Search found 308 matches

by fatboyz
Mon Sep 19, 2016 01:31
Forum: Dry Cured Meats and Sausages
Topic: Fresh batch of Salametti and pepper Salami
Replies: 14
Views: 6397

Matter one. Yes, my daughter got a nice sheep. going to think of something special to do with the bit of trim. She got a young ewe on a special license so there is only 35 pounds of boned out meat. Most will be for steaks and other niceties but should have a couple kilos for some kind of nice sausag...
by fatboyz
Mon Sep 19, 2016 01:29
Forum: Dry Cured Meats and Sausages
Topic: Fresh batch of Salametti and pepper Salami
Replies: 14
Views: 6397

Bob,no it wasn't dried at 22C. I had it fermenting at 22C for two days then cold smoked then it dried at between 12 and 14C for 3 weeks. I am waiting on my PH meter and thermostat/Hygrostat controller for my chamber so had to do it the old school way. It's fall here so it's perfect weather.
by fatboyz
Sun Sep 18, 2016 18:03
Forum: Dry Cured Meats and Sausages
Topic: Fresh batch of Salametti and pepper Salami
Replies: 14
Views: 6397

The Salametti was excellent on our sheep trip. Just got back and tried the salami. Fantastic on cheese and crackers! Will cryovac and into the fridge for a few weeks now.
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by fatboyz
Fri Sep 09, 2016 14:30
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 79011

I started my first ever batch last week. I used my buffalo chopper to cut the cabbage. Not the nice long shreds I wanted, more like coleslaw. Three more weeks orso and we"ll see. I should have my weiners/knackwurst done by then too!
by fatboyz
Wed Sep 07, 2016 18:04
Forum: Sausages
Topic: Recipe wanted..Kransky
Replies: 18
Views: 16192

Looks like a nice sausage. I have some left over lamb I wanted to try a sausage with. This looks like the one to use it up on.
by fatboyz
Tue Sep 06, 2016 23:42
Forum: Dry Cured Meats and Sausages
Topic: Fresh batch of Salametti and pepper Salami
Replies: 14
Views: 6397

Red, did a little reading on the Kaminwurst and it sounds similar in process to their Salametti (they call it Salametti, but it might be Salamenti, could be a language translation thing) I know they like to cold smoke this stuff several times over 4-5 days. A little each day or so. I tasted a fresh ...
by fatboyz
Tue Sep 06, 2016 14:13
Forum: Dry Cured Meats and Sausages
Topic: sopressa not dried
Replies: 13
Views: 6014

Is there any reason/advantage to cold smoke part way through or at the end? From my understanding smoking at the front end right after fermentation prevents the growth of bad bacteria eliminating the need for surface mold?
by fatboyz
Mon Sep 05, 2016 20:01
Forum: Dry Cured Meats and Sausages
Topic: Fresh batch of Salametti and pepper Salami
Replies: 14
Views: 6397

Rudi here knows the fella in Canmore. I'll chat about this sausage and see what I can find out.
by fatboyz
Mon Sep 05, 2016 06:42
Forum: Dry Cured Meats and Sausages
Topic: Fresh batch of Salametti and pepper Salami
Replies: 14
Views: 6397

I don't have the ph meter yet. Still coming by mail. This is the recipe the local boys use. The new fella has just started adding the GDL. Seems to work pretty well. This is only my second batch of salametti, and my fourth of the pepper salami. I don't know the ins and outs or why they do it this wa...
by fatboyz
Sun Sep 04, 2016 14:44
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11345

Brican im completely open to any suggestions. This has all been trial and error with a fair amount of error. If you look closely in my one picture of the salametti on the rack you see my bull Mastiff peaking through the other side. She loves my sausage shed because she's the one who gets the "errors...
by fatboyz
Sat Sep 03, 2016 14:01
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11345

Brican i don't work in a meat shop but i do stop by the local one a fair bit. These I made in my shed in my back yard. I have a quite old Hobart Buffalo chopper. These are made with moose meat my daughter shot last fall.
by fatboyz
Sat Sep 03, 2016 03:19
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11345

Weisswurst
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by fatboyz
Fri Sep 02, 2016 07:09
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11345

Well I just make sausage at home for myself, but the fellas at the local shop have passed on the info. Must be a Swiss method. They have a worker exchange program where young butchers come over for a year at a time. They all do it the same way. They add up to 25% percent of a base emulsion to all th...
by fatboyz
Fri Sep 02, 2016 06:08
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11345

Re: Emulsion instead of binders.

One of the things I have learned from a Swiis sausage maker here in Rocky Mountain House is the use of a base emulsion instead of binders. In all his cured and fresh sausage he uses about 25 percent base emulsion instead of any binders. This makes his products all gluten and dairy free ( other than...
by fatboyz
Fri Sep 02, 2016 05:59
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11345

Brican, I'm fairly new to using a cutter and I haven't found many home processors that have used one. There is definitely a lot to learn to make a decent emulsion. My first lesson learned was that having a very lean meat block results in a rubbery product. There's a lot of science behind the scenes,...