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Forum: Meat Smoking, Curing and Sausage Making 07-06-2014, 02:30 PM
Replies: 2,601
Views: 102,828
Posted By rgauthier20420
Started a 10 lb Boston butt yesterday at 5am for...

Started a 10 lb Boston butt yesterday at 5am for a gathering at my house at 7pm. Smoked it with cherry and Apple until 165 internal temp then wrapped and finished it in the oven. For some reason the...
Forum: Electric Brewing 07-03-2014, 12:58 PM
Replies: 45
Views: 4,546
Posted By rgauthier20420
I would venture to say no, but I haven't tried. I...

I would venture to say no, but I haven't tried. I don't think I would either.
Forum: Electric Brewing 07-01-2014, 02:27 PM
Replies: 45
Views: 4,546
Posted By rgauthier20420
A return flow will create some sort of movement...

A return flow will create some sort of movement in the wort in the kettle. The flow would depend on your direction your fitting is pointing inside your kettle and the diameter of your kettle. I...
Forum: Meat Smoking, Curing and Sausage Making 06-30-2014, 02:49 PM
Replies: 2,601
Views: 102,828
Posted By rgauthier20420
Chicken thighs were on sale for .99 cents a lb,...

Chicken thighs were on sale for .99 cents a lb, so I smoked 5 lbs of 'em. Got another 5 lb package in the freezer for later. Pictures a little blurry, but the flavor was good. The grill was actin up,...
Forum: Cooking & Pairing 06-25-2014, 01:04 PM
Replies: 2,291
Views: 47,663
Posted By rgauthier20420
My heart goes out to you and your family for the...

My heart goes out to you and your family for the injustice that is forced upon you......
Forum: Meat Smoking, Curing and Sausage Making 06-24-2014, 03:06 PM
Replies: 11
Views: 424
Posted By rgauthier20420
I'd imagine your looks worse than since you...

I'd imagine your looks worse than since you ferment in it, but your right...had that been the case here, I don't think it would have made it either. I'm gonna weight it tonight since it's been 1 week...
Forum: Meat Smoking, Curing and Sausage Making 06-24-2014, 01:34 PM
Replies: 11
Views: 424
Posted By rgauthier20420
Why is when I go out of town, something seems to...

Why is when I go out of town, something seems to happen in my curing chamber....

Came home from 5 days away from the Lomo to find the hook I'd secured it with cracked and it was sitting on the...
Forum: Meat Smoking, Curing and Sausage Making 06-18-2014, 01:27 AM
Replies: 11
Views: 424
Posted By rgauthier20420
So today I rinsed off the pork loin of the...

So today I rinsed off the pork loin of the seasonings and padded it dry. It got tied up and hung in the drying chamber. It's now sitting at 55 degrees and a nice 79% RH.
Forum: Meat Smoking, Curing and Sausage Making 06-16-2014, 11:35 PM
Replies: 3
Views: 274
Posted By rgauthier20420
I've got half the batch cold smoking right now...

I've got half the batch cold smoking right now with a makeshift cold smoker. All it is is a veggie can cleaned with a soldering iron stuck in it full of Apple chips. Been going strong for 1 hour....
Forum: Meat Smoking, Curing and Sausage Making 06-16-2014, 01:29 PM
Replies: 51
Views: 1,230
Posted By rgauthier20420
PM sent :) Now that you've proved this...

PM sent :)

Now that you've proved this successful with your current equipment....what's next?
Forum: Meat Smoking, Curing and Sausage Making 06-16-2014, 01:14 PM
Replies: 3
Views: 274
Posted By rgauthier20420
48 hour ferment is done, and the chamber setting...

48 hour ferment is done, and the chamber setting is now at 12.7 C and the humidity should be dropping slowly until it gets to around 75%. When I get home tonight, I'm going to cold smoke about half...
Forum: Meat Smoking, Curing and Sausage Making 06-16-2014, 01:06 PM
Replies: 51
Views: 1,230
Posted By rgauthier20420
They look great! Very nice color and it doesn't...

They look great! Very nice color and it doesn't look like you've got any dry rims issues. Very nice separation of the meat and fat. Need my address to send some? :tank:
Forum: Meat Smoking, Curing and Sausage Making 06-15-2014, 04:35 AM
Replies: 3
Views: 274
Posted By rgauthier20420
Well I ended up getting reassurance from another...

