Search found 112 matches

by vagreys
Fri Mar 22, 2013 18:07
Forum: Hardware
Topic: Cookie/bacon rack as smoker rack...
Replies: 2
Views: 2600

As I'm finding, Ross. The cooling racks that I was using have legs and are stackable with a couple of inches of room between, so I was able to stack three tiers of sausage for drying in the fridge, which was handy, but now the coating is flaking and they are useless. Definitely stainless, from here ...
by vagreys
Fri Mar 22, 2013 08:00
Forum: Hardware
Topic: Cookie/bacon rack as smoker rack...
Replies: 2
Views: 2600

Cookie/bacon rack as smoker rack...

My wife was pointing out some cookie racks that might replace the ones I currently use to dry fresh sausages after casing (the finish on the ones I have now is beginning to flake). I realized that these would be perfect for my cold smoker I am building, and am sizing it accordingly. These racks are ...
by vagreys
Fri Mar 08, 2013 11:13
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32312

Would love to have that book and be able to read it. But the €150 ($200) price and the fact that my Deutsch is limited to being able to order a large schnitzel and two beers, does not look like like an upcoming project to me. How about translating some of the more interesting recipes and post...
by vagreys
Wed Feb 27, 2013 22:08
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 111492

South Texas Sweet Smoked Sausages are a specialty of Stanton's Meats, located in Alvin, TX, just south of Houston. They make them in a variety of meats, including game. If it were me, I'd start with the Marianski's hot-smoked version of Polish Smoked Sausage, here: http://www.wedlinydomowe.com/sausa...
by vagreys
Sun Feb 17, 2013 03:42
Forum: Books&Videos of meat processing
Topic: Polish Heritage cookery By Robert and Maria Strybel
Replies: 2
Views: 5132

Ross, I got a copy of this book several years ago, and love it! The recipes are authentic, at least according to my Polish friends. I made some of the spice blends from the book as a Christmas present for a friend of mine, and she came back later and told me that she made a honey-spice cake and it "...
by vagreys
Sun Feb 17, 2013 02:37
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32312

Thought you might like to know I was able to locate and obtain a 4th edition copy of Die Fabrikation feiner Fleische- und Wurstwaren . This book is still in print, in its 22nd edition, and is very comprehensive, with many regional variations on the entire range of German cured meat products and saus...
by vagreys
Thu Jul 12, 2012 16:03
Forum: BBQ
Topic: Tom's Rendezvous-style Dry Rub for Ribs
Replies: 11
Views: 11270

Glad you enjoyed it!
by vagreys
Wed May 16, 2012 23:24
Forum: Hyde Park
Topic: A question
Replies: 6
Views: 2417

Did you add phosphates to the meat, or is it possible that the meat was injected with a solution before you bought it?
by vagreys
Sun May 13, 2012 09:30
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298223

Graduations

I could not be prouder of my daughters. They have become strong, independent, intelligent young women. Everything they achieved, from their scholarships to graduation, yesterday, they have made possible by their own hard work. Kate, Virginia Commonwealth University Honors College BS in Forensic Scie...
by vagreys
Fri May 11, 2012 07:37
Forum: Hyde Park
Topic: Jason & Carolina In The News!
Replies: 10
Views: 2777

I got to meet Jason f2f not too long after the Post was there for their interview. He gave me a nice tour of the shop. I bring a friend or two, and stop in when I'm up there and make sure to get a little extra of what's available to share. Folks are hooked from Silver Spring to Herndon to Richmond, ...
by vagreys
Sat May 05, 2012 06:15
Forum: Other products
Topic: Marinating meat for sausage
Replies: 13
Views: 5821

Tom, that shawarma recipe sounds great! Would you mind sharing? (Is it already posted?) Ditto on the char siu- - I'm not familiar with that one, but knowing you, I bet it's really good. Thanks. Sure, when I have them finalized. I'll soon be posting two variations on a medieval German bratwurst, and...
by vagreys
Fri May 04, 2012 09:11
Forum: Other products
Topic: Marinating meat for sausage
Replies: 13
Views: 5821

I use the same seasoning process for my shawarma sausage that is used in making authentic shawarma - marinating the lamb in onion juice before grinding and stuffing. I'm working on a char siu sausage that will involve marinating the pork before stuffing, too.
by vagreys
Fri May 04, 2012 09:02
Forum: Technology basis
Topic: transglutaminase
Replies: 21
Views: 22604

This is a scary trend for someone like me. Transglutaminase is made from beef, or beef and pork. I'm allergic to proteins found in beef and in cow dairy. It puts me on the floor within 60-90 minutes after ingestion of even the smallest exposure. Now, I have to worry that the meat and fish I consider...
by vagreys
Thu Apr 12, 2012 03:33
Forum: Hyde Park
Topic: Do we tend to experiment or do we make what we eat?
Replies: 6
Views: 2263

I eat everything I make, but I don't make everything I eat. Being allergic to beef and bovine dairy proteins, I tend to buy primal or sub-primal cuts or pork, lamb and goat, and receive venison, and raw/pasteurized whole goat milk. I cut/grind my own meat, most of the time, and make my own dairy pro...
by vagreys
Mon Apr 09, 2012 20:47
Forum: Technology basis
Topic: When is the atmosphere inside the smoker anerobic?
Replies: 4
Views: 2668

A lethal dose for an adult is about one microgram of toxin. When it is so easy to avoid, by proper hygiene and food safety practices, and the use of potassium or sodium nitrate/nitrite in cured sausages and whole muscle meats, and when we know that very little of the nitrate/nitrite remains in the e...