While I was at my local Costco to pick up some meat for my next project, I also grabbed some batteries and road salt. Do you know what they wanted to charge me with? A salt and battery!
Great job on the meat products! If it was warmer here in Canada, I would be smoking my snack sticks rather than just oven temping!
-30 Celsius …my snack sticks would be shrinking!

Making European Snack sticks I think? I made a 10lb batch of pork+spices+Starter culture+curing salt #2.
I fermented the sticks in my oven for 24hrs at 90% humidity to 80 to 85 degrees temp. Until the ph was at 4.9ph! I then oven temped the sticks to an eternal temp of 155. Then dropped the sticks in ice water, cooled and dried, and set hanging in my charcuterie fridge until it looses 40% of its weight?
My question is ….should I have immediately went from fermentation to drying, then oven bake or smoke, or the steps I followed in the first place? Any tips would be great!

You know I also can tell the sex of an ant!
You throw one in water, if it sinks, it is a girl ant. If it floats it is Buoyant!

The Answer is in the question! The question is not an answer! But the non Answer could be questionable if the Answer was to be questioned!
This is where we stand?

Are you pulling our chicken leg? Maybe we can just wing it. They were just egging everyone on. I know it’s a bad yoke!

Thanks!
Hey , I came up with an App for people who can’t remember where they put stuff. May even work with Alzheimer’s, and it’s called
“App-sent-minded”
There is a problem though, I don’t remember where I put it!

Bad, Bad , Bad man Johnathan! Maybe he needs a cure! Or a boost of Culture!
He has us all mixed up, extracting proteins!
I think we should have a MEATing, and write up a binding contract and have him sign it!
Maybe he is Smoking something?

cdavis hilarious
Chernobyl Chickens

kyle you both deserve credit! C’mon let’s share!
On a lighter note: did you know there is a bee that will produce honey milk?
Yep, it is the Bra-zillian BooBee! And they pair for life!

?So I’m half right

holley not sure, what’s the team Color’s all about, I’m new to the site.
Thanks
Terry

Had a barbecue few years back, had relatives, family and the kids, and made some fantastic home burgers……and for what ever reason could tell everyone was enjoying them, they were great! One of my brothers kids asked me where I got them, cause they were amazing. I said,” I made them, and call them Florida burgers!” She said “Florida Burgers? Why do you call them that”. I said “well I dropped a tray of them, they fell on the Floor-Duh……”

Maybe throw a few tongues there, that would keep me from eating them to early!

So they can offer, buy 2 get 2 free deal!
Something is smelling Fowl.

@dennyo that dirty swine

I find the same with all those HT cheeses! The creamy texture is great, but I get excited to make sausage with it, and I’m never really happy when I try it! But others love it!

Maybe stop thinking about breasts, while your grabbing a coffee from the drive through.
Squeeze the charmin at home instead.
Yes, your getting the third degree, literally.

His coat is made from Dry Aged Bags, by Artisan Meat Labs.
That’s why he has advanced in Age!
Yep my joke is a little dry!
But Ido have one beef!
We all would like the answer to the question?

DJS303 my guess would be it is alright, cause there was no moisture introduced, but I’m not a chemist.

Sorry yah, little too much!