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Wedliny Domowe - Meats and Sausages

Last post by dream-builder « Wed Jan 29, 2020 10:39
Replies: 2
by Bob K » Sat Feb 09, 2019 15:02

First post

For those who frequent the wealth of information that is shared on the Marianski's Meats and Sausages site the banner and link are now at the bottom of each page.

Last post

Thanks for the information

2 Replies

5191 Views

Last post by dream-builder
Wed Jan 29, 2020 10:39
How to Post Pictures

Last post by Bob K « Fri Dec 14, 2018 15:52

by Bob K » Fri Dec 14, 2018 15:52

The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.

Two free and easy sites to use are IMGUR

How to use:

Or Postimage
Just upload your photo and include the...

0 Replies

19287 Views

Last post by Bob K
Fri Dec 14, 2018 15:52
32 Sausage Making Tips To Save You Grief!

Last post by Chuckwagon « Sat Jul 05, 2014 11:40
Replies: 12
by Chuckwagon » Fri May 02, 2014 00:08

First post

Chuckwagon's 32 Sausage Making Tips To Save You Grief

1. Always use good meat to make good sausage. If you toss junky meat into the hopper, you`ll have junky sausage to contend with. Good Boston Butt (pork shoulder) is the first choice for sausage making. Incidentally, have you ever wondered why...

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Graham, here is the link to our MRI (Member`s Recipe Index). It`s loaded with goodies.
There are several of Kevin`s (NorCalKid) sausages. One of my favorites is his Mortadella sausage. It is amazing. You can check it out at this link:

Kevin has posted several recipes in the MRI. You really ought...

12 Replies

20573 Views

Last post by Chuckwagon
Sat Jul 05, 2014 11:40

Topics

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Last post

Mold 600

Last post by ped « Sun May 18, 2014 09:07
Replies: 3
by ped » Wed May 07, 2014 12:55

First post

I can't find a source for Mold 600 in the UK, because it is freeze dried, if I were able to get it sent from the US would it still be viable or is there a max period before it has to go into a freezer or does that only apply once the packet is opened?

Thanks in advance
Ped

Last post

Thanks Igor

Have thought about it but as I only speak English, googling it can be difficult !!, you have prompted me to contact Chr Hansen in Denmark directly though so we shall see?

3 Replies

3966 Views

Last post by ped
Sun May 18, 2014 09:07
Beginner's hints and tips

Last post by Chuckwagon « Sun May 18, 2014 08:55

by Chuckwagon » Sun May 18, 2014 08:55

Hi everybody! I stumbled across an old forum post from one of our most successful members. He graduated from Culinary Institute Of America and now owns and operates his own charcuterie business called Three Little Pigs in Washington D.C. Jason and Carolina Story are good friends of mine and I'm...

0 Replies

3510 Views

Last post by Chuckwagon
Sun May 18, 2014 08:55
Weight of a hank of casings?

Last post by Tasso « Fri May 16, 2014 04:20
Replies: 4
by Tasso » Sat May 10, 2014 19:56

First post

This may seem like a weird question, but I have found three local sources of hog casings, and one of them sells by the pound.

Whole Foods Market makes their own sausages using only the 32-35mm size casing. They are packed dry in salt, and they sell them at $13.99 a pound. I asked if they could...

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If you have a Whole Foods store near you, and you want to buy 32-35mm pre-tubed casings, you may want to check them out. It's possible that they may have the BEST price on pre-tubed 32-35mm casings anywhere.

In another thread, I compared the cost of the pre-tubed 32-35mm casings I bought from...

4 Replies

4334 Views

Last post by Tasso
Fri May 16, 2014 04:20
Beginner's mixup - hopefully all isn't lost

Last post by rgauthier20420 « Wed May 14, 2014 17:12
Replies: 2
by rgauthier20420 » Wed May 14, 2014 15:42

First post

I began the first step in my first batch yesterday evening. I cut up a 3.3lb pork shoulder into 1 in pieces or so and left myself with about 3 lbs of meat which is what I was using as a measurement of my spices. I'm cubed the pieces and added the salt, Cure #2, and sugar to the cubes and combined...

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I don't know about the sugar, but cure #2 contains both sodium nitrite and sodium nitrate. The sodium nitrite will not cure the meat at freezing temperatures. The sodium nitrate doesn't cure meat directly. It has to be broken down to sodium nitrite over time by the action of bacteria in the meat to...

2 Replies

2683 Views

Last post by rgauthier20420
Wed May 14, 2014 17:12
Casing packaging selection and saving unused casings

Last post by Pete « Mon May 12, 2014 06:11
Replies: 16
by Tasso » Thu May 08, 2014 18:12
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First post

I've read a few topics about casing selection and management on this forum, but I still have a couple of questions.

