Recent content by slavikborisov

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  1. slavikborisov

    High heat cheese is a bit soggy

    the texture of the cheese is different after its defrosted and there no good way around it unless you keep a small batch fridge eat it as you go. I found that the batches that i eat out of the fridge without freezing have the best cheese texture. now you could try (non hi temp cheese) like...
  2. slavikborisov

    2 pastrami briskets and beef pepperoni also beef jerky all from this week

    drooling looking at this !! great job!!
  3. slavikborisov

    Sign endAmerican Made Pellet smoker

    smoke daddy not all US made but excellent customer service and that’s what counts in my honest opinion…. As others have posted you are going to struggle to get product 100% USA made especially that affordable…
  4. slavikborisov

    Sugar free summer sausage recipes

    You are misunderstanding what sugar and MSG does in the recipe ….. just remove them From recipe and it will tastes just fine if You don’t want it
  5. slavikborisov

    Sugar free summer sausage recipes

    no sodium erythorbate is not mandatory neither is ECA... ECA just give is a tangy quality....you can get rid of the sugar as well... i have a few bologna recipes in my signature i make with venison but they work for any type of meat give them a shot
  6. slavikborisov

    Syracuse Casings and Customer Service

    i order all my natural casing through them, excellent customer service wont order from anyone else.
  7. slavikborisov

    Is a long smoke pipe worth it?

    i cant speak to this as i do not have the set up you have. if i was you i would experiment externally first before digging a long trench with the distance you stated.
  8. slavikborisov

    Japanese A5 Wagyu NY - Again!

    for the love of god...im drooling everything looks absolutely delicious :emoji_astonished:
  9. slavikborisov

    Any beef tallow makers out there?

    Yep another member posted my link …. It’s the only thing I cook with now got like 30 quarts jars full of it
  10. slavikborisov

    Lonzo and Capocollo

    No you don’t need to do any of that …. Piece of pipe is all I did …. 4” and 6” …. I tapered them by cutting and welding but it was a complete waste of time, and regular piece of 3,4,5,6” pipe will work for various nettings…. Those things online are ridiculous
  11. slavikborisov

    Lonzo and Capocollo

    Cured longer than necessary, going to follow taste of artisan maturation and fermentation steps for the first week then drying… I sprayed mold 600 a day after initial hanging because I forgot but we’ll see what happens… got To try my homemade stainless netting applicator which worked awesome lol...
  12. slavikborisov

    Salted Casing Storage/Browning?

    is a biological product it should be kept in the fridge ... if they were synthetic itd be a different story...take it as a lesson learned no sweat
  13. slavikborisov

    Sourdough Rustic Loaf

    looks excellent!
  14. slavikborisov

    Fat Out Discussion.

    i tend to agree that following a decent smoking schedule, the process of how everything is put together, matters more than the temp. i can maintain a really tight temp in my smoker + or - 10 degrees at all times.... ive had product in with smoker temps at 190F with zero fat out because...
  15. slavikborisov

    Grinder vs stuffer?

    buy a stuffer, don't waste your time, a small investment will make life easier and the process much more enjoyable
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