Search found 107 matches
- Sun Dec 22, 2019 11:02
- Forum: Hyde Park
- Topic: Was I dreaming?
- Replies: 3
- Views: 5973
Re: Was I dreaming?
I don't think you were dreaming, I seem to remember the something similar.
- Sun Dec 22, 2019 10:58
- Forum: Hyde Park
- Topic: Cabbage roll Sausage
- Replies: 6
- Views: 9218
Re: Cabbage roll Sausage
That sounds tastey to me, My only concern would be the high temp while cooking. I'm not sure what the casings will do at 350°f for a long period of time.
- Sat Dec 21, 2019 14:35
- Forum: Technology basis
- Topic: Fibrous Casing Adhesion
- Replies: 11
- Views: 9654
Re: Fibrous Casing Adhesion
I have a couple thoughts on the wrinkled casings. If the casing were pre-stuck, ( small holes to let the air out when stuffing) they will take on water while poaching. I did some yesterday using a Sous Vide method and a couple bags leaked. Normally I'd dunk the wrinkled sausage in boiling water and ...
- Sat Dec 21, 2019 06:40
- Forum: Technology basis
- Topic: Fibrous Casing Adhesion
- Replies: 11
- Views: 9654
Re: Fibrous Casing Adhesion
Sorry Micro, I don't see any pic's.
- Tue Dec 17, 2019 01:55
- Forum: Hardware
- Topic: Using meat grinder to crush ice?
- Replies: 8
- Views: 11126
Re: Using meat grinder to crush ice?
corn? seriously? why, how?
- Mon Dec 16, 2019 21:09
- Forum: Hyde Park
- Topic: I thought it funny
- Replies: 5
- Views: 6810
Re: I thought it funny
LOL, that seriously made me laugh out loud! I'm no expert but those look dand good from here
- Mon Dec 16, 2019 12:18
- Forum: Suggestions & Feedback
- Topic: logging in issue
- Replies: 1
- Views: 5512
logging in issue
Is anyone else having trouble logging in? It started yesterday that I have to log in twice to actually get on the site. Today it also said I needed to log in when I tried to reply to a post. Might just be my computer, but it's only happening here.
- Mon Dec 16, 2019 11:40
- Forum: Offal products
- Topic: [USA] Braunschweiger - Liver Sausage
- Replies: 39
- Views: 52339
Re: [USA] Braunschweiger - Liver Sausage
I'm wondering it the reason some recipes call for cooked liver is too make the product more spreadable. The cooked proteins wouldn't be binding the the fats and water, so it's more of a pate in texture then a cooked sausage?
- Mon Dec 16, 2019 11:00
- Forum: Offal products
- Topic: [USA] Braunschweiger - Liver Sausage
- Replies: 39
- Views: 52339
Re: [USA] Braunschweiger - Liver Sausage
Thanks for the reply BB. To add to my confusion I started researching the difference and in Liver sausage chapter of the "The Home Production of Quality Meats and Sausage" they state...."Liver must NOT be cooked" then in all the recipes I looked at, the instructions states, to poach for 8-10 minutes...
- Sat Dec 14, 2019 08:47
- Forum: Offal products
- Topic: [USA] Braunschweiger - Liver Sausage
- Replies: 39
- Views: 52339
Re: [USA] Braunschweiger - Liver Sausage
I know this is an old thread, but while researching liverwurst I was pretty well set on starting with cooked/ poached liver as I've seen numerous recipes calling for it, but then I come across this recipe with Butterbean grinding raw liver. What would be the pros or cons to either?
- Thu Dec 12, 2019 10:22
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 with different percent of sodium nitrate
- Replies: 16
- Views: 9897
- Wed Dec 11, 2019 09:37
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 with different percent of sodium nitrate
- Replies: 16
- Views: 9897
Re: Cure #2 with different percent of sodium nitrate
After reading this, I started looking around and noticed Allied Kenco's #2 is also 1% nitrate, and on the other end of the scale Craft Butchers Pantry uses 6.4%...that's a heck of a range of NO3
- Sun Dec 08, 2019 10:40
- Forum: Smokehouses. Construction and Maintenance.
- Topic: New Smoker Build Questions
- Replies: 5
- Views: 5184
- Sat Dec 07, 2019 11:05
- Forum: Technology basis
- Topic: Peanut fed pigs
- Replies: 1
- Views: 3524
Re: Peanut fed pigs
Good read Butterbean, thanks for sharing. Funny how the best hams in the world are finished on acorns, but peanuts are not recommended. I guess it's all about the amount of oil in the peanuts.
- Fri Dec 06, 2019 11:27
- Forum: Sausages
- Topic: Smoked breakfast sausage
- Replies: 7
- Views: 3681
Re: Smoked breakfast sausage
Country hams are salt cured, and need to be soaked for a day or two.