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Bactoferm shelf life question
The FL-C and Mold-600 that I used on this last batch were within the Best If Used By date stamped on the packages but they were stored outside the freezer for at least a year. I don't want to take any chances with improperly stored culture. -
Bactoferm shelf life question
Thanks guys, much appreciated. Looks like I just made an expensive mistake and I'll need to toss this current batch of dry cured salami Thankfully I have fresh packages of Bactorerm FL-C and Mold-600 that just arrived the other day- they left Sausage Maker on the 12th so I'm 6 days into the 12... -
Bactoferm shelf life question
Hi folks, can the freeze dried Bactoferm cultures be stored safely unfrozen if they are unopened in their original packaging? I was under the impression that storing them in the freezer was a requirement only once the original packaging was opened. Thanks -
The Great Smoked Salt Experiment
awesome post! thanks for all of the info...any issues with the smoke flavor diminishing shortly after smoking? just curious if you ran into this issue- cbrhunter
- Post #18
- Forum: Sauces, Rubs & Marinades
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Where do you buy your pork fat??
I know this is an old thread but I just stumbled on it....if you guys make St. Louis style ribs at all when you trim up the spare ribs a lot of the fat and meat that comes off in that process makes really good grind. There is some stuff you'll want to trim off but if you spend a few minutes you... -
Ham Help!!!
Hi folks, need some help please. I had a ham curing for about 30 days and I just took it out. The brine had turned into a slimy mess...almost ropy and jelly like in texture. I've wet brined hams before and never had this happen. I used the proper amount of curing salt and kept it refrigerated... -
Smoked Brookies
Hey oldschool, I didn't take as good a note as I shoulda but I probably smoked them for about four hours or so at an average temp of about 150 or so I'd say? The smoker was in a warm spot with a lot of direct sun so I opted to heat the smoker with my hot plate at about 3/4 throttle and avoid the... -
Smoked Brookies
Was fortunate enough to be able to make it up to beautiful Wyoming this past holiday weekend for some camping with the family and friends. I landed a handful of Brook Trout from one of the creeks near the camp site so I decided to try smoking them up! Here they are all cleaned up and out of... -
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Alder Smoked Novalox
nicely done! those are some beautiful fillets... -
Snack Stick temp questions
Hi guys, I have some left over pheasant that I'm going to try turning into snack sticks mixed with some pork and beef. Is 165 the correct temp to go to on the sticks due to the poultry? Will definitely have cure in them Thanks!- cbrhunter
- Thread
- Replies: 2
- Forum: Food Safety
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Built my own....finally
Hi sprky, well I figured the galvanized parts don't actually come in contact with the food or the heat source and it doesn't get hot enough inside the box to initiate any molecular level movement of the zinc. if anyone has any other info on the subject I'd be happy to hear!- cbrhunter
- Post #10
- Forum: Smoke Houses
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Built my own....finally
Hi Al, thanks...I just fixed my image hosting issue anyway, I ordered a gas burner from Northern tool...waiting for that to show. For cold smoking when I need the temp below 100 I have a 1000 watt electric burner ( probably buy a second since this smokehouse is bigger than my other). I have a...- cbrhunter
- Post #3
- Forum: Smoke Houses
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- cbrhunter
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- cbrhunter
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