At the various online butcher and sausage-making supply stores, casings are sold by the hank, in smaller home packs , and pre-tubed. The home pack casings are packed in dry salt in...

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Tasso, never had any difficulty at all linking in threes with collagen. Just put the skin straight onto the stuffer tube, tie a knot at the open end and fill away.

A full collagen skin holds round 4.5kg or 10lb of sausage mix.

Store the unused collagen skins in the cupboard for several years.
16 Replies

11237 Views

Last post by Pete
Mon May 12, 2014 06:11
Casing size to sausage type reference?

Last post by ssorllih « Sat May 10, 2014 02:42
Replies: 20
by Tasso » Thu May 08, 2014 07:36
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First post

I realize that there is no iron-clad rule about what diameter casing should be used for which type sausage, but I think for many sausage there are common conventions. Many recipes for homemade sausages that I've read specify the casing size, but many others do not. For example, I've looked at a...

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That is what I say in my post.
20 Replies

14344 Views

Last post by ssorllih
Sat May 10, 2014 02:42
Which Recipe is Better? (Small Batch Comparison Method)

Last post by redzed « Fri May 09, 2014 07:05
Replies: 5
by el Ducko » Thu May 08, 2014 16:55

First post

How often has this happened to you? Spouse comes in and says, How about making some of our favorite sausages for dinner next week, when the So-and-so`s come for dinner? You know- - that really good one?

That`s right- - beats heck outa me which one she wants. It`s been this way for forty five...

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Now for that next showdown...
:mrgreen:
Uhhhhh... Chuckwurst vs. Duckwurst ? :lol:

Yes! A real battle for the best of the wurst!

5 Replies

6826 Views

Last post by redzed
Fri May 09, 2014 07:05
Smoked Paprika Salami

Last post by Gulyás « Fri May 02, 2014 05:57
Replies: 11
by jcovey713 » Thu May 01, 2014 19:10

First post

Hello Everyone,

I have been reading this forum for the past week or so. I have recently finished my curing chamber and am just about ready to jump into my first cured salami.

Is anyone familiar with Salumi Artisan Cured Meats ? It is owned by the Batali family and has amazing cured meats. They...

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Hi Jason,
I'm very happy we could help you.
The konzervsó means, use canning salt, or sea salt, or kosher salt, something clean, not iodized.

The marhabél means, use large casings, another way of saying, use salami size casings, not the small diameter sausage casings. Curing time will be longer,...

11 Replies

6192 Views

Last post by Gulyás
Fri May 02, 2014 05:57
Newbies

Last post by Chuckwagon « Sun Apr 13, 2014 01:09
Replies: 2
by HamnCheese » Sat Apr 12, 2014 16:55

First post

Newbies come to Wedliny for a reason. Many of us have ghosted here without ever registering because it is so educational and the characters who post regularly on the forum are so entertaining. Ultimately, some of us register to become members of this tribe.

Just like there is more than one way to...

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Yes it is! VERY well said Lynn. Thank you so much for posting that. I sincerely hope that new members don't think they have to have had straight A's in high school English class just to write a post and take part in the chat or response on ANY of the forums on this site. We welcome everyone's views...

2 Replies

3011 Views

Last post by Chuckwagon
Sun Apr 13, 2014 01:09
What Sausage To Make For A Beginner

Last post by Bob K « Fri Apr 11, 2014 16:12
Replies: 30
by DelNorte » Thu Feb 27, 2014 19:43
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First post

Well amazing things do happen in Uruguay! The package Ray sent arrived :!: :!: :!: UNOPENED! :shock:
Maybe it's because the Uruguayans don't use but maybe 3-5 different spices and they had no interest in Customs. I really don't care. I'm so happy to have some Instacure!

How ironic that Ray and I...

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Thank you!!! CW.
30 Replies

23980 Views

Last post by Bob K
Fri Apr 11, 2014 16:12
Did I mess up my bacon?

Last post by sambal badjak « Thu Apr 10, 2014 17:53
Replies: 6
by sambal badjak » Fri Apr 04, 2014 09:30

First post

OK, I am confused.

I have a slab of belly pork lying in the fridge in a cure of pink salt, sugar, salt, juniper, black pepper and bay leaves.
BUT I have made a mistake in measuring out the amounts.
I am roughly using Ruhlmans dry cure mixture and I didn`t see the fact that the amount he states is...

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Thanks CW
I am aware of the book on the internet, just didn't think about it.
I will try the bacon recipe that you posted pretty soon. At the moment I am more after a UK style streaky bacon as that is something I really miss.
Everything we get here is vacuum packed and very watery.

I am pretty...

