Search found 218 matches

by Rick
Sun Oct 05, 2014 16:11
Forum: Smokehouses. Construction and Maintenance.
Topic: Could I please pick your minds
Replies: 46
Views: 29894

Bean, I came across this post on your smokehouse and am jealous to say the least. Since this is an older thread and you were working the bugs out, I'm sure you've perfected everything by now. So I just wanted to ask how the smokehouse has been working out for you? Are you supplying all the neighbors...
by Rick
Sun Oct 05, 2014 14:56
Forum: Offal products
Topic: Headcheese Help
Replies: 25
Views: 14434

Just wanted to say that the second attempt was the 'charmer', so I'd like to give a big thanks to butterbean, Jeff, redzed and the rest for all the good advice. I did away with the brine process, added 2 T. cure to the cooking stock pot, did a cold rinse after 3 hours, cooked 2 trotters in a separat...
by Rick
Sat Oct 04, 2014 20:43
Forum: For beginners
Topic: Casings, Natural
Replies: 4
Views: 4414

Casings, Natural

Just out of curiosity, I've seen some sausage making recipes that speak of stuffing beef stomachs or bladders, and I don't believe I've ever seen such casings offered to sausage makers. Are they available?
by Rick
Sat Oct 04, 2014 17:58
Forum: For beginners
Topic: Beef Bung Cap
Replies: 8
Views: 5884

Bob, since I had ordered two of the beef bung caps, I just went and checked the other salted cap and it does indeed have that hole in the side. Now in the salted state it would be very easy to just take a knife and cut the bung back to that hole and I think the problem would be solved. Or I suppose ...
by Rick
Sat Oct 04, 2014 16:05
Forum: For beginners
Topic: Beef Bung Cap
Replies: 8
Views: 5884

Beef Bung Cap

I was going to stuff my second attempt at headcheese into a Beef Bung Cap. I noticed that the bottom is naturally closed and about 4-5 inches from the open end there is another natural opening about 1 1/2 inches in diameter in the side. Well I got my bung filled which was kind of a pain ladling past...
by Rick
Fri Oct 03, 2014 16:00
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 13119

Veal

Jeff, supposedly the true veal, are calves that are kept in slings in the dark and fed milk to keep them anemic so that the meat has a very light pink color. I don't know how much truth there is to this, but that's what I've always heard.
by Rick
Fri Oct 03, 2014 15:53
Forum: For beginners
Topic: Packer Meat Saw 18"
Replies: 1
Views: 1650

Packer Meat Saw 18"

Found a Packer Meat Saw, and was wondering if anyone has this saw and can recommend it?
http://www.meatprocessingproducts.com/pamesaw18in.html

I was looking for one to quarter up my hog heads to fit my kettle better.

Thank you
by Rick
Fri Oct 03, 2014 11:56
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 13119

Jeff, that looks great! How do you store this, should you not consume it all at one sitting? Can you freeze it? I wouldn't even have a clue on how to go about getting a veal liver? Seems there's strong negative public opinion on how veal are raised, let along being able to purchase cuts from an abat...
by Rick
Thu Oct 02, 2014 21:05
Forum: Hardware
Topic: Hog Ring Pliers
Replies: 2
Views: 4417

Bob, that sounds good and using the butcher's knot.
https://www.youtube.com/watch?v=vsKVXjHsdKg
by Rick
Thu Oct 02, 2014 19:36
Forum: Hardware
Topic: Hog Ring Pliers
Replies: 2
Views: 4417

Hog Ring Pliers

I've got a pair of the Bostitch S19 automatic hog ring pliers that I believe uses a 3/4" ring which I bought from Butcher Packer years ago. When using them on a large beef bung cap, they really don't go around the twisted end. Instead, the ring ends seem to cut into the casing causing a tear in the ...
by Rick
Thu Oct 02, 2014 18:25
Forum: Offal products
Topic: Headcheese Help
Replies: 25
Views: 14434

redzed, a big thank you for the process break down, that's what I needed to see.

I just picked up the meat for my re-try this weekend.

Rick
by Rick
Thu Oct 02, 2014 11:14
Forum: Offal products
Topic: Headcheese Help
Replies: 25
Views: 14434

Cabonaia, no I did not poach after stuffing since I poured in hot liquid gel, and in Rytek's instructions it didn't state to do so. If I understand your process correctly, you reduce your broth in order to get a good setting gel. In order to get a good "stew" like consistency, means to me that you a...
by Rick
Wed Oct 01, 2014 20:27
Forum: Offal products
Topic: Headcheese Help
Replies: 25
Views: 14434

Hi Jan, yes I sliced it on my Globe meat slicer and it is way too salty for my taste, and my wifes. Therefore, I've decided to make another attempt, but wanted to get some answers to the previous questions I had on the seasoning, stuffing and need for poaching. Thanks for your input Jan, hopefully I...
by Rick
Wed Oct 01, 2014 18:07
Forum: Offal products
Topic: Headcheese Help
Replies: 25
Views: 14434

Okay I'm with you on the salt finally! Now I'm not sure I'm with you on the poaching though. So on day 2, I've got cooled cooked meat in the fridge along with my strained liquid the meat was cooked in (broth) which has now hardened into a gel. Now I'm thinking I proceed with cubing the meat, which w...
by Rick
Wed Oct 01, 2014 10:10
Forum: Offal products
Topic: Headcheese Help
Replies: 25
Views: 14434

redzed, Jeff and butterbean, the salting of the broth makes complete sense. As redzed stated, he only adds 2 T. of cure #1 to the broth water which is enough to keep the meat red. This is the way I'll go with the whole idea of using the cure. So let me see if I've got this right. You pretty much sal...