Search found 321 matches

by fatboyz
Thu Dec 22, 2016 20:47
Forum: Microbiology of meat and products
Topic: Surface mold starter question
Replies: 20
Views: 8371

When it's done and you want to slice it do you wash the mold off then ppel the casing off or just peal the casing off with the mold on it?
by fatboyz
Thu Dec 22, 2016 02:14
Forum: Microbiology of meat and products
Topic: Surface mold starter question
Replies: 20
Views: 8371

Surface mold starter question

Applied some surface culture to my Genoa today. This is my first time using a surface culture. I diluted it in a spray bottle and applied it. How long does it usually take to start seeing mold growth development.
Thanks
by fatboyz
Mon Dec 19, 2016 20:23
Forum: Sausages
Topic: It's a sausage making weekend!
Replies: 14
Views: 5663

Thanks Red. Yes the plastic is my fermenting chamber. Until I get something more formal it's working. I have a pail of water on the inside and adjust the temp. in the shed itself.starting PH was 5.7. We'll see how it goes.
by fatboyz
Mon Dec 19, 2016 15:17
Forum: Sausages
Topic: It's a sausage making weekend!
Replies: 14
Views: 5663

Butterbean, it warmed up sunday, but has been -30 for two weeks!
by fatboyz
Mon Dec 19, 2016 15:15
Forum: Hyde Park
Topic: Santa was busy today
Replies: 7
Views: 3421

Looks nice. I make a jalapeno cheese deer summer sausage just like that.
by fatboyz
Mon Dec 19, 2016 01:48
Forum: Sausages
Topic: It's a sausage making weekend!
Replies: 14
Views: 5663

Oh ya, I also smoked the deer speck! Brats are a standard type recipe. Maple Breakfast are a halfords mix with extra maple sugar flavoring. Garlic ring is a Halford ukrainian garlic with an extra 1g/kg of garlic, Kubi's I just added 10% mozza cheese, stuffed into a 90mm water proof casing for poachi...
by fatboyz
Mon Dec 19, 2016 01:44
Forum: Sausages
Topic: It's a sausage making weekend!
Replies: 14
Views: 5663

So finished up, here is the weekend accomplishments. Cut and vac packed the semi dry pepper salami. made 10 pounds of Bratwurst, 10 pounds of Maple Breakfast, 12 pounds of garlic rings, 12 pounds of cheese Kubi burgers, 15 pounds of Jalapeno cheese smokies and 10 pounds of Genoa. Pepper salami http:...
by fatboyz
Sun Dec 18, 2016 18:01
Forum: Hyde Park
Topic: Salt and cheese question
Replies: 5
Views: 3073

Red is the more salt when poaching because some would be "boiled" out, I know you don't actually boil it but I didn't know what other word to use. lol
by fatboyz
Sun Dec 18, 2016 04:06
Forum: Hyde Park
Topic: Salt and cheese question
Replies: 5
Views: 3073

I add cheese all the time. I make a beautiful Jalapeno summer sausage. I add 10% cheese and have used sharp cheddar, pepper jack, and jalapenojack and never had saltiness issues.
by fatboyz
Sat Dec 17, 2016 17:29
Forum: Sausages
Topic: It's a sausage making weekend!
Replies: 14
Views: 5663

Quick stop at the local shop for some extra fat and pork.They had some left from this weeks kill. I've been helping out a bit this week as one of the fellows slipped on the ice and broke his leg. I know have 65 pounds of deer and pork and 15 pounds of back fat. I'll freeze some of the back fat for l...
by fatboyz
Sat Dec 17, 2016 16:02
Forum: Sausages
Topic: It's a sausage making weekend!
Replies: 14
Views: 5663

It's a sausage making weekend!

I have 50 pounds of pork and venison almost thawed and ready to grind. The list for today includes garlic sausage, cheese Kubi burgers, maple breakfast sausage, Jalapeno cheese smokies and some bratwurst! not sure if I'll have time but would like to start some Genoa as well. It's -30 here today so "...
by fatboyz
Tue Dec 06, 2016 20:16
Forum: Offal products
Topic: Made some salceson
Replies: 76
Views: 49589

I didn't get a chance to get head meat it all went for dog food. I ground the skins through a 1/8" plate and the tongue and some pork through a 1/"plate. I left the tender pork as chunks but overall could have used more big chunks.
by fatboyz
Tue Dec 06, 2016 06:16
Forum: Offal products
Topic: Made some salceson
Replies: 76
Views: 49589

Well it turned out pretty good. A little bland, but nothing a little hot mustard, pepper and some slices of Rye bread won't fix! Skin and gelatinous. http://i700.photobucket.com/albums/ww2/fatboyz0001/IMG_20161203_174641_zpsh0fgtr1h.jpg Lean meat and tongue to grind. http://i700.photobucket.com/albu...
by fatboyz
Sun Dec 04, 2016 02:36
Forum: Hyde Park
Topic: For all the hunter sausage makers here!
Replies: 41
Views: 17834

We've had the same issue here. Hunters just don't understand that if you want big quality bucks you need to harvest does. We can get 2 does and a buck (whitetail) and on a draw system if you're lucky you can also get a mule buck and a doe.
by fatboyz
Sat Dec 03, 2016 21:37
Forum: Hyde Park
Topic: For all the hunter sausage makers here!
Replies: 41
Views: 17834

Butterbean, is this a ranch you have? How many deer are you allowed to shoot?