Search found 243 matches

by Rick
Thu Dec 05, 2019 15:35
Forum: Offal products
Topic: Braunschweiger with Light Smoke
Replies: 1
Views: 20

Braunschweiger with Light Smoke

I've been reading up on making Braunschweiger and it seems the recipes call for light smoke. I'd like to ask what casing you're using for this product? I've used https://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_93_245&products_id=1115&zenid=79708150f059942d06c2ba79bafe9f44 an...
by Rick
Tue Dec 03, 2019 14:12
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 412

Re: Gelatin for Head Cheese

Bob, thanks, that helps .
by Rick
Tue Dec 03, 2019 01:38
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 412

Re: Gelatin for Head Cheese

redzed, "To make sure that you have a good strong jelly use just a little less than prescribed." I'm not sure of your meaning here. The package I purchased just says Gelatin on the label. There are no instructions for its use. And the head cheese recipe doesn't call for the addition of gelatin. I ju...
by Rick
Mon Dec 02, 2019 01:37
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 412

Re: Gelatin for Head Cheese

redzed, I do have some bloom gelatin. How much would you add to the broth?
by Rick
Sun Dec 01, 2019 17:49
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 412

Gelatin for Head Cheese

I'll be simmering a hogs head for some Head Cheese meat. I've done this in the past and I believe just the head alone doesn't provide enough gelatin for the stuffed finish product.

I'd like to inquire as to what provides the greatest amount of gelatin from simmering.
Trotters
Skin
Fresh Hocks
by Rick
Sun Dec 01, 2019 01:54
Forum: Sausages
Topic: Silesian Head Cheese Question
Replies: 5
Views: 342

Re: Silesian Head Cheese Question

I believe I have the answer. The 16 degree refers to Baume degrees that are measured with a hydrometer. The 64 degrees refers to the Salometer degrees found in the Brine Table as measured with a Salometer. Two different scales that can be used to arrive at the same conclusion.
by Rick
Sat Nov 30, 2019 21:23
Forum: Sausages
Topic: Silesian Head Cheese Question
Replies: 5
Views: 342

Re: Silesian Head Cheese Question

Okay then, from the web site Stefan pointed me to, it deals with Sodium Chloride (Salt) Brine Tables for Brine at 60 F (15° C) in US Gallons. I think the 16 degree is the salometer degrees? So if I work with 60 F water rather than 64 F water, does that 4 degree difference make any difference?
by Rick
Sat Nov 30, 2019 21:08
Forum: Sausages
Topic: Silesian Head Cheese Question
Replies: 5
Views: 342

Re: Silesian Head Cheese Question

64 degree Sal, then what does the “16 degree be” mean?
by Rick
Sat Nov 30, 2019 16:33
Forum: For beginners
Topic: Proper Use of Cure #1
Replies: 8
Views: 361

Re: Proper Use of Cure #1

I guess I’m up in the air too until we hear back from redzed.
by Rick
Sat Nov 30, 2019 12:31
Forum: For beginners
Topic: Proper Use of Cure #1
Replies: 8
Views: 361

Re: Proper Use of Cure #1

Thanks redzed, the article you pointed me to does explain it fully.
by Rick
Fri Nov 29, 2019 23:26
Forum: Sausages
Topic: Silesian Head Cheese Question
Replies: 5
Views: 342

Silesian Head Cheese Question

Silesian Head Cheese https://www.meatsandsausages.com/sausage-recipes/polish/head-cheese-silesian Calls for a split hogs head which then has to be brined per this instruction, “The split heads were washed and then immersed in 16° Bè (64° SAL) curing solution for 4-6 days.” What exactly does “16° Bè ...
by Rick
Fri Nov 29, 2019 19:39
Forum: For beginners
Topic: Proper Use of Cure #1
Replies: 8
Views: 361

Re: Proper Use of Cure #1

JC,
Your calculator works nicely. Anyone else use this calculator for their amounts?
by Rick
Fri Nov 29, 2019 18:13
Forum: For beginners
Topic: Proper Use of Cure #1
Replies: 8
Views: 361

Proper Use of Cure #1

I'm trying to refresh my memory on the use of cure #1. If you could double check my thinking below, that'd be great. For adding directly to ground meat, it is 1 teaspoon (level) per 5# of ground meat. Now to brine meat, it is 1/2 cup of cure per 1 gallon of water. Now the next question is the amount...
by Rick
Fri Nov 29, 2019 17:08
Forum: Smoked pork products
Topic: Sawdust
Replies: 2
Views: 322

Re: Sawdust

That I don't know, but I'll ask at purchase.
by Rick
Fri Nov 29, 2019 02:02
Forum: Sausages
Topic: [CAN] Kiełbasa Czosnkowa (garlic sausage)
Replies: 5
Views: 384

Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)

Oh yes garlic, the wife and I would order out a pizza and take along 6-8 cloves diced up for the pizza man to spread on our pizza. The next day my ride share person would get in the truck and announce, you had pizza with garlic last night didn't you? How can you tell I'd ask.... he replied, because ...