Search found 172 matches

by Scogar
Thu Apr 08, 2021 19:32
Forum: Sausages
Topic: Curing pork fat for smoked sausages?
Replies: 6
Views: 151

Re: Curing pork fat for smoked sausages?

These guys here have taught me fat doesn't cure or doesn't take up the nitrite. However you can firm it up with white salt. That may help you. Take a look at my Serbian sausage link https://wedlinydomowe.pl/en/viewtopic.php?f=9&t=9365&p=44532&hilit=serbian#p44532 . I detail that I "cured" the fat bu...
by Scogar
Thu Apr 08, 2021 19:26
Forum: Sausages
Topic: Kiełbasa Krakowska -Kraków Sausage
Replies: 6
Views: 159

Re: Kiełbasa Krakowska -Kraków Sausage

Is it the beef giving a deeper red? Looks great!!
by Scogar
Wed Apr 07, 2021 16:00
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 1911

Re: Busy week/weekend sausage/meat making!

They look excellent, is the "purty" casing much harder to peel than the standard cylinder...I hate to lose the meat and be forced to nibble on the casing. But I guess the dog is happy as he does get more than his fair share of stuck cellulose and meat
by Scogar
Wed Apr 07, 2021 15:57
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 9
Views: 124

Re: How NOT to make hotdogs

Hi Fatboyz, yes weisswurst. I have eaten it a bunch in Munich. Over there they have a breakfast https://c8.alamy.com/compde/gkbwh3/bayerische-weisswurst-fruhstuck-mit-brezel-und-weissbier-gkbwh3.jpg that consists of a half liter of hefeweizen, bavarian pretzels, weisswurst and sweet mustard. I have ...
by Scogar
Tue Apr 06, 2021 14:50
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 9
Views: 124

Re: How NOT to make hotdogs

So Fatboyz do you run separate batches of the venison, pork, and back fat, i.e., for 16 pounds making two V, P, BF blended batches that are subsequently combined? Or do you run let's say the venison through first toss it into a lug and then run the pork and backfat together and toss this into the lu...
by Scogar
Tue Apr 06, 2021 14:34
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 9
Views: 124

Re: How NOT to make hotdogs

Ed, I do think the bowl cutter will make a difference. I don't want to say overheating the meat isn't as big of an issue as it really is, but temp was the one issue I didn't face. I could se that I should have been able to run the bowl cutter for a significant time with the 3 ice charges. That would...
by Scogar
Tue Apr 06, 2021 02:49
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 9
Views: 124

How NOT to make hotdogs

I made my first run of frankfurters this past weekend. I was very excited and looking forward to putting the bowl cutter through its paces. I read all that I could and was really aware of how my meat batter needed to remain really cold and when emulsified that I had an upper limit on my temp or else...
by Scogar
Tue Apr 06, 2021 01:50
Forum: Sausages
Topic: 100% beef fresh sausage?
Replies: 8
Views: 155

Re: 100% beef fresh sausage?

sorry - realized you were looking for fresh not a salami....my bad
by Scogar
Tue Apr 06, 2021 01:50
Forum: Sausages
Topic: 100% beef fresh sausage?
Replies: 8
Views: 155

Re: 100% beef fresh sausage?

See my question to jcflorida on page 84 viewtopic.php?f=18&t=5407&start=1245 where he sent me to this page http://twoguysandacooler.com/making-a-100-beef-salami/
by Scogar
Tue Apr 06, 2021 01:46
Forum: Sausages
Topic: Adding zingy brightness without acid for fresh sausages
Replies: 8
Views: 176

Re: Adding zingy brightness without acid for fresh sausages

I might be missing something here, but what are you making? And wouldn't that guide you a bit? Like vinegar for Mexican chorizo or sumac for a middle Eastern taste...wouldn't the manner in which you add tartness be somewhat associated with the style of sausage? However, in general terms have you con...
by Scogar
Fri Apr 02, 2021 20:43
Forum: Hyde Park
Topic: Bowl Cutter
Replies: 3
Views: 122

Re: Bowl Cutter

Ed, I bought a bowl cutter through a commercial auction site in the states....PCI Auctions, there is another one named RCI Auctions. I don't think either work in CA, however there is this one, https://restaurantauctions.ca/ I know it is far from Alberta but it is a start. The key is to know what you...
by Scogar
Wed Mar 31, 2021 19:14
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399047

Re: WD Daily Chat - Talk about anything You Like

Here are the Melton Mowbray Pork Pies. These are pork mince seasoned only with salt and pepper and are supposed to be topped up with a pork gelatin stock. This time around I have leaky pie crusts. So much for a hot suet crust...lard works better. But these will be frozen and used on hikes and campin...
by Scogar
Wed Mar 31, 2021 00:52
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399047

Re: WD Daily Chat - Talk about anything You Like

There really is no rhyme or reason...I think she would like to be about 80% vegetarian in her head and could take or leave meat. She always "likes" what I make but in small portions. But when I buy her a Jewish salami she cuts off a few slices with her tomato and avocado and cheese. I'm working on h...
by Scogar
Tue Mar 30, 2021 20:57
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399047

Re: WD Daily Chat - Talk about anything You Like

Awesome, thanks I'll check it out. No need for kosher but "strangely" my wife doesn't seem to like sausages too much but if i make it from at least mostly beef or I can finally get into Italian salamis (pork or otherwise) she somehow doesn't classify these as sausage. Don't ask :roll: :roll:
by Scogar
Tue Mar 30, 2021 12:54
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 399047

Re: WD Daily Chat - Talk about anything You Like

JC, is the brisket salami 100% beef w/beef fat? If so were you happy with the results? And did or could you post recipe? My wife likes Jewish salami and I had hoped to make one before too long.