Search found 512 matches
- Thu Jan 13, 2022 15:45
- Forum: For beginners
- Topic: Kielbasa - Emulsion Problems
- Replies: 8
- Views: 24073
Re: Kielbasa - Emulsion Problems
Are you truly trying to make an emulsified sausage like a hotdog texture? If you are some cutter phosphate might help. Also crushed ice instead of water. What is the temperature of the emulsion when you're done? It way be too high and the emulsion is failing.
- Thu Jan 13, 2022 01:28
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 25501
Re: Venison Liver Sausage
I made a batch with a liver from the deer my daughter and I got. I just got back from a late season cow elk hunt. I have 300 pounds to cut up saturday. Will make some good sausage!
- Wed Jan 12, 2022 01:11
- Forum: Venison and Other Game
- Topic: Venison Liver Sausage
- Replies: 35
- Views: 25501
Re: Venison Liver Sausage
I see the pics from earlier are gone, photobucket issue? so here are some more. Coarser than the type done in the cutter.
- Wed Jan 12, 2022 01:02
- Forum: Sausages
- Topic: Braunschweiger Leberwurst
- Replies: 5
- Views: 5184
Re: Braunschweiger Leberwurst
This is a version I make with Venison liver. I don't like the real "pastey" kind and this is a little coarser.
http://wedlinydomowe.pl/en/viewtopic.ph ... 3006b990aa
http://wedlinydomowe.pl/en/viewtopic.ph ... 3006b990aa
- Fri Dec 31, 2021 03:51
- Forum: Sausages
- Topic: Another sausage saturday!
- Replies: 5
- Views: 4863
Re: Another sausage saturday!
Here you go Chris. This is my standard wild game Hotdog recipe. it is 75% wild (Could use beef) and 25% pork back fat. If I'm out of back/shoulder fat I use 50% lean wild and 50% pork Butt. Since I butchered a whole hog this fall I had a good supply of pork back and shoulder fat. Recipe is for 1 kg....
- Tue Dec 21, 2021 02:23
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 92374
Re: Stefans kielbasa
Wow looks fantastic! I was just reading about "Doctors sausage" Its something on my list to try.
- Sun Dec 19, 2021 01:34
- Forum: Sausages
- Topic: Another sausage saturday!
- Replies: 5
- Views: 4863
Re: Another sausage saturday!
Boy they sure are red! This is after they're peeled!
- Sat Dec 18, 2021 20:25
- Forum: Sausages
- Topic: Another sausage saturday!
- Replies: 5
- Views: 4863
Another sausage saturday!
Today I made venison Italian sausage using another one of the spice mixes from Germany. Base spice then you add salt. I use this one for pasta sauces and for inside sausage rolls. Also made a batch of my venison Smoked Paprika jalapeno, chili Habanero cheese smokies and a new one, Filipino hotdogs! ...
- Sat Dec 18, 2021 01:22
- Forum: Dry Cured Meats and Sausages
- Topic: Venison Landjaeger
- Replies: 7
- Views: 7651
Re: Venison Landjaeger
They turned out real nice. Great with a nice crunchy apple!
- Thu Dec 16, 2021 05:04
- Forum: Dry Cured Meats and Sausages
- Topic: Venison Landjaeger
- Replies: 7
- Views: 7651
Re: Venison Landjaeger
And they're ready. Also some Pfefferknacker I made (the little ones)
- Thu Dec 16, 2021 05:02
- Forum: Sausages
- Topic: The Wurst day of the week!
- Replies: 4
- Views: 3546
Re: The Wurst day of the week!
Looks like you have enough work there to stay out of trouble. I'd be interested in seeing how the phefferknackers turned out. My projects for this week is a kielbasa wiejska, a Polish farmer sausage and a venison kolbasz. Here you go. Pfefferknacker and the Landjaeger are done. https://i.imgur.com/...
- Mon Dec 13, 2021 20:36
- Forum: Sausages
- Topic: The Wurst day of the week!
- Replies: 4
- Views: 3546
Re: The Wurst day of the week!
I still need to make Venison Bratwurst, Wiesswurst and Smoked paprika, Jalapeno chili cheese smokies before Christmas!
- Mon Dec 13, 2021 20:33
- Forum: Sausages
- Topic: The Wurst day of the week!
- Replies: 4
- Views: 3546
Re: The Wurst day of the week!
The Pfefferknacker fermented for 1 day then cold smoked all day yesterday. This mix has some GDL in it so the PH drops pretty quick. They will dry this week and should be ready to package on the weekend. I had one last night right out of the smoker and they were very tasty. I will post a pic when th...
- Mon Dec 13, 2021 20:28
- Forum: Dry Cured Meats and Sausages
- Topic: The new chamber is full and working great.
- Replies: 7
- Views: 4472
Re: The new chamber is full and working great.
When we had this one in the basement as a pop cooler it seemed to shut off when cold, but maybe it ran so low we didn't hear it. You're right though it does cool quick. We had a bit of a Chinook on Saturday while I was making head cheese and stuff in the shed. It got warmer in there and the ink bird...
- Sun Dec 12, 2021 01:33
- Forum: Sausages
- Topic: The Wurst day of the week!
- Replies: 4
- Views: 3546
The Wurst day of the week!
Seems like I'm the only one busy is the sausage cave, or at least the only one posting. My last batch of headcheese was such a hit with my folks that I had to make another batch. Had a head, hocks and riblet bones from a hog I butchered earlier plus some extra hocks I had. My mom said she likes this...