While I was at my local Costco to pick up some meat for my next project, I also grabbed some batteries and road salt. Do you know what they wanted to charge me with? A salt and battery!
Great job on the meat products! If it was warmer here in Canada, I would be smoking my snack sticks rather than just oven temping!
-30 Celsius …my snack sticks would be shrinking!
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RE: Smoked sausage
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European style snack sticks?
Making European Snack sticks I think? I made a 10lb batch of pork+spices+Starter culture+curing salt #2.
I fermented the sticks in my oven for 24hrs at 90% humidity to 80 to 85 degrees temp. Until the ph was at 4.9ph! I then oven temped the sticks to an eternal temp of 155. Then dropped the sticks in ice water, cooled and dried, and set hanging in my charcuterie fridge until it looses 40% of its weight?
My question is ….should I have immediately went from fermentation to drying, then oven bake or smoke, or the steps I followed in the first place? Any tips would be great! -
RE: Whats the 2nd best RETAIL state of 2022 so far?
The Answer is in the question! The question is not an answer! But the non Answer could be questionable if the Answer was to be questioned!
This is where we stand? -
RE: I’m confused
Are you pulling our chicken leg? Maybe we can just wing it. They were just egging everyone on. I know it’s a bad yoke!
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RE: Whats the 2nd best RETAIL state of 2022 so far?
Bad, Bad , Bad man Johnathan! Maybe he needs a cure! Or a boost of Culture!
He has us all mixed up, extracting proteins!
I think we should have a MEATing, and write up a binding contract and have him sign it!
Maybe he is Smoking something? -
RE: Fresh Italian Sausage with Citric Acid
Thanks!
Hey , I came up with an App for people who can’t remember where they put stuff. May even work with Alzheimer’s, and it’s called
“App-sent-minded”
There is a problem though, I don’t remember where I put it! -
RE: Snack stick seasoning
kyle
you both deserve credit! C’mon let’s share!
On a lighter note: did you know there is a bee that will produce honey milk?
Yep, it is the Bra-zillian BooBee! And they pair for life! -
RE: Smoked sausage
holley not sure, what’s the team Color’s all about, I’m new to the site.
Thanks
Terry
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RE: Saving money on meat
Deepwoodsbutcher I make 20lb batch of jerky, buying bulk eye of round from Costco. I then sell most of my product and eat the rest! I also buy full sirloin from Costco, with pork butt and pork belly and make snack sticks. I also sell most of them and eat the rest! With the lot of the extras of meat, I’ll make cured meats, or fresh sausage, burgers…etc. etc…freeze, vac pack , label and store in freezer!
Love it! -
RE: I’m confused
Yah, well did you know if you loose a leg, you’ll usually have one left, even if it’s not right!
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RE: I’m confused
Apparently they have a left and a right breast, and a tenderloin inside….it is the small strip attached to the breast.
So two tenderloins?