Search found 112 matches

by vagreys
Sun Feb 12, 2012 10:49
Forum: Books&Videos of meat processing
Topic: Vintage ebook - The Modern Packing House
Replies: 1
Views: 3610

Vintage ebook - The Modern Packing House

I thought this might be of interest, especially the chapters on making the products, smoking, and the smokehouse. The modern packing house; complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American practice, including methods of conv...
by vagreys
Sat Feb 11, 2012 08:55
Forum: BBQ
Topic: USA]Tom's Memphis-style Finishing Sauce for Ribs and Chicken
Replies: 12
Views: 8729

Snagman, having read through the article, which overall seems pretty good, I think some corrections and additional information are in order. 2. South Carolina - In an area south of Columbia, particularly in the firehouse buffet dinners that are common down there, a variation on the basic mustard sau...
by vagreys
Wed Feb 08, 2012 01:29
Forum: Hyde Park
Topic: Where to post links to vintage books?
Replies: 1
Views: 1386

Where to post links to vintage books?

There are a lot of vintage books out there that are no longer protected under copyright, and are in the public domain. I've noticed that there are some people downloading digital images of these books, assembling CD's and selling them on Ebay. I have links to a number of old sausage and meat curing ...
by vagreys
Tue Feb 07, 2012 00:48
Forum: Recipes from around the world
Topic: [USA] World's best sandwich
Replies: 6
Views: 3698

Mmm....I could adapt that to pork shoulder steaks.
by vagreys
Sun Feb 05, 2012 23:58
Forum: Hardware
Topic: Keeping grinder plates and knifes from rusting?
Replies: 10
Views: 4702

I do similar to Ross, but I use a little Crisco. Fats go rancid, but if you are using them regularly, you have to replace the paper regularly, too. Some people use food grade silicone spray, which may be what you have. Some wash and dry their plates and knives and then put them in a ziploc bag and c...
by vagreys
Thu Feb 02, 2012 07:20
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 114133

Rusk is an yeast-free bread of wheat flour, salt, baking soda, and water. It is baked into flat biscuits, split like an English Muffin, then baked again. The biscuits are ground to one of several degrees of fineness (coarse, medium, small, pinpoint) and used in some English sausages. Aside from any ...
by vagreys
Thu Feb 02, 2012 07:08
Forum: Sausages
Topic: [USA] Scottish Beef Sausage
Replies: 1
Views: 3269

[USA] Scottish Beef Sausage

...I'm trying to create an all beef sausage using rusk, how should i go about this? can not use pork. Is there something like a cross between a frankfurter and a sausage ( i would like to use this sausage as a hot dog). I also don't want to have to smoke it. Here is a formula, originally from a Dev...
by vagreys
Thu Feb 02, 2012 00:16
Forum: Hyde Park
Topic: Swiss-German recipes from ABZ have moved, again...
Replies: 1
Views: 1827

Swiss-German recipes from ABZ have moved, again...

The Swiss sausage recipes at the abzspiez website have been around a long time, but they keep reorganizing the site and the recipes, so links to them are largely broken. The recipes used to be grouped by type (e.g., rohwurst, etc.); now, they are in alphabetical order. Be aware that there is somethi...
by vagreys
Wed Feb 01, 2012 00:36
Forum: Venison and Other Game
Topic: [USA] Tom's Venison Sausage
Replies: 21
Views: 15148

...When finishing my smoking of my snack sticks I raise the temperature of the smokehouse to 165 degrees and hold until they reach a internal temp. of 145-150. My smoke chamber has a natural gas burner witch makes it quite simple to get accurate smoking and finishing temperatures. I was hoping that...
by vagreys
Wed Feb 01, 2012 00:27
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32646

Tom, This may be a goos place to start looking. I haven't yet taken the time to read the entire story but it is worth a look. http://www.smithsonianmag.com/arts-culture/For-German-Butchers-a-Wurst-Case-Scenario.html?c=y&page=1 Wow, Ross. That was sad, but at the same time, tantilizing. I lament the...
by vagreys
Tue Jan 31, 2012 23:27
Forum: Hyde Park
Topic: Is this right?
Replies: 15
Views: 6075

Would others be interested in exchanging spreadsheet/calculators that they've developed for their own use? I've got a workbook of sheets for sausage formulation and analysis, and am starting one on cures and brines. They are works in progress and aren't as friendly as they might be if they were deve...
by vagreys
Tue Jan 31, 2012 23:12
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32646

Sure, Siggi! Part of my interest is in learning what all is out there. When I see German sausage recipes listed in English sources, it is usually limited to the usual bratwurst, pork/beef or all-beef frankfurter, weiner, bockwurst, weisswurst, etc., but there is so much more out there. Rarely do you...
by vagreys
Tue Jan 31, 2012 00:29
Forum: Venison and Other Game
Topic: [USA] Tom's Venison Sausage
Replies: 21
Views: 15148

...Do you use wild pork as you use domestic pork?are there any strong flavors that I should be aware of?... Boar taint is stronger in wild boar than in domestic boar. Flesh tends to be tougher with less intramuscular fat. Flavor is stronger - more concentrated, I think. Off flavors depend on how th...
by vagreys
Sun Jan 29, 2012 05:58
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 114133

An interesting question, especially since I've never made snack sticks. All the sausage I've made over the years has been for use at home, cookouts, or for friends, as breakfast or entrée sausages.
by vagreys
Fri Jan 27, 2012 23:13
Forum: Hyde Park
Topic: I'm "spilling the beans"!
Replies: 43
Views: 16166

Congrats on the Certificate of Occupancy! Good luck with the Health Inspectors, next week. You're almost there! You can sleep next year.