Search found 73 matches
- Tue May 31, 2022 15:56
- Forum: Hyde Park
- Topic: Is kielbasa healthy?
- Replies: 4
- Views: 8826
Re: Is kielbasa healthy?
Gluten-free, carb-free. Well there ya go.
- Mon Apr 11, 2022 16:43
- Forum: Sausages
- Topic: Münchner Weisswurst
- Replies: 11
- Views: 7623
Re: Münchner Weisswurst
I once posted a picture of my Bavarian style weisswurst next to a jar of regular mustard on another group, and was scolded and told that only a Bavarian sweet mustard could be used. Since then, I don't dare use anything else. :D The Bavarians apparently have a number of rules, er, traditions about ...
- Wed Apr 06, 2022 21:36
- Forum: Sausages
- Topic: Münchner Weisswurst
- Replies: 11
- Views: 7623
Re: Münchner Weisswurst
Did you use the buffalo chopper for this? Looks delicious. I love Weisswurst, and I disregard the Bavarian etiquette for eating it. I can't find the original source, but in some notes I took it says that an application for protected status (which was denied) attempted to define Weisswurst as requiri...
- Wed Mar 30, 2022 21:40
- Forum: For beginners
- Topic: grassfed beef?
- Replies: 9
- Views: 7417
Re: grassfed beef?
How do You know what part is soft fat and what part is hard fat of the cow? Someone with more knowledge may correct me, but it's my understanding that the intramuscular beef fat--the wispy veins of fat that run throughout the meat--is a softer fat, and the thick fat on the outside of common cuts su...
- Fri Feb 25, 2022 22:44
- Forum: For beginners
- Topic: grassfed beef?
- Replies: 9
- Views: 7417
Re: grassfed beef?
Call me a philistine, but to my palate: Eaten as a steak, even "100% grassfed" beef (that is, cattle that are not finished on grain) doesn't taste all THAT different from grain-finished beef. Yes, there is a difference in flavor--I'd call it more "minerally" than "gamey"--and if the beef (for steak,...
- Sat Jan 29, 2022 17:04
- Forum: Hardware
- Topic: highly accurate scale suggestions?
- Replies: 4
- Views: 4052
Re: highly accurate scale suggestions?
As a fellow newbie also making small batches, I too considered buying a precision scale. Then I realized that 0.1g is on the order of the amount that gets stuck on the scale or stuck on your spoon or the sides of the mixing bowl or otherwise may not make it into your meat mixture--a "pinch" of spice...
- Sat Jan 15, 2022 23:55
- Forum: Microbiology of meat and products
- Topic: Beginner question - so many choices
- Replies: 4
- Views: 5752
Re: Beginner question - so many choices
First, welcome to WD and to the hobby! I'm relatively new to the hobby, too, and which culture to use for what kind of sausage is something I have yet to understand. I use whatever the recipe calls for. But I have seen the same thing you mention--different recipes for a similar sausage calling for d...
- Fri Dec 10, 2021 15:09
- Forum: Dry Cured Meats and Sausages
- Topic: The new chamber is full and working great.
- Replies: 7
- Views: 4490
Re: The new chamber is full and working great.
I have temp and humidity through an inkbird controller. The humidity has been perfect right at 80% with the product I have in there plus the cup of water so didn't bother with the humidifier at this time. Because of our current winter conditions I keep my little meat shed heat set at 12C, so the ch...
- Thu Dec 09, 2021 22:58
- Forum: Dry Cured Meats and Sausages
- Topic: The new chamber is full and working great.
- Replies: 7
- Views: 4490
Re: The new chamber is full and working great.
Did you replace the original fan with a lower flow rate one? That's what I found worked for my unit.
- Tue Nov 16, 2021 17:36
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 160858
Re: Sauerkraut (Home Made)
I do four heads per batch on my Hobart, and it still takes some patience. I cut each head into quarters. Am I cutting it properly for maximum efficiency?
- Sat Oct 30, 2021 22:46
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 86417
Re: Salceson - Polish Headcheese
Just a few days ago fatboyz posted pictures of his salceson and it looked like it was cased in a similar type of casing. Maybe he can chime in here and explain how he made his. Double check whether your casing was moisture proof. You may not have stuffed and sealed your casings tightly enough or th...
- Fri Oct 29, 2021 00:30
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 86417
Re: Salceson - Polish Headcheese
My head cheese: head cheese pic.JPG I used four tongues, two feet (split), skins with fat trimmed off, and some bone-in picnic, the latter because I wanted some larger chunks of meat than I thought I might get from hocks. I cured it all for 4 days, then poached for about 3 hours with carrot, celery,...
- Thu Oct 21, 2021 23:42
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 86417
Re: Salceson - Polish Headcheese
Probably will not make much difference in the final product, so could do either. And not everyone brines the meats before cooking. I prefer to because I like the pink tones in the salceson and the flavour imparted by the nitrite. I'm after the color, texture and flavor of nitrite-cured meat for sur...
- Thu Oct 21, 2021 20:07
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 86417
Re: Salceson - Polish Headcheese
I have my ingredients collected and ready to cure. I have never used skins before in any sausage. Do skins go in the nitrite cure (I'll be wet brining 3-5 days) along with the other meats?
- Fri Oct 15, 2021 18:48
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 86417
Re: Salceson - Polish Headcheese
I think the head, especially the dark red cheek meat does add extra flavour to the end product. However, you can made a very good salceson without the head. You can certainly make it with the cuts you mention and can add pork feet as well, for flavour and natural gelatin. I cook the meats in a brot...