Search results for query: *

I don't run a shop, so cannot advise on size. However for others here that do not understand why never seeing the bottom is bad. Ice machines are filthy creatures. I know what you mean, you WANT to see the bottom of the bin. Get to the bottom, or empty and toss the ice, on at least a monthly...

Hallelujah! Hallelujah, praise the Lord, and pass the ammunition... I have FINALLY found a source for back fat. Cubed, slab, or vacuum packed in 10Kg boxes... Great huge heaping mountains of it... and it's only an hour away. I was on my bike, and had other pick-ups, so I only got a Kg. No...

Thank you. On phosphate, I don't have access to the same compound as that commonly used in the US. Local FDA advises 0.3% max on what I have. Because of that, I'm a bit skittish, and will be starting low and working up. Good to know that people here use it on their hams, too. I was afraid it...

Okay, this is the small loin end bit (450g) I spoke about two weeks ago. Cured in the Vac bag. This is NOT the hams I moved to the freezer a couple of days ago. I had ordered a Sous Vide, and it was delivered the other day. It got me jonesing for my ham, so I read up and sous vide for 3 hours...

Yeah, it's a size issue. Fridges here (Thailand) lean to the small side. A chest style for the storage room is in the works (Mine! All mine! Now I can chill more than one bottle of beer at a time. Moohahaha!), but will be a couple of weeks. -sterling

My second attempt at a ham. Using the Equilibrium Dry Curing method (in a vacuum bag) and the fridge died. Wife won't let me use the main fridge for a three week cure so I set up an old small one like used in a collage dorm. It was old and gave up the ghost. I caught it before it lost its chill...

It's just a small nub end. 450 g or so. Depending how you scrunch it up, could be 1.5", to 2.25". Bummer to hear that there will be a 3" thickness limitation. Some of the loins I was planning are almost 5". Would have been good for sandwiches. -sterling

I came here to research this very issue. 'Cure Canning Meats.' I know the meat is raw, and it needs to be cooked, but if Cure#1 is added to prevent botulism, then why are extreme canning pressures/temperatures needed the same as untreated meats? Please note: I make no recommendation with above...

Just a beginner and not sure. It's not soaking in a tub, or hanging out on a hook to dry, so not sure. I think of it as a vacuum cure. Followed this, so let me know what this would be called.

Correct. Cure was added at correct ratio. Whew. Oaky, then. Down to waiting. Test in a few weeks. -sterling

My first attempt at a ham. Had a small loin stub and thought I'd try a YouTube recipe I found. Had the thing printed out, excel calculated for my small bit, and... misread the line. Instead of 0.2g (0.5g/Kg) of Sodium Erythobate, I read the line for Pink Cure and added 1.2g (2.5g/Kg). Didn't...

I'm trying a recipe I found that processes SPAM in Pint Jars and a pressure cooker. (It's a work in progress) 75 minutes at 15psi is just desiccating the meat. I'm doing this with an eye towards a shelf-stable SPAM. Not one that needs to be kept in a fridge. I want to try the Sous Vide method...

Would a Phosphate by any other name, smell as sweet? I’m a still a Newbie, and I’m not in the US. I’ve got a recipe that calls for ‘Cold Phosphate’, and I can’t find anything by that name in my country. ..and no, I'm not gonna drop $40 + Duties to bring 8oz here. I ‘can’ find products whose...

Thank you my friend, I will give these a try next opportunity. Smoker is down at the moment, but will be back. -sterling

My understanding on what is happening is two fold. 1) the ice bulk is pushing the last of the meat out of the auger area. Less residue. -and- 2) the ice 'cuts' any sinew or meat scraps that are stuck/clogging the holes in the grind plates through a sort of abrasive action, allowing them to pass...

Yeah, I've stumbled across a few stories about the KitchenAid grinding attachment doing that. Even unrelated to ice as well. I was dead set on getting one (needed a mixer anyway). However, that information, plus that the costs for the mixer alone were triple what the dedicated grinder set me...

That looks like what I was calling 'bullet' ice. Have you run this through your grinder, or only offering as a suggestion for Ice Maker? Here is a pic of the 'hollow cube' I'm considering. Hopefully the shell will cause fewer issues in the machine. They market as 'fast melting', or 'Slow...

...a warning not to use 'cubes'. We'll be 'entertaining' in the near future (wife has 10 brothers and sisters that live on the family land with us. *sigh*). Among other things I am wanting an Ice Machine. I'm trying to find one here (Thailand) that makes 'crushed' ice similar to what I saw...

Didn't try to grind skin only. I did a cube of pork meat, a little skin, meat, skin, etc. Clear the grinder cause it got clogged with the skin wrapped round the blades. meat, skin, meat, skin. clear meat, skin, etc. I had the same issue with my first attempt with meat/pork fat, but less so...

Someone on another thread has suggested that the dryness I'm seeing might be caused by 'smeared' fat. As a beginner, I'm only aware of bringing the meat and fats to 'near' freezing (which I thought I did) in order to prevent this. I was under the impression that a hard freeze would be bad for...