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  1. seadog92

    5 year old dry cured ham

    November 2015 I dry cured a number of hams. Over the next year, my family enjoyed what I thought was all of them. We recently moved to a new home and bam! I found one that I had hung in the corner of my smoke house ante room I had missed. It's still in the sock, nice and brown from the smoke...
  2. seadog92

    Is my country ham spoiled????

    Two years hanging in the smokehouse, I pulled a ham for new years this year stripped off the fat (OK, first big mistake, but that's smoke up the chimney) but due to a family emergency, I had to wrap it in aluminum foil and put it on our back porch which is unheated. I figured to pull it out in...
  3. seadog92

    Apple Sausage recipe...dried or fresh apples?

    I've seen Len Poli's recipes for apple sausages, and one uses dried apples and one fresh. Has anyone got an opinion....better yet, a great apple sausage recipe that gives me the skinny on which way to go? I'm planning on adding high temp cheddar cheese to which ever way I go.
  4. seadog92

    Adding BBQ sauce to recipe?

    I'd like to add a BBQ sauce to a cured pork sausage. Recipe is basic with cure #1, salt spices pork and back fat. Using Hog casing and it will be smoked to 160. Any issues with adding a commercial sauce to the recipe?
  5. seadog92

    Fermenting summer sausage per Marianski question

    Greetings everyone.  I'm going to be loading a Qview and my process of making summer sausage in a couple days, but first I have a question that someone may be able to help me with.  In Stanley Marianski's book, The Art of Making Fermented Sausages, in the recipe for Summer Sausage, he gives the...
  6. seadog92

    A-maze-n smoker in cold weather

    Does anyone have trouble keeping the pellets going when using the smoker in very cold weather outside? I can get the pellets started but I'll come back in 40 minutes or half hour and find that only an inch or so have actually smoked. I was just wondering if anyone has experienced this and if so...
  7. seadog92

    Maple granules in sausage

    Has anyone used maple granules in making breakfast, or any other kind of sausage?  If so, is there a conversion rate of weight of granules vs. ounces of maple syrup? Thanks
  8. seadog92

    vacuum packed Capicola good after 2 years?

    Back in June of 2014, I vacuumed packed a couple extra Capicola that I had made.  Laying quietly in my smokehouse fridge, I forgot about them.  Here it is two years later, and while the vacuum seal is intact, and they look fresh as a new one, they're hard as a Louisville Slugger.  Anyone have...
  9. seadog92

    Anyone in the Tacoma WA area fermenting sausages/salami? questions on fermenting chamber

    Has anyone in the Tacoma WA area built a fermentation chamber for making salami?  I have read all the instructions that abound on the internet, but I'm pretty technologically challenged, and could use some assistance.  I have a fridge that I'm going to convert, and can obtain the line thermostat...
  10. seadog92

    Adding juice to ham brine????

    Has anyone added juice, like apple or pineapple to their ham brine? I've been using Pop's brine recipe, but i wanted to try some variation. I didn't know if adding juice would make the meat break down due to the acid in the juice. Has anyone done it? If so, how'd it come out?
  11. seadog92

    Chicago style Italian sausage....what's the secret?

    I'm nigh 70 years old, and (hand to God) I can still remember with vivid imagination and salivating mouth, my first taste of Italian sausage pizza at least 60 years ago.  What makes Chicago style Italian sausage so different than any other?  I've tried duplicating that incredible flavor, but...
  12. seadog92

    put lard on dry cured ham?

    I put a couple hams into salt dry cure in November. They were smoked 40 hours, and left to hang in the smokehouse. Today i scrubbed the mold off and will re-sock to hang again until September. I've seen pictures where some processors coat the exposed end with a thick layer of what looks like...
  13. seadog92

    T-SPX and dried buttermilk powder in summer sausage?

    I wanted to limit my cost initially in moving into making summer sausage.  I see that many recipes call for "Fermento" and a Bactoferm F-LC.  Can I use Buttermilk powder for the Fermento, and T-SPX for the F-LC?  I realize the two starter cultures are different, but I'm at a loss to know if...
  14. seadog92

    Temporary Fermentation chamber query

    I need to turn a refrigerator (no freezer attached) into a fermentation chamber temporarily.  I need to be able to bring the internal temp to between 85 and 90 degrees, with a humidity of 85%.  I bought an expensive temp/humidity controller which doesn't work and I have to send it back to be...
  15. seadog92

    which American Cheese is best for smoking now that Kraft has stopped making "Premium American"

    Kraft used to make a Premium American cheese that was great for smoking.  It had a higher melting point than most American cheeses.   What do you folks use, now that it's not available?  I'm looking strictly for American cheese.   Anyone?
  16. seadog92

    too late to smoke ham?

    I started my dry cured country ham in August (Q-view on previous post) and its been hanging since then. I haven't applied any smoke to it so far, and wondered if it's too late to do so. It's lost about 25% of its weight, so it still has a way to go before I cut into it. Any words of wisdom...
  17. seadog92

    issue with A-maz-n smoker. help please

    I might be using the smoker incorrectly. I am having trouble keeping it smoking inside my Cookshack smoker. I want to be able to cold smoke my bacon, summer sausage etc before turning on the heat. After starting the A-maz-n, it will shut down after just a few minutes. Is it not designed to...
  18. seadog92

    Marianski's book on Polish Sausage, new information?

    I have Marianski' s Home Production, and Fermented Sausage books. Before I buy his book on Polish Sausage, I wondered if it has any "New" information that isn't in his or Rytek's books. Anyone know?
  19. seadog92

    Summer sausage need a culture???

    I'm going nuts reading all the recipes for summer sausage.   Some call for cure #1, others #2, still others say use F-LC culture.  I need to make a simple summer sausage this weekend, and while I like Marianski's recipe, it calls for F-LC culture and a period of fermentation.  I have T-SPX, but...
  20. seadog92

    MOLD!!! Have I lost the lot?

    I started out with a nice fine white mold, harvested from a first class salami.  Everything looked great.  I had to leave town for a few days, and when I returned, I found my salami, guanciale and pepperoni covered with the fuzzy white and green mold.  I can wash it off with vinegar and water...
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