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Recent content by DailyLunatic

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  1. DailyLunatic

    Q: Grinding Ice

    I don't run a shop, so cannot advise on size. However for others here that do not understand why never seeing the bottom is bad. Ice machines are filthy creatures. I know what you mean, you WANT to see the bottom of the bin. Get to the bottom, or empty and toss the ice, on at least a monthly...
  2. DailyLunatic

    Back Fat

    Hallelujah! Hallelujah, praise the Lord, and pass the ammunition... I have FINALLY found a source for back fat. Cubed, slab, or vacuum packed in 10Kg boxes... Great huge heaping mountains of it... and it's only an hour away. I was on my bike, and had other pick-ups, so I only got a Kg. No...
  3. DailyLunatic

    My first Ham. Brag, and crit...

    Thank you. On phosphate, I don't have access to the same compound as that commonly used in the US. Local FDA advises 0.3% max on what I have. Because of that, I'm a bit skittish, and will be starting low and working up. Good to know that people here use it on their hams, too. I was afraid it...
  4. DailyLunatic

    My first Ham. Brag, and crit...

    Okay, this is the small loin end bit (450g) I spoke about two weeks ago. Cured in the Vac bag. This is NOT the hams I moved to the freezer a couple of days ago. I had ordered a Sous Vide, and it was delivered the other day. It got me jonesing for my ham, so I read up and sous vide for 3 hours...
  5. DailyLunatic

    Fridge Died, will freeze hurt my ham?

    Yeah, it's a size issue. Fridges here (Thailand) lean to the small side. A chest style for the storage room is in the works (Mine! All mine! Now I can chill more than one bottle of beer at a time. Moohahaha!), but will be a couple of weeks. -sterling
  6. DailyLunatic

    Fridge Died, will freeze hurt my ham?

    My second attempt at a ham. Using the Equilibrium Dry Curing method (in a vacuum bag) and the fridge died. Wife won't let me use the main fridge for a three week cure so I set up an old small one like used in a collage dorm. It was old and gave up the ghost. I caught it before it lost its chill...
  7. DailyLunatic

    Did I just trash my ham?

    It's just a small nub end. 450 g or so. Depending how you scrunch it up, could be 1.5", to 2.25". Bummer to hear that there will be a 3" thickness limitation. Some of the loins I was planning are almost 5". Would have been good for sandwiches. -sterling
  8. DailyLunatic

    Got back into pressure canning

    I came here to research this very issue. 'Cure Canning Meats.' I know the meat is raw, and it needs to be cooked, but if Cure#1 is added to prevent botulism, then why are extreme canning pressures/temperatures needed the same as untreated meats? Please note: I make no recommendation with above...
  9. DailyLunatic

    Did I just trash my ham?

    Just a beginner and not sure. It's not soaking in a tub, or hanging out on a hook to dry, so not sure. I think of it as a vacuum cure. Followed this, so let me know what this would be called.
  10. DailyLunatic

    Did I just trash my ham?

    Correct. Cure was added at correct ratio. Whew. Oaky, then. Down to waiting. Test in a few weeks. -sterling
  11. DailyLunatic

    Did I just trash my ham?

    My first attempt at a ham. Had a small loin stub and thought I'd try a YouTube recipe I found. Had the thing printed out, excel calculated for my small bit, and... misread the line. Instead of 0.2g (0.5g/Kg) of Sodium Erythobate, I read the line for Pink Cure and added 1.2g (2.5g/Kg). Didn't...
  12. DailyLunatic

    Homemade spam !

    I'm trying a recipe I found that processes SPAM in Pint Jars and a pressure cooker. (It's a work in progress) 75 minutes at 15psi is just desiccating the meat. I'm doing this with an eye towards a shelf-stable SPAM. Not one that needs to be kept in a fridge. I want to try the Sous Vide method...
  13. DailyLunatic

    A Phosphate by any other name

    Would a Phosphate by any other name, smell as sweet? I’m a still a Newbie, and I’m not in the US. I’ve got a recipe that calls for ‘Cold Phosphate’, and I can’t find anything by that name in my country. ..and no, I'm not gonna drop $40 + Duties to bring 8oz here. I ‘can’ find products whose...
  14. DailyLunatic

    Wanted: Eckrich Smoked Sausage recipe

    Thank you my friend, I will give these a try next opportunity. Smoker is down at the moment, but will be back. -sterling
  15. DailyLunatic

    Q: Grinding Ice

    My understanding on what is happening is two fold. 1) the ice bulk is pushing the last of the meat out of the auger area. Less residue. -and- 2) the ice 'cuts' any sinew or meat scraps that are stuck/clogging the holes in the grind plates through a sort of abrasive action, allowing them to pass...
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