Recent Posts

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Good lookin' bones, Mike ! ! !





BD
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Savor Spices / Savor Spice Website Problems
« Last post by Admin5 on Today at 02:37:28 PM »
Currently the Savor Spice website is down. We are working to get it back online.

Sorry for the inconvenience.
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New Member Introductions / Re: Another new guy
« Last post by sparky on Today at 02:25:38 PM »
Welcome from northern Cali.
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General Discussion / Re: Smoked Turkey Vegetable Soup
« Last post by tomcrete1 on Today at 02:24:55 PM »
It all looks good Pete!  ;)
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Cookinpellets.com / Re: 100% Hickory Smoked Pork Tenderloins
« Last post by sparky on Today at 02:24:48 PM »
Fantastic.  I would like a plate plz.
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New Member Introductions / Re: Another new guy
« Last post by tomcrete1 on Today at 02:24:07 PM »
Welcome from Wisconsin!
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Cookinpellets.com / Re: 100% Hickory Smoked Pork Tenderloins
« Last post by tomcrete1 on Today at 02:22:57 PM »
Looks Great Pete!  I had to look twice it almost looked like Ham!  :)
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Cookinpellets.com / 100% Hickory Smoked Pork Tenderloins
« Last post by smoker pete on Today at 02:16:55 PM »


Don't you just love the smell of Hickory in the afternoon? I must admit that cookinpellets Premium 100% Hickory certainly fits that bill for me. Decided to smoke a couple of pork tenderloins at 225ºF for about 2 hours to an internal temperature of 145ºF. The tenderloins were smoked to perfection and were so moist and tender they easily cut with a fork.

Enjoyed the scrumptious Low-Carb dinner last night ... with the exception of the two pieces of buttered toasted roasted garlic bread ... After all, man does not live by Low-Carbs alone.



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Charcuterie: Ham, Bacon, Sausage, etc. / Bactoferm Names & Usage
« Last post by nepas on Today at 02:03:32 PM »
Some info on the use of Bactoferm. Please note that this is a product line available in the US. I am not sure if they are avail in other countries.

LHP
For fast acidification. If a pronounced sourly flavor is desired, this Culture is for you. This culture causes the meat's pH to drop to under 5.0 in 2 days. Great for thin products like pepperoni. Extra-Fast culture targeted for fermentation temperatures 80°F-100°F (drying is done at lower temps.) Typically, the use of this culture is for products needing about 3 weeks or less to complete.

F-RM-52
Many types of medium-diameter salamis and other dry, fermented sausages, especially those traditionally made in northern Europe, call for a distinct, somewhat sour flavor. This robust flavor is caused by a boost in lactic acid, a reaction that occurs when certain types of bacteria are introduced to the sausage during fermentation.
This freeze-dried culture blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation. Bactoferm F-RM-52 starter culture causes the meat's pH to drop to under 5.0 in about four days or under 5.4 in two days in a 90°F environment. This is a fast culture containing Lactobacillus sakei and Staphylococcus carnosus strains, targeted for fermentation temperatures of 70-90°F.

T-SPX
For slow/mild acidification. Less acidity and no sour flavor; enhances the aromatic flavor and appearance of fermented meats. Also assists in moisture removal and the breaking down of Nitrate into Nitrite for more efficient curing. If using T-SPX for traditional method of drying this culture will not provide food safety through lowering pH level but, it will help lower aW. Use for products needing at least one month's time for drying and do not ferment with this product over 75°F.

F-LC
A patented bioprotective culture of bacterial strains which protect the sausage product from Listeria contamination while being a versatile and effective culture for acidification. Can be used for slow, traditional fermentation when environment is near 80F and will also rapidly acidify in high fermentation (US Style) temperatures of near 115F. 25grams for 100 kg of meat.

Mold 600
The most common problem and question that arises from dry-curing is what to do with the mold that forms on the outside. Is it safe and how can you tell? Well, when this concentrate is diluted and sprayed onto the sausage as it is hang-drying. The spray is composed of a bacterial culture that’s sole purpose is to ensure the beneficial surface mold wins the battle over the pathogenic bacteria. A must have product for anyone interested in Dry Curing sausages the old fashioned way. 25grams for 10 liters. Formerly Known as Bactoferm M-EK-4

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General Discussion / Smoked Turkey Vegetable Soup
« Last post by smoker pete on Today at 01:52:25 PM »


What to do with the carcass of a smoked turkey? Boil it down for soup stock and pick all the meat that remains after carving of course! Combined the turkey stock, cabbage, stewed tomatoes, red onions, diced potatoes, celery, asparagus, mushrooms, frozen peas, garlic, salt, pepper, and a bit of pulled leftover turkey in my Instant Pot. Pressure cooked on high for 4 minutes ... Enjoy!!

The smoked turkey really added that extra touch to this soup recipe. Give it a shot.



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