Search found 18 matches

by ExhaustedSpark
Tue Feb 28, 2012 19:57
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 111058

It is a lot easier on the grinder motor also.
by ExhaustedSpark
Tue Feb 28, 2012 19:52
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 111058

I always use some kind of liquid. Beer, Butter milk. wine something liquid to mix the spices and make the meat easier to handle. I think it was nepas that mentioned using butter milk for some tang in the mix. It tast great. Also for using your grinder for stuffing it helps a lot to get a foot switch...
by ExhaustedSpark
Tue Feb 28, 2012 18:35
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 111058

I myself have used spices that were years old. I just gave it the old sniff & taste test and if it tast like i think it should i use it.
I just mix up the seasonings as i go along. Drop it in to some cold water and then pour in to batch of meat and mix.
Karl :grin:
by ExhaustedSpark
Wed Feb 22, 2012 17:58
Forum: Sausages
Topic: Is Nitrite Cure Necessary In Fat?
Replies: 8
Views: 3311

I sure hope you do a step X step with picts. I would like to knwo how to do the Lardo.
:mrgreen:
by ExhaustedSpark
Wed Feb 22, 2012 02:42
Forum: Other products
Topic: Photo Gallery Of Meat Or Sausage-Related "Other Product
Replies: 35
Views: 26097

oops i missed the 3.5 hrs.
:oops:
by ExhaustedSpark
Wed Feb 22, 2012 02:40
Forum: Other products
Topic: Photo Gallery Of Meat Or Sausage-Related "Other Product
Replies: 35
Views: 26097

Oviously your method is working as that is some fine looking cheese. Not to try to fix something that is not broken but maybe you mite try just leaving the door open and not worring about the ice. Use a towel or pillow case for the door. :roll: :mrgreen: How long did you smoke the cheese and i know ...
by ExhaustedSpark
Wed Feb 22, 2012 02:21
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 111058

The pork i use is just pork butt from the market unless i have a pot belly pig that i have butchered up and then i grind the whole critter and use it for the added fat.
Whole pig breakfast sausage is super. I think it is the best.
by ExhaustedSpark
Wed Feb 22, 2012 00:32
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 111058

also

Table Salt 1 cup 292 g (10.3 oz)
Morton® Kosher Salt 11/3 to 1½ cup 218 g (7.7 oz)
Diamond® Crystal Kosher Salt 1 cup 142 g (5 oz)
by ExhaustedSpark
Wed Feb 22, 2012 00:18
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 111058

revid wrote:any idea what 3 ozs of kosher salt weighs?
3 ozs is 0.085 kg or 85.0 Grams
Try this http://www.wedlinydomowe.com/sausage-re ... calculator
by ExhaustedSpark
Tue Feb 21, 2012 18:14
Forum: Sausages
Topic: Is Nitrite Cure Necessary In Fat?
Replies: 8
Views: 3311

Thank you. I use the Marianski's book like a bible for sausage making.
I just dont recall reading that. That has been my problem with the statement i never read or recalled that from his book.
Tnx :grin: :roll:
by ExhaustedSpark
Tue Feb 21, 2012 00:15
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 111058

nepas , Hey Nepas. I bought some of them from a local sausage supply place and made some beef sticks. The casing don't seem to stick to the outside of the meat very well. I cooked to 160 in the smoker and then did a hot water bath and switche to cold water bath and put out to dry (Bloom} Do you hav...
by ExhaustedSpark
Tue Feb 21, 2012 00:06
Forum: Sausages
Topic: Is Nitrite Cure Necessary In Fat?
Replies: 8
Views: 3311

That is not true. Lardo is cured back fat. Thank you for the reply. This statement regarding the fat not curing comes from someone i have respect for but i just dont think that it is true myself as i have never read any sausage book that commented on it. Always trying to learn. :idea: Thanx again :...
by ExhaustedSpark
Mon Feb 20, 2012 22:26
Forum: Sausages
Topic: Is Nitrite Cure Necessary In Fat?
Replies: 8
Views: 3311

Is Nitrite Cure Necessary In Fat?

Ok. I use the meat calc. for amount of cure. What a great tool. However i keep reading where some write cure does nothing for fat so why do we include the fat in the wt. of the meat???????
by ExhaustedSpark
Fri Feb 03, 2012 20:55
Forum: Hyde Park
Topic: Tools not of the trade.
Replies: 10
Views: 3339

Sail Well ????? I think i was saying All Good or sall good. I dont know. The only thing i sail is the remote control when watching politics. Or reading a forum and the food police are after me :lol: :mrgreen: :razz: Any way. My boss does a lot of quilting and crocheting and all the rest. I am beggin...
by ExhaustedSpark
Fri Feb 03, 2012 20:40
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 111058

Was that a bad thing. :grin: Thank you for the input.
Karl