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Want to get started on cheese making.
What’s a good quality supply resource for cheese making and a quality info site where I can read up on it? .. I don’t want cheap garbage equipment… but once cry once I already have a curing chamber, would really like to make Parmesan among others…. Have access to raw milk and you regular ur...- Boris1
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- Replies: 8
- Forum: Cheese Making
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Canadian bacon, regular bacon, pastrami, eye of round
Canadian bacon, regular bacon, pastrami, eye of round…. All cured with @SmokinEdge method … I added brifisol 450 phosphate and SE…. The pastrami and eye of round got a pastrami rub black pepper, mustard, dashb of Brown sugar, paprika, onion, garlic…. Everything will get pulled at 145F except the...- Boris1
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- Replies: 13
- Forum: Hot Smoked Bacon
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Beef jerky
Duncan Henry recipe with some additions… crushed red pepper and more garlic and onion…. Made from eye of round… on the smoker for about 5-6hrs @160-175F- Boris1
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- Replies: 7
- Forum: Making Jerky
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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 -
Elk bologna & fermented venison bologna
Been a while since I’ve done a run been super busy… will add more cut shot tomrw… my usual recipe…. But this time I added lhp dry to the venison and gave it a whirl…fermented went crazy fast got to 4.4 ph in under 24 hrs (in oven w light on and periodically added heat to maintain 100F + ) so... -
Lonzo and Capocollo
Cured longer than necessary, going to follow taste of artisan maturation and fermentation steps for the first week then drying… I sprayed mold 600 a day after initial hanging because I forgot but we’ll see what happens… got To try my homemade stainless netting applicator which worked awesome lol... -
Salami done equalizing and dry cured venison tenderloin
venison backstrap dry cured test taste then vac sealed to equalize. Since I had the slicer dirty I cut up the hard salami, tambov, and Soviet salami that were equalizing…. All very tasty will. Got some lonzo curing and some capitols curing that will be dry curing next. -
Annual venison bologna
My annual runs, I’ve done multiple batches now but always forget pictures so got some last night ! -
Test taste on first time salami
Soviet sausage recipe from marinksi Dry ring will Equalize in fridge for a few weeks…. Soft in the center I thought I stuffed it really tight but apparently not tight enough …. Flavor sto. MoWas pretty good tho @37% weight loss…. I’d like to try 40%+ the rest of the salami I’m just waiting till... -
LEM 30lb motorized sausage stuffer on the smallest horn. w/ hi temp cheese
owners of large capacity stuffers and other sausage pros as the title suggests small diameter casings with hi temp cheese cubes especially after chilled DOES NOT like to come out. my dilemma is i want 21mm snack sticks with hi temp cheese in the farce in a full 30lb motorized stuffer. was... -
Fermented sausage first attempt
Summer sausage, Lebanon bologna, polish smoked, fast ferment 18hr F-LC hit 4.8pH and she’s headed on the smoker… these 3 I decided to cook fully as I like the texture of the cooked I think it will more towards what is sold at the store…. Got 3 more recipes fermenting , Soviet sausage, Tambov... -
curing fridge build help. do i need a different fridge?
Im confused on whether a fridge-freezer like this would work for a curing chamber. i go this fridge for pretty goad price and I'm curious as to why it wouldnt work if i cut out the divider (if i can somehow confirm theres nothing between it) which im not sure how to do. its a Samsung model... -
Here we go …. This will be the next thing that’s banned
https://www.theepochtimes.com/health/sodium-nitrite-suicides-on-the-rise-poison-centers-are-missing-them-5728503?utm_source=brightnoe&src_src=brightnoe&utm_campaign=bright-2024-10-17&src_cmp=bright-2024-10-17&utm_medium=email&est=AAAAAAAAAAAAAAAAcu4qYxoHy87a5aABqDB5DLl7wk9AJCYDArDFKXgcpKjxAlc6RBH...- Boris1
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- Replies: 23
- Forum: Blowing Smoke Around the Smoker.
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Some sourdough today
Did some whole wheat and rye loaves today overnight cold ferment In the fridge baked it this morning -
dry aged salmon has anyone done it
has anyone ever dry aged salmon? like without fully cooking it. its a common item in European grocery stores where you get salted(cured in some fashion) smoked and dried (i believe dry cured) because there is still some moisture in it fish. its is delicious if you never tried it i recommend it... -
New ph meter added to collection
The beginning of another rabbit hole of this hobby LOL -
I would like to attempt Lebanon Bologna recipe concerns
Few questions for anyone that's attempted Lebanon bologna or any suggestions and i think through my process. Side Note : i will be purchasing Marianski book on fermented sausages to gain more knowledge. BUT in the meantime I'm just looking at stuff that doesn't require a curing chamber. 2... -
Canadian bacon style w beef
I’m doing deli meat again with pork loin again Sam exact way I did it the first time but I also bought a eye of round and I’d like to try the same thing just with a cut of beef and see how it turns out. I’m going to use the 10% injection method that @SmokinEdge sent me since it was a success the... -
Second bacon batch
Local store I get my meat from started selling pork bellies at a good price compared to so many places so I bought 3 and doing the dry rub I tried the first round about 2 years ago 1.5% salt .75% sugar .25% cure 1 I also added some SE and california ham spice at .1% waiting roughly 12-14 days...
