I have a 14" OLD Hobart and I run about 8-9 pounds through it at a time. I then just dump all the batches into a lug and give them a quick hand mix to combine the batches. Wet your hands or use nitrile gloves. THe batter is like real sticky pudding. Temp wise you can take it up to 11 or 12C without ...

Picked up a couple of choice briskets cheap sooo.... - Yesterday, a couple of 100% beef salamis into fermentation. - 100% pork version with same recipe as an experiment also fermenting. - Tomorrow, all beef smoked sausage and all beef hot dogs. - Smoke the points for burnt ends over next weekend. B...

Hey Red I had Krakauer (which I believe is basically the German variation of Krakowska) on my list of to do’s. I may make it a this weekend and work on a few techniques. I imagine your white sausage is a variation of German wiesswurst, Which I have to admit doesn’t look overly appetizing. :lol: :lo...

well that's Awesome. Congrats to everyone that participated. Ed, Not bad for a couple of small town Alberta Boys I'd say!

Thanks Chris!

I was wondering the same Ed? There was only 7 entries so I didn't think it would take that long?

Beautiful looking bread!

Corned beef was done yesterday. Put it in the instant pot for 60 min then let it depressurize on its own and left over night. Rueben's for lunch today!

Scogar wrote: ↑

Fri Mar 12, 2021 04:31

Lol... meant that for Fatboyz

Ha Ha, never even noticed!! Too busy eating sausage!

The 20 and 25 days was around food safety timing not how long it would actually take to dry. This goes back to your original question about the salami on a pizza.

Did some reading on the Canada Gov. site and what I could find was for sausages 1 1/2" diameter and under min. 20 days in the chamber and for sausages up to 3 1/2" diameter 25 days?

Looks awesome, any issues/concerns with Cure #2 nitrate heating in pizza oven? Assuming temp is approaching 600F (315C) for nitrosamine production since slices are crisping up? Or did the 5 weeks convert all nitrate to nitrite and that too was converted and used up? Or is this another possibly over...

I'll put in my Salami Finnocchiona. Here is the recipe. 40% pork shoulder 40% Moose class 1 20 % pork back fat 28g/kg salt 2.5 g/kg Cure #2 2 g/kg dextrose 3 g/kg sugar 3g/kg White Pepper 1g/kg garlic powder 3g/kg fennel seeds whole 2g/kg ground anise 25ml red mine/kg. Canadian Compound salami start...

Chris, nope, all by myself! Git R Done! Out in my meat shed I wash all the pieces and leave them on the cutting table to dry then put them away the next day. Because everything is right there handy set up and take down takes no time.

For the kraut it ends up being little shreds not long slices like on a mandolin slicer. I just run it for about 10 seconds and its done. Ed I found a real old Hobart bowl cutter on Ebay. I actually had it shipped to a Montana shipping outlet and drove to the border and picked it up. I use it often f...