Search found 274 matches

by Rick
Sat Mar 04, 2023 21:07
Forum: Sausages
Topic: Clip Rings
Replies: 3
Views: 2629

Re: Clip Rings

https://cdn11.bigcommerce.com/s-jjfbp69 ... mbypass=on

Anyone have this Walton's clipping machine and do you recommend it?
by Rick
Sat Mar 04, 2023 20:33
Forum: Sausages
Topic: Clip Rings
Replies: 3
Views: 2629

Clip Rings

Is there a trick to using the small pliers and hog rings for closing off a casing? Or a completely different option?

I inevitably end up with too large a ring that leaves a loose ring crimp, or it crimps too tight tearing into the casing. What's the secret?
by Rick
Sat Mar 04, 2023 20:03
Forum: Sausages
Topic: Braunschweiger
Replies: 2
Views: 1521

Braunschweiger

Getting ready to make some Braunschweiger. In looking over the Reytek recipe, I don't see anything in regards to a parboil of the meat and liver.

Is it imperative that the meat and liver be parboiled before grinding? If so, how long do you parboil, and can both be parboiled at the same time? Thx
by Rick
Sat Mar 04, 2023 19:47
Forum: Sausages
Topic: Making Braunschweiger
Replies: 1
Views: 1074

Making Braunschweiger

I want to make some Braunschweiger and am wondering about the casing used. I see most suppliers offer the orange or yellow plastic casing. Now I understand that Braunschweiger is to have an application of smoke at the end, unlike Liverwurst which does not. My question then is when using the plastic ...
by Rick
Mon Oct 11, 2021 16:28
Forum: Recipes from around the world
Topic: Hotdog , pork/chicken recipe
Replies: 1
Views: 3671

Hotdog , pork/chicken recipe

Looking for a pork/chicken hotdog recipe please.
by Rick
Wed Oct 06, 2021 16:46
Forum: For beginners
Topic: Translator
Replies: 2
Views: 1709

Re: Translator

Thank you very much for the translation!
by Rick
Wed Oct 06, 2021 13:12
Forum: For beginners
Topic: Pickle loaf
Replies: 2
Views: 1570

Re: Pickle loaf

Many thanks Bob
by Rick
Wed Oct 06, 2021 10:55
Forum: For beginners
Topic: Translator
Replies: 2
Views: 1709

Translator

I found what I believe is a complete recipe,but I'm not sure as I can't translate it. Do we have any Polish folks that could take a look and tell me if it is a doable recipe? Many thanks. Mielonka z szynkowara (receptura Czarka) składniki: Łopatka wieprzowa - 0,9kg Boczek wieprzowy - 0,2kg peklosól ...
by Rick
Tue Oct 05, 2021 23:24
Forum: For beginners
Topic: Pickle loaf
Replies: 2
Views: 1570

Pickle loaf

Hi to All,
Was wondering if anyone had a recipe for a Pickle Loaf? I checked thr forum recipe list and didn't find anything. Many thanks.
Just had this hankering for a lunchmeat that contained bits of sweet Gerkins.
by Rick
Sun Oct 03, 2021 21:28
Forum: For beginners
Topic: Big Guys Chicken and Pork Hotdog Recipe
Replies: 2
Views: 1538

Re: Big Guys Chicken and Pork Hotdog Recipe

Thank you for the clarification
by Rick
Sun Oct 03, 2021 16:05
Forum: For beginners
Topic: Big Guys Chicken and Pork Hotdog Recipe
Replies: 2
Views: 1538

Big Guys Chicken and Pork Hotdog Recipe

I was interested in this recipe and had a question on the water amount. The last listed ingredient was a cup of ice water. In the instructions it says to put 2 ice cubes in the food processor with every 1.5# of meat to be emulsified. My question is, the cup of ice water, is that added in the form of...
by Rick
Sun Oct 03, 2021 03:14
Forum: Sausages
Topic: Hotdog Meat
Replies: 0
Views: 7871

Hotdog Meat

I was wondering if a pork/ chicken meat combination was a common usage rather than all beef or a beef/pork combination?
by Rick
Sun Jan 12, 2020 19:54
Forum: For beginners
Topic: Fermento or Culture for Tang
Replies: 4
Views: 3214

Re: Fermento or Culture for Tang

To everyone who commented, thank you for your input. I believe I do have some ECA on my sausage shelf. Now it's a matter of searching for the amount to be added to a 10# batch of American style bologna. Redzed, you are correct, I did post regarding an American style bologna which was the recipe I fo...
by Rick
Sun Jan 12, 2020 03:52
Forum: For beginners
Topic: Fermento or Culture for Tang
Replies: 4
Views: 3214

Fermento or Culture for Tang

I noticed in the Kutas book under the recipe for Lebanon Bologna it calls for 6 oz. of Fermento for a 10# batch. Evidently this gives the meat a little tang in its development. Unfortunately it appears one must have some way of introducing humidity control into the smokehouse at various process step...
by Rick
Thu Jan 09, 2020 19:16
Forum: Sausages
Topic: Bologna - American
Replies: 1
Views: 1577

Bologna - American

https://www.meatsandsausages.com/sausage-recipes/cooked/american/bologna-american I want to make a bologna like that found in the lunch meat section of my local grocery store. In looking at the above recipe, I noticed that it goes into the smoker towards the end. In fact, most all the recipes for bo...