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Confusing dry curing with dry curing.......
Martin, I love you to death as we say where I come from but you have the wrong end of the stick. Dry curing is what it says; just that - dry curing be it seven days or thirty days anything after that is aging and maturing. Wet curing is what it states. The 'big' difference is dry curing...- brican
- Post #3
- Forum: Food Safety
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Greetings from Victoria, British Columbia
Welcome and greetings from the mainland -
British Columbia Canada
I will see what I can come up with from my suppliers, I am short on time as I leave for the UK next Wednesday Keep finger's crossed- brican
- Post #2
- Forum: Woods for Smoking
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Bacon-mania!
Looking good Joel, will you be doing another smoke or will this be the last? -
Bacon-mania!
Can't wait for the outcome of these, are you going to smoke them or just dry -
fermented sausage
Looking at a blow up it looks like a heavy smoke ring and do not see any signs of case hardening hears what mine look like when dried (they had a five + hour smoke) -
spanish chorizo turned out to salty
In fresh sausage I will use 9/10gm per kg, salt (in fresh sausage) is used as a flavour enhancer (I have been doing 1200 lbs a week on these numbers) HIH -
spanish chorizo turned out to salty
I myself would find that too high, I always use 120g of salt to 26# meat -
Smokies
As I have said normally we fill the meat into 120mm/60cm casings but there is nothing stopping you filling into 29/32 hog casings as we do for our smokies I will post the smokes recipe later as I need to set it up proper like HTH Beer Sausage Date & Start time: ______________________________... -
Smokies
My mentor was German (from the Black Forest area) who learned from his mother and I in turn learned from him Thank you for the opening as there are a lot of good sausage makers as well as cures on this forum and I have not posted as I felt I would be encroching . I will post recipes when I get... -
Smokies
I may or may not be wrong but I think in your neck of the woods you have a German influence, smokies are one thing and are made out of beef, the spice we use is a Bavarian beer sausage spice, now a Beer Sausage is made out of pork and beef (75/25) for spices we use curing salt, white pepper... -
More Landjaeger Again
Question if I may, can you define smoking -- cold or hot? I use a curing salt when I make mine and cold smoke Thanks for your time -
Using Pine, Spruce or Fir
Caraway seeds was not a big thing at the smokehouse where I worked for five years, juniper berries as well as garlic and onion peelings was quite often added to the sawdust pile. I have never noticed any bitter taste/flavour to the end product nor has there been any report back from my clients...- brican
- Post #12
- Forum: Woods for Smoking
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Using Pine, Spruce or Fir
I was tought how to make schinken by a German friend of mine who had his own deli he came from the Black Forest area and what we used for cold smoking was a combination (2 to 1) of soft woods and hard woods (sawdust/course)- brican
- Post #3
- Forum: Woods for Smoking
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Free Knives Help - Meat / Butcher Shop Knives
Good find, my concern would be the points (we call them 'pig sticker') as they can go in fast as well as deep (I have the scar's to prove it ) I ground four of mine down (points) today by about 1/4 inch then rounded and resharpened on the oil stone, worked out great and made it a lot easier to...- brican
- Post #2
- Forum: Food Safety
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Secret to a Long Marriage
I have been married for 40 years this year -- I think our secret was that I work the day time and the misses worked the night time the other strange thing is that we have three children
