VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

[ Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3, 4, 5, 6, 7, [8], 9, 10 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 00:17:57 11/14/01 Wed
Author: bbbrown
Author Host/IP: Quebec-HSE-ppp3622277.sympatico.ca / 65.93.230.246
Subject: Re: cold smoking
In reply to: Bruce 's message, "Re: cold smoking" on 20:19:32 11/13/01 Tue

Bruce, my friend wants to end up with pepperoni. He has used a premix with spices and cure.My understanding is to start out with cooker temp around 120 and slowly raise temp to no more than 175, removing meat when internal temp is 155. Then hang to dry out to desired firmness. Does this sound about right.
Regards,
Bryan

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Replies:

Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.