Search found 12 matches
- Fri Feb 24, 2012 16:45
- Forum: Sausages
- Topic: The Difference Between Two Sausages
- Replies: 3
- Views: 3154
- Fri Feb 24, 2012 16:09
- Forum: Sausages
- Topic: The Difference Between Two Sausages
- Replies: 3
- Views: 3154
The Difference Between Two Sausages
I made some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons? http://i1068.photobucket.com/albums/u451/farrellbox/IMG_0899-1.jpg http://i1068.photobucket.com/albums/u451/farrellbox/Andouille_sliced.jpg Two differen...
- Mon Feb 20, 2012 16:06
- Forum: Sausages
- Topic: Tough Skins
- Replies: 3
- Views: 3592
- Mon Feb 20, 2012 11:27
- Forum: Sausages
- Topic: Tough Skins
- Replies: 3
- Views: 3592
- Mon Feb 20, 2012 08:58
- Forum: Sausages
- Topic: Tough Skins
- Replies: 3
- Views: 3592
Tough Skins
Hello, everyone, I made some fresh Italian sausage in the open oven with 54 ° C bake for an hour, the oven without the drip tray, and bake for two hours and then 77 ° C, the result is the sausage skin is very crisp, but not chewed easily.Later for a way to bake directly on the grill of 80 ° C, and r...
- Sun Feb 12, 2012 07:09
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My smoke box
- Replies: 7
- Views: 6998
- Sun Feb 12, 2012 06:25
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My smoke box
- Replies: 7
- Views: 6998
Thank you very much friends . I use a 220V voltage, Temp sensor installation at the top of the inside the box. Outlet on the side, there are four. The heating element is 1500w. This circuit diagram is correct? Is a bit complicated? I would like to poor insulation effect may be the box only a layer o...
- Sun Feb 12, 2012 05:05
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My smoke box
- Replies: 7
- Views: 6998
- Sun Feb 12, 2012 04:32
- Forum: Smokehouses. Construction and Maintenance.
- Topic: My smoke box
- Replies: 7
- Views: 6998
My smoke box
Hi,guys,This is my smoker,the size is 50cm * 50cm * 100cm, the heater power is 1500W.
A problem with the insulation effect is not very good.
What needs to be improved?
A problem with the insulation effect is not very good.
What needs to be improved?
- Wed Jan 25, 2012 17:56
- Forum: Smoked pork products
- Topic: [CHI] Jinhua Ham
- Replies: 0
- Views: 5776
[CHI] Jinhua Ham
I have some information on Jinhua ham, where I live only two hundred kilometers away from Jinhua, what You want to know? Everything :!: As far as the sausage. You will want to hang it overnight in your refrigerator between 33 and 40 Fahrenheit or at around 4 Celsius. I think poaching at 70 Celsius ...
- Wed Jan 25, 2012 17:17
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 215062
Re: some fresh italian sausage questions .....
Hello everyone!i would like to asksome fresh italian sausage questions: 1.Chopped mixed fresh sausages need to use the bowl cutter? If you do not need that taste is the lack of flexibility, meat will loose? 2.in the finished sausage filling, how dry it? Otherwise it will burst when cooking with a p...
- Wed Jan 25, 2012 15:58
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 215062
some fresh italian sausage questions .....
Hello everyone!i would like to asksome fresh italian sausage questions: 1.Chopped mixed fresh sausages need to use the bowl cutter? If you do not need that taste is the lack of flexibility, meat will loose? 2.in the finished sausage filling, how dry it? Otherwise it will burst when cooking with a pa...