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Venison Bresaola project
My moldy meat is finished based on the weight loss. It only took 17 in the chamber. The recipe calls for around 30 days. I put the meat in a ziplock and put it in the fridge. Any suggestions as to when to eat? I plan to slice it really thin. thanks, Aaron. oh.. Loin wrapped in middle... -
Single White Male iso Bratwurst Recipes!
That is the sage in the recipe and the exact reason I left it out. I made a batch w/ the sage and my tester was quick to tell me it tasted like breakfast sausage. But hay.. isn't that why we do it.. for the experience. Good job! I am going to have to disagree with that statement. Mostly... -
Venison Bresaola project
Here it is after 2 weeks in the curing chamber. The chamber smell great! The temp and humidity have been pretty constant at around 50-55 degrees and 65-70 % humidity. I think that the loin encased in the middle will be better. The "correct" type of mold is growing on the casing. The loin... -
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- diesel
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- Album: Venison Bresaola project
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Single White Male iso Bratwurst Recipes!
I usually just add the spices after the grind. With brats I like a more coarse grind and I use the 8mm grinding plate. (LEM) Just make sure you mix it really well. However, there are a few sausage recipes that I do add the spices prior to grind or prior to second grind. Aaron. -
"Ugly Duckling" Dry Aged - Salt Crusted - Prime Rib Roast - Q/View
Mr. T, Thanks for the information. I hope to find something soon. I currently have a small dorm fridge w/ a temp regulator, a computer fan and a plate w/ some salt and distilled water. Pain in the #$%. Aaron. -
Single White Male iso Bratwurst Recipes!
Sorry if I got the acronym incorrect. It is milk powder. Whenever I used venison as my main "meat" I try to do at least 3/1. I clean the venison really well and I use pork butt. But, 50/50 will be fine. Just fry up a piece before stuffing. You can tell then if it will need more fat or... -
Single White Male iso Bratwurst Recipes!
I have been making brats for a little over a year now. I have done both Shooter Ricks and the Wisc. recipe. I ended up just combining the recipes together together with the exception of the sage. I also add a cup of cheddar cheese sometimes. Instead of the soy concentrate in Shooter's recipe... -
first summer sausage
You will be fine. Just push the casing all the way up on the stuffer tube. Hold your index finger and thumb around the casing about two inches from the end and apply some pressure. The sausage will fill the casing up and it will slowly slide off. The casings are pretty tough so don't worry... -
"Ugly Duckling" Dry Aged - Salt Crusted - Prime Rib Roast - Q/View
Wonderful, beautiful, magnificent! OK, did you just set up an old fridge? Are you controlling the humidity? I just converted a small dorm fridge to cure some meat in but I would like to build something. The picture looks like a two door fridge with glass doors. Awesome! Thanks for... -
Country Cured Ham - From Go to Show: Q/View
Yes, very good post here. I hope to be doing this sooner than later. I/we all appreciate the information. thanks! Aaron. -
peanut allergys "need some help"
A very good friend of my has a son with peanut allergies. We have them over for dinner/bbq on a regular basis. It is VERY hard to prepare food for him. He has eaten my bbq and everything is ok but, I always keep the ingredients labels from everything that goes into the food. My friend or his...- diesel
- Post #4
- Forum: Food Safety
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Health concerns
Smoked meat not good for you? Well, I guess anything is excess is not good for you. I am not sure about "smoked meat" being bad for you. Do you have some links to what your wife was reading? I would like to find out. The only thing that comes to mind off hand is preserving meat by adding...- diesel
- Post #2
- Forum: General Discussion
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Venison Bresaola project
- diesel
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Venison Bresaola project
This is my first try at dry curing meat. I have been following TasunkaWitko's thread: http://www.smokingmeatforums.com/t/131693/venison-bresaola-project-notes and also the recipe he linked to. With that I would like to thank TasunkaWitko for all of the information he has provided. My... -
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- diesel
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- Album: Venison Bresaola project
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IMG_20130113_160636.jpg
- diesel
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- Album: Venison Bresaola project
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Sausage recommendation?
I would also suggest curing a few whole muscles first. Just to get the hang of it. Then move to sausage. At least that is what I have read and I am also doing. Aaron. -
