Also made 25# of Finnochiona, Boar Saucisson Sec, and House Salami last weekend. Sprayed with Mold-600.

skibumben
@skibumben
Analyst for US Navy, aspiring butcher, avid home brewer and wine maker. Developer of six-point peace plan to stop the epic battles between garden gnomes and small furry creatures.
Best posts made by skibumben
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RE: What did everyone cook today?
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New Grinder
Finally was able to upgrade my grinder with a Weston #32 Pro. Think I will call it the Butt Muncher!
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RE: What did everyone cook today?
Coppa I cured, dried to 40% moisture loss, then vacuum sealed for 6 months. Very flavorful.
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RE: Coppa!!!
Nice Coppa! I did one not too long ago with some homemade salami and duck prosciutto.
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RE: Roll Call (Start Here First)
Jonathon I like it a lot. Does a pretty decent job of staying within a few degrees on temp and humidity levels. Downside, not NSF certified so if you want to through it in a “shop” you could have issues. I am more than glad to offer up any answers or info you all need. Always room to improve upon what others have done.
Thanks for the welcome and love what you guys are doing!
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RE: New Groups to Help Everyone on Smokers
Charcuterie and Salumi by Ruhlman are both books that started my journey into cured and smoked meats. Highly recommend for entry level.
Latest posts made by skibumben
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RE: Pk 100 blew up
I wonder if what you experienced is similar to a dust explosion https://www.osha.gov/OshDoc/data_General_Facts/OSHAcombustibledust.html
Perhaps with dry dust and bottom vent closed it created the environment for this. I’m no engineer or safety expert but the hazard you experienced sounds similar.
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RE: What did everyone cook today?
Coppa I cured, dried to 40% moisture loss, then vacuum sealed for 6 months. Very flavorful.
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RE: What did everyone cook today?
Also made 25# of Finnochiona, Boar Saucisson Sec, and House Salami last weekend. Sprayed with Mold-600.
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RE: Giving it my first try ,looking for a Recipe for venison hamburgers patties on the grill
Bacon trimmings ground and mix with lean meat like venison is quite tasty. Helps bind and you get some smoke from the bacon.
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RE: New Grinder
processhead I know. Honestly it was the last place I would’ve looked. Dumb luck.
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RE: New Grinder
Ozgrams said in New Grinder:
thats awesome… where did you find it ? Mine states it should be here tomorrow via fedex but we will see. @ 77# wondering if they should have put in a lifting eye on top lol
Ozgrams I got it on Bed Bath Beyond with 20% off and free shipping. Came out to $599 I think.