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  1. charcuterieguy

    question about mes 40

    I use mine on the wood deck.
  2. charcuterieguy

    cold smoking bb bacon

    Cold smoke like any other bacon.
  3. charcuterieguy

    Cold Smoking Bellies... w/Qview

    Looks awesome!
  4. charcuterieguy

    Smoked Cheese Curds Q View

    They look tasty.
  5. charcuterieguy

    Photo of my completed build

    Sweet!
  6. charcuterieguy

    Dry Cured Peperone

    That's some real nice color.
  7. charcuterieguy

    contaminated apple wood?

    Good choice!
  8. charcuterieguy

    Prosciutto di Parma.......

    The moderator at the following place won't accept any criticism of the misinformation...he deleted all posts questioning it...he even calls it "an intelligent and interesting statement of facts." http://www.wedlinydomowe.pl/en/viewtopic.php?t=5326 Unbelievable!!!
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  10. charcuterieguy

    Prosciutto di Parma.......

    According to the strict rues, freezing of Prosciutto di Parma is not permitted. "Apart from refrigeration, legs that are used for the production of Parma Ham must not undergo any other preservation treatment, including freezing" http://www.parmaham.org/quality/guarantee-specifications.pdf
  11. charcuterieguy

    Prosciutto di Parma.......

    Curing frozen hams? Sounds like hogwash to me!!!
  12. charcuterieguy

    Purpose of brining a turkey?

    Why Brining Keeps Turkey and Other Meat So MoistA food scientist explains how a soak in a salt solution makes lean meat, like turkey, juicier and more flavorful..... http://www.finecooking.com/articles/why-brining-keeps-meat-moist.aspx
  13. charcuterieguy

    Nitrite plus salt in sausage.

    Naw! I use a remote thermometer in the end of one of the sausages. That sausage is just as juicy as all the rest. Never over-cooked, never under-cooked, always perfect.
  14. charcuterieguy

    Don't forget to calibrate your food safety thermometer..........

    This is a Great description of how to Calibrate a Very important tool... http://www.canadacutlery.com/download/calibrate-a-thermometer.pdf Thanks
  15. charcuterieguy

    Quick Turkey Question

    Spatchcock the bird and cut into the joints, ala Jacques Pepin. That helps it cook much more evenly. Starting at 5:20 in this video....
  16. charcuterieguy

    Nitrite plus salt in sausage.

    You need a thermometer for your fresh kielbasa, not nitrite.
  17. charcuterieguy

    Smoking meat to preserve it??

    It's too bad that Chuckwagon guy has hijacked the place.
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