6 Replies

6972 Views

Last post by sambal badjak
Thu Apr 10, 2014 17:53
Just plain roast pork--sorta.

Last post by ssorllih « Sun Mar 23, 2014 04:43
Replies: 1
by ssorllih » Sat Mar 22, 2014 14:57

First post

We are having friends over for supper tonight and I have a pork butt that I rolled for the occasion. I sliced the slab from the skin side quite thinly and wrapped it around a lean core of muscle. I seasoned the core with Italian seasoning.

and I will roast it in a slow oven until it is falling...

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It turned out pretty good.

5 hours at 250°F(121°C)

1 Replies

3155 Views

Last post by ssorllih
Sun Mar 23, 2014 04:43
fat too soft

Last post by TaliskerJones « Fri Mar 14, 2014 07:04
Replies: 19
by 1shertzer » Sat Jun 02, 2012 10:48
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First post

I have had problems with fat melting away when I slice finished product. Fat peices are very soft when I slice salami and I have holes where fat was and fat is smeared away? I use a starter culture, 2.2% salt ratio, proper temp for the culture (during fermentation and cure) , 4.9 to 4.7 Ph, no...

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The belly on the Mangalitsa sow I was working on.
19 Replies

17656 Views

Last post by TaliskerJones
Fri Mar 14, 2014 07:04
Fat Smearing Problem

Last post by jscarbo « Sat Mar 08, 2014 17:10
Replies: 53
by checkerfred » Mon May 28, 2012 18:09
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First post

I am having a problem with my fat in sausages and I can't figure it out. I am making sausage with venison and mixing fat in. I get my fat from a local grocery and it is trimmings off of pork butts.

Anyway, the first problem is when I grind it, it comes out through the plate in long strings....I...

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I'm not sure yet where my sausage making will take me. For now, I'm concentrating an just a few fresh sausages and won't branch out into other types until I feel like I've completely mastered fresh sausages.

So far, I've only been making American-style sausages: NY Italian, Wisconsin Brats and...
53 Replies

36629 Views

Last post by jscarbo
Sat Mar 08, 2014 17:10
Kabanosy Smoking Problems

Last post by checkerfred « Sun Feb 16, 2014 04:40
Replies: 17
by checkerfred » Wed Feb 12, 2014 18:24
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First post

So I've tried this recipe several times:

My problems come in at smoking. I hold in the smoker at about 115F to dry for an hour then I bump it to 120 and start smoking. After the 90 min I leave it smoking then bumped to 170. It too about 6 hrs to reach 160 internal temp. The instructions say...

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Well I tried poaching again like you said... It seems like it came to temp really quick.... My only problem is I get water under the casing I guess where my thermometer probe went in, or maybe where the ends were tied. I made bologna and had a fibrous casing.. The ends of the sausage were...
17 Replies

12408 Views

Last post by checkerfred
Sun Feb 16, 2014 04:40
Peperoni

Last post by Krakowska « Wed Feb 12, 2014 20:16
Replies: 4
by Krakowska » Wed Feb 12, 2014 14:19

First post

Peperoni, While I have the equipment out I am thinking of making peperoni. Was looking at the Chuckwagon's Two Types Of Quick Pepperoni ( I have both (5 lb tub of Fermento which I have for about 8 years) and newly bought Bactoferm LHP Dry. I do not have a curing chamber but would use a hotplate in...

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Thanks IdaKraut, forum is so helpful, really look forward to advanced sausage making. Been studying all posts, and will eventually get around to building a curing chamber, that's down the road, not even close to being there yet. Much appreciated, Fred :cool:

4 Replies

4319 Views

Last post by Krakowska
Wed Feb 12, 2014 20:16
Meat Choice

Last post by Carpster « Wed Feb 12, 2014 04:45
Replies: 3
by Krakowska » Tue Feb 11, 2014 02:19

First post

Need an opinion guys. Going to make another batch of Snack sticks

Thinking of using Ryteks, Slim Jim recipe and he calls for beef. I have both beef and pork and I would imagine one can use either. I will not be using the Fermento but will use the bactoferm LHP Dry and will pack in 22mm calogen...

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I like a little mustard seed in mine for both flavor and appearance!
Good luck, Steve :cool:

3 Replies

3230 Views

Last post by Carpster
Wed Feb 12, 2014 04:45
Rytek Sausage Sticks (Slim Jims)

Last post by sawhorseray « Thu Jan 30, 2014 14:26
Replies: 9
by Krakowska » Wed Jan 29, 2014 00:28

First post

Need some guidance of Ryteks recipe. Meat is placed in smokehouse at 98-110 degrees F with cold smoke for 8 hours. If You want more tang hold this temp for 12 more hours. OK so we are talking about a constant smoke for all these hours? With my little electric Brinkman I probably will use a 5 gallon...

