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  1. canuhover

    Has anybody made a cheese press

    I built a hydraulic one that works great but if your interested in a wood one here you go. You can download the pdf from sturdypress.com
  2. canuhover

    Ground beef jerky sticks

    I had the same trouble and ended up making the flat strips with good/great results. 3-4 hours in the Nesco is my normal. The jerky should bend without breaking. After the dehydrator I let them sit in an open container in the fridge for a few days to dry a little more. I also think the fat...
  3. canuhover

    Soppressata di...Szeged

    Never tried that culture. I usually use F-RM-52.  Is this something new?
  4. canuhover

    What should my first Sous Vide meal be?

    For an easy start, try beef hamburgers stuffed with cheese.  140 degrees for an hour before a 1 minute pan fry...awesome.  To amaze company cook a bottom round for 3 days.  The round turns out tender, perfect medium rare, eats like an expensive steak.
  5. canuhover

    Looking for a jalapeno snack stick recipe

    I had great success with AC Legg #116 with added jalapeno powder.  Turned out great.  I also made a batch with the 116 powder and Sirratcha.  10lbs of each disappeared in 2 weeks.  I based it off this post. SmokingMeatForums.com  › Forums  › Smoking Meat (and other things)  › Sausage  › Snack...
  6. canuhover

    Slicer recommendations

    Thanks for the post.  I bought the 615 in 2013 but had never sharpened it.  I now have a new sharpener from Amazon.  Thanks again.
  7. canuhover

    sous vide immersion circulator ?

    x2, had it for 3 months and have used it a lot
  8. canuhover

    Snack Sticks - AC LEGG #116 with some additions to crank it up a notch...

    Those sticks look great.  Do you find #116 very salty tasting?  Some of the snax sticks mixes I've tried have been to salty.
  9. canuhover

    Any reason not to ferment snack sticks?

    Your probably done with this project so this may be to late.....I made some sticks out of Marianski's Lebanon Bologna recipe and they turned out great.  I used them as testers for the drying/curing bologna.  Next time I may do half the recipe in sticks.  
  10. canuhover

    Anyone use this stuffer?

    x2, I've used one just like it for 7-8 years.  Still works great
  11. canuhover

    First PA Dutch sweet bologna is in the home stretch

    Hand stuffers work great and are definitely fast enough.  We usually work with 25 lb batches which takes around 30 min.
  12. canuhover

    Pork Loin Jerky (Step by Step with Pics)

    This is a great recipe.  I was amazed at how good and beefy this jerky turned out.  I had serious doubts due to the pork and the small amount of spices.  Boy was I wrong; thanks again for a great recipe. C
  13. canuhover

    messing up salamis

    I had similar problems when I started.  Trying to save money I used hydrated mold off store bought salami etc...then I bought some powdered mold (600 Backtofirm) works like a charm.  The mold grows quickly and covers the entire casing.  The packet cost me $40 a few years ago and I still have...
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