Search found 8 matches

by channan7
Fri Sep 21, 2012 01:23
Forum: Sausages
Topic: Beef middles and dry cured salami question
Replies: 28
Views: 15624

Ross, That's what I'm trying to find out. I've used the fibrous casings three times and each time I had difficulty getting the inside of the salami to dry out evenly. On my third time I almost had it but the center still needed more drying time while the outside of the salami was hardening. I used t...
by channan7
Thu Sep 20, 2012 09:09
Forum: Sausages
Topic: Beef middles and dry cured salami question
Replies: 28
Views: 15624

Thanks so much for all the great advice and insight!
by channan7
Thu Sep 20, 2012 00:11
Forum: Sausages
Topic: Beef middles and dry cured salami question
Replies: 28
Views: 15624

Beef middles and dry cured salami question

This past weekend I made some dry cured hot salami. I made 5 lbs of a genoa-type salami recipe with extra red pepper flakes, Hungarian hot paprika, cayenne pepper and black peppercorns. I used beef middles for the first time rather than the protein-lined casings. The smell from the beef middles was ...
by channan7
Wed Sep 19, 2012 23:53
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 202972

Behind again in my posting.. Two weekends ago I made the kabanosy. Where I wasn`t a big fan of sage in the breakfast sausage, I became a big fan of caraway with this recipe. I made 5 lbs of the kabanosy using the clear collagen casings. This was the first time I used the clear type as I have used th...
by channan7
Sat Sep 08, 2012 00:25
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 202972

Ok, completed the breakfast sausage assignment. There were a couple of firsts for me on this. 1) this was the first time I have used sheep casings. I have a 5 lb TSM stuffer with plastic stuffing tubes. The smallest tube is 5/8" but it is straight and not tapered. Thank goodness for this. Even thoug...
by channan7
Tue Sep 04, 2012 10:40
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 202972

I'm running behind on my project B assignments. Taking the day off from work today to run some errands. I plan to make the breakfast sausage as well. Got the sheep casings from Sausage Maker and will be using them for the first time I have plenty of experience with the larger hog casings and collage...
by channan7
Fri Aug 24, 2012 13:49
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 202972

Hi there!

I've read the material before, so I'm good there. Checking my supplies against the list and waiting on a delivery from Sausage Maker.
by channan7
Tue Aug 21, 2012 22:11
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 202972

I'm finally in...can I still play? I want to join the Project B participants. Placed my order today for the needed supplies.