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Ray a chainsaw was my first choice but what about bar oil on the chips?

I usually set a large plastic tarp under a pair of sawhorses, clamp down the applewood limbs, and have at it.

When I'm done I just lift the corners of the tarp until the chips are in a little pile to dump into a bucket....

9 Replies

9498 Views

Last post by sawhorseray
Thu Jan 30, 2014 14:26
What if you don't have a smoker with temp control?

Last post by Chuckwagon « Tue Jan 21, 2014 21:40
Replies: 18
by ped » Mon Dec 30, 2013 18:40
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First post

Hi guys and a pre-emptive Happy New Year to you, I am very interested in trying some of the project B2 recipes but don't have the benefit of a temp controllable hot smoker (like a Bradley etc) other than open/close vents type, I note that often the recipes require that the sausage be heated...

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Ross ( capo-de-tutti-capi ) wrote: Air pollution! When all of that hot air in Washington hits that cold artic air we end up with a with precipitate that looks like ash but as soon as sunlight hits, it goes away like the promises that come with all of that hot air.

Ain't it the truth? :wink:
18 Replies

12516 Views

Last post by Chuckwagon
Tue Jan 21, 2014 21:40
sausage came out a bit too smoky and dont know why

Last post by Chuckwagon « Sun Jan 19, 2014 19:47
Replies: 9
by king kabanos » Mon Jan 13, 2014 21:55

First post

i made a hot smoked kielbasa using cherry and oak wood and my mom says it came out too smoky and dont know why. i smoked it for 4 hours the color of the sausage was red. but after a few days the intense smoke flavor goes away. is this normal?? . when i go to a polish deli that sells kielbasa non of...

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No. Out here we call the Quaken Aspen quakies . It is actually the Populus Tremuloides and is one of the most beautiful trees around. We use them for everything but they are not particulary good for campfires or smoking. It burns quickly and not particularly hot. This is the tree famous for...

9 Replies

8216 Views

Last post by Chuckwagon
Sun Jan 19, 2014 19:47
Beginners Equipment

Last post by Rick « Sat Jan 18, 2014 19:54

by Rick » Sat Jan 18, 2014 19:54

Just wanted to mention to all the beginners out there, don't forget to check out any used restaurant equipment stores in your area.

Unfortunately with the economy the way it is, there are a lot of restaurants, meat markets, bakeries, etc. going out of business every day. Their loss could be your...

0 Replies

3484 Views

Last post by Rick
Sat Jan 18, 2014 19:54
Sausage making as a business?

Last post by Rick « Sat Jan 18, 2014 19:40
Replies: 20
by Thewitt » Thu Jul 11, 2013 10:25
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First post

I started out not very long ago making sausages as a hobby, as I suspect most of you did, and I have found very quickly that it has turned into a hobby business. There seems to be a pent up demand here that opens up new opportunities every time I speak to anyone about real pork sausages.

I have a...

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I think it's great to have a love and passion for something like a small meat market making sausage or a bakery making bread and such. It used to be a wonderful rewarding undertaking.
Unfortunately today, the local laws and ordinances, along with the local health department laws, make it virtually...
20 Replies

38269 Views

Last post by Rick
Sat Jan 18, 2014 19:40
hot dog casing size

Last post by Bob K « Sat Jan 18, 2014 19:05
Replies: 3
by GrillinGlen » Sat Jan 04, 2014 01:37

First post

Ive seen that many use a 24-26 mm sheep casing. Id rather use hog casings, I can get hog casings that are listed as up to 28 mm and some that are 29 mm to 32mm. Id like a bigger dog but dont want it ridiculous. What are your thoughts, experiences

Last post

If you guys don't mind skinless I would consider these

You can smoke an cook them just like a natural casing and they peel off easily.

Works for me

3 Replies

4445 Views

Last post by Bob K
Sat Jan 18, 2014 19:05
lamb sausage suggestions

Last post by Chuckwagon « Thu Jan 09, 2014 20:24
Replies: 8
by sambal badjak » Sat Jan 04, 2014 12:32

First post

We currently have a problem in the country with the availability of pork and pork products.
But, I got a whole lot of new equipment and I want to try it all out.
I went looking in the freezers and found some lamb mince that I minced some time ago.
Looking at it, I suppose it has about 25% fat in...

Last post

Very nice. Keep up the good work pal!
Best Wishes,
Chuckwagon

8 Replies

5894 Views

Last post by Chuckwagon
Thu Jan 09, 2014 20:24
How long can you refrigerate a chub

Last post by el Ducko « Fri Jan 03, 2014 06:35
Replies: 4
by Rick » Thu Jan 02, 2014 20:02

First post

I've gone into meat markets and seen the big chubs of bologna, loafs of headcheese, and other lunch meats all in various states of popularity by the amount sliced off. I'm going to assume that these meats have been in the case for several days if not a week.

