Search found 68 matches

by MatterOne
Tue Sep 13, 2016 00:19
Forum: Sausages
Topic: Bratwurst help
Replies: 14
Views: 7493

Here's another recipe from a good friend of mine, as written by him. You could certainly omit the cream if you'd like. 5 lbs Pork Shoulder 2 Tbs salt (use a little less) 3.5 tsp nutmeg 2 tsp white pepper 2 tsp onion powder 2 tsp garlic powder 1 tsp sage a pinch of cinnamon 1/2 cup heavy cream I don'...
by MatterOne
Mon Sep 12, 2016 23:51
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 77744

I used the word "crock" pretty loosely. It's actually this: https://www.amazon.com/gp/product/B00M40ANSI/ If I like my results, I'm going to keep an eye out for a good deal on an actual crock on Craigslist. But until then, this seems like a pretty good design with a lot of good reviews. Plus, the pr...
by MatterOne
Mon Sep 12, 2016 00:17
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 77744

This thread has inspired me to order a crock and give this a go.

I'll be sure to post my results.
by MatterOne
Mon Sep 12, 2016 00:11
Forum: Sausages
Topic: Bratwurst help
Replies: 14
Views: 7493

Thanks, redzed! There's a lot going on in these brats, but I've dialed them in to almost exactly what I'm looking for. Like I said, these are far from a traditional German bratwurst. Ingredient ................... MG/KG Pork Shoulder...............1000 Salt...............................20 Ground Co...
by MatterOne
Sat Sep 10, 2016 23:30
Forum: Sausages
Topic: Bratwurst help
Replies: 14
Views: 7493

Re: Bratwurst help

What exactly is the milk used for in a recipe? I wondered the same thing myself. I'm not sure how accurate this is, but it seems that traditionally, cream was used rather than milk, and it's purpose was to add a certain richness to the sausage. My theory is that people now use milk mostly to add th...
by MatterOne
Sat Sep 10, 2016 14:30
Forum: Sausages
Topic: Polska Kielbasa Wedzona
Replies: 27
Views: 16865

Thanks, Butterbean.

So, out of curiosity, how much sugar were you considering using that caused the mental debate?
by MatterOne
Fri Sep 09, 2016 19:13
Forum: Technology basis
Topic: Porcine Myology
Replies: 1
Views: 6419

That link no longer works, but here's a link to the 3D rotation. You can click on an section of the pig and then any part of the cross-section to get information on any specific muscle. Be sure to check out the sections under the "muscles" drop-down menu as well as videos and sub-primals sections, f...
by MatterOne
Fri Sep 09, 2016 17:50
Forum: Sausages
Topic: Polska Kielbasa Wedzona
Replies: 27
Views: 16865

0.8% salt 0.12% black pepper - I used fresh ground semi-course 0.05% marjoram 0.2% sugar 0.05% garlic - I used fresh garlic chopped Here is where I varied - prior to curing I checked the pH of the meat and found it to be 5.65 so using the rule of thumb Redzed posted a while back about the pH droppi...