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Normal thorough cooking (pasteurisation: 70°C 2min or equivalent) will kill Cl.botulinumbacteria but not its spores. To kill the spores of Cl.botulinum a sterilisation process equivalent to 121°C for 3 min is required. The botulinum toxin itself is inactivated (denatured) rapidly at temperatures...
Oh man that stinks. I would not take the chance. Not much of a financial loss but an excellent learning session and could make you very ill or even kill you. Make notes on what went well and what didn't. Cut it open and check to see how well it was packed in the casing, look of air pockets etc...
They sell small compressor type mini fridges at Home Depot that are perfect. The Magic Chef 2.6 CU is on sale right now less than $150 and sits on top of my micro wave.
I have two. One for cheese ans one for meat.I have had various type over the years. I don't recommend the electronic ones they...
When it's cool the basement or attic works in the summer I use a mini fridge and a cheap temperature controller. There mini fridges can be had fr $30 this time if year.
Dry Cured ChorizoGround pork (1/2" Dice)pork back fat (12%)Salt (3%)Cure # 2 (0.24%)Dextrose (0.2%)Sugar (0.2%)Ground black pepper (0.6%)Red Chili Pepper (1.8%)Bactoferm TSPX distilled waterhogs casings
Ferment at 75°F for 35 hours, 90% humidity.
Check the pH of the meat – you want 5.3...
Been a long time since I wandered into these parts and thought I post a little bacon while I was here. Well we all love bacon and this stuff goes fast. EQ cured and we got roughly 65 pounds of Maple Cured, Black Pepper, and Jalapeno, all apple, cherry, hickory and pecan smoked for 3 days with 8...
I agree that bologna CAN be made with larger particles the hotdogs and by USDA standards hotdogs MUST be ground into fine particles. The point I was trying to make is the recipes can be used to make one or the other. If you have a good recipe you like for hotdogs you can also use it for bologna...
You can add the spices to the buttermilk if you want and mix them up and stuff it right away - just don't cook or smoke the meat for a few days. You will never get a pepperoni that tastes as tangy as the store or deli stuff with a simple lactic acid - for that you need to dry cure/ ferment...