Search found 3 matches
- Sun Mar 03, 2019 13:18
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 579841
Re: Hi New Guys - Introduce Yourself
You are confused because I was confused. I bought the Fermento because it was listed in “the book“ by some guy that made sausages forever. Now I realize that he was just making commercial sausage for the resulting flavor, not for the excellence of the product. Pepin‘s whole cured tenderloin looked a...
- Thu Feb 28, 2019 01:19
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 579841
Re: Hi New Guys - Introduce Yourself
Yea, I was measuring, combining two recipes, and typing in the recipe as I went. I think I used 6 grams, just less than the 1/4 ounce asked for. Your comment was very welcome, but threw me for a loop because I know that about Prague 1 & 2. The Dextrose called for 3/4 oz and the ingredients were one ...
- Wed Feb 27, 2019 14:25
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 579841
Re: Hi New Guys - Introduce Yourself
I am relatively new to sausage making. I’ve made an annual batch of sausage with a friend over the last three years. Tuscan, andouille (smoked, in my converted wine barrel, and unsmoked), & breakfast. Enjoying the chamber I just built from internet instructions. Just packed about 4 lbs of pork tende...