Dick, I always disregard the amount of cure specified in any recipe, and calculate it for myself. I've seen too many cases where the printed recipe has a typo, or the amount of cure is just flat wrong. In the case of old recipes that call for pure saltpeter, I reformulate for salt and cure #1 or cur...

I would talk to the meat associate (butcher) and make sure it came from certified pork... While I certainly agree with asking about additives, especially if it isn't properly labeled, I am curious about this bit. Is there some reason, besides trichinellosis concerns, that the fat needs to be from c...

If it is being called "fatback" then it is usually heavily salted, sometimes smoked, and intended for use in cooking, as in pottage or beans. Check the label for salt. It is not a satisfactory substitute for fresh, clear back fat, but if what you want is salty fat, then go for it.

...The resut was a lot of small pieces of carrot in the test patty. The taste was pleasing and I think that when next I make some sausage I may grate a carrot or two and add it to the mix. Has anyone done this or heard tell of it? I've used it in pot-sticker filling and to make an asian-style sausa...

toolmann wrote:...i have , but they are in german , will that be ok ???
siggi

Certainly! Between you and Bubba and some of my food historian friends who work with German, I'm sure I can get any help I need with what I can't translate for myself.

Back in the summer of 2008, a friend asked if I would make up some venison sausage for a party, if he provided the venison. He gave me enough venison and pork to make sausage for 35 for his backyard party. After that, I was out on the west coast for most of a year on a contract. It must have been me...

I use similar small brushes that I got from my homebrew shop for cleaning brewing equipment.

toolmann wrote:i...have also 5 german books , any sausage you want , salami , smoked meats and so on...regards siggi

Do you have any recommendations among the books you have or the ones I listed? I'm interested in the wide variety of traditional German sausages.

i have this book , and it only gives you how to make the sausages with ready spice mixtures , no details what spices are in and the amount siggi A number of the German books on home sausage making seem to be like this - referring only to commercial seasoning mixes. Thanks for saving the librarian t...

Hi vagreys Have you had a look at this book? I haven't read it, but it was recommended to me by a German friend? Ausgezeichnete deutsche Wurstrezepte / Excellent German Sausage Recipes by Wilhelm Wahl... kind regards Parson Snows No, I haven't, Parson Snows! Thanks for the reference. It's out of pr...

Have to use local butchers that you've found reputable. Sam's has injected stuff in seafood, etc. I also don't buy anything from the Far East, as it's very polluted from the ponds they use to raise them. Buy American and you can trust the quality and purity. There are huge swaths of the country tha...

...This stuff has no taste and looks like pure backfat... but has nowhere near the calories or cholesterol... Does the protein isolate/oil emulsion remain solid at room temperature? Chilled, can it be cut? Can it be run through the grinder without breaking the emulsion? Heh. Guess I'll have to get ...

Jason, good luck with your inspections. DC bureaucrats can sure be a pain. I have some friends who live in NoVA and friends up off Eastern Ave., and I'll be bringing them in once you're open. CW, I didn't miss your point, which I think is very interesting and something I want to try, myself. If it w...

I have a friend who runs a sugar processing company. He tells me that Brown sugar is quite simply a blend of plain white sugar and molassas. About 10% for light brown and 15 % for dark brown. Worth knowing if you happen to be out. Good point. Domino and Holly use chemically-cracked fructose chains ...

This is a finishing/table sauce for ribs and chicken. If I couldn't get turbinado sugar, I would substitute a 50/50 blend of dark brown cane sugar and white cane sugar. As with any such sauce, while it can be made on the day you need it, the sauce does benefit from sitting a day or three before use....