Search found 317 matches

by fatboyz
Tue Sep 06, 2016 14:13
Forum: Dry Cured Meats and Sausages
Topic: sopressa not dried
Replies: 13
Views: 6185

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: 6566

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: 6566

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: 11702

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: 11702

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: 11702

Weisswurst
Image Image
by fatboyz
Fri Sep 02, 2016 07:09
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11702

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: 11702

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: 11702

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,...
by fatboyz
Fri Sep 02, 2016 05:55
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11702

Brican I gotcha now! I do exactly the same. What I was describing, and not very clearly is that if I'm making a batch of sausage and will be adding emulsion as my binder, I don't include the weight of the emulsion I'm adding to my ground meat in my total weight for calculating the amount of spice re...
by fatboyz
Fri Sep 02, 2016 05:46
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11702

Brican, I use a portion of emulsion to bind my fresh sausage. So I think other than Weisswurst all my emulsified sausage is cured. Wieners, Bologna, lyoner and Bierwurst so I guess none of the fresh sausage is a true emulsion. My Swiss mentor really likes to use bull shank meat in his beef emulsion ...
by fatboyz
Fri Sep 02, 2016 05:37
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11702

Brican, if everything is good and I don't over cut the emulsion can I leave out the phosphate? At Halfords they suggest phosphate in they're summer sausage mixes to get a better slicing texture.
by fatboyz
Fri Sep 02, 2016 03:45
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11702

Bob I use 2g/kg of phosphate in the emulsion. Stefan when I say the amount of spice for just the meat block here is what I mean. If I use 10kg of ground meat and 3 Kg of emulsion. I only measure out spice based on 10kg not 13. Not sure if it's a language issue, here fresh sausage is sausage without ...
by fatboyz
Thu Sep 01, 2016 23:47
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11702

Bob, the emulsion is 50% pork, or pork/wild game in my case (50/50), 25% back or shoulder fat and 25% ice. 15g/kg salt and 2g/kg white pepper. I make 4 kg in a batch in my buffalo chopper. If it's for fresh sausage that's it, if for a smoked sausage I also ad 3G/kg of Prague.
by fatboyz
Thu Sep 01, 2016 23:41
Forum: Sausages
Topic: Emulsion instead of binders.
Replies: 27
Views: 11702

Bob I'll explain as best I can. The base emulsion is made like a normal emulsion but with a slightly higher fat content, salt and white pepper and some cutter phosphate are the spices. When you calculate the required spice for your meat block you don't include the emulsion, just the ground meat. The...