Search found 75 matches
- Fri Apr 12, 2013 13:49
- Forum: Technology basis
- Topic: Food Safety, Sausage-making and Hygiene
- Replies: 18
- Views: 12624
I couldn't agree more. When some of my friends are over when I'm making sausage they all look at me when we are getting started and I pull out the soap and bleach to clean the already clean equipment. I can't help it, I've always cleaned all my equipment before putting it away and I've always cleane...
- Thu Apr 11, 2013 16:21
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30816
- Thu Apr 11, 2013 13:08
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30816
- Thu Apr 11, 2013 01:58
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30816
- Sat Apr 06, 2013 20:00
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30816
I weighed my test chub again today. 1001 grams so it is begining to slow down for sure but it's still coming along. I didn't take a picture this time as it pretty much looks the same as last time. So far there is no sign of any nasty mold as well.
To reach 35% loss I'm shooting for 865 grams...
Mike
To reach 35% loss I'm shooting for 865 grams...
Mike
- Wed Apr 03, 2013 15:46
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30816
- Wed Apr 03, 2013 01:16
- Forum: Sausages
- Topic: A Little Kielbasa
- Replies: 15
- Views: 13578
- Wed Apr 03, 2013 01:08
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30816
- Tue Apr 02, 2013 04:15
- Forum: Sausages
- Topic: A Little Kielbasa
- Replies: 15
- Views: 13578
Sausagemaneric It is pretty similar to Rytek's recipe for sure. I like the little bit of spark the cayenne adds. I also like the addition of the mustard seed. It's just evolved over the years. I've certainly never had a problem with binding without the soy protein concentrate. I used to use it a num...
- Mon Apr 01, 2013 13:26
- Forum: Sausages
- Topic: A Little Kielbasa
- Replies: 15
- Views: 13578
- Sun Mar 31, 2013 05:26
- Forum: Recipes from around the world
- Topic: Oysters
- Replies: 10
- Views: 10256
- Sat Mar 30, 2013 21:53
- Forum: Sausages
- Topic: A Little Kielbasa
- Replies: 15
- Views: 13578
- Sat Mar 30, 2013 19:47
- Forum: Sausages
- Topic: A Little Kielbasa
- Replies: 15
- Views: 13578
A Little Kielbasa
I spent all day yesterday doing a 150 lb batch of my Kielbasa for a friend. I used a blend of 50% deer and 50% pork for this batch. I didn't have many pictures but I do have a couple. It was along day so I was a little tired by the time we had it all ran through the smoker, bloomed and packaged. I t...
- Sat Mar 30, 2013 19:08
- Forum: Dry Cured Meats and Sausages
- Topic: Finally... My First Dry Cure Project
- Replies: 33
- Views: 30816
Finally... My First Dry Cure Project
I finally had some time to get my first batch in the new dry cure chamber. I made a 25 lb batch of Len Poli's Hot Salami on March 26. The only deviation I made from the recipe was using 50% beef & 50% pork and for starter culture I used 5 grams of Mondostart SP. I also used the Mondostart surface mo...