Search found 218 matches

by Rick
Thu Mar 26, 2015 19:39
Forum: Offal products
Topic: Made some salceson
Replies: 73
Views: 39633

Now that looks darn good!
by Rick
Tue Jan 13, 2015 17:53
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 107588

Red, Without having more to go on in regards to the type of "breakfast sausage" this is, it's hard to say what is needed. I would have thought a pork butt would have sufficed. Without a ready source of fat as this person stated, thus my suggestion on the side pork. Surely not lard for the reasons yo...
by Rick
Tue Jan 13, 2015 15:04
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 107588

While at the Supermarket, look for SIDE pork, NOT SALT pork.
by Rick
Sat Jan 10, 2015 16:23
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 107588

Hmmm.....I'd think if you were using a pork butt for your breakfast sausage needs that you'd have the perfect fat to meat ratio?
by Rick
Tue Nov 25, 2014 04:06
Forum: Offal products
Topic: Braunschweiger and onion
Replies: 6
Views: 4452

Many thanks Ross for sharing the recipe, it's on my list!
by Rick
Mon Nov 24, 2014 23:12
Forum: Offal products
Topic: Braunschweiger and onion
Replies: 6
Views: 4452

Ah yes Ross, I know you've got that schmaltz thing going don't you? I'd love to make your chicken liver spread some time. Have you posted your recipe by chance? If it's a secret family recipe, I can understand! Funny, the wife after being forced to eat liver once a week growing up won't touch the st...
by Rick
Mon Nov 24, 2014 20:41
Forum: Offal products
Topic: Braunschweiger and onion
Replies: 6
Views: 4452

I'm with ya on that Butterbean. As much as we all like fresh vegetables and such, it's just too hard to determine the correct amount to add without overpowering the end product. I like the scallion idea just for show too.

Rick
by Rick
Mon Nov 24, 2014 15:54
Forum: Offal products
Topic: Braunschweiger and onion
Replies: 6
Views: 4452

Braunschweiger and onion

Need a tip from those of you who have recently made some Braunschweiger. I see Rytek's recipe calls for 5 T. of granulated onion per 10#. Another recipe I have calls for 2-3 small onions diced, although I believe this is for 25#. What has been your experience when it comes to adding onion? Granulate...
by Rick
Tue Nov 18, 2014 16:02
Forum: Sausages
Topic: Heads up on pork deals
Replies: 19
Views: 11653

Two weeks ago I paid a case price of $1.74 per # at Sam's Club for IBP's.
by Rick
Mon Nov 17, 2014 17:50
Forum: Sausages
Topic: Casing Source
Replies: 8
Views: 5282

by Rick
Mon Nov 17, 2014 16:04
Forum: Sausages
Topic: Casing Source
Replies: 8
Views: 5282

Casing Source

While doing a search on specialty casings, I found these folks.

Natural Casing Company
P.O. Box A
410 E. Railroad St.
Peshtigo, WI 54157

Anyone know anything about them? Do they sell to us home sausage makers?

Thank you
Rick
by Rick
Mon Nov 17, 2014 02:32
Forum: Sausages
Topic: 21 mm sheep casings
Replies: 13
Views: 9491

Now the next challenge is getting them onto the stuffing tube! My smallest tube would be alright, but the smaller the tube, the harder to turn the stuffing handle. So I consequently use the next size up. The trick being to use plenty of water on the tube and casing when feeding them onto the tube.
by Rick
Mon Nov 17, 2014 01:08
Forum: Hardware
Topic: Cabelas 20lb mixer
Replies: 15
Views: 21991

I have a 20 qt. Hobart mixer I use for my bread making. I'm sure using the paddle or dough hook might do a good job at mixing too.
by Rick
Mon Nov 17, 2014 01:06
Forum: Offal products
Topic: [USA] Chicken Liver Pate'
Replies: 16
Views: 14877

That sounds real good Ross! I love the Gribenes, but the wife says I can only have it once a year, for she's afraid of seeing my heart stop on the third fork full! LOL
by Rick
Sun Nov 16, 2014 23:25
Forum: Offal products
Topic: [USA] Chicken Liver Pate'
Replies: 16
Views: 14877

Looks like a great recipe. Ross, where can we fit the Gribenes into all this?