Search found 10 matches

by Webpoppy8
Fri Aug 25, 2017 02:23
Forum: For beginners
Topic: Smoked sausage - still a bit crumbly...
Replies: 12
Views: 4951

Sleebus wrote: I don't go over 150° smoker temp when hot smoking.


Wait a minute....

So you don't do a full cook in the smoke? You finish by poaching? Isn't 165° the requisite internal temperature?
by Webpoppy8
Thu Aug 24, 2017 00:51
Forum: For beginners
Topic: Smoked sausage - still a bit crumbly...
Replies: 12
Views: 4951

Thank you!

Thank you Sleebus and Bob K for your tips. I think that the diagnoses you gave is correct. I also rushed a bit on these projects.
by Webpoppy8
Wed Aug 16, 2017 03:38
Forum: For beginners
Topic: Smoked sausage - still a bit crumbly...
Replies: 12
Views: 4951

Smoked sausage - still a bit crumbly...

I just did two rounds of sausage - smoked snack sticks and smoked Kranjska klobase. Both were hot smoked around 190°. I poached samples of each, boiling a tablespoon or two in a ziplock for 4 minutes. I really liked the consistency. They both came out a bit dry, not exactly crumbly. I think I've may...
by Webpoppy8
Fri Jul 28, 2017 01:34
Forum: For beginners
Topic: When mixing, when do I know I have the right bind?
Replies: 7
Views: 3461

When mixing, when do I know I have the right bind?

I really don't know when to say it's mixed enough, and I don't know if there is some risk to over-working the mix. I am really not sure how to detect some kind of change. I've read about "fuzzy" or "hairy" binds and I'm not really sure. I tried to find some videos but I really don't know this basic ...
by Webpoppy8
Fri Jul 28, 2017 01:10
Forum: For beginners
Topic: I'm a newbie...... Just a question?
Replies: 8
Views: 4898

Care to share your recipe? I've got mine fairly close, but it's dirt simple.
by Webpoppy8
Tue Apr 11, 2017 04:32
Forum: Sausages
Topic: Mixing sausage enough - should fry test indicate?
Replies: 8
Views: 3391

I find a test fry might give you a good indication of the flavor but I think the heat is too high to give a good indication of texture. I prefer to wrap about a tablespoon of mince in plastic wrap and poach in 175F water for a few minutes. This gives a much better idea of the texture you'll find in...
by Webpoppy8
Sat Apr 08, 2017 23:21
Forum: Sausages
Topic: Mixing sausage enough - should fry test indicate?
Replies: 8
Views: 3391

Thank you @Butterbean! Big help!
by Webpoppy8
Sat Apr 08, 2017 19:30
Forum: Sausages
Topic: Mixing sausage enough - should fry test indicate?
Replies: 8
Views: 3391

Mixing sausage enough - should fry test indicate?

Hi, I've made two attempts at Kranjska Klobasa (origin for Krainerwurst) and both attempts came out crumbly. (Aroma is fabulous and flavor is on.). So I'm adjusting the recipe - somewhat more salt, not mixing white wine in moistener. I'm also trying to figure ways of keeping everything COLD cold col...
by Webpoppy8
Mon Mar 27, 2017 15:44
Forum: Sausages
Topic: [USA] Krainerwurst
Replies: 7
Views: 21083

Ah, interesting! Thank you for the additional information!
by Webpoppy8
Sat Mar 25, 2017 03:31
Forum: Sausages
Topic: [USA] Krainerwurst
Replies: 7
Views: 21083

If you're still monitoring this after six years... I'm intrigued about the beef. I was assembling a recipe and found that some heritage designation for Kranjska Klobase forbade everything other than pork, pepper, garlic, salt (including saltpeter), and water. Thoughts?