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Been wanting a holding oven for years, finally found one!
Yeah everywhere I get bbq the brisket was always in a Holding oven- Boris1
- Post #5
- Forum: Blowing Smoke Around the Smoker.
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Been wanting a holding oven for years, finally found one!
Yeah I’m curious how it’ll pan out for you- Boris1
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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First run at capicolla and lonzino
I will Definitely try it on pizza !!! -
Kielbasa, Kabonosy, Vension Snack Sticks and Fresh Sausage (long post with recipes and pictures)
Yep russian/ukrainian parents moved to the US as a child … still love the Eastern European store that sells tons of this stuff so I wanted to try it for myself -
Lonzo and Capocollo
Made a second post about it just to Compile it all -
First run at capicolla and lonzino
I posted the initial start back in February on a different post so I’m just following up with a new one ….vac sealed it in June and was able to cut it tonight…awesome taste, texture, and dryness level. 8 month wait was well worth it -
Lonzo and Capocollo
I can’t stop testing tasting lol…. Heres the two Lonzinos -
Lonzo and Capocollo
WOW….. is all I can say this was definitely worth the wait… started in February vac sealed in June… the taste is out of this world !!!!! -
How to handle natural casings
I get mine from Syracuse and take them off the tube right away and store them exactly like @boykjo suggests and never been easier to use…. I found the plastic tubes to Be a pain in the ass… also i always add baking soda when using/rinsing the salt brine off to make them more slippery and easier...- Boris1
- Post #149
- Forum: Sausage Sticky
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Eye of round jerky
Followed the recipe to a T it’s awesome! Duncan’s recipes are top notch he’s an awesome resource I recommend watching he’s first 20 videos and you will learn so much and save so much time from a professional.- Boris1
- Post #15
- Forum: Making Jerky
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Disco isn't dead. Smoked Coppa
Welcome back I’ve used a lot of your recipes and enjoy your old videos very informative! -
Lonzo and Capocollo
Had no issues with the mold 600 was nice and covered by the time I got target lol… I just forgot to take pictures of everything lol -
Elk bologna & fermented venison bologna
No I stuffed it first and put the logs back in a clean meat lug and put a cling wrap lid on it then a hardtop lid on top of that …. Yeah trying to stuff after fermentation would be a disaster -
Lonzo and Capocollo
@SmokinEdge Yes collagen sheets… the wrapper is a stainless pipe i custom made for putting netting on easier instead buying one -
Lonzo and Capocollo
So I’ve had these equalizing in the vac seal in fridge for at least three months so I will Slice them today and get a ton of picture and test taste -
Elk bologna & fermented venison bologna
Yeah that’s what I did in the oven just left it in the meat lug tote and covered in plastic -
Smoked cured, boneless pork loin today...outer layer VERY tough/dry!
I think your 250f had something to do with it …. Try slower and at like 180-200 max -
Elk bologna & fermented venison bologna
yeah my curing fridge was empty so I initially threw it in there but my heat light burned out so I opted for the oven…. I saw someone mentioned seedling mat heaters so I might try those instead of all The moisture being around a light bulb because I suspect the 95% humidity is wat burned it out... -
Elk bologna & fermented venison bologna
Hell yeah!!! We got archery coming up Here in PA in October and they are finally letting us hunt on more Sundays instead of like 3…… so for us peasants that work Monday-Friday and hunt on the weekends we get an extra day every week of hunting season!!!
