Search found 407 matches
- Fri Aug 07, 2015 06:15
- Forum: Sausages
- Topic: Casing Source
- Replies: 8
- Views: 8500
I order from Natural Casing Co regularly and while I've been using the casing in a commercial setting I didn't set up an account, just called and ordered. They're super friendly and helpful and I don't hesitate to recommend them. Butcher and Packer also sells great stuff, have ordered from them and ...
- Wed Mar 11, 2015 19:19
- Forum: Sausages
- Topic: Too crumbly a texture..How to avoid?
- Replies: 9
- Views: 15061
I agree that the vinegar is likely your source for crumbly texture, in fact, that's the way it's supposed to be. I personally would have added a little fat to the mix but that's my preference. On a side note, sausagemaneric, you can keep your patty's a little more together by wrapping them in caul f...
- Wed Feb 05, 2014 23:51
- Forum: Dry Cured Meats and Sausages
- Topic: Try Your Hand At Making Fermented Sausages
- Replies: 20
- Views: 24558
- Sat Jan 04, 2014 09:42
- Forum: Technology basis
- Topic: transglutaminase
- Replies: 21
- Views: 35677
Actually TG is not banned in EU:
http://www.cookingissues.com/2011/05/20 ... meat-glue/
Very trusted culinary source.
http://www.cookingissues.com/2011/05/20 ... meat-glue/
Very trusted culinary source.
- Sat Jan 04, 2014 01:03
- Forum: Technology basis
- Topic: transglutaminase
- Replies: 21
- Views: 35677
Here's a video that shows the process. Basically, using a mechanical tumbler similar to a clothes dryer without the heater the meat is 'massaged' with spices and extracts natural myosin. The meat is then packed in cans or plastic packaging and cooked, cooled and shipped to delis. Video here: https:/...
- Tue Oct 29, 2013 03:35
- Forum: Technology basis
- Topic: Too much air in my sausages
- Replies: 11
- Views: 32347
One question that I'm surprised no one's asked yet is what kind of stuffer are you using? If you're using the KitchenAir attachment then good luck, because not much else save Chuckwagon's needle recommendation will save you. If you're using a cylinder style stuffer I've found, much like Chuckwagon s...
- Mon Sep 16, 2013 18:19
- Forum: Sausages
- Topic: Polish "Herbal Pepper" For Sausage Making
- Replies: 9
- Views: 10052
- Mon Sep 16, 2013 18:06
- Forum: Sausages
- Topic: Polish "Herbal Pepper" For Sausage Making
- Replies: 9
- Views: 10052
It's been some time since I last looked at the Marianski book but the herbal powder sounds very interesting. I think I'll try the recipe with the standard pepper and look around for a blend/ratio for the herbal version to try out. Thanks for your input everyone! Edited: I just did a web search and f...
- Mon Sep 16, 2013 06:17
- Forum: Sausages
- Topic: Polish "Herbal Pepper" For Sausage Making
- Replies: 9
- Views: 10052
Polish "Herbal Pepper" For Sausage Making
This topic was "split" from "White Sausage - Kielbasa Biala" on 091713@07:32 by CW, at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=4788&postdays=0&postorder=asc&start=0 _____________ I just ran across this recipe and I can't wait to try it out. Quick question, what's the difference betwee...
- Sat Jul 20, 2013 01:07
- Forum: Sausages
- Topic: [USA] Old Fashioned Wieners
- Replies: 28
- Views: 30821
If you would like to try some STPP ( Sodium Tripolyphosphate) I can mail you some. The useage is 2 % per kilo. That percentage doesn't look quite right. If a percentage it would be independent of the quantity of the meat. I get my TPS from Butcher&Packer and they prescribe a usage of 2 oz for 25 lb...
- Sat Jul 20, 2013 00:20
- Forum: Hyde Park
- Topic: Getting Together?
- Replies: 38
- Views: 24332
- Thu Jul 04, 2013 01:04
- Forum: Technology basis
- Topic: No Nitrate Added "Natural" Cure?
- Replies: 15
- Views: 11404
- Fri Jun 14, 2013 16:07
- Forum: Sausages
- Topic: Sausage Using Garden Ingredients?
- Replies: 26
- Views: 22335
- Fri Jun 14, 2013 14:22
- Forum: Sausages
- Topic: Sausage Using Garden Ingredients?
- Replies: 26
- Views: 22335
- Fri Jun 14, 2013 07:19
- Forum: Sausages
- Topic: Sausage Using Garden Ingredients?
- Replies: 26
- Views: 22335