Search found 262 matches

by Rick
Fri Dec 13, 2019 21:09
Forum: For beginners
Topic: Navigating the Site for Recipe Lists
Replies: 3
Views: 470

Navigating the Site for Recipe Lists

I ran across a thread of recipes that had various headings such as Fresh Sausage, and under that heading it listed a large number of sausages one could pick the sausage title and see the recipe. The next heading was Cooked Sausage and that list of sausages. I ran across a heading of Blood Sausage an...
by Rick
Mon Dec 09, 2019 01:11
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 34656

Re: [USA] Braunschweiger - Liver Sausage

No water and 2 cups non-fat dry milk, I thought it might come out on the dry side.
by Rick
Sun Dec 08, 2019 04:05
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 34656

Re: [USA] Braunschweiger - Liver Sausage

I didn't see where the recipe called for any ice water? If I use my buffalo chopper how much crushed ice can I add?
by Rick
Fri Dec 06, 2019 18:01
Forum: Offal products
Topic: Know How my Wife Feels when She's Out Shopping
Replies: 3
Views: 453

Know How my Wife Feels when She's Out Shopping

Just came home from my favorite small slaughter house with some goodies. 51.9# box of skinned jowls, whole hogs head (split), fresh hocks, skin, back fat, 1/2 gallon of blood (pig), 14# tongues, 7# snouts, couple of hearts, kidneys, and lungs. Only thing I left behind was the sequel. The sausage fre...
by Rick
Thu Dec 05, 2019 15:35
Forum: Offal products
Topic: Braunschweiger with Light Smoke
Replies: 1
Views: 294

Braunschweiger with Light Smoke

I've been reading up on making Braunschweiger and it seems the recipes call for light smoke. I'd like to ask what casing you're using for this product? I've used https://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_93_245&products_id=1115&zenid=79708150f059942d06c2ba79bafe9f44 an...
by Rick
Tue Dec 03, 2019 14:12
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 1299

Re: Gelatin for Head Cheese

Bob, thanks, that helps .
by Rick
Tue Dec 03, 2019 01:38
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 1299

Re: Gelatin for Head Cheese

redzed, "To make sure that you have a good strong jelly use just a little less than prescribed." I'm not sure of your meaning here. The package I purchased just says Gelatin on the label. There are no instructions for its use. And the head cheese recipe doesn't call for the addition of gelatin. I ju...
by Rick
Mon Dec 02, 2019 01:37
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 1299

Re: Gelatin for Head Cheese

redzed, I do have some bloom gelatin. How much would you add to the broth?
by Rick
Sun Dec 01, 2019 17:49
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 1299

Gelatin for Head Cheese

I'll be simmering a hogs head for some Head Cheese meat. I've done this in the past and I believe just the head alone doesn't provide enough gelatin for the stuffed finish product.

I'd like to inquire as to what provides the greatest amount of gelatin from simmering.
Trotters
Skin
Fresh Hocks
by Rick
Sun Dec 01, 2019 01:54
Forum: Sausages
Topic: Silesian Head Cheese Question
Replies: 5
Views: 1008

Re: Silesian Head Cheese Question

I believe I have the answer. The 16 degree refers to Baume degrees that are measured with a hydrometer. The 64 degrees refers to the Salometer degrees found in the Brine Table as measured with a Salometer. Two different scales that can be used to arrive at the same conclusion.
by Rick
Sat Nov 30, 2019 21:23
Forum: Sausages
Topic: Silesian Head Cheese Question
Replies: 5
Views: 1008

Re: Silesian Head Cheese Question

Okay then, from the web site Stefan pointed me to, it deals with Sodium Chloride (Salt) Brine Tables for Brine at 60 F (15° C) in US Gallons. I think the 16 degree is the salometer degrees? So if I work with 60 F water rather than 64 F water, does that 4 degree difference make any difference?
by Rick
Sat Nov 30, 2019 21:08
Forum: Sausages
Topic: Silesian Head Cheese Question
Replies: 5
Views: 1008

Re: Silesian Head Cheese Question

64 degree Sal, then what does the “16 degree be” mean?
by Rick
Sat Nov 30, 2019 16:33
Forum: For beginners
Topic: Proper Use of Cure #1
Replies: 8
Views: 968

Re: Proper Use of Cure #1

I guess I’m up in the air too until we hear back from redzed.
by Rick
Sat Nov 30, 2019 12:31
Forum: For beginners
Topic: Proper Use of Cure #1
Replies: 8
Views: 968

Re: Proper Use of Cure #1

Thanks redzed, the article you pointed me to does explain it fully.
by Rick
Fri Nov 29, 2019 23:26
Forum: Sausages
Topic: Silesian Head Cheese Question
Replies: 5
Views: 1008

Silesian Head Cheese Question

Silesian Head Cheese https://www.meatsandsausages.com/sausage-recipes/polish/head-cheese-silesian Calls for a split hogs head which then has to be brined per this instruction, “The split heads were washed and then immersed in 16° Bè (64° SAL) curing solution for 4-6 days.” What exactly does “16° Bè ...