Search found 4331 matches

by ssorllih
Fri Jan 16, 2015 23:45
Forum: Products in blocks
Topic: Tinned corned beef: How do you make it?
Replies: 14
Views: 18072

Mark , Why not use beef seasoned as for corned beef or pastrami and some of it ground and some knife cut into chunks and stuffed into large casings. There are recipes for doing that with pork and I have often don it with poultry. This is pork seasoned and cured as for ham. http://i1112.photobucket.c...
by ssorllih
Thu Jan 15, 2015 19:25
Forum: Products in blocks
Topic: Tinned corned beef: How do you make it?
Replies: 14
Views: 18072

Mark, I was too late to add this as an edit. But when canning meat you must leave one inch of head space between the top of the meat and the rim of the jar.
by ssorllih
Thu Jan 15, 2015 16:55
Forum: Products in blocks
Topic: Tinned corned beef: How do you make it?
Replies: 14
Views: 18072

Pastrami is merely smoked corned beef. This is the recipe for pastrami stop where is starts with the smoking and can the meat.
http://www.meatsandsausages.com/hams-ot ... s/pastrami
by ssorllih
Thu Jan 15, 2015 16:51
Forum: Products in blocks
Topic: Tinned corned beef: How do you make it?
Replies: 14
Views: 18072

Canning corned beef follows the same rules as canning fresh meat. Pack it raw in wide mouth pint/half liter jars, add no liquid, clean the sealing surface apply the lid and band, Process in a pressure canner 75 minutes at 10 PSI at sea level 15 psi above 1000 feet elevation. allow the canner to cool...
by ssorllih
Sat Jan 03, 2015 02:29
Forum: School of Domestic Meat Processing
Topic: Technological Videos
Replies: 41
Views: 50060

As the auger pushes the meat forward the meat pushes the auger back into the housing..
by ssorllih
Tue Dec 23, 2014 16:35
Forum: For beginners
Topic: Cold smoking some bacon - need humidity?
Replies: 5
Views: 4238

Remember that burning wood creates considerable water vapor. The relative humidity at 19°F is always very low and when that air is heated to 50°F it is desert dry.
by ssorllih
Sat Dec 13, 2014 04:30
Forum: Canned meat products
Topic: Looking for an explanation
Replies: 4
Views: 9825

I often can cured meat but I never would use tender quick as a substitute for canning salt. Added salt is not a requirement for canning. Curing meat and cold smoking it or not before canning works well.
by ssorllih
Sun Dec 07, 2014 22:20
Forum: Sausages
Topic: Sulphur dioxide in sausage meat?!
Replies: 5
Views: 2931

In some places we can still buy sulfur candles for use in all of the above products. Used extensively for dried apples.
by ssorllih
Sun Dec 07, 2014 22:14
Forum: Canned meat products
Topic: Canning fully cooked smoked meat safely
Replies: 9
Views: 6310

You must have some liquid in the jar for canning meat. The meat is going to be very much over cooked when it is finished. But with that said just do up a canner load and see how it works. I canned the entire content of my freezer when hurricane Isabel knocked out the power for a week. (We have a gas...
by ssorllih
Fri Dec 05, 2014 23:40
Forum: Sausages
Topic: Increasing the "heat" in a Jalapeno Sausage
Replies: 5
Views: 3114

There are many wonderful medium hot pepper varieties with a range of flavors. They are worth studying and finding. http://gernot-katzers-spice-pages.com/e ... redirect=1
by ssorllih
Fri Dec 05, 2014 15:43
Forum: For beginners
Topic: Chili Powder
Replies: 6
Views: 3746

The link that I posted discusses the range of peppers used to make paprika and chili powder. Practically all dried and ground peppers(capsicum) are classified as paprika and labeled according to the heat.
by ssorllih
Fri Dec 05, 2014 06:21
Forum: For beginners
Topic: Chili Powder
Replies: 6
Views: 3746

Some call that paprika. I also call it chili powder. http://gernot-katzers-spice-pages.com/e ... redirect=1
by ssorllih
Wed Dec 03, 2014 21:35
Forum: For beginners
Topic: Chili Powder
Replies: 6
Views: 3746

Every few years I buy a package of every variety of dried chili's that I can find further dry them, seed and stem them and then mill them for chili powder. I add cumin separately. http://i1112.photobucket.com/albums/k482/nansssor/anchopablanosmokedoverapple006.jpg http://i1112.photobucket.com/albums...
by ssorllih
Wed Dec 03, 2014 03:34
Forum: Sausages
Topic: Turkey breast,thigh and pork.
Replies: 2
Views: 1938

The casings are mahogany fiber casing. Smoked over oak and finished in the oven.
by ssorllih
Tue Dec 02, 2014 19:48
Forum: Sausages
Topic: Turkey breast,thigh and pork.
Replies: 2
Views: 1938

Turkey breast,thigh and pork.

I purchased a very lean and dry frozen turkey and after roasting a portion decided to grind the rest with 50-50 pork trim and make Hot Smoked Polish sausage. It was a good call. http://i1112.photobucket.com/albums/k482/nansssor/porkturkeysausage002_zps205b39ff.jpg http://i1112.photobucket.com/albums...