Now I'd like to make a bologna stuffed...

Last post

... I keep the one in the fridge in a long shrink-wrap bag and vac-seal it back every time I cut some off, lasts weeks that way, then I just thaw out another. .. I do my chorizo that way, too, except I keep it in the freezer. I roll 4-ounce portions in cheap sandwich bags, then pack them...

4 Replies

5442 Views

Last post by el Ducko
Fri Jan 03, 2014 06:35
Morton cure vs #1 and #2

Last post by Carpster « Fri Jan 03, 2014 01:27
Replies: 2
by Carpster » Fri Jan 03, 2014 00:48

First post

I wanted to know a conversion for Morton cure to #1 or #2?
Sorry if this has been asked before, I searched this site first. I am wanting to start Project B2.
Thank you, Steve.

Last post

Thanks...and I have been worried about Plastics. Ordered the new cures. Thank you for the quick reply.

2 Replies

3034 Views

Last post by Carpster
Fri Jan 03, 2014 01:27
Measurement volume vs. weight

Last post by el Ducko « Thu Jan 02, 2014 23:09
Replies: 6
by Rick » Wed Jan 01, 2014 22:48

First post

Most recipes I come across have ingredient measurements in teaspoons, tablespoons and cups. Although I prefer recipes that use weight by grams or ounces because it's more exact. When using the measuring spoon method, are you more apt to use a heaping spoonful, or do you level off each spoon...

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Rick,
I hope you are using Stan's Cure Calculator at this link:
If you click on the arrow in the lower - right hand box, it will give you grams to tspns. conversion.

Best Wishes,
Chuckwagon Uh oh! Cure #1 isn't listed in the choices, there. My best advice: use the cure calculator boxes on the...

6 Replies

5591 Views

Last post by el Ducko
Thu Jan 02, 2014 23:09
Making a capacolla and casing

Last post by kielbasanjo « Thu Jan 02, 2014 21:37

by kielbasanjo » Thu Jan 02, 2014 21:37

Hello and Happy New Year

I would like to try and make the Capicola - fully cooked recipe on pg. 331 of the 4th edition of the R. Kutas Sausage bible

The reciepe talks about stuffing 4 lbs. pork butts int synthetic casing.

My question is - what diameter of synthetic casing would you need for a...

0 Replies

7370 Views

Last post by kielbasanjo
Thu Jan 02, 2014 21:37
Does anyone grind meat this way?

Last post by sausagemaneric « Fri Dec 27, 2013 04:27
Replies: 6
by sausagemaneric » Mon Dec 16, 2013 00:30

First post

Just out of curiosity. When I bone and cut up my pork butts, I always throw the fat meat and any lean meat with any grissle in one pile bowl and the lean and clean meat in another bowl. Then I grind the fat/grissle meat through a fine like 3/16 plate and the lean/clean meat through a 3/8-1/2 plate....

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I have found that I dont need to trim away the gristle tendon and sinew if I run it through the 3/16 plate. I find that either of my grinders will grind the knarly stuff if the plates and knife are sharp and tight. Two different times I ran the fat meat through a 1/8 plate and it made the sausage...

6 Replies

5468 Views

Last post by sausagemaneric
Fri Dec 27, 2013 04:27
Linguisa smoking question

Last post by crustyo44 « Tue Dec 24, 2013 20:43
Replies: 16
by kcdad » Thu Dec 19, 2013 22:27
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First post

I am making Rytek's linguisa recipe and it state to place sausage in smokehouse overnight at 100deg then 130 the following day. I know conditioning sausage to take smoke is common but I thought it was a much shorter period than overnight. So, do I apply smoke for both phases or just one? If so...

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KC,
Thank you for the recipe. I just love old family recipes. I never have heard of yeast cakes, I will scale it all down to quantities to suit me.
Have a great Festive Season,
Jan.
16 Replies

10533 Views

Last post by crustyo44
Tue Dec 24, 2013 20:43
Replacing Trimmed Fat with Back Fat

Last post by sawhorseray « Sat Dec 21, 2013 01:35
Replies: 3
by Rick » Fri Dec 20, 2013 19:10

First post

Lately, when I get a pork butt for sausage, I trim out as much of that soft fat and membrane as I can when I'm cutting it into chunks. I'll weigh the fat pile and replace that amount with back fat.

What's your feeling on this practice, is it worth the trouble? Does anyone else do this?

Last post

I agree. A normal porkbutt will be just about perfect for most any sausage you might be making. If you're making sausage from wild game such as deer, elk, or even wild boar, then you'd need to be adding some backfat. When I go wild hog hunting I pretty much try go after a fat young sow, that way I...

