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  1. diesel

    Help with mold Identification

    I found this very helpful to put the mind at ease when seeing mold on the cured meat. http://microbialfoods.org/visual-guide-salami-microbiology/ Aaron.
  2. diesel

    Boudin

    I gave Boudin a try this weekend.  I have never had it before so I do not know how to compare it.  I did change the recipe up a bit.  I used some leftover pulled pork and brisket.  My goal was to make boudin without going to the grocery and I did.  Overall I would say it tasted a lot like hash. ...
  3. diesel

    15lb brisket and ends

    I have some work to do. Need to learn how to use this new smart phone. Well, I have been working on burnt ends lately. I removed the cap when the flat reached 189 IT. then cube that meat in about one inch pieces. Pan then back on for another 4-5 hours. My smoker temps are always under 250...
    • diesel
    • Thread
    • Replies: 2
    • Forum: Beef
  4. diesel

    Big Pig Jig Vienna, Georgia. Anyone going to be there?

    I have been invited to the Pig Jig this year.  My partner in crime has a good friend that competes in this event and has asked us if we wanted to "help".  It is a 9.5 hour drive from my hometown but don't think that will be an issue.  We are planning on leaving at 3am Friday morning.  We decided...
  5. diesel

    dry hopping question

    I brewed a batch of beer on Friday night and the recipe calls for dry hopping in the secondary.  I have 2 oz of hop pellets (hopunion).  Do I just dump them in the carboy and then transfer the beer?  Do I wrap them in some cheese cloth?   If I just dump them in I figured it would be messy when...
  6. diesel

    Dry cured Sopressata

     ***WARNING** PLEASE DO NOT ATTEMPT TO DRY CURE UNLESS YOU KNOW THE USAGE FOR CURE #2. PROPER TEMPS AND HUMIDITY ARE REQUIRED IN SOME DRY CURED TYPE OF SAUSAGE, SALAMI AND BOLOGNA. **YOU ATTEMPT AT YOUR OWN RISK**  Warning brought to you by Nepas. I have started a dry cured Sopressata.  Below...
  7. diesel

    Venison Bresaola project

    This is my first try at dry curing meat.  I have been following TasunkaWitko's thread: http://www.smokingmeatforums.com/t/131693/venison-bresaola-project-notes  and also the recipe he linked to.   With that I would like to thank TasunkaWitko for all of the information he has provided. My...
  8. diesel

    Jalapeno and chipotle venison summer sausage qview

    I have seen a lot of this recipe on the forum and had to do it.  I followed this recipe http://www.smokingmeatforums.com/t/129128/jalapeno-cheddar-venison-summer-sausage I changed a few things. I used 4 lbs of venison and 2 lbs of the fattest pieces of pork butt. I added 8 oz of home cured...
  9. diesel

    bottle conditioning

    I didn't want to drive out to the beer store this week and the delivery fees are to high for a pound of corn sugar.  I have read that using table sugar will work or even honey.  I have turbinado sugar at home and was thinking of using it.  What I have found is that the volume is different...
  10. diesel

    I enjoyed this site hope you do to

    "The ingredients of a BBQ sandwich, whole lot of hard work, cutting your own wood, the right amount of heat for the right amount of hours, pepper viniger based sauce and a touch of love." http://www.southernbbqtrail.com/films.shtml
  11. diesel

    Mexican Beer recipe

    I would like to brew a Mexican style beer.  Negro Modelo, Corona, XX.  One of those types.  Anyone have a good recipe.  I would like an all grain recipe and the batch size is 6 gallons.  I would like an ale but I do have the ability to lager. Open to suggestions.  Thanks in advance.
  12. diesel

    Mix in Spice before or after the grind

    I have mixed the spices into the cubed meat and let rest then grind. I have also waited and mixed in the spices after grind.  Only difference I can find is that the grinder isn't as messy.   Any opinions on this?  I know some recipes call for the spices to be added in one of the two ways...
  13. diesel

    First All Grain Recipe

    My first All grain recipe was an IPA.  I don't think I will ever brew any other way again.  I was really impressed at how smooth everything went.   Ribs and butt on the smoker and at temp. my workstation setup.  boiling my mash water.  10 gallon homedepot cooler for mash/lauter tun. After...
  14. diesel

    Umm Bacon

    I cured some bellies and then smoked w/ apple wood. I try to run my smoker as cold as possible.  Usually around 100 to 120 for about 6 hours or so.  Then I raise the temp to around 200 and bring the IT to 150.  That is when I remove from smoker. You can see the fresh ground black pepper...
  15. diesel

    Amish White Sandwich Bread "Roller's recipe"

    I had to try it.. and it was well worth it.  After a few hours Then I kneaded the bread for a few minutes and placed in bread pans to rise again. The recipe calls for baking at 350 for 30 mins.  I used my convection oven at 325 for the same amount of time. I removed the bread from the...
  16. diesel

    Fat Fired Weizenboch

    I just opened a bottle of my latest homebrew.  Best one yet even though it was only my third try.  This was a parshall extract brew w/ specialty grains.  I got the recipe from the joy of home brewing 3rd addition. The beer brewed for 3 weeks without secondary. I haven't done secondary yet. ...
  17. diesel

    smoked beer

    Anyone tried it?  I just found a book on Amazon that has recipes and descriptions.  Thinking about picking this book up and wanted some opinions.
  18. diesel

    Lagering a Pilsner

    I sure hope this works.  I used a pilsner kit from more beer and have been following the directions from the kit.  It brewed at around 57 degrees for the first two weeks.  The temp did move up and down a little but not much and the yeast was very active.  Now I have it in a temp controlled...
  19. diesel

    beer Randall

    Anyone every had a beer passed through a Randall?  Pretty cool stuff.  A local brewery has beer tastings and the other day they had the Randall filled with hops and peppercorns.  They were serving their Belgian Blonde single through this thing.  I am going to have to make one for my future...
  20. diesel

    Bottling question

    I brewed an American Pale Ale 3 weeks ago yesterday.  I bottled last Sunday.  The beer has been stored at a stable temp between 65 and 67 degs.  I was checking out the bottles last night and noticed some sediment in the bottles which I am not concerned about. However, when I held a bottle up to...
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