Search found 7 matches
- Sun Jun 09, 2019 15:15
- Forum: Books&Videos of meat processing
- Topic: New Marianski book, Spanish Sausages
- Replies: 3
- Views: 7488
Re: New Marianski book, Spanish Sausages
Mine arrived....
- Sat Jul 29, 2017 00:19
- Forum: For beginners
- Topic: When mixing, when do I know I have the right bind?
- Replies: 7
- Views: 4899
- Fri Jul 28, 2017 02:56
- Forum: For beginners
- Topic: When mixing, when do I know I have the right bind?
- Replies: 7
- Views: 4899
I mix my sausage until it is a sticky mess... I think it's the proteins that break down, correct me if I'm in error here, and form a "meat glue"... It needs to be stuffed, IMO, immediately before the meat glue stiffens into a "un-stuffable" mass if you are using a hand crank stuffer.. Then it can si...
- Tue Jul 18, 2017 05:00
- Forum: Canned meat products
- Topic: Canning with Tin Cans
- Replies: 4
- Views: 8237
Are you asking about the "spring pressure" applied to the base that holds the bottom part of the can ?? If so, my tin can seamer recommends compressing a specific measurement... like a 1/4" or something... It's been awhile since I have used it... Spacers are inserted until a certain gap has been ach...
- Wed Feb 24, 2016 03:04
- Forum: Sausages
- Topic: Right Amount of Cure#2?
- Replies: 8
- Views: 5847
- Wed Feb 24, 2016 02:58
- Forum: Microbiology of meat and products
- Topic: Using cultures after "best before" date?
- Replies: 2
- Views: 7036
- Wed Mar 11, 2015 01:52
- Forum: Dry Cured Meats and Sausages
- Topic: Bio Cultures by Chr. Hansen
- Replies: 34
- Views: 72428
Good afternoon or morning.... I'm Dave... been cruising this great forum for several years... I'm trying to get started into fermenting sausage... I just noticed the B-LC 007 on B&P site.... Seems very interesting.... I have looked all over and ended up here, trying to find some "reasonable" directi...