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Drevos Smokehouses
When did you order yours? I'm at a full year since I ordered mine and still don't have it. I was one of the first in the US to order. I know others have received theirs quite a bit faster than me. Mine is finally in the US but they sent it, by rail, from the port in Norfolk, VA to Seattle, WA...- rawcalls
- Post #24
- Forum: Smoke Houses
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Roasted Green Chile Sausage
That makes sense. My green chile is not pre-seasoned with salt. 1.75% was perfect for us. -
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Roasted Green Chile Sausage
Made this over the weekend. Super simple recipe but it is delicious! Thanks for sharing. I did up the overall salt content (salt, bouillon, cure) to 1.75%, just based on personal preference. -
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California Ham Spice
Yes, I have some ordered. Just was going to make a small batch of Duncan Henry's Ham Kielbasa tomorrow, if I could make the Ham spice. -
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California Ham Spice
Does anyone have a recipe for California Ham Spice they would be willing to share? TIA -
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Is there a substitute for corn syrup solids
You can use Coffeemate Powdered Creamer as a substitute for corn syrup solids. It's mostly corn syrup solids, some vegetable oil and some Sodium caseinate (a milk derivative). -
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F-LC or B-LC-700 vs T-SPX
Yep, I know. Just wanted to share in case anyone else was wondering.- rawcalls
- Post #4
- Forum: Advanced Curing
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F-LC or B-LC-700 vs T-SPX
FYI, if anyone is interested - I emailed Chr Hansen and asked them the above question and I received a quick reply. Pretty impressive! Hello and thanks for the note. A great book by the way😊 You can use either of the culture you have for a slow fermentation. The time to pH is determined by...- rawcalls
- Post #2
- Forum: Advanced Curing
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F-LC or B-LC-700 vs T-SPX
I'm wanting to make Stanley Mariansky's traditional dry-cured pepperoni and it calls for T-SPX and fermenting for 72 hours at 68 degrees. The recipe has .2% dextrose and .3% sugar. I only have F-LC and B-LC-700 starter cultures. Can I slow ferment with either of these cultures. Would the results...- rawcalls
- Thread
- Replies: 3
- Forum: Advanced Curing
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Favorite dry or semi-dry sausage recipe?
Anyone willing to share their absolute favorite dry/semi-dry sausage recipe? Trying to decide on what type of sausage to make next. I am just starting down the road of making dry or semi-dry sausages with starter cultures. I have F-LC and B-LC-007 so any recipe using those cultures would be a... -
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Humidifier/Dehumidifier
Not sure I got the "skinny" red bull one. It's branded red bull and it's a model GDM-10-LD. -
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Humidifier/Dehumidifier
Yes, very helpful. Thanks for the explanation. I drove over 2 hours today (one direction) to pick up a Red Bull True beverage cooler, lol. Got it for $350, which I didn't think was too bad. -
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Humidifier/Dehumidifier
I would love to. Unfortunately, it doesn't look like it's going to be an option anytime soon. -
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Humidifier/Dehumidifier
Gotcha. Thanks for clarifying. I can't seem to find a commercial type fridge for a price I am willing to spend. Any other type you would suggest? Would a side-by-side be better or a bottom freezer? -
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Humidifier/Dehumidifier
Sorry, I didn't mean that I was going to use the freezer section for my chamber. I meant that I would use the fridge section of a fridge unit with a top freezer. Are you saying that I will run into issues with this? -
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Humidifier/Dehumidifier
I'm looking at building a curing chamber out of a standard fridge with a top freezer. Are there certain brands/models of humidifiers/dehumidifiers you guys are using in your builds? I have watched the videos from 2 Guys and a Cooler but most of the ones he links to on his YouTube are no longer... -
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Protein Lined Fibrous Casings vs Muslin Casings
Ahh, good call! Makes complete sense and I am a little embarrassed that didn't occur to me. Glad I came here to ask. Thank you.
