Recent content by Dave in AZ

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    Casings

    Don't try the clear collagen, those are the absolute toughest and worst! Most delicate are the FRESH collagen. They do a good job replicating sheep. Clear collagen are only good for stripping off to make skinless IMO.
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    Taylor Ham/Pork Roll sarter culture

    Flc is good. Here, read my Taylor Pork roll thread. 3rd or 4th post down I talk about fermenting instead of ECA. I make this all the time. I ferment at 100f, done in 18 hrs or so, and use FLC or another fast one. You can ferment right inside the casing in a vacpack, using the sous vide set...
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    How long to cure bacon?

    I use the Brining Calculator posted online by Dr Greg Blonder, former head of Bell Labs. He has done a bunch of meat science, and studied how long it takes sodium nitrite and salt to penetrate meat. This calculator, 3rd tab, will give accurate answers for round and flat shaped meat both. This...
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    Nepas Beer Slim Jims

    Looks good. I like individual spice recipes waaay better than mixes. But, what the heck does Nepas mean, and why do you call everything that?
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    Been on my list...

    Look really great, nice work!
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    Sausage party delayed

    Nice. However, I'm gonna say it... you should be more aware of current language trends ;) Well, at least you didn't call it a sausage-fest... https://www.urbandictionary.com/define.php?term=Sausage%20Party
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    Tocino: Filipino Sweet Cured Pork or Bacon

    I made a video showing whole quick process, takes just 10 min to make then 1-4 days curing. This is a Filipino dish, a cured pork or thick bacon, usually very sweet, salty, and red-colored from anatto. It is usually used as a breakfast meat and is pretty much considered Filipino Bacon by my...
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    Humidifier/Dehumidifier

    The partition has freon tubes in it, don't cut into that!!
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    Culatello 2022 is done....THE REVEAL!!

    This is the "Maximum Effort!" Meat project I know of on the internet! I can't wait to see a slice this time!
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    Celebrate Sausage 2024!!!

    Hahaa! I KNEW that was gonna be Indaswamp's recipe, as soon as he listed the season sausages! Yaaaaas! At one point I went through and read all of Indaswamp salami posts, looking for his favorites to make. And that one has always been a surprisingly odd yet interesting flavor! I like that...
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    Smoked Sausage, Finally.

    @mr_whipple thanks so much for taking the time to post the pics and explanation, some nice DIY! I like that fan setup better than mine ;)
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    Karo Syrup Experimenting

    This forum is a surprisingly good resource for those with dietary needs and who are trying to eat healthy, using the newer info we keep discovering these days. Versus all the bogus things we learned growing up. I also am interested in ingredient health posts, just throwing my support to future...
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    Smoked Sausage, Finally.

    Great! I also am interested in your fan setup, pls;)
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    Porkapalooza 2024!!!

    Very interesting! Never seen Tasso, heard the word, didn't know what it was. Thanks!
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    Andouille 4k Batch

    Really nice texture. I like you ingredient additions!
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