Search found 221 matches
- Tue Feb 08, 2011 00:21
- Forum: Sausages
- Topic: [USA] My Family's Ancient "Swiss Knackwurst"
- Replies: 5
- Views: 11612
- Mon Feb 07, 2011 04:33
- Forum: Curing chambers and Related Equipment
- Topic: Controls for fermentation/drying chamber
- Replies: 12
- Views: 9425
Controls for fermentation/drying chamber
Thanks a lot I think I will purchase one of these. I am only going to use it for my fermentation/drying chamber so I think it will work perfect. The relay with the 120V coil looks great, that will make for less load on the units's contacts.
- Sun Feb 06, 2011 00:12
- Forum: Curing chambers and Related Equipment
- Topic: Controls for fermentation/drying chamber
- Replies: 12
- Views: 9425
Controls for fermentation/drying chamber
I am using my refrigerator for a fermentation/drying chamber. I just came across this thermostat/Humidistat on amazon. They wanted $74 for it. http://www.zoomed.com/db/products/EntryDetail.php?EntryID=260&DatabaseID=2&SearchID=5&SearchContext=YTozOntzOjg6IlNlYXJjaElEIjtzOjE6IjUiO3M6MTA6IkRhdGFiYXNlS...
- Wed Jan 26, 2011 21:15
- Forum: Sausages
- Topic: How do I make summer sausage firmer?
- Replies: 4
- Views: 14229
Thanks a lot Chuckwagon. I will not remove the backfat. You saved me from ruining my next batch. It seems I am doing things right, keep meat cold, sharp blades and less water. My buddies tasted it and they thought it was great. I think I might explore dry and fermented sausages. Like always your hel...
- Tue Jan 25, 2011 01:26
- Forum: Sausages
- Topic: How do I make summer sausage firmer?
- Replies: 4
- Views: 14229
How do I make summer sausage firmer?
Well my summer sausage I made 2 weekends ago was great in flavor, and texture. The only thing I would like with the next batch would for it to be a little firmer. I used 7lbs of venison, 4.5lbs of pork shoulder, 1lbs of pork back fat and 1 cup of water for a 12.5lbs batch. I was thinking about takin...
- Mon Jan 24, 2011 03:39
- Forum: Venison and Other Game
- Topic: Venison Hotdogs
- Replies: 11
- Views: 13079
- Thu Jan 20, 2011 00:03
- Forum: Sausages
- Topic: Summersausage and brats I made last weekend
- Replies: 2
- Views: 3577
Summersausage and brats I made last weekend
Well I made 12.5lbs of summer sausage this last weekend. I also made 25lbs of brats. I am very happy with how the summer sausage came out. Thank you Chuckwagon for all your help I would not have gotten to this point of sausagemaking without your help!! The only thing I have to get better at is stuff...
- Sat Jan 15, 2011 14:50
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 58631
- Fri Jan 14, 2011 01:22
- Forum: Other products
- Topic: Jerky And Biltong
- Replies: 45
- Views: 58631
How much cure in Jerky?
I got this Jerky recipe from a friend of mine. I was wondering how much insta cure #1 should I use for the recipe? Here is the recipe 5lbs of beef or venison 1.25 C Soy Sauce 1/2 C Worcestershire 1/3 C. Steak Sauce (A-1, L&P, Tabasco) 1/4-1/2 C. Hot Sauce (HOT sauce, I mean HOT!) (*for the front bur...
- Fri Jan 14, 2011 01:18
- Forum: Sausages
- Topic: What kind of pork do I use for sausage
- Replies: 14
- Views: 16478
- Sat Jan 08, 2011 15:25
- Forum: Sausages
- Topic: What kind of pork do I use for sausage
- Replies: 14
- Views: 16478
What kind of pork do I use for sausage
Hello I am new to the forum. I am going to be making some summer sausage and bratwurst next weekend. I just have question on the type of pork to use. I have a choice of either pork trim or a pork shoulder roast which one is best to use? I am also adding pork backfat to the brats for the added fat. T...