Search found 96 matches
- Mon Oct 17, 2011 01:47
- Forum: Hardware
- Topic: Meat grinders
- Replies: 29
- Views: 24196
http://i1143.photobucket.com/albums/n637/cookin123/GRINDER001.jpg Here is the setup that I have been using for years.It is a #32 grinder $ 59.95. Pulleys and belts approximately $17.00. Clamps $4.00. Motor 1 hp. ( free sausage ) Wood and screws were recycled items. I have been using this one for ov...
- Wed Sep 28, 2011 23:55
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183726
Fellow sausage makers, Hi Dave, I see your point as far as loosely packing salami, would this allow more air (oxygen) into the product thus increasing a chance of spoilage? Or could they be using a higher percentage of salt ? Some of the examples (photos) in our project show small air pockets . One ...
- Sat Sep 24, 2011 02:32
- Forum: Sausages
- Topic: [USA] Dave's Kielbasa
- Replies: 17
- Views: 14409
- Wed Sep 21, 2011 01:51
- Forum: Sausages
- Topic: [USA] Dave's Kielbasa
- Replies: 17
- Views: 14409
- Tue Sep 20, 2011 01:43
- Forum: Hardware
- Topic: My favorite stuffer
- Replies: 85
- Views: 75788
I see that Jerbear is using a F.Dick is this a new unit ? I just bought a used F.Dick guy said it was in good working condition. I am hoping for a improvement in the stuffing speed of the smaller casings. I have a sausage making party coming up. We will be making about 100 pounds of summer sausage a...
- Tue Sep 20, 2011 01:12
- Forum: Sausages
- Topic: [USA] Dave's Kielbasa
- Replies: 17
- Views: 14409
- Mon Sep 19, 2011 00:57
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183726
- Sat Sep 17, 2011 18:16
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183726
Fellow sausage makers Uwanda wrote; early fat breakdown could be caused by improper mixing or fermentation.To answer this I mixed until sticky, in the next batch I will increase my mix time. I admit I may have not mixed long enough as the emphasis seemed to be on keeping the mince as cold as possibl...
- Thu Sep 15, 2011 18:55
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183726
C.W. and fellow sausage makers, My Salami Alessandra day 86 : My curing chamber is at 57 degrees,humidity at 75%,fan off,I opened the door once or twice a day,PH is 4.8,weight loss 50%,casing is tightly adhered,outer mold cover is even,oils are visible when sliced and squeezed,product seems to be ev...
- Mon Aug 22, 2011 18:39
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183726
Hi fellow sausage makers Here is my report on my salami making: Salami di Alessanddra it has been 63 days, casing is adhering tightly,sausage is hard,flavor is beginning to develop more, total weight loss is 47%, a PH of 5.0 ,when squeezed oils within the sausage are evident. Salami sopressata, it h...
- Fri Aug 12, 2011 16:29
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183726
Just checking in, Sorry I have been trying to get this post finished but I keep getting interrupted.What was missing from the above posts was the weight loss.Salami di Alessanddra 52 days 44%.Sopressata 35 days 35% pepperoni 35 days 47% Salami si Alessanddra was fermented in my converted refrigerato...
- Fri Aug 12, 2011 02:19
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183726
Just checking in , My "S"& "P" projects were added to the curing chamber along with the Salami di Alessanddra these projects are 35 days old. The Sopressata has a medium-soft texture,mold is soft and well covered,casing is well adhered, evidence of oils when squeezed, darker rim 1/8 inch thick,P.H. ...
- Fri Aug 12, 2011 01:41
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183726
Fellow sausage makers, report on my project "A"Salami di Alessanddra at 52 days.My curing chamber is at 57 degrees, humidity is at 57%, and fan is off.Texture is firm,mold soft covered, casings are well adhered, evidence of oils when squeezed,smells as when it was stuffed, center has a fresher meat ...
- Mon Aug 08, 2011 14:58
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183726
- Sun Aug 07, 2011 21:29
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 183726