Recent content by dieterr

Hi Charly Just wanted to let you know that I posted those 3 recipes for Eisbein, take a look DieterR

Hi JJ I have the recipes ready to post . The part about curing of the meat, I suggest to look up the post from Dave Omak, which I thought was "right on" It can be found in the curing section under "How much Instacure to use" Is it OK to do that? Below I pasted the 3 recipes, I hope it is not...

Hii JJ, give me a couple of days...............working on it right now, just got done feeding 6 people with Schnitzel. DieterR

Hi Charly, just saw your note...................I will need a couple of days to put it together, some of it is in German which I will have to translate. Look for the recipes soon. Just so you do not starve and get "Chranky" here is another picture.....LOL DieterR

Mornin again JJ, I will send the recipe(s)....................actually, there are 3 separate recipes, eisbein, yellow peas puree and sauerkraut. Do you think all 3, to make the meal would be good to list? or just how to prepare the eisbein? It will take me a day or so, have 6 people coming...

Hi JJ Funny you brought up eisbein. I kind of grew up with it; My mom used to make it now and then. Now many years later, and after I got into the curing of meat "territory", I gave it a try a couple weeks ago. It came out amazingly delicious, but my kids and grand kids thought it is ugly and...

Hi Dave I thank you for your suggestion. I will try brushing it on as JJ is saying first, because I have a couple of shanks in the brine to come out on Monday. After that, I will try what you are suggesting. When I make my curing solution for about 4-5 pound of meat (shank), I use 1 liter of...

Hi JJ, Thanks for your info. That sounds simple enough, I will give it a try. Any idea or suggestion on how many drops into how much liquid to make a brush-on liquid? I could use the broth from cooking the meat in the P-cooker. Thanks again DieterR

Hello Dave I wonder if someone can help me with how to use liquid smoke for my application? Last week you helped me with information about correct amounts of ingredients in a curing solution for meats. I cured a pork shank and processed it further by pressure cooking and roasting it. It came...

Thanks for your welcome note, Lemans I agree with you on getting up early and smelling the smoke. Here in California, I have to get up even earlier when I do my cold smoking of Salmon, that is in the summer. The days are two hot here for colds smoking.  Allow me to show the whole outside...

Thanks for your welcome note AB Canuck. Am half a Canuck myself, lived in Toronto for 6 years and went to see British Columbia and Alberta in our Rv a few years ago. Lovely country up there. Nice big tuna on your picture, I am jealous. 

OK, hope I am in the right place to introduce myself I am listed as DieterR,  Am retired, used to own a machine shop I cook all kinds of ways, cold and hot smoke a variety of fish and meats as well, but mostly fish at this time. I set myself up and outside kitchen where I can do all I want...

Hello all I am a newbie and confused about under what heading in the Forum to introduce myself. I looked around, but have not found the place yet. Can someone give me a hint where I can find that page. DieterR

Hi Dave This was super nice of you to reply so quickly to my question(s) Your detailed feedback really shed all the light I needed on my questions and confusions about this new task which I am trying to learn, curing meat. It all started with something I wanted to do for years, curing meat...

Hi, I am new to this forum and this is my first post and question. I started to do some wet curing of pork shanks with Instacure #1, mostly for color and flavor. Yes, for preservation too, but mostly, what I will cure gets eaten pretty much right away, or I will vacuum seal it and freeze it...