Search found 218 matches

by Rick
Sun Nov 16, 2014 18:04
Forum: Offal products
Topic: Rytek's Liverwurst with Tripe
Replies: 5
Views: 5721

Thanks Bob and Jeff for your input. The reason for my questions are that a niece who raises her families pork each year, always requests the heart, liver, head, hocks, etc. for Uncle Rick. So now I've got a small box of pork offal. Since I just finished up my headcheese, I'm looking for something to...
by Rick
Sat Nov 15, 2014 17:12
Forum: Offal products
Topic: Rytek's Liverwurst with Tripe
Replies: 5
Views: 5721

Thanks Ross for the reply. So would you say that the beef tripe is what sets Liverwurst apart from the other liver sausages, like Braunschweiger, which is also a type of Liverwurst?
by Rick
Fri Nov 14, 2014 23:58
Forum: Offal products
Topic: Rytek's Liverwurst with Tripe
Replies: 5
Views: 5721

Rytek's Liverwurst with Tripe

I see Rytek's recipe for Liverwurst calls for pork liver, snouts and beef tripe. Once in a while I've stumbled on his recipes and found that he calls for some really strange cuts of meat, like the beef tripe! I do have a source for the tripe, but was wondering if there is some other beef cut that ca...
by Rick
Sat Nov 08, 2014 18:23
Forum: Offal products
Topic: Made some salceson
Replies: 76
Views: 40206

Redzed, that looks great and the smaller chubs is really the way to go, good thinking there! Who cares about beauty, we're in it for the taste!
by Rick
Wed Nov 05, 2014 13:30
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 13120

So plugging in the info then, our 4 1/2# of meat would require 5.09g. of cure for 156ppm?
by Rick
Wed Nov 05, 2014 09:43
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 13120

redzed wrote: But I have to chime in here on the subject of Cure 1. You wrote "You could drop the cure level if you wanted, but it is already very low in this recipe". Actually you are a bit over the recommended limit. 6g in a 4.5lb batch gives us a ppm of 184. Red, is the above comment based on usi...
by Rick
Tue Nov 04, 2014 23:56
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 13120

Jeff, glad to hear your positive update, sounds like you have a keeper there if everyone is clamoring for more!

One question on the recipe, I see you use some pork belly. Ordering a belly for only 2 1/4# is pretty expensive.

How about just substituting 2 1/4# bacon for the belly?

Thank you

Rick
by Rick
Thu Oct 16, 2014 16:41
Forum: Sausages
Topic: Kiełbasa Lisiecka
Replies: 11
Views: 7553

Thanks Redzed, I'm not so much on being a purist as I am looking for flavor.

As for video's, where would we look for them, You Tube? When are they due out and what is the subject matter?

In English I hope!
by Rick
Wed Oct 15, 2014 19:21
Forum: Sausages
Topic: Kiełbasa Lisiecka
Replies: 11
Views: 7553

Redzed, Class II pork, does pork butt fit this category?
by Rick
Tue Oct 14, 2014 14:26
Forum: For beginners
Topic: Binder for Smoked German Bologna
Replies: 7
Views: 5936

Thanks Redzed and Irdeer. There seems to be no fewer than a dozen additives one can use, and I can't help think that number can't be reduced due to redundancy. Shoot we haven't even mentioned corn syrup solids and what they're characteristics are! Redzed, I'd love to post pics too, as I know you fol...
by Rick
Mon Oct 13, 2014 23:40
Forum: For beginners
Topic: Binder for Smoked German Bologna
Replies: 7
Views: 5936

Thank you Bob for the clarification. If I may, I see by a Poli recipe that calls for a whey protein isolate. I've read on this forum about a soy protein isolate. So what is the difference between the two? I couldn't find a source of supply for the whey protein isolate Len calls for in his wiener rec...
by Rick
Mon Oct 13, 2014 22:10
Forum: For beginners
Topic: Binder for Smoked German Bologna
Replies: 7
Views: 5936

Binder for Smoked German Bologna

I have a pre-mixed spice package for a smoked German Bologna from PS Seasonings that calls for 1 1/2 cups of their binder flour, https://www.psseasoning.com/index.cfm/act/product.view/category_id/0/av/r/product_id/2092 which contains wheat, barley,oat and rye flour. I currently have soy concentrate ...
by Rick
Mon Oct 13, 2014 11:37
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 99897

Sawhorseray, thank you for the confidence. I do hope after a short while I can pay back what I've learned by helping others! Grasshopper, your statement, "The people who actually own the site" tells me a lot. It's starting to sound like a case of someone took on a gratis approach (CW) and offered to...
by Rick
Sun Oct 12, 2014 19:08
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 99897

I'm still a little baffled by grasshoppers comments about someone changing a forum. From what I understand, when a domain name is purchased, it belongs to the purchaser. When someone designs a web site under that domain name, it belongs to that person. After all, people do pay for web designs with t...
by Rick
Sun Oct 12, 2014 18:51
Forum: Hyde Park
Topic: "Disclaimer Container" - Where Did My Post Go?
Replies: 325
Views: 99897

To the contrary Ray, Italian sausage is not my favorite because I don't like fennel. I do like Polish though. Everyone has their own likes and dislikes, which is the freedom which you speak of is all about. When one passes through the door though, everyone loses, because there is no longer a sharing...