Search found 3161 matches

by redzed
Sun Jul 21, 2019 18:38
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 3
Views: 175

Prosciutto

Two days ago I cut into a ham that I first salted in January 2017, two and a half years ago. I never intended to leave it that long, but here we are. For those of you who are interested in the process, a summary is below Salting The 9.5kg ham was first rubbed with a mixture of 500g fine salt and .3%...
by redzed
Sat Jul 20, 2019 17:24
Forum: Curing chambers and Related Equipment
Topic: CHEAP WiFi chamber controller
Replies: 11
Views: 3116

Re: CHEAP WiFi chamber controller

It's a great and rewarding hobby, and you can never stop learning. Don't hesitate to ask questions here. We are ready to help whenever we can.
by redzed
Fri Jul 19, 2019 15:07
Forum: Curing chambers and Related Equipment
Topic: CHEAP WiFi chamber controller
Replies: 11
Views: 3116

Re: CHEAP WiFi chamber controller

Welcome to the forum glaso! Thanks for that review. I was waiting for our friend Sleebus to test it for us, and am happy that you beat him to it. I am in the process of setting up a new chamber and will also order it. Not sure whether I actually need it, but a new toy is always fun. :D I see you are...
by redzed
Sat Jun 29, 2019 18:54
Forum: Sausages
Topic: Potsticker Sausage
Replies: 12
Views: 447

Re: Potsticker Sausage

Well, I did make a small 2kg test batch of this sausage. However, there were a few adjustments, modifications and an unintended omission. I reduced the amount of salt to 15g/kg since that is what I usually add now to fresh sausage. Instead of sugar, I used 15g/kg corn syrup solids which is a little ...
by redzed
Wed Jun 26, 2019 01:01
Forum: Hyde Park
Topic: More than one way to skin a cat
Replies: 4
Views: 174

Re: More than one way to skin a cat

Geez why didn't you buy that island? You could have renamed it Sausage Head Island and we all could have wintered there!
by redzed
Tue Jun 25, 2019 20:56
Forum: Sausages
Topic: Lime Juice instead of Vinegar
Replies: 6
Views: 227

Re: Lime Juice instead of Vinegar

Go easy with the lime juice. Worth experimenting with, but as you already noted, It has has more acid and as was pointed above, is also more bitter. The way that the Central and South American chorizos evolved where acid was added to the sausage was for preservation, as much as it was for flavour. P...
by redzed
Tue Jun 25, 2019 06:38
Forum: Hyde Park
Topic: More than one way to skin a cat
Replies: 4
Views: 174

Re: More than one way to skin a cat

Lucky girl! I always wanted to go to the Abacos to scuba dive. And and now my diving days are over.
by redzed
Sat Jun 22, 2019 16:35
Forum: Sausages
Topic: Potsticker Sausage
Replies: 12
Views: 447

Re: Potsticker Sausage

I will be making three different sausages next week for our annual Canada Day Party. In addition, I think I'm going to make a few links of this sausage. Report to follow.
by redzed
Thu Jun 20, 2019 17:09
Forum: Sausages
Topic: Potsticker Sausage
Replies: 12
Views: 447

Re: Potsticker Sausage

Thanks for that recipe! Great idea! I love potstickers but we don't eat them at home because of my wife's gluten free diet. I will be definitely making these.
by redzed
Wed Jun 19, 2019 17:10
Forum: Dry Cured Meats and Sausages
Topic: Mixing (big?) Mistake
Replies: 4
Views: 252

Re: Mixing (big?) Mistake

I wouldn't throw it out.
by redzed
Wed Jun 19, 2019 06:00
Forum: Dry Cured Meats and Sausages
Topic: Mixing (big?) Mistake
Replies: 4
Views: 252

Re: Mixing (big?) Mistake

Did you measure the pH? I think that as long you had enough curing salt in there, the sausage should be safe.
by redzed
Mon Jun 17, 2019 03:30
Forum: Sausages
Topic: Chorizo Verde
Replies: 4
Views: 309

Re: Chorizo Verde

I have seen this sausage in Mexican supermarkets, and I remember seeing it in one where only the farce was sold. Mexican sausages are often sold as additives and flavourings, rather than standing on their own And I suspect that Marianski's version of chorizo is just that. As to the mushy and soft te...
by redzed
Tue Jun 11, 2019 03:45
Forum: Sausages
Topic: Weekend sausage
Replies: 43
Views: 7657

Re: Weekend sausage

Hey Joe, great looking spaniata! Cut into pieces and in vac it will be handy when you want to prepare a quick appy. And you can leave it in the fridge for as long as you want. I think I said this a number of times, but the chicken feta and spinach is always a hit at our place. Without a doubt chicke...
by redzed
Sun Jun 09, 2019 19:13
Forum: For beginners
Topic: Texture problem with American style pepperoni
Replies: 12
Views: 519

Re: Texture problem with American style pepperoni

Any pooling of fat points to a high smoker temp and/or uneven heating. Move the sausage around a couple of times during the process. The texture might be better to your liking if you grind using a medium plate like a 5 or 6. A 3mm is very fine. Also try adding some water to the batter and mix well u...
by redzed
Sun Jun 09, 2019 18:45
Forum: Books&Videos of meat processing
Topic: New Marianski book, Spanish Sausages
Replies: 3
Views: 652

Re: New Marianski book, Spanish Sausages

What are your impressions Dave? I think it is a great collection of recipes and it is also a great manual on sausage making in general, including dry cured sausages. My former curing chamber died last fall and I still have not reconfigured the replacement. Hope to do that soon and test out some of t...