Search found 127 matches
- Sun Feb 10, 2013 17:20
- Forum: Hyde Park
- Topic: Rytek Criticized
- Replies: 26
- Views: 15409
Wow, this got pretty hairy pretty quick! Kind of like discussing politics and religion. I am on board with Sawhorseray. Rytek's book is just like my King James Bible, full of notes in the line, worn thin and shabby. I have no comment on Fermento and dried buttermilk powder as my son is deathly aller...
- Sun Feb 10, 2013 16:41
- Forum: Hardware
- Topic: Sausage Stuffer?
- Replies: 21
- Views: 33922
I have, from the first day of sausage making done it myself without help. I grind all the meat, mix it and toss it in a 15 lb. ( actually holds closer to 18 lb.) vertical Dick stuffer. I can usually push out a full load of fresh type sausage in 35mm casings in 3-4 minutes, then twist, weigh and bag....
- Sun Feb 10, 2013 16:24
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cold smoking temperatures
- Replies: 7
- Views: 9169
- Sun Feb 03, 2013 05:35
- Forum: Sausages
- Topic: Cotto Salami
- Replies: 14
- Views: 20840
In the Rytek Kutas book there are two different cooked Salami recipes at least. There is Cotto Salami and Cooked Salami. I usually make the one named Cooked Salami as it has the whole pepper corns in it. I've made them both and they are both real good. I kind of like the "Cooked Salami" on a little ...
- Sun Feb 03, 2013 05:27
- Forum: Sausages
- Topic: Fibrous casing?
- Replies: 4
- Views: 3873
- Sat Feb 02, 2013 05:31
- Forum: Sausages
- Topic: [USA] Mortadella by NorCalKid
- Replies: 19
- Views: 89736
- Mon Jan 28, 2013 05:23
- Forum: Smoked pork products
- Topic: Binders
- Replies: 13
- Views: 12903
- Wed Jan 23, 2013 01:24
- Forum: Sausages
- Topic: Breakfast Sausgage
- Replies: 5
- Views: 4620
Oh, by the way, the phone # for Carlson's Butcher Supply is (415) 648-2601. They have two breakfast sausage types. Southern, with some red pepper flakes and country, is the same with no red pepper. They also have spices, any kind you want, West Failian Meat Cure ( same as Prague Powder #1), Casings ...
- Tue Jan 22, 2013 22:45
- Forum: Sausages
- Topic: Breakfast Sausgage
- Replies: 5
- Views: 4620
- Mon Jan 21, 2013 04:44
- Forum: Sausages
- Topic: Breakfast Sausgage
- Replies: 5
- Views: 4620
Breakfast Sausgage
In case anyone is interested I have a couple tips regarding breakfast sausage. First tip is....Hmmm, I buy a mix from a company called Carlson Butcher Supply in San Francisco CA. I know this may sound like cheating and I suppose maybe it is. But I don't buy it because I am to lazy to mix my own seas...
- Sun Jan 20, 2013 23:41
- Forum: Hardware
- Topic: What kind of meat grinder does everyone have?
- Replies: 39
- Views: 46959
I actually bought a tilting, 25# LEM mixer. I went with the 25# model for the very reason you mentioned. I am taking a gamble that the Cabella's grinder will mate up to it. I did a fair amount of research and found that the "drive" or the shaft that Cabella's motor and the drive on the LEM motor is ...
- Sun Jan 20, 2013 17:26
- Forum: Sausages
- Topic: Swiss Sausage
- Replies: 6
- Views: 5733
- Sun Jan 20, 2013 17:17
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker Upgrade
- Replies: 11
- Views: 10439
the
I will still have to learn a little with my new set up. It cooked so much faster at the same temp I over cooked my hams this year. I would like to do something with my thermometer set up. One of these days I will learn how to load pictures.
- Sun Jan 20, 2013 06:21
- Forum: Hardware
- Topic: What kind of meat grinder does everyone have?
- Replies: 39
- Views: 46959
I have been using a # 10 from the Sausagemaker that is a Polish made unit. Very high quality, bought it like 20 years ago for $300.00-ish. Just bought a Cabella's # 22 and the meat mixer to go along with it. I have 15# Dick type stuffer. I used to make between 1000-2000lbs a year and sell it to my b...
- Sun Jan 20, 2013 06:08
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker Upgrade
- Replies: 11
- Views: 10439
Smoker Upgrade
Hi all, here is a tip for your smoker. My smoker is an old fridge with an enamel interior. I was suspecting some cold spots in my smoker during the "cooking time". Some sausage would be cooked and some not. So I put a 4" duct from the bottom front to the top rear with a "duct booster". Takes the hot...