Recent content by dernektambura

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  1. dernektambura

    Greenshell mussels

    Easy 30 min, New Zealand greenshells mussels in thick sauce appetizer... Butter, red onion, garlic, heavy whipped cream, salt, pepper, Vegeta spice, green onion and parsley + lemon...
  2. dernektambura

    Cure #2 after two weeks?

    Should be good to go...with at least 2% saltines and additional prague #2 it is safe to consume dried...
  3. dernektambura

    Brisket in modified Vision grill...

    There is somewhere in this section my "how to switch from charcoal to electric modification for egg grill"... Works like a charm... HYS on PID set to 5 deg. to keep constant set temp. Smoke generated via 8x6 inch smoking tray and pellets located in between heating element and top grill...
  4. dernektambura

    LEM Maxvac Pro

    Hallelujah....
  5. dernektambura

    How to delete a post completely

    Call pc farmer.... He'll come along with plow to clean it up...😂🤣😂
  6. dernektambura

    good first sausage stuffer?

    aanything that you can stuff on top and have meanin8 of stuffing sausage casing is good as long as you learn how to keep your stuffing speed below speeding ticket...👍
  7. dernektambura

    LEM Maxvac Pro

    Main question is: Why did you buy it and what are your expectations?
  8. dernektambura

    How to delete a post completely

    Just forget about it dude...😁
  9. dernektambura

    Need a little help. I put #1 curing salt for salami instead of #2

    My point is: you and I can go back and forth but...there is always "scratching under surface" with questions like this... The best you can do is read, read and read topics and answers...
  10. dernektambura

    Need a little help. I put #1 curing salt for salami instead of #2

    Agree but what if you fuk it up on Relative humidity? Lets say your RH is low and yoy "cure" (dehydrate) to fast...?? Then midle is soft and un-dehidrated... Yes...it will still be chewable but....? Taste... You mix soft inner with dry outer part... Is it presentable? Maybe, unless comes someone...
  11. dernektambura

    Need a little help. I put #1 curing salt for salami instead of #2

    Indaswamp, honestly, do you think any salami can be of heavenly taste in 30 days it can be done but....
  12. dernektambura

    Pellet grill issue

    It's almost like when I was in times of siege of city of Sarajevo.... Snipers everywhere from hills above city killing kids playing marble game... You figure what is killing, you find the problem and you neutralize no matter what costs... It's all about troubleshooting...
  13. dernektambura

    Need a little help. I put #1 curing salt for salami instead of #2

    No sir... I have a butcher who mixes his own cure #2 and I got it for years from him... But I stopped 10 years ago for being easier to by on net and go after them if cure is wrong...
  14. dernektambura

    Pellet grill issue

    Yes but... circuit board either works or not... If one of " so called gates" doesn't do what suppose to do you end up with "frozen" read out or "uuuu" - display...
  15. dernektambura

    Need a little help. I put #1 curing salt for salami instead of #2

    I have about 5 pounds of cure number 2 legally purchased on Canada Amazon and we all know cure #2 is mix of salt nitrite and nitrate...so... Yes... It is legal in amounts defined by country food administrator...
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