3 Replies

3379 Views

Last post by sawhorseray
Sat Dec 21, 2013 01:35
Bacon, Soak or Rinse?

Last post by Krakowska « Fri Dec 20, 2013 18:31
Replies: 3
by Krakowska » Fri Dec 20, 2013 15:05

First post

To soak or just rinse? That is the question, Bellies and pork butt curing for 8 days now. Used the Sons of bees recipe. I do not see a accumulation of salt just some fluid from the salt draw. Question is should I soak or just rinse? I just do not want to screw it up and be too salty. I did not use...

Last post

Thanks Fellas, much appreciated :cool:

3 Replies

3281 Views

Last post by Krakowska
Fri Dec 20, 2013 18:31
Life Span of a Casing?

Last post by sawhorseray « Thu Dec 19, 2013 18:32
Replies: 7
by Rick » Wed Dec 18, 2013 12:21

First post

Seems like this time of year I always catch the bug to make a bunch of sausage. In so doing, I always wonder how good those casings are in my dedicated sausage fridge in the basement. I always keep them well salted and in the crisper. In fact, I've had the wife vacuum seal the ones that don't get...

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Been there, done that. Most often for me, liquor was a factor. Part of my charm! :mrgreen: RAY

7 Replies

4939 Views

Last post by sawhorseray
Thu Dec 19, 2013 18:32
Do You Freeze a Supply of Meat?

Last post by sawhorseray « Thu Dec 19, 2013 18:21
Replies: 7
by Rick » Thu Dec 19, 2013 14:46

First post

I was reading some of these posts, and there seemed to be a concern about freezing meat and a build-up of ice crystals, and cells bursting, etc. ??????

Now I'm just a run of the mill everyday sausage maker and savvy shopper. If I run across a good buy at the meat market, I've been known to buy...

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For myself I like to strike heavy when I see a good deal, last year at this time I bought 120 pounds of porkbutt when it was on sale for 99≠lb. There's three of us in our house tho my wife and father-in-law don't really eat much sausage that's pork, mostly my chicken efforts. The 120 pounds was...

7 Replies

4913 Views

Last post by sawhorseray
Thu Dec 19, 2013 18:21
Headcheese and Cured Meat Pink Look

Last post by Rick « Wed Dec 18, 2013 21:44
Replies: 6
by Rick » Tue Dec 17, 2013 11:50

First post

I think I'm having a senior moment, trying to figure out this headcheese process! LOL

So, I'd like to get the nice pink looking meat in my headcheese, which has to do with a pre-cure of the meat chunks. How does one do this?

I'm working with a pig head, snouts and tongues.

The head and snouts...

Last post

CW, For a second, I thought i knew that pig! They saw my heads down the center at the slaughter house for me. Never had souse, but I'd have to spice it up more as he suggested.

6 Replies

4317 Views

Last post by Rick
Wed Dec 18, 2013 21:44
Pork Tongue Skin Removal

Last post by IdaKraut « Wed Dec 18, 2013 20:42
Replies: 8
by Rick » Mon Dec 16, 2013 13:00

First post

Found under the following statement deals with tongue skin removal, To remove pork tongue skin place the tongue for 3-5 minutes in 70 C (158 F) water. The greyish skin on the tongue is easily removed. .

The pork tongues that I've ever purchased resemble short twisted firm pieces of meat. Once...

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Rick,

I've made headcheese numerous times but I usually use beef tongues since pork tongues are hard to find around here. When I can find them, I will inject them with brining cure and then after letting them cure the required time, I will cook them in simmering water for about 1.5 to 2 hours and...

8 Replies

7299 Views

Last post by IdaKraut
Wed Dec 18, 2013 20:42
Steam Cabinet of Sorts

Last post by redzed « Tue Dec 17, 2013 05:06
Replies: 5
by Rick » Mon Dec 16, 2013 17:11

First post

I was thinking that I'd like to try finishing some sausage that required a hot water bath used to get to the final temp, by using steam.

Although I don't have a real steam cabinet, I was thinking of bringing the sausage up to a temp of say, 135, in the smoker, and then removing the sawdust pan,...

Last post

Rick, there is nothing stopping you from trying! It might work. :lol:

5 Replies

7256 Views

Last post by redzed
Tue Dec 17, 2013 05:06
Been given a 4.5 kg frozen leg of wild venison (bone in)

Last post by Butterbean « Sun Dec 15, 2013 22:31
Replies: 5
by markjass » Sun Dec 15, 2013 13:00

First post

I have been given a 4.5 kg frozen leg of wild venison (bone in). What to do?

Ideas I have

Fermentated semi dry/dried sausages
Bacon
Ham
cured air dried.