Well I ended up getting reassurance from another expert forum member and moved forward today. Grinding was 100% smoother than last time. Took a minute or so to grind it all. It was nice using an...
Forum: Meat Smoking, Curing and Sausage Making 06-13-2014, 04:51 PM
Replies: 3
Views: 274
Posted By rgauthier20420
Hungarian Smoker Salami - Mmmmm

So I'm starting another batch of salami and I've got a question. I bought the pork last Saturday and removed it from the fridge yesterday to chop further and mix it with the Cure #2 and Salt. It was...
Forum: Cooking & Pairing 06-12-2014, 09:02 PM
Replies: 14
Views: 425
Posted By rgauthier20420
24 hours for cooking 1 dinner? :pipe: That's...

24 hours for cooking 1 dinner? :pipe:

That's a bit excessive, but best of luck to you. A somewhat thin sauce is nice with short ribs. You want it more like a sauce and not like a gravy. The...
Forum: Meat Smoking, Curing and Sausage Making 06-11-2014, 07:02 PM
Replies: 3
Views: 189
Posted By rgauthier20420
The way you've described the construction of this...

The way you've described the construction of this smoker is exactly how most electric smokers work. For instance, my Old Smokey has the element at the bottom, with a metal pan that sits directly on...
Forum: Hops Growing 06-11-2014, 03:39 PM
Replies: 106
Views: 39,813
Posted By rgauthier20420
Nice! I've got a few new bines from my plants...

Nice! I've got a few new bines from my plants that need to be trimmed away, so maybe I'll add some of the dis solvable fertilizer to the water this time. Good job.

BTW, you should remove all...
Forum: Hops Growing 06-11-2014, 02:54 PM
Replies: 106
Views: 39,813
Posted By rgauthier20420
Looking good. Isn't doing this fun :tank: If...

Looking good. Isn't doing this fun :tank:

If you think they've got a nice root system, I would put them in the ground as soon as possible so they can get a hold before any cold comes. I...
Forum: Meat Smoking, Curing and Sausage Making 06-11-2014, 01:49 PM
Replies: 11
Views: 424
Posted By rgauthier20420
Glad it's looking good. You seem to be getting...

Glad it's looking good. You seem to be getting some very nice even drying times. I hope I can get that this time around. I'm chopping the pork for my next salami this evening and mixing it with the...
Forum: Meat Smoking, Curing and Sausage Making 06-11-2014, 01:40 PM
Replies: 11
Views: 424
Posted By rgauthier20420
Yes. 6 grams of Cure #2 are in the brine along...

Yes. 6 grams of Cure #2 are in the brine along with Salt, Sugar, Garlic Powder, Paprika, and white pepper. I made a boo boo and multiplied the ingredients wrong, so I actually used an ingredient...
Forum: Meat Smoking, Curing and Sausage Making 06-11-2014, 01:12 PM
Replies: 11
Views: 424
Posted By rgauthier20420
Yeah sorry. I tried doing them on my phone last...

Yeah sorry. I tried doing them on my phone last night, but for some reason the mobile site wasn't letting me. Here are a couple pics of the trimmed and then rubbed and wrapped loin. Nothing too...
Forum: Meat Smoking, Curing and Sausage Making 06-11-2014, 01:22 AM
Replies: 11
Views: 424
Posted By rgauthier20420
Lomo Embuchado - Spanish cured pork loin

So I'm doing my first whole muscle cure and decided on a relatively inexpensive cut of meat. Trimmed and rubbed the brine in then covered in plastic wrap and into a zip lock bag for 8 days and then...
Forum: Hops Growing 06-06-2014, 04:37 PM
Replies: 6
Views: 273
Posted By rgauthier20420
There are a number of hop growers in the...

There are a number of hop growers in the Chicagoland area. I know of one of Oswego and I know that Chicago Brew Werks owner Brandon runs a hard yard. They should both be checked out to support local...
Forum: Meat Smoking, Curing and Sausage Making 06-06-2014, 04:17 PM
Replies: 2,601
Views: 102,828
Posted By rgauthier20420
Yep. If you fill the drip pan up all the way with...

Yep. If you fill the drip pan up all the way with ice, you should be able to maintain low enough to cold smoker lower than the 91 you said it's normally at.
Forum: Meat Smoking, Curing and Sausage Making 06-06-2014, 01:48 PM
Replies: 51
Views: 1,230
Posted By rgauthier20420
It brings joy to my eyes to see more and more...

It brings joy to my eyes to see more and more people posting about the cured/fermented meats. An interesting idea to put cheese inside of a salami. I wonder what would happen if some of the harder...
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