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  1. smokininthegarden

    Bactofirm safepro B-LC-78

    That’s interesting I might have to experiment a little with some. Cal
  2. smokininthegarden

    Bactofirm safepro B-LC-78

    Hey swamp Thanks for the information. Using it on whole muscle meats may be the reason I originally purchased it I just can’t remember, I was trying a lot of different things back then and my memory fails me. Anyways it is probably a slow process for the culture to penetrate solid muscle I...
  3. smokininthegarden

    How to add ECA ?

    Just sprinkle over the meat paste and mix in. The idea is to not let it set in the meat mixture for any extended time or the capsules will start to release. You don’t want that to happen until the cooking process begins. Cal
  4. smokininthegarden

    Pepperoni di fileto

    Hey guys actually I did post some final results in a different post sorry about the confusion. here is the link. Cal https://www.smokingmeatforums.com/threads/pepperoni-de-fileto-update.305465/
  5. smokininthegarden

    A slightly different approach to jalapeño cheddar sausage

    Thanks guys for all the nice comments. Just to clarify a few things, although the sausage does look smoked in the photo it wasn’t. I didn’t want the smoking to overpower the flavors already in the sausage so I just cooked it in the oven. Smoking the poblanos before using them is an interesting...
  6. smokininthegarden

    A slightly different approach to jalapeño cheddar sausage

    I have been working on this for awhile now and I think it is finally where I want it to be. For the most part is just a hot link style sausage with cheese and jalapeños added but instead of all jalapeños I pickled some fresh poblano chiles to use as well. In addition, along with diced...
  7. smokininthegarden

    Jalapeno Peppers

    Sure I do it all the time. In the past I have used fresh raw jalapeños, fresh roasted jalapeños and pickled jalapeños. My favorite by far is the pickled variety. I use about 1 oz chopped per pound of sausage. Just be sure to drain them like Steve H said before adding to the meat. cal
  8. smokininthegarden

    Mexican chorizo

    11 Fueling Around Master of the Pit OTBS Member SMF Premier Member 2,220 1,185Joined Dec 10, 2018 Thanks from the Spanish chorizo lovers. Mexican chorizo around here is primarily made from offal of thymus and salivary glands That is true, however those cuts would be next to impossible to...
  9. smokininthegarden

    Mexican chorizo

    And here is dinner. 3 super crispy corn tortilla tacos with chorizo. Don’t get much better than that.
  10. smokininthegarden

    Mexican chorizo

    OK, here goes. To start place the red bell peppers, jalapeños, garlic and onion in a blender, along with the vinegar and tequila. Blend till smooth. Add the dry ingredients and enough water to get the mixture to blend. Once everything is smooth and well mixed simply mix into ground meat. I...
  11. smokininthegarden

    Mexican chorizo

    This just might be the one! I have been making chorizo for more years than I would care to admit to. Some have been pretty good and some have been, well, not so much. So I decided to start over with a clean slate and this is what I came up with. No this isn’t the typical YouTubers idea of...
  12. smokininthegarden

    English muffins

    Anybody here making english muffins? I attempted to make these a few years ago but had no luck. A few weeks ago I decided to give them another try and I think I just might be on the right track this time. I used some techniques with the dough that I use for other types of bread and they seem to...
  13. smokininthegarden

    Pepperoni de fileto Update

    Here is the finished product. It turned out very well, I am pleased with it. Of course I had to try some on a pizza and that turned out very well also. Cal
  14. smokininthegarden

    Pepperoni di fileto

  15. smokininthegarden

    Hot Calabrian link sausage

    I made this sausage mostly out of the need to use up some Calabrian pepper sauce that I had made. I kept the ingredients to the sausage very simple, salt, black pepper, minced garlic, coriander, Calabrian pepper powder the pepper paste and some red wine. It turned out much better than I had...
  16. smokininthegarden

    Pepperoni di fileto

    Yes I made that name up, sorta. After watching the video by Two guys and a cooler called, salami di fileto I became interested, not so much in the recipe they made but just the process that they used. Then I started thinking why not use my two favorite pizza toppings, Canadian bacon and...
  17. smokininthegarden

    Need 2.5-3CFM pc case fan 120V for fermentation chamber.

    These should work, they are what I plan on using. Simply rig up a cheap cell phone charger to run them. https://www.ebay.com/itm/2-Pieces-USB-connector-5v-fan-2510-small-2-pin-computer-GDStime-25mm-10mm-WD-B9/254547539418?hash=item3b443735da:g:LOIAAOSwXjtedpbw
  18. smokininthegarden

    Finocchiona Salami Today....

    Looking good. Finocchiona is one of my favorite salamis. I need to get something hanging in my chamber again I have been being lazy lately. Cal
  19. smokininthegarden

    Calabrian salami part2

    Fork, I love the Chile’s as well, if you can find them whole in a jar they are excellent sliced and used as a pizza topping. Cal
  20. smokininthegarden

    Calabrian salami part2

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