Search found 112 matches

by vagreys
Sun Jan 22, 2012 20:07
Forum: Hyde Park
Topic: Is this right?
Replies: 15
Views: 6068

Dick, I always disregard the amount of cure specified in any recipe, and calculate it for myself. I've seen too many cases where the printed recipe has a typo, or the amount of cure is just flat wrong. In the case of old recipes that call for pure saltpeter, I reformulate for salt and cure #1 or cur...
by vagreys
Sun Jan 22, 2012 19:30
Forum: For beginners
Topic: cryovacked fat back
Replies: 8
Views: 5697

I would talk to the meat associate (butcher) and make sure it came from certified pork... While I certainly agree with asking about additives, especially if it isn't properly labeled, I am curious about this bit. Is there some reason, besides trichinellosis concerns, that the fat needs to be from c...
by vagreys
Sun Jan 22, 2012 18:59
Forum: For beginners
Topic: cryovacked fat back
Replies: 8
Views: 5697

If it is being called "fatback" then it is usually heavily salted, sometimes smoked, and intended for use in cooking, as in pottage or beans. Check the label for salt. It is not a satisfactory substitute for fresh, clear back fat, but if what you want is salty fat, then go for it.
by vagreys
Sat Jan 21, 2012 06:20
Forum: Hyde Park
Topic: Some musings on a variety of subjects
Replies: 28
Views: 10452

Re: Adding veggies to a sausage mince

...The resut was a lot of small pieces of carrot in the test patty. The taste was pleasing and I think that when next I make some sausage I may grate a carrot or two and add it to the mix. Has anyone done this or heard tell of it? I've used it in pot-sticker filling and to make an asian-style sausa...
by vagreys
Tue Jan 03, 2012 19:46
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32631

toolmann wrote:...i have , but they are in german , will that be ok ???
siggi
Certainly! Between you and Bubba and some of my food historian friends who work with German, I'm sure I can get any help I need with what I can't translate for myself.
by vagreys
Tue Jan 03, 2012 19:26
Forum: Venison and Other Game
Topic: [USA] Tom's Venison Sausage
Replies: 21
Views: 15133

[USA] Tom's Venison Sausage

Back in the summer of 2008, a friend asked if I would make up some venison sausage for a party, if he provided the venison. He gave me enough venison and pork to make sausage for 35 for his backyard party. After that, I was out on the west coast for most of a year on a contract. It must have been me...
by vagreys
Tue Jan 03, 2012 18:33
Forum: Hardware
Topic: Keeping equipment clean.
Replies: 10
Views: 4459

I use similar small brushes that I got from my homebrew shop for cleaning brewing equipment.
by vagreys
Tue Jan 03, 2012 01:20
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32631

toolmann wrote:i...have also 5 german books , any sausage you want , salami , smoked meats and so on...regards siggi
Do you have any recommendations among the books you have or the ones I listed? I'm interested in the wide variety of traditional German sausages.
by vagreys
Tue Jan 03, 2012 00:41
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32631

i have this book , and it only gives you how to make the sausages with ready spice mixtures , no details what spices are in and the amount siggi A number of the German books on home sausage making seem to be like this - referring only to commercial seasoning mixes. Thanks for saving the librarian t...
by vagreys
Mon Jan 02, 2012 07:10
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32631

Hi vagreys Have you had a look at this book? I haven't read it, but it was recommended to me by a German friend? Ausgezeichnete deutsche Wurstrezepte / Excellent German Sausage Recipes by Wilhelm Wahl... kind regards Parson Snows No, I haven't, Parson Snows! Thanks for the reference. It's out of pr...
by vagreys
Sat Dec 31, 2011 19:46
Forum: Hyde Park
Topic: A renewed old topic Pumped meat at the store
Replies: 10
Views: 3400

Have to use local butchers that you've found reputable. Sam's has injected stuff in seafood, etc. I also don't buy anything from the Far East, as it's very polluted from the ponds they use to raise them. Buy American and you can trust the quality and purity. There are huge swaths of the country tha...
by vagreys
Fri Dec 30, 2011 00:48
Forum: Technology basis
Topic: Lard compared to "pre-mixed oil emulsion"
Replies: 15
Views: 9237

...This stuff has no taste and looks like pure backfat... but has nowhere near the calories or cholesterol... Does the protein isolate/oil emulsion remain solid at room temperature? Chilled, can it be cut? Can it be run through the grinder without breaking the emulsion? Heh. Guess I'll have to get ...
by vagreys
Fri Dec 30, 2011 00:34
Forum: Technology basis
Topic: Lard compared to "pre-mixed oil emulsion"
Replies: 15
Views: 9237

Jason, good luck with your inspections. DC bureaucrats can sure be a pain. I have some friends who live in NoVA and friends up off Eastern Ave., and I'll be bringing them in once you're open. CW, I didn't miss your point, which I think is very interesting and something I want to try, myself. If it w...
by vagreys
Sat Dec 24, 2011 11:08
Forum: BBQ
Topic: USA]Tom's Memphis-style Finishing Sauce for Ribs and Chicken
Replies: 12
Views: 8725

I have a friend who runs a sugar processing company. He tells me that Brown sugar is quite simply a blend of plain white sugar and molassas. About 10% for light brown and 15 % for dark brown. Worth knowing if you happen to be out. Good point. Domino and Holly use chemically-cracked fructose chains ...
by vagreys
Sat Dec 24, 2011 04:55
Forum: BBQ
Topic: USA]Tom's Memphis-style Finishing Sauce for Ribs and Chicken
Replies: 12
Views: 8725

USA]Tom's Memphis-style Finishing Sauce for Ribs and Chicken

This is a finishing/table sauce for ribs and chicken. If I couldn't get turbinado sugar, I would substitute a 50/50 blend of dark brown cane sugar and white cane sugar. As with any such sauce, while it can be made on the day you need it, the sauce does benefit from sitting a day or three before use....