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Old 01-20-2013, 05:42 AM   #11
buzzman003
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Aug 2012
New Mexico, New Mexico
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http://www.homebrewtalk.com/f14/reve...et-lid-380231/

 
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Old 01-21-2013, 02:02 AM   #12
dennisjonesjr
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Jan 2012
Sierra Vista, AZ
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I keep my homemade yogurt in the small space under the shelf where I keep my beer.
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Old 01-22-2013, 09:52 PM   #13
Vellum
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Dec 2011
Dripping Springs, Texas
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Quote:
Originally Posted by dennisjonesjr View Post
I keep my homemade yogurt in the small space under the shelf where I keep my beer.
Recipe and instructions please. I have been looking for someone with experience in this!

 
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Old 01-22-2013, 11:27 PM   #14
bratrules
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Oct 2010
socal
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Quote:
Originally Posted by Vellum View Post
Recipe and instructions please. I have been looking for someone with experience in this!
homemade yogurt is very easy to make check out this link
http://www.makeyourownyogurt.com/mak.../what-you-need

and its even easier if you have a food dehydrator.
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Old 01-23-2013, 01:37 AM   #15
Rbeckett
 
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Dec 2011
Bronson, Fl
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I age cheese rounds in my keezer too. I set the keezer for mid lagering temps and it is just right for cheese and sausages too. Once they age off a bit and the brew is done lagering I just turn the temp down to about 40 and serve directly from the box. Nothing quite like drawing a brew and grabbing some salami and cheese to go with..... Ok I'm hungry now, gotta taste soem brisket...
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Old 01-23-2013, 06:12 PM   #16
Greenbasterd
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Feb 2012
Van, BC
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Quote:
Originally Posted by Packman715 View Post
Recipie for Salami:

3.5 lbs elk and venison gound fine
1.5 lbs pork ground medium
1 cup dry red wine
3 cloves garlic
2 tbls mustard seed.
1 tbls corse black pepper
1 tsp onion powder.
2 tbls sugar
2 tsp salt.
1/2 tsp pink cure stuff.

stuff in casings and let sit in fridge 24 hours

smoke at 200 to 250 for 6 hours
hang in 40 deg frig for 2 weeks or unil hard to touch.

hey Packman, looks good man!! one question tho, does this recipe make the four salamis we see in the fridge? and what size and kind of casings did you use if ya don't mind me askin. i actually bought a fridge to do this right before i got into brewing, but the beer took precedence. i now have a freezer for my beer and an empty fridge that needs meat!!!!!!

 
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Old 01-23-2013, 10:03 PM   #17
bratrules
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Oct 2010
socal
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Quote:
Originally Posted by Greenbasterd View Post

hey Packman, looks good man!! one question tho, does this recipe make the four salamis we see in the fridge? and what size and kind of casings did you use if ya don't mind me askin. i actually bought a fridge to do this right before i got into brewing, but the beer took precedence. i now have a freezer for my beer and an empty fridge that needs meat!!!!!!
You should turn that empty fridge in a curing chamber for sausage and meat. I have a small dorm fridge that use for making cured sausages like chorizo and salamis and other cured meats. Its almost as fun as brewing!!
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Old 01-24-2013, 04:11 AM   #18
Packman715
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Oct 2012
, Merrill, WI
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Quote:
Originally Posted by Greenbasterd View Post
hey Packman, looks good man!! one question tho, does this recipe make the four salamis we see in the fridge? and what size and kind of casings did you use if ya don't mind me askin. i actually bought a fridge to do this right before i got into brewing, but the beer took precedence. i now have a freezer for my beer and an empty fridge that needs meat!!!!!!

There are actually five hanging but one is hidden by the angle. I used Lem fibourous casing 1 1/2" x 12". web site on package is www.lemproducts.com . I get mine at Fleet Farm, an everything store here in northern WI. There was about 1/2 lb left over that I rolled in a log with plastic wrap using a techinque I saw on Iron chef. Make tight log by hand put in plastic wrap and tighten it up by rolling on counter top.

hope that helps
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Old 01-24-2013, 04:13 AM   #19
Packman715
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Oct 2012
, Merrill, WI
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Quote:
Originally Posted by bratrules View Post
You should turn that empty fridge in a curing chamber for sausage and meat. I have a small dorm fridge that use for making cured sausages like chorizo and salamis and other cured meats. Its almost as fun as brewing!!
I agree is it great knowing how and where your food comes from. Smoking fish is another great hobby. fire, meat, beer you can never go wrong.
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Keg 2: Empty :(
Primary Carboy:soon to be an alt beir
Secondary Carboy: Nutella stout
Mead carboys 9gal total: Acerglyn still fermenting since end of April.

 
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Old 01-24-2013, 10:51 PM   #20
ThatGeekGuy
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Aug 2012
Sugar Land, TX
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Quote:
Originally Posted by Packman715 View Post
I just made 5 pounds of pepperoni and salami from elk/venision. I am dry aging the salami in the fridge for a few weeks.
What are you using to dry hop it with?
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