tag:blogger.com,1999:blog-189030594097847725.post5237423308912487741..comments2023-10-29T04:45:31.492-07:00Comments on Charcuterie Sundays: Mortadella di BolognaGrant van Gamerenhttp://www.blogger.com/profile/05296653270527166199noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-189030594097847725.post-3573978791290802682010-01-20T11:36:32.945-08:002010-01-20T11:36:32.945-08:00we use the black rubber insulation strips like one...we use the black rubber insulation strips like one uses to create a seal in a door frame. It is adhesive on one side but we still use super-glue to adhere it, then use the needle like probe thermometer to pierce the foam. never a leakage problem.Darrin McCowanhttps://www.blogger.com/profile/09247672329342365079noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-48884513350397997222008-12-10T07:08:00.000-08:002008-12-10T07:08:00.000-08:00it looks awesome! how did you cook it?it looks awesome! how did you cook it?Unknownhttps://www.blogger.com/profile/03908082894423068614noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-41723434961676593482008-12-09T11:34:00.000-08:002008-12-09T11:34:00.000-08:00Here is a better link. The other link is just the...<A HREF="http://www.flickr.com/photos/62729672@N00/3074944441/" REL="nofollow">Here is a better link</A>. The other link is just the top of my photo stream so it might change over time.Unknownhttps://www.blogger.com/profile/04460894462865095239noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-51920478362748046222008-12-09T11:32:00.000-08:002008-12-09T11:32:00.000-08:00So I tried it. I ended up packing it into a 100mm...So I tried it. I ended up packing it into a 100mm casing which gave it a really nice shape. I cold smoked it with apple chips for about 2 hours, which gave it a nice light smokiness. You can see the finished product: <A HREF="http://www.flickr.com/photos/62729672@N00" REL="nofollow">here</A>Unknownhttps://www.blogger.com/profile/04460894462865095239noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-20893965012178975022008-10-22T14:31:00.000-07:002008-10-22T14:31:00.000-07:00Thanks!Thanks!Unknownhttps://www.blogger.com/profile/04460894462865095239noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-37617598751337512782008-10-21T17:26:00.000-07:002008-10-21T17:26:00.000-07:00I just smoked it this week. Cold smoking is best, ...I just smoked it this week. Cold smoking is best, however this time i used a tight sealed smoker so it got a little warm in there but it still came out fine. It brown a little bit but i actually liked the outcome. <BR/><BR/>my recipe does not include the salt level change. <BR/><BR/>when i sous vide it. the meat was tightly wrapped in seran wrap. <BR/>then vac packed. <BR/>there are special Unknownhttps://www.blogger.com/profile/03908082894423068614noreply@blogger.comtag:blogger.com,1999:blog-189030594097847725.post-6761045227881254502008-10-17T12:54:00.000-07:002008-10-17T12:54:00.000-07:00How did this turn out once you smoked it? Did you...How did this turn out once you smoked it? Did you cold smoke it or hot smoke it (I'm guessing cold), and for how long, an hour? Like you would a cheese?<BR/><BR/>So does your recipe include your change in the amount of salt?<BR/><BR/>Also, one thing I've always wondered is how you can tell the internal tempurature when you are doing sous vide since it's in the vacuum seal. Don't you have to Unknownhttps://www.blogger.com/profile/04460894462865095239noreply@blogger.com