Search found 597 matches
- Fri Nov 14, 2014 04:42
- Forum: Hyde Park
- Topic: Food for thought
- Replies: 13
- Views: 10702
It's a great question. I've started adding more fat than I used to - especially to recipes where just butt is called for. Where breeds are concerned I've raised two types on the same feed and the fat tasted different with each and behaved differently too. I thought it tasted better than commercially...
- Thu Nov 13, 2014 15:51
- Forum: Sausages
- Topic: 21 mm sheep casings
- Replies: 13
- Views: 13529
And thanks snakeoil for asking this question because I've been making sausage for a few years now and have never heard this advice before (thanks Butterbean and NorthFork!). I've been wrestling with hanks of casings and always wishing there was a better way than, in frustration, just cutting out the...
- Wed Nov 12, 2014 00:29
- Forum: Microbiology of meat and products
- Topic: Trichinella in wild boars
- Replies: 19
- Views: 27250
- Tue Nov 11, 2014 21:31
- Forum: For beginners
- Topic: Can someone clear this up for me
- Replies: 22
- Views: 17512
FYI to westerners - Cash and Carry is selling whole lambs for 3.29 lb. Yes, you have to cut them up, but it's a great learning experience. :smile: You need a meat saw for the bones. They're not too expensive. Frozen rind on bellies are 2.32 lb (I like the rind-ons because the rinds after smoking are...
- Tue Nov 11, 2014 21:10
- Forum: Microbiology of meat and products
- Topic: Trichinella in wild boars
- Replies: 19
- Views: 27250
My boar was supposed to be butchered two weeks ago but she was difficult to corral even though they enticed her with food. Exactly why we gave up raising a couple of pigs each year - loading them in the truck to take to the slaughter house was a nightmare, so bad the hams were streaked with broken ...
- Sun Nov 09, 2014 07:51
- Forum: Announcements
- Topic: New addition to Moderator Team
- Replies: 6
- Views: 12221
- Wed Nov 05, 2014 17:30
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 24310
Rick - that's correct. It is worth noting that the Cure Calculator includes this statement: "The FDA limit for nitrites is 200 Parts per Million." However, for comminuted meat (sausages) the limit is 156 ppm. http://www.meatsandsausages.com/sausage ... g/nitrates
Jeff
Jeff
- Wed Nov 05, 2014 06:46
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 24310
But I have to chime in here on the subject of Cure 1. You wrote "You could drop the cure level if you wanted, but it is already very low in this recipe". Actually you are a bit over the recommended limit. 6g in a 4.5lb batch gives us a ppm of 184. Red - I stand corrected! Thank you for the catch. C...
- Wed Nov 05, 2014 02:56
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 24310
Hi Rick and Rudy. Substituting bacon ought to work just fine. In fact, I'll bet it would add a very nice flavor. If you do that, let us all know how it turns out. You could drop the cure level if you wanted, but it is already very low in this recipe. On the other hand, there should be no issue with ...
- Wed Nov 05, 2014 02:47
- Forum: Sausages
- Topic: swojska krakowska kielbasa pics
- Replies: 3
- Views: 5552
- Tue Nov 04, 2014 23:43
- Forum: Sausages
- Topic: swojska krakowska kielbasa pics
- Replies: 3
- Views: 5552
- Tue Nov 04, 2014 23:37
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 24310
Liverwurst update
So here is an update on a concern I expressed a month ago -- which was that my vacuum sealed and frozen liverwurst would be grainy once thawed. Yesterday I thawed some out and have been eating it. It hasn't suffered one bit. In fact, it might even be a little better as the spices have... married, as...
- Mon Nov 03, 2014 16:43
- Forum: Hyde Park
- Topic: Change of job
- Replies: 3
- Views: 4256
- Sun Nov 02, 2014 03:39
- Forum: Sausages
- Topic: Wedding food
- Replies: 9
- Views: 11013
- Fri Oct 31, 2014 21:40
- Forum: Offal products
- Topic: Smoked Beef Tongue
- Replies: 9
- Views: 16034