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  1. diggingdogfarm

    My little boy

    Prayers and good thoughts, Ryan. I'm so very sorry.
  2. diggingdogfarm

    SMOKIN-IT SMOKER

    That's how I use the AMNPS in the #4...but no need for the fan.
  3. diggingdogfarm

    SMOKIN-IT SMOKER

    Experiment and find what temperature works best for you.
  4. Immersion bacon curing - lab test results

    Immersion bacon curing - lab test results

  5. O4TuRFU.png

    O4TuRFU.png

    • diggingdogfarm
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  6. diggingdogfarm

    Immersion bacon curing - lab test results

    Then why are the loins included? This isn't the UK, USDA bacon regulations apply to belly bacon. The calculation and analysis should also have been appropriately applied (rather than backwards and incorrectly... further confusing folks.) Why do you keep referring to the original thread which...
  7. diggingdogfarm

    Immersion bacon curing - lab test results

    I am sorry but I disagree with you there. "Finished product" is emphasized, by FSIS, in the handbook, Why? Because it's critically important!!!!! Here's a screen capture from page 32.... I communicated with the FSIS a long time ago about the finished product definition and such (for...
  8. diggingdogfarm

    Immersion bacon curing - lab test results

    Many of those finished products are ready-to-eat!!!!!!!!!!!!! The following confirms that the limits apply to products that are ready for consumption..... Code of Federal Regulations Title 21, Volume 3 Revised as of April 1, 2014 TITLE 21--FOOD AND DRUGS CHAPTER I--FOOD AND DRUG...
  9. diggingdogfarm

    Immersion bacon curing - lab test results

    I told you before that it's not my method, it's the USDA's method. Their nitrite limits and their methods of calculation. If you have a problem with that, you need to communicate with the USDA!!!!! It was referenced because that's the policy of this forum. Please, honestly and accurately call it...
  10. diggingdogfarm

    What bones do you use for Beef and Pork Stock?

    Just to be clear, the batch pictured was only flavored with onion because it was intended for a very specific purpose. Usual batches have more added aromatics and seasonings. The initial stock was made in a pressure cooker with water just covering the bones so the final stock definitely has...
  11. diggingdogfarm

    What bones do you use for Beef and Pork Stock?

    Send them a message about the lids (with pics), they'll make it right, they have pretty good customer service....in my experience anyway. It's double stock in that it's stock, rather than water, added to another batch of bones and such and then processed for 90 minutes which is more than enough...
  12. diggingdogfarm

    What bones do you use for Beef and Pork Stock?

    I often make make full-flavored stock directly in the canning jar (processing time is longer.) It's much less work and it captures ALL the flavor. Not the best pic but here's a jar of chicken stock (this is a double stock so it's quite concentrated)......
  13. What bones do you use for Beef and Pork Stock?

    What bones do you use for Beef and Pork Stock?

  14. chicken stock.jpg

    chicken stock.jpg

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  15. diggingdogfarm

    What bones do you use for Beef and Pork Stock?

    What brand of jars and lids?
  16. diggingdogfarm

    Needle for sewing up chickens

    I use a real poultry needle...works great and should last a lifetime or many!
  17. diggingdogfarm

    Calling all sausage makers...Sausage binders. Why we use them and why we dont. Your thoughts and res

    I don't use so-called 'binders' for several reasons. If you develop and extract the salt soluble proteins in the right way, you don't need additives that retain moisture. Exuded proteins are the binder which encircles fat and retains moisture and makes sausages what it is.
  18. Calling all sausage makers...Sausage binders. Why we use them and why we dont. Your thoughts and results

    Calling all sausage makers...Sausage binders. Why we use them and why we dont. Your thoughts and results

  19. myosin2.gif

    myosin2.gif

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    • Album: Calling all sausage makers...Sausage binders. Why we use them and why we dont. Your thoughts and results
  20. diggingdogfarm

    Italian Bread..... Second loaf after overnight in the fridge.....

    Looks good Dave.
Great deal on LEM Grinders!
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