Search found 430 matches

by Kijek
Mon Apr 16, 2018 15:05
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 6717

Thanks BobK, I was reading to fast and didn't catch that part about water, my bad.
Very interesting subject though.
by Kijek
Mon Apr 16, 2018 14:38
Forum: Microbiology of meat and products
Topic: Question about acidification of dried sausage.
Replies: 21
Views: 6643

I'd say that looks down right delicious, great job.

That's the type and/or look I'm after, but I still can't get the back fat.
by Kijek
Mon Apr 16, 2018 14:34
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 6717

When you presoaked your casings did you use chlorinated water? That will kill any mold you sprayed on. That's a very good thought Cathouse, I always use distilled water in all my sausage making, from meat mixing to soaking casings. I'm just a follower in this thread with not much to add, since I'm ...
by Kijek
Sun Apr 15, 2018 17:19
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 6717

Butterbean wrote:Even if it were bad I would think you should be picking up mold from the neighbors.
I understand again, you do think outside the box my friend.
by Kijek
Sat Apr 14, 2018 22:17
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 6717

Not sure why your mold won't grow. I know we can't say for sure, why the mold won't grow, but usually isn't it a temperator and/or humidity issue? How could it be that if its growing on the Coppa right beside it? Hmmm, I see what your saying Butters Then maybe it's either a bad and/or expired 600 o...
by Kijek
Sat Apr 14, 2018 19:22
Forum: For beginners
Topic: Protein lined casings
Replies: 25
Views: 6717

Bob K wrote: Not sure why your mold won't grow.
I know we can't say for sure, why the mold won't grow, but usually isn't it a temperator and/or humidity issue?
by Kijek
Thu Apr 12, 2018 19:54
Forum: Dry Cured Meats and Sausages
Topic: Peperone
Replies: 25
Views: 7374

BA BAM!!!! Now that's what I'm talkin about, great video, ready put things into perspective for me. I also now understand the difference between a fermentation and drying chamber. BAM!!! I'm on my way now. Oh shoot, got to get my knee replaced first :sad: Anyway, great job Cajun, wish I had a big se...
by Kijek
Thu Apr 12, 2018 13:20
Forum: Venison and Other Game
Topic: Snake Sausage
Replies: 13
Views: 4824

Oh I'm not saying that they are bad in any way, except if a poisonous one bites you, and they do play their part in the ecco system.
They just give me the shivers :shock:
by Kijek
Tue Apr 10, 2018 19:04
Forum: Venison and Other Game
Topic: Snake Sausage
Replies: 13
Views: 4824

I know one thing, in a few years when I move down south, it aint gonna be South Georgia.
by Kijek
Tue Apr 10, 2018 17:24
Forum: Venison and Other Game
Topic: Snake Sausage
Replies: 13
Views: 4824

The meat and the sausages look great, the snake it's self, scares the ba-geezz out of me. Don't know why, but I hate snakes.
So I need to find some place that sells the meat and not the snake. :mrgreen:
by Kijek
Mon Apr 09, 2018 20:35
Forum: Venison and Other Game
Topic: Snake Sausage
Replies: 13
Views: 4824

Hmm, interesting, I've eaten frog, this is a must try.
by Kijek
Mon Apr 09, 2018 16:27
Forum: Venison and Other Game
Topic: Snake Sausage
Replies: 13
Views: 4824

What does snake taste like anyway?
I'm sure most will say it tastes like snake LOL, but does it have it's own unique flavor, I would try it for sure, just wondering.
by Kijek
Mon Apr 09, 2018 15:07
Forum: Venison and Other Game
Topic: Snake Sausage
Replies: 13
Views: 4824

Yeah!. ... what Lonster said :???:
And what's next, a sausage made from bugs?

Also, what equipment do you use to make your emulsions?
by Kijek
Sun Apr 08, 2018 23:27
Forum: Hyde Park
Topic: Closing Shop
Replies: 7
Views: 3762

Now that the shop is clean and closed up, my mind is going a mile a minute, this is going to be a long hard wait.
And Cajun with his new ideas (bacon wrapped filets) is driving me nuts.
by Kijek
Sun Apr 08, 2018 23:25
Forum: Dry Cured Meats and Sausages
Topic: Bacon wrapped Filet!!
Replies: 22
Views: 6176

Nice job all around Cajun, the slice looks great and yes the pieces really did bond well. Can wait to see and hear about the end result, I have no doubt it will be fantastic.
Was wonder, do you think that the collagen sheets would work as a casing?