Search found 300 matches

by fatboyz
Sun Jun 21, 2020 15:31
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 1
Views: 174

Re: Pepper lined cloth casings

I found this video on YouTube. For dry fermented he leaves them in the cloth casing the entire drying time then peels the casing off.
https://www.youtube.com/watch?v=W6TC7Ls3GkY
by fatboyz
Sun Jun 21, 2020 00:41
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 1
Views: 174

Pepper lined cloth casings

My friend brought me some in from Germany with his spice order. I'm doing a semi dry fermented cracked pepper salami. THe info he got was to ferment them then in four days peel back the bag and it leaves the pepper coating and the little hood and string on one end to continue hanging them. I'm conce...
by fatboyz
Sun Apr 12, 2020 02:03
Forum: Sausages
Topic: "Wurst" Friday.
Replies: 3
Views: 667

"Wurst" Friday.

With the current situation I had to deplete my sausage supply to resupply my two girls families and a young family here that is laid off. I used 80 pounds of moose and deer trim from the fall, 22 pounds of lean pork, and 10 pounds of pork belly trim. I started Thursday night and finished packaging t...
by fatboyz
Sun Feb 16, 2020 17:17
Forum: Microbiology of meat and products
Topic: Potential of toxic moulds in sea salts
Replies: 8
Views: 2165

Re: Potential of toxic moulds in sea salts

Red if I have a little mold on my Salami's/sausages I wash them with a little Vinegar/water mix. Never thought of using salt but now I have a good reason to stick with vinegar.
by fatboyz
Tue Dec 10, 2019 05:56
Forum: Sausages
Topic: First Liverwurst
Replies: 9
Views: 1168

Re: First Liverwurst

I only use the liver from a young buck or a doe. I posted the recipe last year in the sausages forum
by fatboyz
Mon Dec 09, 2019 12:20
Forum: Sausages
Topic: First Liverwurst
Replies: 9
Views: 1168

Re: First Liverwurst

I made this Liverwurst on the weekend from my deer liver. This is a recipe from a German friend. I don't like the real fine type and this is a little coarser. It has a lot of Marjoram in it. It is made with 40% pork belly trim, 40% lean Deer, one Deer liver, and 300 grams of bacon. https://i.imgur.c...
by fatboyz
Sun Dec 01, 2019 17:53
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 1316

Re: Gelatin for Head Cheese

I use all of the above. I run the cooked skin through my silent cutter after its cooked. I buy whole feet on hocks so I use everything.
by fatboyz
Sun Dec 01, 2019 17:34
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 10914

Re: Venison Sausages

Need to make my pics smaller. I posted the recipe in the garlic sausage thread today.
by fatboyz
Sun Dec 01, 2019 17:13
Forum: Sausages
Topic: [CAN] Kiełbasa Czosnkowa (garlic sausage)
Replies: 5
Views: 1157

Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)

Being a Ukrainian, and being in the heart of the Ukrainian part of Central Albert I know a good garlic sausage when I see it. This is the recipe we use. I got it from a friend who ran shop here for a long time until it burned down. He would make about 40,000 pounds of garlic rings from wild game for...
by fatboyz
Wed Nov 13, 2019 15:12
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 10914

Re: Venison Sausages

Nice looking sausage Red! I have a moose and 1 deer in the freezer and just cut my daughters deer yesterday. We made 25 pounds of garlic rings and 25 pounds of hot dogs. The old Hobart cutter is still chugging away. I bought one of those large Cabelas mixers too. Works much better than my old small ...
by fatboyz
Sat Mar 09, 2019 02:25
Forum: Sausages
Topic: The Wurst friday ever!
Replies: 2
Views: 1129

Re: The Wurst friday ever!

It was the pictures themselves. Says too many pixels tall. It's so frustrating trying to put in IMGUR, re size and whatever, that I'm not wasting my time!!!
Sorry fellas!
by fatboyz
Fri Mar 08, 2019 15:20
Forum: Sausages
Topic: The Wurst friday ever!
Replies: 2
Views: 1129

The Wurst friday ever!

Well it has been -35+ here for the last month. I've been killing pork, making bacon, ham and speck. I took Friday off and made up 3 batches of sausage. I tweaked my Jalapeno cheese smokie recipe and cut out the ground jalapeno and jalapeno flakes. Instead I added 1g smoked paprika, 1 g crushed red c...
by fatboyz
Fri Mar 08, 2019 15:01
Forum: Sausages
Topic: Should I dump it?
Replies: 9
Views: 1772

Re: Should I dump it?

Nice looking sausage. Can you share your recipe?
by fatboyz
Mon Jan 14, 2019 01:53
Forum: Sausages
Topic: Deer Liver Sausage time again (Leberwurst)
Replies: 7
Views: 1751

The pork, onion and deer are cubed and cooked in water just not quite enough to cover. When done, Liver is dropped on top for 2 min each side to close pores. Everything is then ground through a 1/4 plate, with the raw bacon. Ground a second time through 1/8. Spices added and mixed. This time I stuff...
by fatboyz
Mon Jan 07, 2019 01:05
Forum: Sausages
Topic: Deer Liver Sausage time again (Leberwurst)
Replies: 7
Views: 1751

This liver smelled a little gamey but doesn't taste gamey. It was a little buck. I used 3.0kg belly trim, 1.7 kg deer trim, and 1.3 kg deer liver. Also 400g bacon.
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