Search found 218 matches
- Tue Nov 16, 2021 20:21
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 125490
Re: Sauerkraut (Home Made)
Stefan, 122 lbs. Anytime I have attempted a 5 gal crock I have struggled with kahm yeast or worse. Do you use the completely anaerobic systems with the water seal or are you working with open container and weighted plate? Would love to eliminate the issues I have but have thus far avoided the water ...
- Tue Nov 16, 2021 20:07
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 125490
Re: Sauerkraut (Home Made)
I think quartering makes sense as it allows you to get the core out and always have solid cabbage between the blade and the presser thingy-ma-bob. I guess you could keep it halved. Assuming that the whole cut side can engage with the blade it would work but if you cored a hemisphere you would have t...
- Tue Nov 16, 2021 02:05
- Forum: Sausages
- Topic: DIY sausage kit
- Replies: 10
- Views: 2188
Re: DIY sausage kit
I know it isn't charcuterie per se, but for dinner I took a backstrap, coated it in mustard, sea salt and black pepper and put it on a blazing grill. Rolled it a few times and was able to get it off before it cooked too deeply. After a couple of slices for dinner I saved the majority of it and the n...
- Tue Nov 16, 2021 01:52
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 125490
Re: Sauerkraut (Home Made)
Wow 60 lbs on a Hobart, I know people questioned whether this made sense in lieu of a Krauthobel but 60 lbs takes it to a level sufficient to prove the point. I have done maybe a head for slaw.
- Sat Oct 09, 2021 15:23
- Forum: Recipes from around the world
- Topic: Goetta recipe discussion
- Replies: 2
- Views: 2847
Re: Goetta recipe discussion
This was very interesting to me both from the charcuterie perspective and the German ancestry. so I did a bit of a deep dive. It seems that this recipe in Germany was known as Gruetzwurst (Grützwurst). It often contained offal and/or blood. Marianski's closest (in name) is Grützleberwurst. https://w...
- Tue Jun 22, 2021 02:39
- Forum: Sausages
- Topic: Kiełbasa Taty - Dad's Sausage
- Replies: 9
- Views: 3422
Re: Kiełbasa Taty - Dad's Sausage
In Atlanta I use red oak, white oak, hickory, cherry, Bradford pear, red maple, peach, persimmon, and sassafras. I have not tried river birch, Hackberry, sycamore, or tulip poplar. And i do not know the toxicity of dog wood, magnolia, crepe myrtle, or weed species such as privet...but I do like the ...
- Mon May 03, 2021 14:30
- Forum: Dry Cured Meats and Sausages
- Topic: Curing Guanciale with sweetbreads attached?
- Replies: 3
- Views: 1009
Re: Curing Guanciale with sweetbreads attached?
Can you get at all of them without tearing the jowl all up? The small ones peppered throughout that middle layer may take a bit of digging around
- Tue Apr 27, 2021 01:40
- Forum: Sausages
- Topic: Looking for a Sicilian Sausage Recipe
- Replies: 7
- Views: 2640
Re: Looking for a Sicilian Sausage Recipe
Sorry, didn't mean percentages....I meant grams per kilo of meat. And of course 16 to 18 grams of salt per kilo vs the 10.8. My bad
- Tue Apr 27, 2021 01:34
- Forum: Sausages
- Topic: Looking for a Sicilian Sausage Recipe
- Replies: 7
- Views: 2640
Re: Looking for a Sicilian Sausage Recipe
Dumoine, no offense meant...I was looking at this recipe as a great start and converted it into percentages. The salt seems a little low to me, is it? Here's the percentages: Salt 10.8 Fennel Seed, cracked 2.9 Anise 1.3 Black Pepper 3.3 Red Pepper 5.7 Cold Water/Red Wine 44.1 I haven't seen salt thi...
- Sat Apr 24, 2021 23:07
- Forum: Hyde Park
- Topic: Weekend Projects
- Replies: 3
- Views: 2188
Re: Weekend Projects
Life does seem pretty grand in Alberta...jealous!!
- Tue Apr 20, 2021 20:26
- Forum: Sausages
- Topic: Salt vs. Sodium in getting a bind
- Replies: 4
- Views: 1300
Re: Salt vs. Sodium in getting a bind
Interesting question that I thought would have an easily googleable answer. Is the sodium in soy sauce just salt or another form? I don't know. Loosey goosey websites simply consider them the same and other more cerebral sites seem to acknowledge that there are distinctions...simple one that comes t...
- Tue Apr 20, 2021 00:41
- Forum: BBQ
- Topic: My favorite version of pastrami
- Replies: 9
- Views: 3550
Re: My favorite version of pastrami
alright youse guys are making a good sales pitch
- Mon Apr 19, 2021 12:33
- Forum: BBQ
- Topic: My favorite version of pastrami
- Replies: 9
- Views: 3550
Re: My favorite version of pastrami
It really looks phenomenal, but I still hesitate to sous vide...its the plastic plus heat thing even though the latest info claims it really is a nonissue
- Sat Apr 17, 2021 13:03
- Forum: Sausages
- Topic: How NOT to make hotdogs
- Replies: 15
- Views: 3591
Re: How NOT to make hotdogs
That one and the German book are the only two sausage books I believe I haven't bought.....yet. I know most of the info is out there on Meats and Sausages but due to their generosity, thoroughness, and the bit of a collector in me, I am happy to support them with my wallet as well.
- Fri Apr 16, 2021 12:43
- Forum: Sausages
- Topic: How NOT to make hotdogs
- Replies: 15
- Views: 3591
Re: How NOT to make hotdogs
I'm about a dozen frankfurters in and I have to say they are pretty tasty, so my misadventures aside I consider it a success. Parents and spouse have both had their fair share, only grilled though. And people rave, I think they are a tad dry....So the recipe is good for a lot of people but why would...