Search found 83 matches

by DanMcG
Sun Feb 16, 2020 11:19
Forum: Microbiology of meat and products
Topic: Potential of toxic moulds in sea salts
Replies: 8
Views: 2765

Re: Potential of toxic moulds in sea salts

Wow, I would have never given this a thought, but it does make sense.
(I think your two links are the same Redzed. )
by DanMcG
Thu Jan 23, 2020 17:56
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 15
Views: 3964

Re: Struggling with Frankfurters

With straight pork, no beef, I'd cut back on the water.
Egg white @ 1-3% will help firm it up as will NFDM.
The darker the meat (like the ones you mentioned) the more myosin it contains, so you'll get a better bind
by DanMcG
Wed Jan 15, 2020 11:51
Forum: Hyde Park
Topic: White foam on bacon
Replies: 1
Views: 722

Re: White foam on bacon

I've always thought the same thing with the foam being the phosphate pump leaching out. It never happens with any of my dry cured bacon. :wink:
by DanMcG
Fri Jan 10, 2020 17:43
Forum: Sausages
Topic: Lukainka (French Basque?) Sausage Recipe
Replies: 3
Views: 934

Re: Lukainka (French Basque?) Sausage Recipe

Lol Chris, I guess it's possible, but the Greek loukaniko has a noticeable orange and anise flavor which I'd think he'd notice.
by DanMcG
Fri Jan 10, 2020 12:50
Forum: Sausages
Topic: Lukainka (French Basque?) Sausage Recipe
Replies: 3
Views: 934

Re: Lukainka (French Basque?) Sausage Recipe

Ok, So while searching for a recipe I've come to realize lukainka translates to sausage, or pork sausage. I'm guessing what he's looking for is a particular sausage, but it's not called lukainka sausage.
by DanMcG
Fri Jan 10, 2020 11:09
Forum: Sausages
Topic: Lukainka (French Basque?) Sausage Recipe
Replies: 3
Views: 934

Lukainka (French Basque?) Sausage Recipe

Someone on another forum is looking for a recipe for lukainka sausage and I thought you all might be able to help. Here is his post: I have one source to buy Lukainka but it's about 130 miles away so I would like to have a recipe as a backup. A few online searches have mentioned it, but no signs of ...
by DanMcG
Sun Dec 22, 2019 11:02
Forum: Hyde Park
Topic: Was I dreaming?
Replies: 3
Views: 899

Re: Was I dreaming?

I don't think you were dreaming, I seem to remember the something similar.
by DanMcG
Sun Dec 22, 2019 10:58
Forum: Hyde Park
Topic: Cabbage roll Sausage
Replies: 6
Views: 1463

Re: Cabbage roll Sausage

That sounds tastey to me, My only concern would be the high temp while cooking. I'm not sure what the casings will do at 350°f for a long period of time.
by DanMcG
Sat Dec 21, 2019 14:35
Forum: Technology basis
Topic: Fibrous Casing Adhesion
Replies: 11
Views: 2049

Re: Fibrous Casing Adhesion

I have a couple thoughts on the wrinkled casings. If the casing were pre-stuck, ( small holes to let the air out when stuffing) they will take on water while poaching. I did some yesterday using a Sous Vide method and a couple bags leaked. Normally I'd dunk the wrinkled sausage in boiling water and ...
by DanMcG
Sat Dec 21, 2019 06:40
Forum: Technology basis
Topic: Fibrous Casing Adhesion
Replies: 11
Views: 2049

Re: Fibrous Casing Adhesion

Sorry Micro, I don't see any pic's.
by DanMcG
Tue Dec 17, 2019 01:55
Forum: Hardware
Topic: Using meat grinder to crush ice?
Replies: 8
Views: 5000

Re: Using meat grinder to crush ice?

corn? seriously? why, how?
by DanMcG
Mon Dec 16, 2019 21:09
Forum: Hyde Park
Topic: I thought it funny
Replies: 5
Views: 1034

Re: I thought it funny

LOL, that seriously made me laugh out loud! I'm no expert but those look dand good from here
by DanMcG
Mon Dec 16, 2019 12:18
Forum: Suggestions & Feedback
Topic: logging in issue
Replies: 1
Views: 695

logging in issue

Is anyone else having trouble logging in? It started yesterday that I have to log in twice to actually get on the site. Today it also said I needed to log in when I tried to reply to a post. Might just be my computer, but it's only happening here.
by DanMcG
Mon Dec 16, 2019 11:40
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 36022

Re: [USA] Braunschweiger - Liver Sausage

I'm wondering it the reason some recipes call for cooked liver is too make the product more spreadable. The cooked proteins wouldn't be binding the the fats and water, so it's more of a pate in texture then a cooked sausage?
by DanMcG
Mon Dec 16, 2019 11:00
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 36022

Re: [USA] Braunschweiger - Liver Sausage

Thanks for the reply BB. To add to my confusion I started researching the difference and in Liver sausage chapter of the "The Home Production of Quality Meats and Sausage" they state...."Liver must NOT be cooked" then in all the recipes I looked at, the instructions states, to poach for 8-10 minutes...