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The Smoke Ring Forum Index
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  Topic: real prosciutto...
Jogeephus

Replies: 8
Views: 8216

PostForum: Cured Meat Recipes   Posted: Sat Nov 19 11 10:06 am   Subject: real prosciutto...
Yes but our ites/ates are formed by nature as well so to say ours is not natural is misleading. Biggest difference is we know how much ite/ates we are using but as you can see, sea salt can be variab ...
  Topic: Summer Sausage question
Jogeephus

Replies: 7
Views: 2219

PostForum: Sausage Making   Posted: Thu Nov 17 11 11:31 am   Subject: Summer Sausage question
I use 30% pork trimmings when using venison. I also smoke mine then freeze extra. I'll carry mine to an internal temp of 150 then pull it and soak in ice water till the internal drops to less than 1 ...
  Topic: real prosciutto...
Jogeephus

Replies: 8
Views: 8216

PostForum: Cured Meat Recipes   Posted: Wed Nov 16 11 3:32 am   Subject: real prosciutto...
You are right, salt itself will not impede the growth of botulism and the conditions used for curing meat are perfect conditions for the growth of botulism. It is the breakdown of the nitrite that i ...
  Topic: Collagen Casings Issue
Jogeephus

Replies: 6
Views: 1942

PostForum: Sausage Making   Posted: Tue Nov 15 11 9:05 pm   Subject: Collagen Casings Issue
Never had trouble with them splitting either unless overstuffed. Try adding about a cup of ice water to your mince before stuffing if you are not already doing this.
  Topic: 'REAL' Basque Chorizo
Jogeephus

Replies: 9
Views: 4844

PostForum: Sausage Making   Posted: Sun Nov 13 11 7:51 pm   Subject: 'REAL' Basque Chorizo
Thank you. I'll give that a go and try it out on my spanish speaking friends.
  Topic: cure question
Jogeephus

Replies: 9
Views: 2277

PostForum: Sausage Making   Posted: Sat Nov 12 11 9:53 am   Subject: cure question
.But food fo rthought...many recipes call for more than 156 ppm in dry cured products...

Never been much on spitting hairs but many of the recipes are old, tried and true. If I know and trust the ...
  Topic: cure question
Jogeephus

Replies: 9
Views: 2277

PostForum: Sausage Making   Posted: Fri Nov 11 11 8:32 pm   Subject: cure question
I don't see the point of increasing it outside the recommended ranges since curing meat is a combination of reducing the water and impeding the growth of the baddies. Once the water is reduced I see ...
  Topic: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
Jogeephus

Replies: 16
Views: 3408

PostForum: Sausage Making   Posted: Fri Nov 11 11 7:58 am   Subject: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
i agree. You really need to use weights. In the long run they are much easier and brings about more consistancy in the end product.
  Topic: cure question
Jogeephus

Replies: 9
Views: 2277

PostForum: Sausage Making   Posted: Fri Nov 11 11 7:53 am   Subject: cure question
I still don't understand why you would want to use cure 1 for a long cure.
  Topic: First time smoking, HELP!!
Jogeephus

Replies: 2
Views: 1461

PostForum: Smoked Foods   Posted: Wed Nov 09 11 12:38 pm   Subject: First time smoking, HELP!!
Brine the chicken for a day if its whole. Any brine will do. Then lightly dust with whatever rub you like. I pull my chicken at 165 but the usda recommends 170. I tend to think the temp will rise ...
  Topic: 'REAL' Basque Chorizo
Jogeephus

Replies: 9
Views: 4844

PostForum: Sausage Making   Posted: Tue Nov 08 11 9:21 pm   Subject: 'REAL' Basque Chorizo
Nice job. Care to share the recipe quantities?
  Topic: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
Jogeephus

Replies: 16
Views: 3408

PostForum: Sausage Making   Posted: Mon Nov 07 11 10:01 pm   Subject: Ignorant Math Problem* 3 Questions on recipe* Lengthy Post
I think your overthinking the whole recipe. I'd just follow the original recipe.

Cross converting salt and cure#1 could take you to a place you dont want to go.

Thank you. Just trying to keep i ...
  Topic: cure question
Jogeephus

Replies: 9
Views: 2277

PostForum: Sausage Making   Posted: Mon Nov 07 11 9:51 pm   Subject: cure question
No, the only time I increase cure 2 is with an increase of meat weight. This is one of the reasons you might split the cure application to apply a fresher coat of cure but the volume of cure is still ...
  Topic: Smoked Pheasant ??
Jogeephus

Replies: 6
Views: 1982

PostForum: Smoked Foods   Posted: Sat Nov 05 11 11:51 am   Subject: Smoked Pheasant ??
Soak it in Dale's steak marinade for four hours then smoke it.
  Topic: morton tender quick
Jogeephus

Replies: 3
Views: 1284

PostForum: Sausage Making   Posted: Sat Nov 05 11 11:47 am   Subject: morton tender quick
I always cut mine in half and apply the second half after about a week. I'd have to see the recipe to comment on Wedlin's thing but if its going to be a long curing time will little or no heat I alwa ...
  Topic: Best Ribs ever are back!
Jogeephus

Replies: 7
Views: 1111

PostForum: Off Topic   Posted: Wed Oct 26 11 12:29 pm   Subject: Best Ribs ever are back!
I tried it once. Imagine if you will a lump of ostrich meat with a more than generous heaping helping of the sweetest bbq sauce you've ever gagged on. That's a mcrib.
  Topic: Reflections of 2011
Jogeephus

Replies: 1
Views: 537

PostForum: Off Topic   Posted: Tue Oct 25 11 12:12 am   Subject: Reflections of 2011
Was looking over some photos of this year's cookings and thought I'd share them. (hope the pic size is alright)

http://i102.photobucket.com/albums/m114/jogeephus/Food/IMG_0487-1-1.jpg
  Topic: Bresola
Jogeephus

Replies: 13
Views: 10826

PostForum: Cured Meat Recipes   Posted: Mon Oct 24 11 11:51 pm   Subject: Bresola
Any of the cures have the same formulation with the exception of Morton's. Morton's has a heavier salt and/or sugar combination than other mixes. A rule of thumb - which I haven't used nor do I plan ...
  Topic: Summer Sausage question
Jogeephus

Replies: 7
Views: 2219

PostForum: Sausage Making   Posted: Mon Oct 24 11 10:51 pm   Subject: Summer Sausage question
You can also sew cloth bags.
  Topic: First Time Grand Champion
Jogeephus

Replies: 34
Views: 5683

PostForum: General BBQ Discussion   Posted: Tue Sep 08 09 7:10 pm   Subject: First Time Grand Champion
Congratulations! Now how do you make that new sauce? (just kidding)
 
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