. The spice profile was more or less the Jadgwurst recipe Marianski's book. I used a scale for the salt and cure, but did the...
  9. C

    Souse vide questions, bringing sausage up to temperature

    Thank you guys for the knowledge, I think I will go ahead and order an immersion circulator. I can always use it for other things if I find out I like the stove top poaching better. I have always frozen my sausage before vacuum sealing. That is one of the reasons I was hesitant about vac...
  10. C

    Souse vide questions, bringing sausage up to temperature

    Thank you, that is what I wanted to hear. I will put the search bar to work.
  11. C

    Souse vide questions, bringing sausage up to temperature

    I poach a lot of the sausage that I make. I poach my fresh (I guess that makes it a cooked sausage) sausage before freezing. I also poach my smoked sausages to bring the up to food safe. I am thinking about getting a sous vide to make the process easier. I like the idea of temperature control...
  12. C

    Howdy from far North Texas

    Thank you very much for the book recommendation. I have had the "The Art of Making Fermented Sausages" book for a few years. The first time I tried to read it I did not get very far. The book then stayed on the shelf for a while. The second time I made it a bit further and so on. I have...
  13. C

    Howdy from far North Texas

    I have been smoking and cooking for years. I have learned a lot from lurking on this forum. I enjoy making fresh and cured sausages. I want to learn more about making dry and fermented sausages. I have been using a UDS for a while now, it is my goto smoker. I am glad I finally got off of...
See more
Top Bottom
Back
Clicky