Help me

Last post

The whitetail here don't have fat but tallow and this will cause the meat to go bad in the freezer much faster than if its removed before processing. We have a population problem here so I've been culling the does really hard but most have twins or even a few triplets so I don't know how much good...

5 Replies

3658 Views

Last post by Butterbean
Sun Dec 15, 2013 22:31
Pork Skin

Last post by Butterbean « Sat Dec 14, 2013 15:01
Replies: 1
by Rick » Sat Dec 14, 2013 14:14

First post

Just looking for a clarification, as I'm heading to my local slaughter house to get some sausage cuts.

I notice that some recipes call for pork skin, is this actually the rind off the belly or some other area of the pig?

I'll assume then, that when I get my skin that I'll have to scald and...

Last post

The hair is removed during the scald when a pig is slaughtered so you shouldn't have any hairs on it or very few anyway.

1 Replies

2311 Views

Last post by Butterbean
Sat Dec 14, 2013 15:01
Best Pastrami recipe?

Last post by ped « Fri Dec 13, 2013 16:57
Replies: 6
by ped » Tue Dec 10, 2013 19:21

First post

Can anyone guide me towards either the best pastrami recipe here on the forum or elsewhere, I'm a Brit who wants to make it as authentic and tasty as possible (New York deli type I assume?), oh, and if you can throw in a fantastic Salt/Corned beef recipe that would be even better :), trying to make...

Last post

Thanks guys.

6 Replies

5298 Views

Last post by ped
Fri Dec 13, 2013 16:57
Pork Bellies

Last post by Krakowska « Thu Dec 12, 2013 22:18
Replies: 20
by Krakowska » Tue Nov 12, 2013 22:45
1

2
First post

Thinking of giving it a shot at making some bacon. I see some really interesting recipes. Got a couple of questions for the pros who have done this before. Made a call and get pork bellies at $2.19 a lb. (Restaurant Depot Tampa) Is this a fair price? Also Got Hickory and Oak (also cherry and apple)...

Last post

Yes Red, Was thinking if I left the skin on I would use it when I make sweet sour cabbage I would just toss it right in there. Thanks to EVERYONE for their help and input.

Hey Ross, got a batch of Your roll/bread recipe rising in the oven now. Will make some Kaiser/hard rolls tonight. Made pizza...
20 Replies

13241 Views

Last post by Krakowska
Thu Dec 12, 2013 22:18
some arbitrary questions

Last post by el Ducko « Wed Dec 11, 2013 04:51
Replies: 4
by sambal badjak » Sat Dec 07, 2013 07:34

First post

Hi guys,
I guess I could have posted this at project b2 , but it's a little too much off topic I think.
Anyway, I will be flying to Europe in the next couple of days and I am looking at improving my set-up/equipment.
So far I have ordered a sausage stuffer (lem 5 lbs with ss tubes) and several...

Last post

A good scale will be your best investment ever. Get one that has resolution 0.1 gram, so you can do small (1 kg) batches. Anything with worse resolution will be useless unless you make 10 kg or larger batches.

...and you are wise to keep things simple until you practice a bit and build confidence...

4 Replies

3758 Views

Last post by el Ducko
Wed Dec 11, 2013 04:51
An alternative to pork back fat in fresh beef sausages

Last post by markjass « Wed Dec 04, 2013 11:44
Replies: 2
by markjass » Mon Nov 25, 2013 05:24

First post

I have decided to revisit my fresh beef, horseradish and mustard sausages. The taste is good, but they were dry or to fatty. After trying some combinations (brisket, chuck steak, pork shoulder in different ratios) I ended up using 1kg of lean beef and 200g of pork back fat. I do not have any back...

Last post

In a local chop shop saw some chuck steak which had a lot of fat marbling. I used it and it was fantastic. At the same place I bought some lamb chops. Saturday night people loved the sausages, but were not sure what the chops were as they were too white to be lamb!!!! They did taste bland. They...

2 Replies

4635 Views

Last post by markjass
Wed Dec 04, 2013 11:44
Filling in a missed bit on my sausage making education

Last post by ssorllih « Thu Nov 14, 2013 19:55
Replies: 1
by markjass » Thu Nov 14, 2013 10:55

First post

Summer is in view and so are more bbq's (friends know that I will use my webber in a gale force southerley with horazontal rain, sleet or snow). I often reheat cured smoked cooked sausages on the q. Now is taking your favourite fresh sausage mix add your cure and cold smoking it (not looking at...

Last post

Summer is in view and so are more bbq's (friends know that I will use my webber in a gale force southerley with horazontal rain, sleet or snow). I often reheat cured smoked cooked sausages on the q. Now is taking your favourite fresh sausage mix add your cure and cold smoking it (not looking at...

