Toggle sidebar

Recent content by Lord Montgomery von Agoho

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Lord Montgomery von Agoho

    Can I use this fat for sausages

    This! Thanks for the advice. I slaughtered a whole pig and want to use as much of the harvest as possible.
  2. Lord Montgomery von Agoho

    Can I use this fat for sausages

    Newbie question. But can this type “fat” be used for sausages and/or salamis. It’s not back fat, it’s very “gooey” and difficult to cut with a knife. Got it from the belly region.
  3. Lord Montgomery von Agoho

    Ham not cured properly.

    I did not know that brining generally only pick up 10%. I make a bunch of Lomo and Bresaola with EQ (then air dry) without fail and i always assumed that with osmosis the salt (and friends) would even out with time. Meaning salt goes where there is no salt and the same for water. therefore all...
  4. Lord Montgomery von Agoho

    Ham not cured properly.

    Yes its an equilibrium brine. I prefer that as its impossible to over salt. The % are perfect for my bacon which only takes 5 days to cure (our pigs here are very small). And i used the same % for the ham. it was curing for 12 days because i forgot it. online literature say 4-5 days should be...
  5. Lord Montgomery von Agoho

    Ham not cured properly.

    Hi all. I took a fresh ham and seperated all individual muscles. Then I EQ cured them (2.5% salt 0.25% cure 1) for 12 day. After which I dried it in my ref for 24 hours to be finished smoking at 160-170 until int temp was 145. If you look at the picture, there is still a grey spot. Isn’t 12 days...
  6. Lord Montgomery von Agoho

    Curing salt change colour

    Hi all, I have some cure #1 that I’ve kept out of direct sunlight, still sealed that has turned white. Anyone knows why this is happening, and if it is still useable? Also is the “best before” a real thing?
  7. Lord Montgomery von Agoho

    Lost in the Philippines

    Hi, the fish was put in a 7% salt brine for about 30-45 min, then smoked at 140 for a couple of hours. we get a lot of blue marlin here that we can make into steaks, same brine solution but for 2 hours then smoke for hours at 120. Really really nice.
  8. Lord Montgomery von Agoho

    Lost in the Philippines

    Hi hi there, I started out by using coconut husk and that was ok but they burnt out too quickly so there was a lot of time spent on fire management. Right now I’m using jackfruit and rambutan and they work quite well. I’m drying some calamansi wood so will be interesting to see how that works...
  9. Lord Montgomery von Agoho

    Sausage not pink in middle

    the cure was 6.25%. the other sausages i cut the following morning and they looked fine. but they were smoked for 2 more hours. which makes me wonder if i really did forget the curing salt (i don't think so but anything is a possibility) and the pink is just the smoke ring. the taste was fine...
  10. Lord Montgomery von Agoho

    Sausage not pink in middle

    fundador is the Cognac, all measurements are in grams (sorry im European). since nitrite is a chemical how can alcohol kill it? im sorry im a newbie at all of this. any and all help appreciated. ill cut open the other sausage tomorrow and hopefully they will be nice.
  11. Lord Montgomery von Agoho

    Sausage not pink in middle

    that was the test pice so haven't checked all. the rest are still smoking or maturing. i ground the beef twice, then mixed the cure plus dry spices (already mixed) for about 10 min, then for about 20 min i mixed in porter beer and congnac, stuffed and let hang for one hour then smoke. the...
  12. Lord Montgomery von Agoho

    Sausage not pink in middle

    I’ve been smoking a medvurst for the past 4 hours at around 160-170 f. Just cut through the test sausage. Nice and pink on the outside but grey on the inside. Anyone know why? I’ve added .25% curing salt. It’s at 160 f so ready to pull out but I’m thinking to let it stay in longer hoping it’s...
  13. Lord Montgomery von Agoho

    Beef sticks

    thx, i appreciate the help, unfortunately where I'm at (think gilligan's island) i can't get starter culture or ECM (my biggest want right now). i was thinking using Yakult to make the sausage tangy or maybe yoghurt.... daveomak the receipt you gave uses a lot of chipotle powder. I'm a newbie...
  14. Lord Montgomery von Agoho

    Beef sticks

    i didn't give it time to bloom. making a new batch today, to smoke on Thursday. changed the receipt to increase the pepper and garlic. also salt like you said. last time i used very lean beef, decided to add some pork fat to make it more juicy. it's a lot of paprika judging by daveomak's chart...
  15. Lord Montgomery von Agoho

    Chuds BBQ chicken

    Made some smoked chicken following chuds (Bradely Robinson) receipt really really nice. I put too much black pepper on the skin so it became too spicy but the brine is an awesome base brine (it was brined overnight). I used Topacio hot sauce, next time ill use a home made one. he cooked his...
See more
Top Bottom
Back
Clicky