Ronald Fischer Posts - TopicsExpress

The annual (4th time for me) Supersat Production weekend. Started
The annual (4th time for me) Supersat Production weekend. Started Friday night by cubing 240# of boneless pork butts and grinding them up. Then we sea...

Random, Ive been trying with some success to re create the local
Random, Ive been trying with some success to re create the local head cheese I enjoyed in Central Texas as a kid for about 3 years now. My Dad called ...

Truck in shop so a little bit trapped this morning. Time to
Truck in shop so a little bit trapped this morning. Time to experiment. Had some lean commercial pork. Hand cut it to about a 1/2 to 1/4 dice Added ab...

Update on the prosciutti. Its in to 8 months and at 32% water
Update on the prosciutti. Its in to 8 months and at 32% water loss. First two pics are of the mold thus far. I pulled it our and ran under luke-warm w...

Tasting the Trade Wind Salumi in Kilauea, Kauai. Withe Thomas,
Tasting the Trade Wind Salumi in Kilauea, Kauai. Withe Thomas, the charcutier, Gary the pork feeder and farm butcher. On the plate were three salami, ...

LOX. 4 lbs. of salmon fillets (skin on) 1/2 Cup Sea Salt 1/4
LOX. 4 lbs. of salmon fillets (skin on) 1/2 Cup Sea Salt 1/4 Cup of Brown Sugar 1/4 Cup of Turbinado Sugar 1 tsp. ground white pepper 1/2 tsp. ground...

so i bought a couple of boston butts friday morning that were
so i bought a couple of boston butts friday morning that were extremely cheap compared to what i pay for them locally. i have a 40 pound sack of evap...