Search found 22 matches
- Sun May 31, 2020 00:02
- Forum: Sausages
- Topic: Beef salami: need a substitute for beef short rib.
- Replies: 3
- Views: 3998
Re: Beef salami: need a substitute for beef short rib.
Yep -- more brisket or chuck, maybe
- Fri Oct 04, 2019 11:45
- Forum: Sausages
- Topic: Bauernwurst Recipe
- Replies: 8
- Views: 4930
Re: Bauernwurst Recipe
Okay -- maybe this would be what I am reading online = a cured, and smoked form of Thuringer Bratwurst. The spice profiles I'm finding are typical of Kielbasa, and Klobasa -- S, P, G, AND Marjoram -- now the smoking woods used might be different than the slavic cousins, which could make a taste diff...
- Fri Oct 04, 2019 11:40
- Forum: Sausages
- Topic: Bauernwurst Recipe
- Replies: 8
- Views: 4930
Re: Bauernwurst Recipe
As you might know, Bauer = Farmer. Would that / did that not help in finding a formula?
- Mon Sep 02, 2019 04:16
- Forum: Sausages
- Topic: The herb 'savory' in sausage question
- Replies: 3
- Views: 2315
Re: The herb 'savory' in sausage question
...and then, summer savory would be the one most likely at the grocery store??
- Sun Sep 01, 2019 02:31
- Forum: Sausages
- Topic: The herb 'savory' in sausage question
- Replies: 3
- Views: 2315
The herb 'savory' in sausage question
Howdy All Received a breakfast sausage recipe from a friend several years ago, and it includes the herb "Savory." I have never made it. Just ran across it again, a day or so ago. I used to grow herbs way before I ever thought of making sausage. I don't have any on hand. So, I need to go looking for ...
- Tue Aug 06, 2019 23:50
- Forum: Sausages
- Topic: TRANSLATING SAUSAGE RECIPES
- Replies: 6
- Views: 3050
Re: TRANSLATING SAUSAGE RECIPES
Thanks for your input!! My guess was that it was a typo when they posted the recipe, and should have been 3 Teaspoons instead of 3 Tablespoons. I'm like you -- strooooong flavors here. I can't believe it was posted without being tasted. But I've run across dumber things online, too. Genealogy things...
- Tue Aug 06, 2019 11:59
- Forum: Sausages
- Topic: TRANSLATING SAUSAGE RECIPES
- Replies: 6
- Views: 3050
Re: TRANSLATING SAUSAGE RECIPES
Thanks for the reply! I've been lurking alot, just not posting. Started a batch of beef bacon using briskets. And, I've just cut up 25# chicken thighs for several different sausages. Getting gifts ready for Thanksgiving when I go up to my mom's in Kansas. She's got a great-grand that she's only seen...
- Sun Aug 04, 2019 13:02
- Forum: Sausages
- Topic: TRANSLATING SAUSAGE RECIPES
- Replies: 6
- Views: 3050
TRANSLATING SAUSAGE RECIPES
Hello All, especially RedZed
When using google or bing translators from Czech to English, or German to English, when Kmin or Kummel, or its derivations go thru, I almost always get Cummin. Shouldn't this actually be Caraway?
Rex
When using google or bing translators from Czech to English, or German to English, when Kmin or Kummel, or its derivations go thru, I almost always get Cummin. Shouldn't this actually be Caraway?
Rex
- Wed Mar 06, 2019 12:41
- Forum: Venison and Other Game
- Topic: Venison question
- Replies: 4
- Views: 5336
Re: Venison question
Thanks much to all of you.
I'll be adding more fat.
R
I'll be adding more fat.
R
- Mon Mar 04, 2019 04:57
- Forum: Sausages
- Topic: Should I dump it?
- Replies: 9
- Views: 4719
Re: Should I dump it?
First thought -- add a bit of sugar. A Second thought -- freeze it until you have meat for another batch, and blend the two, and season carefully. A version of this is to freeze a portion to blend into another batch later, while keeping a portion and blending it now. You get the idea. Hope this help...
- Fri Mar 01, 2019 02:17
- Forum: Venison and Other Game
- Topic: Venison question
- Replies: 4
- Views: 5336
Venison question
Hello All Have a question regarding venison in sausage, like Kielbasa, etc. I had 7.5 lbs of hind-quarter venison meat and 2.5 lbs brisket fat trimmings that I cured with #1, and all the salt for two days before grinding. (I got excellent bind doing this.) I then added the S/P, garlic and marjoram, ...
- Mon Dec 10, 2018 00:55
- Forum: Sausages
- Topic: Marianski chart of spices suggested uses in grams
- Replies: 2
- Views: 2379
- Sun Dec 09, 2018 15:06
- Forum: Sausages
- Topic: Marianski chart of spices suggested uses in grams
- Replies: 2
- Views: 2379
Marianski chart of spices suggested uses in grams
Hello Fellows I have misplaced my marianski book. He published a full list of herbs and spices, and suggested amounts, for making your own formulas. Is it posted on this site? Can somebody point me toward the link? Or reproduce the list in a response? I typically make 2.25kg /5 # batches of sausage....
- Sun Sep 16, 2018 04:52
- Forum: Sausages
- Topic: Using binders when making sausage
- Replies: 18
- Views: 15761
- Fri Aug 24, 2018 00:15
- Forum: Sausages
- Topic: Using binders when making sausage
- Replies: 18
- Views: 15761
Quote: You will also have a better natural bind if you cube your meats, mix thoroughly with salt and curing salt, pack into a closed container and cure in fridge for 48 hours. The meat will absorb the salts during this time and and the process of extracting the myosin will be well on its way. After ...