Search found 32 matches
- Thu Dec 01, 2022 21:49
- Forum: Sausages
- Topic: Anybody experiment with low salt sausages?
- Replies: 6
- Views: 3305
Re: Anybody experiment with low salt sausages?
I get a good bind with 1% salt. I mix the sausage in a stand mixer and it gets good and sticky. In some sausages I will go 1.1% or a little higher, it depends on what I am making. I have found that when making sausage with with wine and cheese, the salt needs to be a little higher to bring out the f...
- Sun Oct 30, 2022 19:10
- Forum: Sausages
- Topic: Anybody experiment with low salt sausages?
- Replies: 6
- Views: 3305
Re: Anybody experiment with low salt sausages?
I have found that reducing the salt to 1% in most sausage recipes results in an improvement of flavor. Many recipes call for 1.5% or more. In my opinion, that higher salt content make salt too dominant and masks the taste of the meat and seasonings.
- Wed Mar 30, 2022 23:08
- Forum: Dry Cured Meats and Sausages
- Topic: Beginner results in pictures
- Replies: 7
- Views: 4359
Re: Beginner results in pictures
Great looking stuff. What did you use for a curing chamber? Did you build one?
- Sun Mar 27, 2022 01:25
- Forum: Sausages
- Topic: Kabanosy z Dziczyzny - Venison Kabanosy
- Replies: 8
- Views: 4169
Re: Kabanosy z Dziczyzny - Venison Kabanosy
Red, Thanks for posting. I tried your method with this last batch of kabanosy and it was the best I have ever made. I used all pork. Cured the pork cubes for 72 hours and added the seasonings before grinding. I do not have a 10mm or 7mm plate, so I used an 8mm and a 4.5mm plate. 2268 grams pork 40% ...
- Tue Jun 22, 2021 01:33
- Forum: Smoked pork products
- Topic: Bob K Inspired smoked pork loin
- Replies: 5
- Views: 3651
Re: Bob K Inspired smoked pork loin
I tried the above recipe using pork tenderloin instead of pork loin. https://i.postimg.cc/024h0Fns/IMG-0160.jpg As I mentioned in the previous post, I wanted to try adding the orange juice and fennel to the sous vide bag after the meat was smoked to see how it compares. After trying it both ways, I ...
- Tue Jun 22, 2021 01:03
- Forum: Sausages
- Topic: Kiełbasa Taty - Dad's Sausage
- Replies: 9
- Views: 3719
Re: Kiełbasa Taty - Dad's Sausage
That is good to know. There is a lot of oak and beech in my neck of the woods.
- Sun Jun 13, 2021 14:56
- Forum: Sausages
- Topic: Kiełbasa Taty - Dad's Sausage
- Replies: 9
- Views: 3719
Re: Kiełbasa Taty - Dad's Sausage
Red thanks for posting this wonderful authentic Polish kielbasa. I have wanted to make this for a long time and finally got around to it. https://i.postimg.cc/nhZ2s6HS/IMG-0163.jpg It is a little more work to separate the three classes of meat, but it is worth it. The texture of the sausage is very ...
- Sat May 22, 2021 08:21
- Forum: Smoked pork products
- Topic: Bob K Inspired smoked pork loin
- Replies: 5
- Views: 3651
Bob K Inspired smoked pork loin
After seeing Bob's post on cured pork loin, i decided to give it a try. The recipe I used: 2.0% salt 0.5% sugar 0.25% cure #1 0.05% granular garlic 0.3% red pepper flakes 0.12% fennel seeds 5.0% fresh squeezed orange juice Coarse ground black pepper to roll the loin in before smoking. Equilibrium cu...
- Thu May 20, 2021 09:07
- Forum: For beginners
- Topic: Smoking a whole chicken
- Replies: 5
- Views: 3171
Re: Smoking a whole chicken
Thanks for the advice Bob and Red. I will forget about equilibrium curing for chicken. Red you recommended an 8% brine, but did not mention insta-cure. If it is not necessary, is there a certain temperature the bird must be finished without using insta-cure so that it is safe?
- Fri May 14, 2021 13:46
- Forum: For beginners
- Topic: Smoking a whole chicken
- Replies: 5
- Views: 3171
Smoking a whole chicken
I would like to smoke some whole chickens. Rather than brining them before smoking, I was hoping to equilibrium cure them. I cannot find any information on this. Is it okay equilibrium cure chicken before smoking?
- Thu May 06, 2021 00:41
- Forum: Sausages
- Topic: Looking for a Sicilian Sausage Recipe
- Replies: 7
- Views: 2787
Re: Looking for a Sicilian Sausage Recipe
Yes it is a fresh sausage. I use less salt in semi dry fermented sausages. Pepperoni 1.3%. Italian salami 1.7%. For hot smoked sausages such as Kabonosy and Mysliwska I go with 1% salt.
- Sat May 01, 2021 13:30
- Forum: Sausages
- Topic: Looking for a Sicilian Sausage Recipe
- Replies: 7
- Views: 2787
Re: Looking for a Sicilian Sausage Recipe
I use less salt. I use about 11 grams of salt for each kilo of meat (1.1%). I know most recipes call for 1.5% salt or more, but to me the higher salt content makes the sausage too dominant in salt and the other seasonings are unable to shine through. Family and friends that eat this sausage have nev...
- Sun Apr 25, 2021 12:14
- Forum: Sausages
- Topic: Looking for a Sicilian Sausage Recipe
- Replies: 7
- Views: 2787
Re: Looking for a Sicilian Sausage Recipe
This is the recipe I use. I have tried several and this simple recipe stands above the others. Less is more with this sausage. 2268 grams pork butt (5 pounds) Grind though an 8mm plate. 24.5 grams kosher salt 6.5 grams fennel seed, coarsely ground in the spice grinder 3 grams anise seed 7.5 grams bl...
- Thu Apr 22, 2021 07:00
- Forum: BBQ
- Topic: My favorite version of pastrami
- Replies: 9
- Views: 4730
Re: My favorite version of pastrami
I always wanted to make pastrami. I think I will give it a go now. I am curious as to why you brought the temp up to 150 degrees in the smoker which was higher than the sous vide temperature of 135 degrees.
- Wed May 18, 2016 08:08
- Forum: Sausages
- Topic: Italian Sausage Ingredients: Less is More
- Replies: 3
- Views: 4748
Italian Sausage Ingredients: Less is More
I made 5 small batches of Italian sausage, each batch was a different recipe. I kept the salt constant in all 5 recipes (1%). I then grilled them and did a taste test. I found that I liked the one with the shortest ingredient list the best. So now when I make Italian sausage, I will keep it simple a...