Search found 264 matches
- Sun Oct 23, 2022 15:38
- Forum: Books&Videos of meat processing
- Topic: 1001 Greatest Sausage Recipes
- Replies: 5
- Views: 5176
Re: 1001 Greatest Sausage Recipes
Their new book is 600 pages and has recipes not found in any of their previous books. It definitely is not a substitute for their "Home Production of Quality Meats and Sausages". I'd say it is a "lite" version when it comes to processing. I would definitely recommend it if you want to make a sausage...
- Fri Oct 21, 2022 14:27
- Forum: Books&Videos of meat processing
- Topic: 1001 Greatest Sausage Recipes
- Replies: 5
- Views: 5176
Re: 1001 Greatest Sausage Recipes
I just received this new book yesterday. It does not seem that the amount of sugar in the fermented sausages have changed. As far as the Kabanosy recipe, it definitely has changed. It now specifies 40% lean pork and 60% semi-fat pork. It also now says to grind the lean pork with an 8mm plate and the...
- Thu Nov 12, 2015 21:48
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550826
- Wed Oct 07, 2015 14:15
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 32463
I read something in Marianski's book about GDL but haven't seen this anywhere. Do you think this is possibly the same thing? I'd like to try it either way. GDL is a totally different product and I tried it once when making Landjaegers and didn't like how sour they turned out. Smooth acid blend (goo...
- Tue Oct 06, 2015 17:32
- Forum: Sausages
- Topic: Beef Sticks
- Replies: 41
- Views: 32463
BB, First of all, your sticks are beautiful as always. Your professionalism truly shows. Have you tried the "Smooth Acid Blend"? I got some direct from the manufacturer a couple of years ago and while not the same flavor profile of T-SPX, it does acidify the sausage nicely without that harsh citric ...
- Sat Mar 07, 2015 18:43
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 35
- Views: 74282
- Sat Mar 07, 2015 18:23
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 35
- Views: 74282
Hello again Red, I found adding GDL with the T-SPX to produce too much tang which made the Landjagers taste like they were made with LHP. Not to my liking anyway. I use a modified recipe which closely uses the one posted by the Marianskis but I use less salt (2.8% total) and also I use twice as much...
- Fri Mar 06, 2015 21:47
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 35
- Views: 74282
Hello Redzed, As you may recall, I posted a year ago regarding my Landjager experiment where I used B-LC 007 with excellent results (but no one replied except for Igor so I assumed there was no interest in this new culture). The taste was as good as using T-SPX (mild acidification) with the added be...
- Thu Feb 05, 2015 20:07
- Forum: Hardware
- Topic: Sous Vide Roast Kinda
- Replies: 10
- Views: 8066
- Mon Jan 12, 2015 18:53
- Forum: Venison and Other Game
- Topic: Venison Haggis - South Georgia Style
- Replies: 7
- Views: 14819
ButterBean, I always look forward to your recipes and suggestions. You have again exceeded my expectations with this recipe. Sure wish I saved the deer parts needed from this year's hunt. Will know better next time. Every recipe you have posted has always been superb and I will save this one for sur...
- Thu Dec 04, 2014 19:46
- Forum: Sausages
- Topic: [USA] Beef Gyro Loaf
- Replies: 17
- Views: 22962
I haven't found the perfect naan recipe, but here's one that would work:
http://www.halfbakedharvest.com/homemad ... ep-photos/
The yogurt is key to the taste. I did not add any other herbs as suggested in the recipe.
http://www.halfbakedharvest.com/homemad ... ep-photos/
The yogurt is key to the taste. I did not add any other herbs as suggested in the recipe.
- Sun Sep 07, 2014 18:04
- Forum: Technology basis
- Topic: GDL
- Replies: 9
- Views: 16272
By the way Rudy: did you serve your GdL + T-SPX to anybody familiar with the typical (North)German taste? I just wonder if you heard the exclamation: "Hey -this is almost what the thing tastes like in Krautland!" ? Actually I did. I have a friend here that's originally from the north part of German...
- Sun Sep 07, 2014 03:38
- Forum: Technology basis
- Topic: GDL
- Replies: 9
- Views: 16272
Hi Igor and Jan, Thanks Igor for posting. I've been busy doing other things lately but would like to reiterate what you said. When I tried GDL at 0.4% with T-SPX a while back (when making Landjagers) I was not too impressed with the taste it imparted. Yes the pH drop was dramatic. The batch I made w...
- Mon Jun 30, 2014 16:55
- Forum: Hardware
- Topic: What do you use to emulsify your meat?
- Replies: 7
- Views: 9174
1400 watts should be fine. I use an old food processor rated at 1200 watts and it works well as long as I don't load more than about 400g at a time. Just be sure to keep your meat mix as cold as possible and don't let the emulsion get any warmer than 45°F to prevent fat separation. Adding some crush...
- Mon Jun 16, 2014 14:16
- Forum: Hyde Park
- Topic: Happy Birthday Rudi
- Replies: 7
- Views: 6233