Now that I figured out the pictures!, Here they are before fermenting.
Search found 512 matches
- Sat Jul 25, 2020 13:53
- Forum: Sausages
- Topic: Pepper lined cloth casings
- Replies: 11
- Views: 3115
- Sat Jul 25, 2020 13:47
- Forum: Sausages
- Topic: Pepper lined cloth casings
- Replies: 11
- Views: 3115
Re: Pepper lined cloth casings
Worked excellent. Still need to dry some more but I couldn't wait!
- Sun Jun 21, 2020 15:31
- Forum: Sausages
- Topic: Pepper lined cloth casings
- Replies: 11
- Views: 3115
Re: Pepper lined cloth casings
I found this video on YouTube. For dry fermented he leaves them in the cloth casing the entire drying time then peels the casing off.
https://www.youtube.com/watch?v=W6TC7Ls3GkY
https://www.youtube.com/watch?v=W6TC7Ls3GkY
- Sun Jun 21, 2020 00:41
- Forum: Sausages
- Topic: Pepper lined cloth casings
- Replies: 11
- Views: 3115
Pepper lined cloth casings
My friend brought me some in from Germany with his spice order. I'm doing a semi dry fermented cracked pepper salami. THe info he got was to ferment them then in four days peel back the bag and it leaves the pepper coating and the little hood and string on one end to continue hanging them. I'm conce...
- Sun Apr 12, 2020 02:03
- Forum: Sausages
- Topic: "Wurst" Friday.
- Replies: 3
- Views: 2013
"Wurst" Friday.
With the current situation I had to deplete my sausage supply to resupply my two girls families and a young family here that is laid off. I used 80 pounds of moose and deer trim from the fall, 22 pounds of lean pork, and 10 pounds of pork belly trim. I started Thursday night and finished packaging t...
- Sun Feb 16, 2020 17:17
- Forum: Microbiology of meat and products
- Topic: Potential of toxic moulds in sea salts
- Replies: 8
- Views: 6197
Re: Potential of toxic moulds in sea salts
Red if I have a little mold on my Salami's/sausages I wash them with a little Vinegar/water mix. Never thought of using salt but now I have a good reason to stick with vinegar.
- Tue Dec 10, 2019 05:56
- Forum: Sausages
- Topic: First Liverwurst
- Replies: 11
- Views: 4934
Re: First Liverwurst
I only use the liver from a young buck or a doe. I posted the recipe last year in the sausages forum
- Mon Dec 09, 2019 12:20
- Forum: Sausages
- Topic: First Liverwurst
- Replies: 11
- Views: 4934
Re: First Liverwurst
I made this Liverwurst on the weekend from my deer liver. This is a recipe from a German friend. I don't like the real fine type and this is a little coarser. It has a lot of Marjoram in it. It is made with 40% pork belly trim, 40% lean Deer, one Deer liver, and 300 grams of bacon. https://i.imgur.c...
- Sun Dec 01, 2019 17:53
- Forum: Sausages
- Topic: Gelatin for Head Cheese
- Replies: 8
- Views: 4041
Re: Gelatin for Head Cheese
I use all of the above. I run the cooked skin through my silent cutter after its cooked. I buy whole feet on hocks so I use everything.
- Sun Dec 01, 2019 17:34
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 80
- Views: 34961
Re: Venison Sausages
Need to make my pics smaller. I posted the recipe in the garlic sausage thread today.
- Sun Dec 01, 2019 17:13
- Forum: Sausages
- Topic: Kiełbasa Czosnkowa (Garlic Sausage)
- Replies: 6
- Views: 5427
Re: Kiełbasa Czosnkowa (garlic sausage)
Being a Ukrainian, and being in the heart of the Ukrainian part of Central Albert I know a good garlic sausage when I see it. This is the recipe we use. I got it from a friend who ran shop here for a long time until it burned down. He would make about 40,000 pounds of garlic rings from wild game for...
- Wed Nov 13, 2019 15:12
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 80
- Views: 34961
Re: Venison Sausages
Nice looking sausage Red! I have a moose and 1 deer in the freezer and just cut my daughters deer yesterday. We made 25 pounds of garlic rings and 25 pounds of hot dogs. The old Hobart cutter is still chugging away. I bought one of those large Cabelas mixers too. Works much better than my old small ...
- Sat Mar 09, 2019 02:25
- Forum: Sausages
- Topic: The Wurst friday ever!
- Replies: 2
- Views: 2026
Re: The Wurst friday ever!
It was the pictures themselves. Says too many pixels tall. It's so frustrating trying to put in IMGUR, re size and whatever, that I'm not wasting my time!!!
Sorry fellas!
Sorry fellas!
- Fri Mar 08, 2019 15:20
- Forum: Sausages
- Topic: The Wurst friday ever!
- Replies: 2
- Views: 2026
The Wurst friday ever!
Well it has been -35+ here for the last month. I've been killing pork, making bacon, ham and speck. I took Friday off and made up 3 batches of sausage. I tweaked my Jalapeno cheese smokie recipe and cut out the ground jalapeno and jalapeno flakes. Instead I added 1g smoked paprika, 1 g crushed red c...
- Fri Mar 08, 2019 15:01
- Forum: Sausages
- Topic: Should I dump it?
- Replies: 9
- Views: 4506
Re: Should I dump it?
Nice looking sausage. Can you share your recipe?