Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. DailyLunatic

    Back Fat

    Hallelujah! Hallelujah, praise the Lord, and pass the ammunition... I have FINALLY found a source for back fat. Cubed, slab, or vacuum packed in 10Kg boxes... Great huge heaping mountains of it... and it's only an hour away. I was on my bike, and had other pick-ups, so I only got a Kg. No...
  2. DailyLunatic

    My first Ham. Brag, and crit...

    Okay, this is the small loin end bit (450g) I spoke about two weeks ago. Cured in the Vac bag. This is NOT the hams I moved to the freezer a couple of days ago. I had ordered a Sous Vide, and it was delivered the other day. It got me jonesing for my ham, so I read up and sous vide for 3 hours...
  3. DailyLunatic

    Fridge Died, will freeze hurt my ham?

    My second attempt at a ham. Using the Equilibrium Dry Curing method (in a vacuum bag) and the fridge died. Wife won't let me use the main fridge for a three week cure so I set up an old small one like used in a collage dorm. It was old and gave up the ghost. I caught it before it lost its chill...
  4. DailyLunatic

    Did I just trash my ham?

    My first attempt at a ham. Had a small loin stub and thought I'd try a YouTube recipe I found. Had the thing printed out, excel calculated for my small bit, and... misread the line. Instead of 0.2g (0.5g/Kg) of Sodium Erythobate, I read the line for Pink Cure and added 1.2g (2.5g/Kg). Didn't...
  5. DailyLunatic

    A Phosphate by any other name

    Would a Phosphate by any other name, smell as sweet? I’m a still a Newbie, and I’m not in the US. I’ve got a recipe that calls for ‘Cold Phosphate’, and I can’t find anything by that name in my country. ..and no, I'm not gonna drop $40 + Duties to bring 8oz here. I ‘can’ find products whose...
  6. DailyLunatic

    Q: Grinding Ice

    I feel I read something on this topic, but couldn't find it when I went looking for it. Pardon if this has been asked. I've heard that you can put ice in the grinder during and after the grind and that it will a) help keep the meat cooler, b) help to keep the grinding plate clear, and c) push...
  7. DailyLunatic

    Q: Grinding Chicken Skin & How to Juice Things Up

    Beginner, so pardon if this has been discussed. I could not find on my search here. This is only my second batch. First batch was dry and crumbly. (There were other issues, but keeping is simple here.) Fat was 15 - 20%, but I forgot to add water, and I blamed dryness on that. That is, until...
  8. DailyLunatic

    Q: Reducing Salt in Recipe

    First, I know not to adjust the ratio of Curing Salt. But as a beginner, I'm not certain how much I can adjust the regular salt. First time I made, I figured I'd just stubbed my toe, but second time it is still too salty. I want to adjust but not certain that it is not a part of the curing...
  9. DailyLunatic

    Is freshly processed pork tough?

    I told the wife that I wanted to go into Samrong Thap village to pick up a few kg of pork butt. I'm still new to smoking and wanted to do a pulled pork for my second attempt. She asked, why? Just call <unintelligible name> and he will bring to us here. I did not know that. I had just...
  10. DailyLunatic

    Moistening Collagen Casings...

    First, yeah, I know you just drop the collagen stick onto the stuffing tube that is MUCH smaller than the ID of the stick. However, I have a future project where I want to do Snack Sticks. I can't go too small of a diameter because: a. The machine I have would strain to push through too small...
  11. DailyLunatic

    My first batch. Issues...

    Report from my first attempt at Sausage Making... First, I'm using Collagen Casings. After filling, I wanted to twist into links every 10" or so. I know to alternate direct of twist every link, but was frustrated that the links would untwist almost immediately after I released. Thinking I...
  12. DailyLunatic

    DIY ECA (Encapsulated Citric Acid)

    In another thread I asked about ways to get ‘tang’ into snack sticks. Cut to the chase, being a newbie, I’m nervous about doing fermentation. Unfortunately, as explained in that thread, ECA is extremely expensive here in Thailand. So I’ve decided to give DIY a go. Can’t find any existing DIY...
  13. DailyLunatic

    Italian Sausage in Thailand

    First, yeah it can be found in Thailand. High end restaurants, and big city grocers that cater to Westerners will have what I consider Italian with fennel, and familiar flavors. (This is why I’m here learning sausage making. I’m not near those places) Right now I’m asking about pizzas...
  14. DailyLunatic

    How to get that TANG!

    I’m a newbie. I’ve done a couple of loose grinds. Working on recipes, gathering my equipment, etc… Looking to my first stuffing and interested in a snack stick to give to friends here. (I live in Thailand. And pepperoni sticks are not common) I know I can do without the Slim Jim signature tang...
  15. DailyLunatic

    'Cure' vs. 'Curing Salt'

    Yeah, I know. Another newbie question. Sorry. First, yes, I understand the difference between Pink Curing Salt #1 and Pink Curing Salt #2. But, I ran into two recipes for Braunschweiger off site that both list 'Cure #1' as an ingredient, and it was white, not pink, and made no reference to...
  16. DailyLunatic

    How do you record your Recipes?

    I'm just getting started in Sausage Making, so forgive me if this has already been discussed. I'd been collecting a few recipes that I wanted to try. Almost everything has been 'x' lb. meat, 'x' tablespoon of 'y', etc. Then I stumbled across a YouTube video where, instead of measures, they...
  17. DailyLunatic

    Wanted: Eckrich Smoked Sausage recipe

    I've been looking for a while and been unable to find anything. I think part of the problem is that "Smoked Sausage" is so general a term. If you are not familiar specifically with Eckrich Skinless Smoked Sausage you might mistake the request for a Kielbasa, Andouille, or (shudder) hot...
  18. DailyLunatic

    Thailand wood options

    New to Thailand and don’t know where to get wood for my (future) smoker. Needing advice. 1) I’m in rural Surin and not a lot of options. Open fire cooking is common, and mostly they use natural charcoal. To me most of what I see is just old lumber. Oak, mesquite, hickory I cannot find. If you...
  19. DailyLunatic

    Greetings from a Thai Texan

    Hello All, I’m originally from Texas and have, after 30 years with the company (valve mfg), been retired for about two years now. Last year I relocated to Thailand and married a nice Thai woman. Now she is retired after 29 years with her company (fabric printing). We are building a house in...
Clicky