Search found 201 matches
- Sun Mar 04, 2012 16:19
- Forum: Hyde Park
- Topic: That time of year again
- Replies: 16
- Views: 36938
- Sat Mar 03, 2012 03:17
- Forum: Sausages
- Topic: [USA] NorCal's Spicy Hot Links
- Replies: 16
- Views: 20853
- Wed Feb 29, 2012 01:47
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 470353
- Wed Feb 29, 2012 01:38
- Forum: Hardware
- Topic: Cajun Injectors or other brands
- Replies: 10
- Views: 7182
These spit Jacks are top of the line injectors and will last the normal man a life time.
http://spitjack.com/category/MEAT-BRINE-INJECTORS.html
http://spitjack.com/category/MEAT-BRINE-INJECTORS.html
- Wed Feb 29, 2012 01:26
- Forum: Technology basis
- Topic: Temperature Stall when smoke cooking
- Replies: 10
- Views: 16792
two_MN_kids, I think you said in some previous post that you had a Bradley smoker. Have you tried installing the fan modification. From what I've heard it speeds up the cooking time and works as a convection oven of sorts. I think the only way around wrinkly sausage links is to steam them or poach a...
- Sat Feb 25, 2012 03:15
- Forum: Hyde Park
- Topic: Post Your Photo Here-Let's Become Acquainted
- Replies: 214
- Views: 152098
- Wed Feb 22, 2012 14:15
- Forum: Other products
- Topic: Photo Gallery Of Meat Or Sausage-Related "Other Product
- Replies: 35
- Views: 41048
- Tue Feb 21, 2012 02:57
- Forum: Technology basis
- Topic: Powdered Milk In Sausage
- Replies: 4
- Views: 10663
After a little research I found this site and they are very similar.
http://www.usdec.org/Products/content.c ... mber=82271
http://www.usdec.org/Products/content.c ... mber=82271
- Tue Feb 21, 2012 00:00
- Forum: Technology basis
- Topic: Powdered Milk In Sausage
- Replies: 4
- Views: 10663
Jan, I Have only used Non-fat powdered milk in my recipes. I am not sure if the percentage would be the same with Skim dry milk. I would look in the health food isles of your Grocery store and look for Soy Protein, Soy Flour and other brand names. this will act as a binder but you will only use up t...
- Mon Feb 20, 2012 22:09
- Forum: Other products
- Topic: [CAN] Blazing Pistachios
- Replies: 1
- Views: 2117
[CAN] Blazing Pistachios
I thought I would go ahead and see what the Rave is about these Blazing Pistachios. I went ahead and set up the DisAssembly line :D http://i995.photobucket.com/albums/af75/Keymaster_2010/004-90.jpg Half Done, Had to mix a cold Beverage ;) http://i995.photobucket.com/albums/af75/Keymaster_2010/005-77...
- Mon Feb 20, 2012 18:58
- Forum: Other products
- Topic: Photo Gallery Of Meat Or Sausage-Related "Other Product
- Replies: 35
- Views: 41048
Hi W1SBY, I have not smoked the Tillamook sharp Cheddar yet. I like the milder cheeses but the wife likes sharper so next time I suppose I should do a block for her. She already has names on the packages to who she is giving my cheese to in her family. I made about 5 pounds of Smoked Salmon one time...
- Mon Feb 20, 2012 15:58
- Forum: Sausages
- Topic: Tough Skins
- Replies: 3
- Views: 3587
Reasons for tough Casings *Sausage was cooked in a pan too hot and too quickly. *Casings were not soaked long enough. *Origin of casing. *Sausage was under stuffed Some ways to make them more tender. *Soak casings longer *Add lemon juice or pineapple juice to the soak water. *Use proper moisture lev...
- Mon Feb 20, 2012 01:51
- Forum: Other products
- Topic: Photo Gallery Of Meat Or Sausage-Related "Other Product
- Replies: 35
- Views: 41048
- Mon Feb 20, 2012 01:17
- Forum: Other products
- Topic: Photo Gallery Of Meat Or Sausage-Related "Other Product
- Replies: 35
- Views: 41048
- Mon Feb 20, 2012 00:11
- Forum: Other products
- Topic: Photo Gallery Of Meat Or Sausage-Related "Other Product
- Replies: 35
- Views: 41048
Smoked Cheese
Smokin six pounds of Tillamook cheese today. On the roster we have: Left Field- Tillamook Vintage White Medium Cheddar is aged over 100 days, giving it fuller flavor and an award-winning smooth, creamy texture. It brings out the best in fruit and wine. Center Field- Tillamook Medium Cheddar is so ri...