1 Replies

2389 Views

Last post by ssorllih
Thu Nov 14, 2013 19:55
Can't stuff 1/2" grind into sheep casings!

Last post by Thewitt « Sat Nov 02, 2013 04:08

by Thewitt » Sat Nov 02, 2013 04:08

I had a call this morning from one of my students who attended the first offering of my sausage making class. The class went extremely well by the way...

Anyway he says, Sifu, I've ground and seasoned the sausage and I can't for the life of me get it into these sheep casings. I'm using my new...

0 Replies

3820 Views

Last post by Thewitt
Sat Nov 02, 2013 04:08
Looking for assistance

Last post by Chuckwagon « Tue Oct 29, 2013 03:47
Replies: 9
by Chachki » Mon Oct 28, 2013 18:29

First post

I am taking a sausage making/ meat smoking class at the local Tech College in Edmonton Alberta Canada...we call it NAIT. Tonight is our last night and we are allowed to make any kind of sausage we want. I would like to make Terriyaki Pineapple Chicken sausages but I cant seem to find a recipe.... I...

Last post

Hey, hey, Sawhorse... would you believe there are two more? Yup, the kiwi fruit poduces actinidin and the fig produces ficin . The papaya you mentioned produces papain , and any singer knows that bromelain come from the pineapple plant. Bromelain digests (hydrolyzes) gelatin (a protein), into...

9 Replies

6574 Views

Last post by Chuckwagon
Tue Oct 29, 2013 03:47
36mm hog casings turned out to be 40mm+!

Last post by Thewitt « Sun Oct 20, 2013 05:14
Replies: 3
by Thewitt » Sat Oct 19, 2013 04:57

First post

In my last order of hog casings, most of my 36mm casings turned out to be 40mm+!

Since most of these are going to be sold in fixed price meals by my customers, this 25% increase in size is really not something they can deal with. They want a 5 or 8 natural cased sausage they can put on the menu...

Last post

For whatever reason, the restaurants I sell to want natural casings not collagen casind. I've brought them both as samples and though the collagen win for consistency hands down, the only one who wants those sells a sausage in a bun and needs a perfect 8 x 26mm sausage that will roll on a hotdog...

3 Replies

5199 Views

Last post by Thewitt
Sun Oct 20, 2013 05:14
National Vodka Day

Last post by sawhorseray « Sat Oct 05, 2013 07:44
Replies: 4
by jbk101 » Fri Oct 04, 2013 23:26

First post

Hey All,
Hope everyone is well and happy :grin:

Today is National Vodka Day :grin: so Here is a Photo of some Flavored Vodka's that I am in the process of ageing :cool:

All the fruit used to make them is from trees in my yard :smile: with the exception of the Plums which I am trying an...

Last post

There was a time in my youth when I'd marinate dried apricots in vodka and rock candy for a half year. the result was delicious and a little too much would make a man sick the next day. It's the sugar that makes a man sick, or too many ice cubes. RAY

4 Replies

3699 Views

Last post by sawhorseray
Sat Oct 05, 2013 07:44
Overwhelmed - Try Krainerwurst

Last post by sawhorseray « Thu Oct 03, 2013 05:12
Replies: 23
by Rtasma » Wed Mar 20, 2013 20:16
1

2
First post

I am overwhelmed by all the recipes I have come across! I can't seem to find the one I want. I would like to make a simple, spicy, smoked sausage like ones I get in grocery stores here in the south! Nothing fancy! Any ideas?

Last post

I insist that bacon is meat prepared by a distinct process and not a particular piece of the porcine anatomy. Before it becomes bacon it is fresh meat.

I'm in complete agreement. Bacon isn't bacon until it's been cured and smoked, simple as that. RAY
23 Replies

16848 Views

Last post by sawhorseray
Thu Oct 03, 2013 05:12
Summer sausage/perreroni Recipies

Last post by Chuckwagon « Thu Sep 26, 2013 03:15
Replies: 2
by pignout » Thu Sep 26, 2013 00:05

First post

Hey All, I am currently trying to find some good recipes for some summer sausage as well as some pepperoni (both cooked not fermented). I`m trying to find a good recipe that isn`t sold in a kit, so I can get the ingredients and tinker if I please. I`ve been looking on here but the MASS amounts of...

Last post

Hi Pignout,
Our Member`s Recipe Index (MRI) is found at this link:
. It has all sorts of recipes including a non-fermented pepperoni recipe.

Also, be sure to check out Stan's Index And Recipe Pages at this link:

Both of the sausages you mentioned will be part of our Project B2 which starts...

2 Replies

6258 Views

Last post by Chuckwagon
Thu Sep 26, 2013 03:15

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