Search found 65 matches

by muxmun
Tue Jul 24, 2018 00:57
Forum: Sausages
Topic: Grilling time!
Replies: 12
Views: 2141

Red, Gray Goat and all.

I made the chicken spinach feta sausage today. I haven't grilled any yet but the leftover in the stuffier fried up was very good. Thanks all for posting and helping me make a damn fine product.
I am sure I will be making more! :grin:
by muxmun
Wed Jul 18, 2018 00:59
Forum: Sausages
Topic: Grilling time!
Replies: 12
Views: 2141

Red
Those look superb!! I have to try the chicken spinach dogs. Pictures like this go a long way to make me keep trying. Thanks for sharing
by muxmun
Fri Jun 15, 2018 19:16
Forum: For beginners
Topic: New batch of salamis in new dryer
Replies: 8
Views: 1770

Super Nice Airbrush :grin:

I'll be trying my hand at that again. Good Job!
by muxmun
Mon Jun 04, 2018 00:19
Forum: For beginners
Topic: New batch of salamis in new dryer
Replies: 8
Views: 1770

Airbrush

Really looks good. Your chamber looks great as well. Have you posted any details about that?

Thanks for sharing.

charlie
by muxmun
Thu May 31, 2018 15:04
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 8170

Red...Thanks for the feedback. In retrospect I did everything wrong. Not enough attention to cleanliness and sanitation. Fat was to warm when I ground it and too soft when I mixed it resulting in fat smearing. I'm sure I did not mix it enough before stuffing. All those things you have pointed out I ...
by muxmun
Sun May 20, 2018 16:15
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 8170

For everyone except for me..waaaa :sad: Sooner or later I knew I would run into something that did not go as planned. I have no idea what went wrong but it sure enough did. Did this according to the recipe but in the chamber where humidity and temp controlled. Time to clean the chamber. This is the ...
by muxmun
Mon May 14, 2018 21:26
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 3573

Thanks JC

I got that email as well. I think I will go ahead and order these. :grin:
by muxmun
Mon Apr 30, 2018 23:45
Forum: Hyde Park
Topic: Winner - Winner Chicken Dinner!
Replies: 5
Views: 1628

Kijek. Lucky you. You will like the treager. I've had one since the first year they were made and that was a very long time ago. They were made only 30 miles from me but now made out of country I believe. None the less they have made many strides since I first owned it. My son in law has it now and ...
by muxmun
Mon Apr 16, 2018 23:05
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 3573

Bob I think I used the wrong casing for the right sausage. I need to pay more attention to detail and learn some more before I jump head first into the pool. Sausage Maker 1 1/2 inch x 24 pepperoni stick..pre-tied They have great stuff. I just applied the wrong application. They have good stuff as I...
by muxmun
Mon Apr 16, 2018 19:45
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 3573

Stefan Now that you mention it, the sausage I have is VERY oily on the outside of the casing. I was wondering about that and was to be my next question. Interesting. I'm still learning stuff. Bob. Thanks for that. Its been 2 weeks and I'm at about 28% weight loss. The PH now is at 5.36. My dish for ...
by muxmun
Mon Apr 16, 2018 14:03
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 3573

I did not use chlorinated water to soak. Its been a bit over 2 weeks now and still no mold growth. Its a mystery but I wont lose sleep over it. So now as this is drying there are long strips of air pockets. Not sure if I should worry about them or not. :?: Next time I will use natural casings as per...
by muxmun
Sat Apr 14, 2018 15:17
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 3573

Thanks Bob. I'll get some ordered and give it a shot. I learn something new here all the time.
Thanks again :mrgreen:

charlie
by muxmun
Sat Apr 14, 2018 01:15
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 3573

Protein lined casings

I have a Saucisson drying in the chamber now. I used 1 1/2 inch fibrous casings. Its very hard to find small diameter casings that are protein lined. I did get a link on this board but the supplier is out and who knows when they will be back in stock. So to get my casings to shrink in this instance,...
by muxmun
Sat Mar 24, 2018 17:21
Forum: Hyde Park
Topic: Sourdough Starter
Replies: 0
Views: 1757

Sourdough Starter

Some time ago I came across a way to make a sourdough starter using BLC-007 or SPX or something. I've searched for the post with no luck. Maybe it was contained in a thread.
Would appreciate a link or info if anyone has done this.

Thanks. charlie
by muxmun
Fri Mar 23, 2018 16:26
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 8170

Thanks Red
I never thought about checking there. Like all the moderators here and everyone else participating here, I thank you all a bunch. This is a great siite for learning and info.

charlie