Search found 108 matches
- Tue Dec 05, 2017 20:58
- Forum: Sausages
- Topic: Andouille Question
- Replies: 11
- Views: 6881
I usually just make a 10% emmulsion paste, and add to it, like when you make krackowska, it will bind anything together, use the regular meat you are using, and add 30% fat, grind it fine thru the grinder, then add it to a food processor with a blade attachment, and process for about a minute, add 2...
- Tue Dec 05, 2017 20:58
- Forum: Sausages
- Topic: Andouille Question
- Replies: 11
- Views: 6881
I usually just make a 10% emmulsion paste, and add to it, like when you make krackowska, it will bind anything together, use the regular meat you are using, and add 30% fat, grind it fine thru the grinder, then add it to a food processor with a blade attachment, and process for about a minute, add 2...
- Fri Dec 12, 2014 17:36
- Forum: Sausages
- Topic: Increasing the "heat" in a Jalapeno Sausage
- Replies: 5
- Views: 6204
i USE HABENEROS alot, they dont add much for flavor, but ups the heat a bit, I have used Jalos and am happy with the flavor, but not much heat when used in sausagae, I use a 1/4 lb habeneros to 10 lbs meat, and gives it a perfect burn, without the flavor, so if you add the jalos for flavor and the H...
- Thu Nov 27, 2014 20:50
- Forum: Sausages
- Topic: Orange Zest in sausages
- Replies: 7
- Views: 7017
- Fri Apr 25, 2014 15:11
- Forum: Hyde Park
- Topic: Chuckwagon thiks he has a 'stash.
- Replies: 10
- Views: 7304
- Fri Feb 28, 2014 23:02
- Forum: Hardware
- Topic: Finding old vintage knives, or go with the new?
- Replies: 11
- Views: 11119
I prefer the Henkels, I have a few older ones and few newer ones, I like the older ones better, but the newer ones are also very good, but be aware, there are different grades of the Henkels now, and the cheaper ones are to be avoided, as for sausage making, I mostly use a 6 inch boner from butcher ...
- Tue Feb 11, 2014 21:03
- Forum: Hyde Park
- Topic: Pork loin sausage recipe
- Replies: 8
- Views: 6152
- Sun Dec 08, 2013 21:21
- Forum: Venison and Other Game
- Topic: Venison Pizza Sticks
- Replies: 6
- Views: 13285
- Mon Dec 02, 2013 19:04
- Forum: Curing chambers and Related Equipment
- Topic: need help with building my curing/fermentation chamber
- Replies: 12
- Views: 16648
Hey King, I also bought the green aire unit, but it did not work, I then went with the dayton and has been working great for 2 years or so, i USE THE JOHNSON controller for heat and cooling, the trouble I run into is too much humidity, This tiem of year, I have use a hpt [late to keep the temp up, i...
- Tue Nov 26, 2013 17:02
- Forum: Sausages
- Topic: [USA] "Chuckwagon's Beer Brats"
- Replies: 20
- Views: 24643
- Thu Nov 21, 2013 22:15
- Forum: Technology basis
- Topic: Cheddar Brat Question
- Replies: 4
- Views: 8381
Hi Cat, for bratwurst, My favorite recipe is Chuckwagon's beer brat, I add regular cheddar cheese to them alot, I dont use the high temp on fresh sausages like this, and they are fantastic, This is one of the best old woorld brat flavors I have found, the cream and beer are what seperate it form the...
- Wed Nov 20, 2013 18:10
- Forum: Dry Cured Meats and Sausages
- Topic: How long to dry Krakowska?
- Replies: 17
- Views: 18496
- Fri Nov 01, 2013 18:33
- Forum: Sausages
- Topic: [USA] Cataract Canyon Chipolata Sausage
- Replies: 8
- Views: 16661
Hey Chuck, looks like a great recipe I will have to try, but the name is what caught my eye, most people on this site wont know about cataract canyon, some of the finest whitewater rafting in the western states, not for the weak at heart, have been down the green river many times on a raft, have you...
- Wed Oct 23, 2013 19:36
- Forum: Dry Cured Meats and Sausages
- Topic: How long to dry Krakowska?
- Replies: 17
- Views: 18496
- Thu Oct 17, 2013 17:14
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 283258
I will take a stab at this, but dont know if i wil be much help, as most of my sausages are eaten by themselves, like the snack sticks, summer sausage and the pepperonis', I am right now having one of my snalcks sticks that are just about proofed out, I made a 30 lb batch of Teriyaki sticks and Tequ...