Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Summer Sausage Moisture Loss
How critical is the temp and humidity if I keep the SS in the fermentation chamber longer than 24 hours? I'm going to use F-LC, 10 lbs of beef in 2 1/4" fiber casings. I can hit 85 - 87 F and 85% humidity pretty consistently, along with a small fan that circulates the air. Will I need to... -
Fermenting summer sausage per Marianski question
Greetings everyone. I'm going to be loading a Qview and my process of making summer sausage in a couple days, but first I have a question that someone may be able to help me with. In Stanley Marianski's book, The Art of Making Fermented Sausages, in the recipe for Summer Sausage, he gives the... -
A-maze-n smoker in cold weather
Does anyone have trouble keeping the pellets going when using the smoker in very cold weather outside? I can get the pellets started but I'll come back in 40 minutes or half hour and find that only an inch or so have actually smoked. I was just wondering if anyone has experienced this and if so...- seadog92
- Thread
- Replies: 2
- Forum: General Discussion
-
Maple granules in sausage
Has anyone used maple granules in making breakfast, or any other kind of sausage? If so, is there a conversion rate of weight of granules vs. ounces of maple syrup? Thanks- seadog92
- Thread
- Replies: 0
- Forum: Meat Selection and Processing
-
vacuum packed Capicola good after 2 years?
Thanks, I'll post pictures when I cut into it. -
vacuum packed Capicola good after 2 years?
Back in June of 2014, I vacuumed packed a couple extra Capicola that I had made. Laying quietly in my smokehouse fridge, I forgot about them. Here it is two years later, and while the vacuum seal is intact, and they look fresh as a new one, they're hard as a Louisville Slugger. Anyone have... -
Anyone in the Tacoma WA area fermenting sausages/salami? questions on fermenting chamber
Has anyone in the Tacoma WA area built a fermentation chamber for making salami? I have read all the instructions that abound on the internet, but I'm pretty technologically challenged, and could use some assistance. I have a fridge that I'm going to convert, and can obtain the line thermostat... -
Adding juice to ham brine????
Thank you. I figured the acid in the pineapple wouldn't work after thinking about it. Your idea of the whole fruit and spices sounds good. I'll try it and report back. -
Adding juice to ham brine????
Has anyone added juice, like apple or pineapple to their ham brine? I've been using Pop's brine recipe, but i wanted to try some variation. I didn't know if adding juice would make the meat break down due to the acid in the juice. Has anyone done it? If so, how'd it come out? -
Chicago style Italian sausage....what's the secret?
Thank you for the suggestions, and your right Buzzard, the red wine would take me in a different direction. I've done that before, and while I like the result, my goal this time was different. I made a batch this morning, and followed your advice about toasting the fennel and coriander. I... -
Chicago style Italian sausage....what's the secret?
- seadog92
- Album
- Comments: 0
-
Sambuca.jpg
- seadog92
- Media item
- Comments: 0
- Album: Chicago style Italian sausage....what's the secret?
-
Chicago style Italian sausage....what's the secret?
I'm nigh 70 years old, and (hand to God) I can still remember with vivid imagination and salivating mouth, my first taste of Italian sausage pizza at least 60 years ago. What makes Chicago style Italian sausage so different than any other? I've tried duplicating that incredible flavor, but... -
put lard on dry cured ham?
In every recipe I've found for preparing country ham, it says to soak the ham, then boil, then bake. Here's a picture before the ham was scrubbed of the mold. -
-
put lard on dry cured ham?
- seadog92
- Album
- Comments: 0
-
20150401_161218.jpg
- seadog92
- Media item
- Comments: 0
- Album: put lard on dry cured ham?
-
20150401_161254.jpg
- seadog92
- Media item
- Comments: 0
- Album: put lard on dry cured ham?
-
put lard on dry cured ham?
I put a couple hams into salt dry cure in November. They were smoked 40 hours, and left to hang in the smokehouse. Today i scrubbed the mold off and will re-sock to hang again until September. I've seen pictures where some processors coat the exposed end with a thick layer of what looks like...
