Recent content by oil99
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Cooked Pork Shoulder’s and glands
Ok thanks smokerjim, I think it must have been a tumor. The stuff that came out was greenish and nasty. I love gizzards, this was a NOPE! And sorry Jonok, I tried to avoid details but it’s hard to explain. And hence my initial apprehension about pulled pork as I wouldn’t have know it was there... -
Cooked Pork Shoulder’s and glands
Thanks guys, and @Jonok like C&C said, good thing we didn’t smoke it ;) I never noticed anything in a cooked one, and just want to assume you’d never know it was there. I usually cut my butt’s into ~1” strips for grinding, and I’m guessing half way through this butt I noticed some off... -
Cooked Pork Shoulder’s and glands
Is a gland recognizable when shredding a pork shoulder? Reason I ask is I was cutting up a few Costco ones for sausage, and found what I assume was a gland in a fatty chunk. While the appearance wasn’t overly offensive, the smell of what oozed out of it was. Obviously they are easy to see when... -
water stuffer
In regards to valves the only issue with the ones that come with is the handle length. Sure being plastic they might not last as long as a brass one but they’d last years based on what they are used for. The advantage of brass would be a longer handle which would provide more control, via a... -
water stuffer
I have the Dakota 9 and love it. I don’t use water I use my compressor, dialed down. Easy one person operation once you figure out the pressure, and cleanup can’t be any worse than an upright. -
Ginger Salami UMAi Style
I’m with ya... started with fresh and smoked sausage, never thinking I’d need or want to venture into dried stuff. Don’t know what I was thinking at the time as I’m hooked now. -
Ginger Salami UMAi Style
I see this recipe is recommended a lot here and would like to give it a go. With no dextrose I assume the sweet Vermouth is the sugar source for the culture? Sorry if that is a dumb question but I’m just getting going with dry curing. Cheers! -
Today’s pork, Trichinosis, and Charcuterie
Thank you for the response and information, and as you said the microwave aspect was very interesting. I'm guessing from what I see a lot of people just use fresh pork and don't do any extra deep freezing. Several books mention it, but the practice is rarely talked about in online forums. -
Today’s pork, Trichinosis, and Charcuterie
I’m venturing into the dry aged world and have noticed that many recipes seem to follow the same process as fresh, cold/hot smoked sausages or whole meats. Besides the obvious differences of cure 1 vs 2, starter cultures etc, my question is regarding handling of the meat. Some say pork should be... -
Mixing different meat
What percentage do people use fresh ground vs store bought? I've never used store bought but can appreciate the convenience. Are there any considerations regarding cooking temp and contamination or do you just treat it the same as fresh ground? -
Stuff immediately or rest meat overnight?
Awesome stuff thank you everyone. -
Stuff immediately or rest meat overnight?
Hello all, I have seen many recipes where people add the spices (and cure if applicable) to the meat (cubed or ground) and then rest overnight before stuffing. I usually grind, add spices/cure, mix with Kitchenaid and then stuff. The finished sausage goes into the fridge overnight for a smoke...
