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!

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!

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?

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!

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?

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!

cdavis hilarious
Chernobyl Chickens

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!

?So I’m half right

holley not sure, what’s the team Color’s all about, I’m new to the site.
Thanks
Terry

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!

Jonathon also it is very Rare that it will be liked!

Jonathon I think it gonna taste Raw tin!

No that was fantastic! Thanks!

Hosshess

Sorry yah, little too much!

bocephus lolol

Yah, well did you know if you loose a leg, you’ll usually have one left, even if it’s not right!

?So I’m half right

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?