Search found 84 matches

by Agoracritus
Fri Dec 06, 2019 00:43
Forum: Sausages
Topic: First Liverwurst
Replies: 6
Views: 75

Re: First Liverwurst

Thanks for the compliments! In regards to the air pockets, the air bubbles are actually pretty small. What looks like larger air pockets are mostly where bits of minced onion popped out when I made slices. I used a stand mixer with the paddle attachment to do the emulsification and a vertical stuffe...
by Agoracritus
Thu Dec 05, 2019 04:33
Forum: Sausages
Topic: First Liverwurst
Replies: 6
Views: 75

First Liverwurst

I just made a few pounds of Braunschweiger (Leberwurst) for the first time. (Not really sure why I haven’t tried making it before, but probably because even though I’ve always liked Liverwurst, I don’t eat it very frequently.) I followed the recipe (Marianski’s?) on the sister site, except I substit...
by Agoracritus
Thu Oct 31, 2019 05:41
Forum: Dry Cured Meats and Sausages
Topic: Celery Powder Cure
Replies: 9
Views: 364

Re: Celery Powder Cu

The “uncured” meat trend is problematic in that it’s very misleading. Companies that label bacon, deli meats, sausages, etc as “no added nitrites (or nitrates)” with a little * that corresponds to the fine print “*except naturally occurring in celery (powder)” are basically being deceitful. What, do...
by Agoracritus
Fri Oct 11, 2019 05:50
Forum: Dry Cured Meats and Sausages
Topic: First attempt at Spanish Chorizo/Salami Milano are too salty?
Replies: 7
Views: 280

Re: First attempt at Spanish Chorizo/Salami Milano are too salty?

Anyone have a good recommendation for an accurate (and responsibly priced) scale? Something that does 1/10th of grams - i'd guess some of my measurements were off too as the basic digital kitchen scale i used was likely not super accurate. Welcome Ewan, Any decent quality “pocket sized” digital sca...
by Agoracritus
Sat Oct 05, 2019 01:19
Forum: For beginners
Topic: Garlic and Onion Choices for Smoked Sausage
Replies: 2
Views: 221

Re: Garlic and Onion Choices for Smoked Sausage

Welcome!

For dried onion or garlic seasoning, powdered (or finely granulated) works best. (Mixes easily when added to the other dry ingredients, and won’t cause potential texture issues from not fully rehydrating).

Hope this helps answer your question.
by Agoracritus
Mon Aug 26, 2019 19:18
Forum: Sausages
Topic: Green onion sausage
Replies: 4
Views: 591

Re: Green onion sausage

redzed wrote:
Mon Aug 26, 2019 16:05
10g to 1kg will not really make it a green onion sausage. Add a lot more onion. Cajun chaurice recipes usually ask for 100g/kg.
I agree, about 10% should work great. (1 lb of green onions might seem like a lot for 10 lbs of meat, but it’s definitely not too much for a noticeable onion flavor)
by Agoracritus
Mon Aug 26, 2019 10:31
Forum: Other products
Topic: Yeast Question for Winemakers
Replies: 2
Views: 386

Re: Yeast Question for Winemakers

Hey Butterbean, You’ve helped me so much with my sausage making inquiries, I hope I can return the favor a little bit with a response to your question about cider making. (Basically, that IS something I have quite a lot of experience and a bit of expertise in, as apposed to my more recent ventures i...
by Agoracritus
Tue Aug 20, 2019 02:17
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 2268

Re: Drying fast fermented sausages?

And thanks Bob K, (et al)
For all of your helpful tips and specific advice.
by Agoracritus
Tue Aug 20, 2019 01:48
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 2268

Re: Drying fast fermented sausages?

Looks great. Glad they turned out well. Odd about your loss of taste. Any medical term for that phenomena? Just curious. Thanks BB, Dysgeusia (or Paraguesia) is the medical term for the particular symptom (altered or loss of the sense of taste), that can be caused by many different medical conditio...
by Agoracritus
Thu Aug 15, 2019 23:39
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 2268

Re: Drying fast fermented sausages?

THEY’RE DONE!!! 😃 At just about 3-1/2 weeks, the sausages (basic versions of Landjaegers) have all lost between 41-43% weight (with just a few stragglers left in the curing chamber for a few more days). I vacuum sealed them in bundles to “equalize” in a mini-fridge, for a couple weeks before I finis...
by Agoracritus
Wed Aug 14, 2019 01:04
Forum: For beginners
Topic: Greetings
Replies: 11
Views: 671

Re: Greetings

As pretty much anyone with experience building curing chambers knows, there’s no such thing as a universal design. (As you are already aware of, and is a caveat with most specific/helpful recommendations) With so many different regional climates, seasonal and even daily fluctuations, it basically co...
by Agoracritus
Mon Aug 12, 2019 22:40
Forum: For beginners
Topic: Greetings
Replies: 11
Views: 671

Re: Greetings

Greetings Mick! It looks like you’re well on your way down the right track, and have definitely come to the right place for asking specific questions that are difficult to find the answers to anywhere else. Just as a heads up though; sometimes it can take awhile to get your questions answered (espec...
by Agoracritus
Mon Aug 12, 2019 02:10
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 2268

Re: Drying fast fermented sausages?

Regardless of cost they should all be calibrated on a regulator basis I should probably specify that I’ve spent $$, (not $$$), on hygrometers. I don’t currently own a hygrometer that can be adjusted for calibration. I’ve looked into meters that can be calibrated, and various methods for calibrating...
by Agoracritus
Mon Aug 12, 2019 00:08
Forum: Dry Cured Meats and Sausages
Topic: Drying fast fermented sausages?
Replies: 22
Views: 2268

Re: Drying fast fermented sausages?

I just discovered today that the humidity readings on my humidistat (that I thought was also my most accurate hygrometer), are actually off by about 10%. 🤨 That means that in all of my posts and replies regarding setting my curing chamber between 63-69% Rh, (in order to get the desired rates of dryi...
by Agoracritus
Wed Aug 07, 2019 06:31
Forum: Sausages
Topic: TRANSLATING SAUSAGE RECIPES
Replies: 6
Views: 642

Re: TRANSLATING SAUSAGE RECIPES

Incidentally, the fact that internet recipes are all over the place never surprises me, but when a recipe has thousands of views and hundreds of likes and comments without a single person pointing out a glaring error, like WAY too much salt...it always blows my mind a bit. That’s what I like about f...