Recent content by josiegirl
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J
kabanosy/pork snack stick recipes?
i fermented some sausages in a clear plastic tub once, worked pretty well i think though i dont have a ph meter to check. its the humidity id be worried about fermenting in my smoker, wouldnt it be pretty dry in there? lol no idea how to control that. borrowing a friends bradley smoker, so... -
J
kabanosy/pork snack stick recipes?
dang wish i'd seen these replies last night. phone got wet on the window sill and is kaput, that is my only internet source lol. well i ground everything and stuffed them with my kitchen aid and holy moley i cant wait to get a big meat grinder. took absolutely forever. and stuffing them did too... -
J
kabanosy/pork snack stick recipes?
Thanks for replying! I ended up using the Hank Shaw recipe. Seems real similar to yours I think, they all seem about the same lol. I've read 150 and 160 which one you think i should smoke to? Also, I've seen some people do an ice bath, some poach after smoking, and some hang in the basement... -
J
kabanosy/pork snack stick recipes?
Hi there I thawed some pork in the fridge last night to make some snack sticks today, but am having trouble settling on a recipe. I bought the Bactoferm F-LC culture for summer sausages and pepperoni but don't have any beef on hand. So I read on here kabanosy are make a great all pork snack... -
J
Red Spots in Cured Ham
the hams off my pig my husband slaughtered looked like that too. probably didn't bleed him right. However I did cure one ham, and turned the other into grind. Didn't notice it at all in the finished ham. Someone said to cook it to 160 is that right? How come? -
J
boneless ham
Update: ham was very tough and dry, so I called up a friend and he said if I wanted to get a holiday style ham I could boil it for a few hours. Of course that was what my book told me but I didn't think that sounded right so I didn't use the recipe lol. Anyway I soaked it overnight in a pot of... -
J
boneless ham
well i wouldn't have had enough smoke brisquette things for the smoker so i just smoked it all day today then stuck it in the oven. its reached 138, and i'm trying to hold it there for 18 minutes. that's right? hopefully it won't be dry! i'll update tomorrow. one day i'll smoke properly lol... -
J
bacon falls apart after hot smoking
aaahh good thing to remember for the future! so the grey spots aren't normal? what leads to that typically? i cured it 14 days overall, overhauling on the 7 day mark. i didn't use quite as much cure as i wanted to because i ran out and only had #2. it actually seemed firmer when i overhauled it... -
J
boneless ham
just pulled it out oft he brine and am soaking it before i put it in the fridge. there's a big ole bloodshot spot. we didn't bleed her out well enough i think so the ham looked bloodshot throughout. think it'll still be ok? a friend of mine said he thought the brine would pull it out. hoping its... -
J
boneless ham
oooh wait i just understood the pasteurizing thing. so if i pasteurize it i can eat the ham as is even though it only got to 135? how would i hold it there without it increasing? just lower the smoker to 135? this is a boneless ham from the rear leg, reckon 135 is the best then? i haven't... -
J
boneless ham
oh and im smoking it on a neighbors bradley smoker. nifty little thing, much easier than my stick smoker lol. -
J
boneless ham
hi all, im feeling a little lazy and would like some suggestions on how to smoke my boneless ham. its off a pig i butchered, its been in the brine around 2 weeks, its an 11 lb ham. i used a cure mix from a local shop around here because when i went ot make my own i realized i only had cure #2... -
J
bacon falls apart after hot smoking
beautiful bacon daveomak! i was thinking about cold smoking but i was afraid my bellies weren't very good quality because they looked like they hadn't cured evenly so didnt want to take all that time fiddling with them if they weren't gonna be all that great anyway. but they did cure evenly...
