What's your Craft?

[ExiledInIllinois]

30 minutes ago, mead107 said:

So, nobody into witchcraft? 

Augie ^^^^ upthread ^^^^

7th reply... 

[Cripple Creek]

On 4/5/2018 at 5:58 PM, Chef Jim said:

Cheese and cured sausages or actually charcuterie (cured meats) in general. 

This scares me. I'm smoking kielbasa today for the first time.  The recipe calls for letting the sausage "bloom" for 3 hours at room temp after smoking. Totally contrary to what I know of food safety (trust the cure!).  If you have a site you like or any advice on curing meats without smoking please let me know. I've read about it, but don't know if I have the "proper environment" for letting the meat age.

Edited April 8, 2018 by Cripple Creek

[ExiledInIllinois]

3 minutes ago, Cripple Creek said:

This scares me. I'm smoking kielbasa today for the first time.  The recipe calls for letting the sausage "bloom" for 3 hours at room temp after smoking. Totally contrary to what I know of food safety (trust the cure!).  If you have a site you like or any advice on curing meats without smoking please let me know. I've read about it, but don't know if I have the "proper environment" for letting the meat age.

 

"Food safety" is for people who don't have the balls to eat in the real world!

 

[Chef Jim]

On 4/8/2018 at 7:42 AM, Cripple Creek said:

This scares me. I'm smoking kielbasa today for the first time.  The recipe calls for letting the sausage "bloom" for 3 hours at room temp after smoking. Totally contrary to what I know of food safety (trust the cure!).  If you have a site you like or any advice on curing meats without smoking please let me know. I've read about it, but don't know if I have the "proper environment" for letting the meat age.

 

Follow the recipes and you'll be good.  I have several books on curing meats and I love the chapter on botulism.  LOL!   No worries on killing you or anyone else.  However if you do and you're one of the survivorS take good notes. And whatever you did that time?  DON'T DO IT AGAIN!!

 

Here's a book I use a lot!  https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

 

This is a great site with good info but mostly great recipes  http://lpoli.50webs.com/Sausage recipes.htm

 

This is the site I used to build my own curing chamber http://mattikaarts.com/blog/meat-curing-at-home-the-setup/

 

Oh and you asked for advice...............

Edited April 9, 2018 by Chef Jim

[Cripple Creek]

14 minutes ago, Chef Jim said:

 

Follow the recipes and you'll be good.  I have several books on curing meats and I love the chapter on botulism.  LOL!   No worries on killing you or anyone else.  However if you do and you're one of the survivorS take good notes. And whatever you did that time?  DON'T DO IT AGAIN!!

 

Here's a book I use a lot!  https://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

 

This is a great site with good info but mostly great recipes  http://lpoli.50webs.com/Sausage recipes.htm

 

This is the site I used to build my own curing chamber http://mattikaarts.com/blog/meat-curing-at-home-the-setup/

 

Oh and you asked for advice...............

Thanks. Real happy with the Kielbasa.  I'll move on to the tougher stuff soon and thanks for the advice.

[Dante]

On 4/6/2018 at 1:16 PM, Fadingpain said:

Too much stuff to list here; fine painting, wood working, furniture design/fabrication, model making, pottery, bronze casting, guitar making, the list goes on.  I enjoy creating things from nothing more than anything.

 

 

No, fishing is a hobby, not a craft.  Well, assuming you don't do it for a living.  Then it can be a vocation.

 

If you are into tying your own custom fly fishing lures or whatever, now that's a craft.

 

 

 I feel so inadequate after reading this. 

[CowgirlsFan]

On 4/9/2018 at 4:07 PM, Dante said:

 I feel so inadequate after reading this. 

DON'T.... your craft ( the tee shirt business) is putting a roof over your head.