I have now tried twice at making a kabanosy sausage but have at big problem when trying to stuff the sausage. I grind the meat with a 5 mm plate, mix without water/wine and try to stuff in 20/22 mm sheep casings. Best fitting tube is a 10 mm. I also have a 16 mm tube but the casing seems too small f...

Would pork loin work just as well as ham meat?

Hi Jeff It was your xtra spreadable liverwurst recipe I was referring to. Great taste, my grandson keeps asking for more. Although it didnt turn out quite AS spreadable as I Would have liked. I was just thinking why everyone talks about 14 - 15 C. We both could easily keep a very Low temp. So why no...

Have a question about the emulsifying stage in Jeffs Liverwurst . And other emusified products. Most authors explain that it is necessary to keep the temperature low (under 15 C) when emulsifying. My question is: should I raise the temperature in my Kitchen mixer by letting it Work long enough to re...

"The glass probe on my pH meter is toast! Sadly, it did not even last two years. Will have to order a replacement from Germany even though the darned thing is made in Taiwan." and the following reply: "And that sucks about those Ph probes. That has happened to me in the past and I went to Ph papers...

Hi out there
I have been reading up on fermented sausages for at least the last 18 months and CW - reading your Info was the most informative of all. Thank you very much!
Jens49
Denmark