Search found 218 matches

by Scogar
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 ...
by Scogar
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...
by Scogar
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...
by Scogar
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.
by Scogar
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...
by Scogar
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 ...
by Scogar
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
by Scogar
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 :mrgreen:
by Scogar
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...
by Scogar
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!!
by Scogar
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...
by Scogar
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
by Scogar
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
by Scogar
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.
by Scogar
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...