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  1. T

    NESCO Sale

    thanks - that would be a point for NESCO over LEM then
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    NESCO Sale

    OK - is the NESCO belt or gear driven?
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    NESCO Sale

    any idea how it compares to the LEM 7.5"? (obviously the Nesco is a bit bigger) Both seem like good introductory slicers?
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    First Bresaeola

    how well does the gameyness work? IMHO, one needs to up the spices when working with wild game
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    First Bresaeola

    thanks. Used a good quality beef loin - trimmed as much surface fat and silver skin as I could manage, as well as cutting off the tips, and shaving off any thicker areas so it was as symmetrical a cylinder as possible. final weight of the cut was 3.5# I made a dry cure of 3% kosher salt, 1%...
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    First Bresaeola

    final was 35%; used 3% salt in my cure and the chamber is set to 55 degrees. I expected terrible case hardening, but it seems to be a non issue - nothing even remotely like what I saw in the recipes I referenced. I think I would have liked it a touch drier. no emergency bathroom visits after...
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    First Bresaeola

    Just took my first bresaeola out of the curing chamber. I am confident I did everything right but I have to admit I am slightly nervous about eating it. Despite not casing it, i think it looks pretty good. Tastes pretty good too. I guess I will find out if things went properly in 6-12 hours...
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    Mold on bresaeola?

    Ok thanks. Will try to encase it this weekend. I noticed some small spots looked fuzzy. Will i need to monitor that the entire time? Or will the 600 remediate it?
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    Mold on bresaeola?

    I have it set to 55F/80%RH, with a+/- 5deg and 5% RH tolerance. It is frost free. Unsure about air flow; probably not much if any - it's just a mini wine cooler. I only added a humidifier and control units. It's only been in there a couple weeks. Should I remove the trussing and put a casing on...
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    Mold on bresaeola?

    Recently popped a bresaeola in my curing chamber. It has been developing a white mold on it. I keep wiping it down with vinegar but it keeps coming back. Nothing but white so far, which from my understanding is ok? Should I keep wiping it down? Or just let the mold be so long as it doesn't go...
  11. T

    breakfast sausage recipe?

    Ideally I would like to put together my own blend instead of relying on somebody else's spice mix. Kind of defeats the purpose oh, you know?
  12. T

    Blueberry Wine Help

    I would recommend using smashed whole fruit. The skins add lots of character and tannin. Your sugar seems pretty high though.
  13. T

    Curing chamber questions

    I've been pouring over his articles
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    Curing chamber questions

    I've heard that wine coolers are a good alternative to fridges because they naturally are designed to hold a temperature very similar to what is desired for a curing chamber and are also frost free - thoughts?
  15. T

    Curing chamber questions

    Looking into getting a mini fridge to build a curing chamber per the two guys and a cooler website but had a few questions theft weren't addressed in their post... Can anyone recommend good manufacturers to keep an eye out for? Any recommendations on minimum size to accommodate the humidifier...
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    LEM 5# Mighty Bite Cheese Press as a fruit press?

    Just got my LEM 5# Mighty Bite vertical sausage stuffer, and now have my eye on getting the cheese press adapter. Was curious if anyone has the cheese press and what they think of it? And the idea of using it as a fruit press? (for berries, shredded apples, etc for making cider and country...
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    Dry Cured no nitrite bacon, versus smoked bacon with nitrites

    I may be new, but I know that to be unequivocally not true. Curing = preserving; salt is a preservative so long as it is provided in sufficient quantities; as is smoke and even sugar. The pinkish hue from synthesized prague powder is also just added coloring as a safety measure to help prevent...
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    Dry Cured no nitrite bacon, versus smoked bacon with nitrites

    I am realtively new to bacon-making, but getting more comfortable with it - however, i only have experience with hot smoked bacon using a nitrite based cure This is a bit of a two-parter question... 1. I was wondering what you all think of the safety of dry cured raw bacon, sans nitrites? 2...
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    Podcasts?

    I heard good things about Meat Eater, but after trying the first 3 episodes, I stopped because they just rambled on aimlessly about random unrelated things. Does it get better? I also recall hearing that there was some controversy about them being bought out by someone who forced them to make...
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    Podcasts?

    Been listening to podcasts often lately to pass the time at work. Was wondering if any of you listen to any podcasts related to smoking, curing, etc? Or other semi-related podcasts that'd you would recommend for people who enjoy food making
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