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  1. fishwrestler

    Bacon cure without sugar

    Let me recommend two things, first off use an Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over salting. Here is the ratios I use Ingredient Quantity (g) % of Meat & Fat Belly Blss/Rind on 1000 100% Salt 20 2.00 % Cure #1 2.5 0.25 % The...
  2. fishwrestler

    Hello from Northern California

    Welcome, Loomis Ca here
  3. fishwrestler

    Meat lugs

    I used the dish like tubs many of you shared, After processing a few whole hogs I made the step to commercial meat tubs and I am so happy I did. https://www.webstaurantstore.com/15-x-24-x-8-gray-meat-lug-tote-box/962WHPL8GY%20%20GR.html
  4. fishwrestler

    Cure #1 & 2 Volume to Weight per Pound of Meat Chart

    As Dave said get a grams scale. I fought using metric for years. I no longer use recipes I use ratios. Cure #1 and #2 is used at .25% use a spread sheet to develop you recipes into ratios. You will be able to duplicate recipes with out issues. As 50 grams of salt is 50 grams of no matter...
  5. fishwrestler

    Bulk COARSE Spices

    i have been using amazon when i remember. Smart and Final, Cash and Carry, Restaurant Depot if there is one near you
  6. fishwrestler

    Smoke Generators

    have you microwaved then
  7. fishwrestler

    Stepping up or maintaining a culture

    In my opinion no started is needed I took the advice of Robert Goodrick for Vancouver BC I started with whole muscle an my chamber is developing it on mold. He also does not use any starter in his salami. Dave you would need a CDC environment. You can reactivate a culture using...
  8. fishwrestler

    Smoke Generators

    Go with an A-Maze-N Smoke generator I have used both and the AMS work far better and is cheaper. Todd is the owner and a member here he offers great customer service.
  9. fishwrestler

    New Curing Room in the Making

    Well the curing room is finally up and running
  10. fishwrestler

    Anyone made scrapple?

    I did. I added to much of something an turned it green. I haven't tried since then.
  11. fishwrestler

    Daughters First CI Cook!

    Great Job Young lady '
  12. fishwrestler

    First time making link sausage. Looking for good recipes!

    using a grinder to stuff your sausage will be the most frustrating part of the whole process. I know from experience, be careful are the grinder will heat up your meat and cause the fat to smear. If the mixer has a metal detachable feeder chute and auger housing place it int he freezer for an...
  13. fishwrestler

    Cookout went great!

    Looks Great! Nice Job
  14. fishwrestler

    BACON and Canadian Bacon FAILURE

    Wow surprised i am still alive, i have learned so much in 5 years. I can't believe i was trying to cure bellies and loins with just cure and no salt.
  15. fishwrestler

    Advice on Chicken breasts?

    I brine over night. what temps did you cook it to?
  16. fishwrestler

    Beef Heart Tartare

    neither will my wife.  that is why we invite friends over
  17. fishwrestler

    Beef Heart Tartare

    Recipe: I cleaned the heart, removed all the valves, ventricles and silver skin, and chunked into pieces for dry curing. Beef heart tartare Beef Heart 2.25% kosher salt 0.25 % #1 0.5% dextrose 0.20% WP 0.10% minced fresh garlic 0.10% minced fresh fennel 0.05% toasted fresh ground coriander...
  18. fishwrestler

    I AM BACK!

    I am sure Gary is. We will have to chat more about the BBQ comp an the 4-H competitors
  19. fishwrestler

    I AM BACK!

    Thanks, I do remember our chats hope life is good on your end.
  20. fishwrestler

    I AM BACK!

    Always good to see and meet new memeber
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