Search found 136 matches
- Fri Dec 27, 2013 01:52
- Forum: Sausages
- Topic: [USA] Chorizo (Mexican style)
- Replies: 22
- Views: 24842
One caution on making annatto oil. If you cook the seeds too long or too hot they will turn black and the oil will be very bitter. Not the taste or color you are after. I usually bring the oil up to temp with the seeds in it then turn it off and just let them steep. We make about a gallon a week for...
- Tue Dec 24, 2013 05:41
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 291084
- Wed Dec 11, 2013 10:46
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 210629
I bought hog casings from China. They are nice quality, though the grading is a little inconsistent. We sort for size now when we soak, and put the larger ones aside for later. Not sure what I'm gong to put into 44-46mm hog casings, but I'll find something. Still working on the local processing plan...
- Wed Dec 11, 2013 06:07
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 210629
- Sun Dec 08, 2013 10:23
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 210629
- Sun Dec 08, 2013 05:41
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 210629
- Sun Dec 08, 2013 04:45
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 210629
Goat Merguez
A customer stopped in and asked about the "We make custom sausages" sign. I said yes, just about anything you can imagine we will try. She went back out to the car and brought in 2 goat carcasses.... The result was Goat Merguez, using the same recipe for lamb. Brilliant. The meat was fairly lean, ho...
- Sat Nov 16, 2013 04:02
- Forum: Hyde Park
- Topic: Spatchcocking
- Replies: 7
- Views: 5122
I debone poultry all the time using the Jacques Pepin method. http://youtu.be/kAekQ5fzfGM
Though not exactly the same, this is very easy and fast in removing the bones from a whole chicken.
Turducken is easy with this method. I do them every year.
Though not exactly the same, this is very easy and fast in removing the bones from a whole chicken.
Turducken is easy with this method. I do them every year.
- Sun Nov 10, 2013 03:49
- Forum: Sausages
- Topic: [USA] Cataract Canyon Chipolata Sausage
- Replies: 8
- Views: 16680
- Sat Nov 02, 2013 04:08
- Forum: For beginners
- Topic: Can't stuff 1/2" grind into sheep casings!
- Replies: 0
- Views: 3820
Can't stuff 1/2" grind into sheep casings!
I had a call this morning from one of my "students" who attended the first offering of my sausage making class. The class went extremely well by the way... Anyway he says, "Sifu, I've ground and seasoned the sausage and I can't for the life of me get it into these sheep casings. I'm using my new pis...
- Thu Oct 31, 2013 13:35
- Forum: Recipes from around the world
- Topic: Garlic Mayonnaise
- Replies: 7
- Views: 17756
Sauerkraut is very simple to make, and there is another thread on it here. It's really only cabbage and salt in a fermentation bucket... My relish is made by simply adding yellow mustard to chopped up sauerkraut... I want to be able to add all the condiments to these sausage rolls via large squeeze ...
- Thu Oct 31, 2013 05:24
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 291084
One of the keys to uniform stuffing is to feed at a steady rate and provide just enough resistance to the sausage to get the firmness you are after. Manually, a piston stuffer you can crank with one hand while caressing the casing with the other is perfect. It's harder with a motorized stuffer at fi...
- Thu Oct 31, 2013 05:17
- Forum: Recipes from around the world
- Topic: Garlic Mayonnaise
- Replies: 7
- Views: 17756
Thanks CW I did make both a raw garlic and roasted garlic mayonnaise for the investors party. Both were a hit. My personal favorite is the roasted one. I like the much more subtle flavor for sauces that will not be cooked. The surprising favorite was a sauerkraut and yellow mustard relish made with ...
- Wed Oct 30, 2013 18:04
- Forum: Recipes from around the world
- Topic: Garlic Mayonnaise
- Replies: 7
- Views: 17756
I love rambling on topic, so no need to apologize. At the investors meeting we served the garlic mayonnaise and it was a big hit. One of them wants to actually bottle it....though I'm not sure if I want to go down that path. It's one thing to make a fresh mayo you will use within a week or throw out...
- Wed Oct 30, 2013 12:45
- Forum: Recipes from around the world
- Topic: Garlic Mayonnaise
- Replies: 7
- Views: 17756
Garlic Mayonnaise
I'm going to be helping a friend with a startup sandwich shop, and he wants to make his own mayonnaise. I've shown him a simple recipe and made mayo - using pasteurized eggs, oil, salt and lemon juice. Before we start going to flavored mayo, I was looking for any experiences you guys might wish to s...