Salamis will always have wrinkles in/on them at some point of drying as it is a natural course of evolution. Salami should always be stuffed tight thus preventing air pockets as far as I know using GDL and such will give the smooth surface that some so long for the only problem is in my book one has...

Doing a cold shower or as I do put into a tank/sink of cold water is to stop the product cooking - no other reason you have taken so much care on your product you do not want to over cook it's as bad as under cook -- once the product is cool [how does one know; hot product floats and cold one sink -...

Jason if I may, you have to stop thinking like a Chef and think as a butcher [meat cutters don't count] remember what I said about the passion? I have not made this 'but' before doing a look see I know it is as easy as falling off a log and yes I have done a quick look

Nice to put a face to the mails Jason

So, was yesteryear`s hot dog a tastier product? Yeah, probably. Was it a better product? Absolutely not! CW Not trying to take everything out of context and not to negate the work habits of yesteryear that is still practiced these days. Now just having just read the following [and for what I do kno...

Depends on what you mean by green, or should I say what shade of green any way close to this?

Jarhead wrote:Have you ever frozen the finished stix?

Have frozen, two + years with no problems.

What kind of shelf life do they have?
Refrigerated?

Believe it or not --- 5 years plus. No additives, no fillers, just meat and spices with curing salt.

I wonder why the sausagemaker wouldn't pull the sausages out prior to allow for carryover. Dose not work that way, if it did we would be pushing the limit on everything we do. Carryover heat can and will last upwards of an hour plus, we cook hamd to an internal temp of 155 F. open the doors and let...

The reason why we put cooked/smoked sausage into a cold water bath is as you say Dave is to stop the cooking process. We usually leave in water until they start to sink [a sure sign that the internal temperature is dropping]. You should also hang the sausage up over the sink area and hose down with ...

Welcome BriCan. Good to see you on this forum as well Robert. Best wishes from a fellow Colonial from Down Under. Thanks Jan, much appreciated Robert has been a very busy contributor on another great sausage forum. He is in the trade and his advise and recipes are always much appreciated. :oops: :o...

Thanks again Chuckwaggon for the welcome, How did I get the handle? I wish it was as mysterious as some or as regal as others but sad to say that is not the case. As my children was growing up many, many [and a lot more] years ago being a poor [still] landed immigrant to this fair and wonderful land...

Hi Bri Can, and welcome aboard! Dave Zak and I went to different schools together! He is one of the most intelligent men I know! His recipes and statements are always "smack on", and I would trust this guy in the dark with both batteries burned out of his flashlight! :shock: In other words, "if Dav...

Hot Italian sausage. On the test, this turned out a bit hotter than the missus and I desire. Can't wait to see after an overnight stay in the fridge. Maybe hotter because I used some crushed Habanero pepper flakes from last years garden and commercial red pepper flakes. 10 pounds pork butt 15 grams...