Homemade Sausage Making

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Using meat grinder to crush ice?

Last post by G pop « Sun Dec 15, 2019 10:36
Replies: 5
by redzed » Sun May 31, 2015 20:29 » in Homemade Sausage Making » Hardware

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Might be a goofy question, but will a meat grinder crush ice with damaging it or making the blades dull? Unfortunately, I currently don't have a fridge with a crusher attachement and will be needing a batch for emulsifying. I have a Lem Big Bite #12.

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i have a vita mix for quite a few years now theres a video for ice and also bought the dry grinder container wich I use for grinding pellets , I called them before I bought it they told me they use a avacoto pit to demonstrate turns it into powder ( the blades make the pellets go opposite )
they...

5 Replies

3756 Views

Last post by G pop
Sun Dec 15, 2019 10:36
Smoked Sweet Cured City Ham

Last post by Scogar « Sun Dec 15, 2019 02:05
Replies: 1
by Butterbean » Sat Dec 14, 2019 22:45 » in Homemade Sausage Making » Smoked pork products

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Had most of a pig to process less the wobbly bits and things got a little complicated with my mind wanting to go in so many directions so I just took a pause and went back to basics and used a method taught by my mentor and I also referred to Marianski's recipes to fill the voids in my memory. I...

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Looks and sounds awesome Butterbean

1 Replies

21 Views

Last post by Scogar
Sun Dec 15, 2019 02:05
Formed ham

Last post by Butterbean « Sat Dec 14, 2019 22:15
Replies: 2
by Hankus » Tue Aug 20, 2019 15:44 » in Homemade Sausage Making » Smoked pork products

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Just trying preformed ham with press mold. Using 2.5% salt 0.25% prague 1.mould is 120x120x330. Packing 2800 gr leg 25 mm cubes 30% grind. Seasonal and tumbled twice for 10 minutes Should I use absorbing acid Vitamin C. Any suggestions Am I doing anything wrong
Thanks
Hankus

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A little high on your salt to my taste.

2 Replies

594 Views

Last post by Butterbean
Sat Dec 14, 2019 22:15
Head Cheese

Last post by Butterbean « Sat Dec 14, 2019 22:01
Replies: 3
by Butterbean » Sat Dec 14, 2019 19:39 » in Homemade Sausage Making » Offal products

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Been processing a pig - all except the wobbly bits anyway and ended up making some head cheese using Mr. Marianski's recipe where you cure the head in a strong brine for seven days. This recipe didn't call for any citrus or vinegar like most head cheeses I've made in the past. Not saying this is...

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Butterbean, I'm interested in your broth. When you're simmering your head,hocks, trotters, etc. do you add any spices to the water like a couple of bay leafs, etc. ?

I do add stuff but I don't have a recipe and just go with what I think will add something to it. In this case I just added some...

3 Replies

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Last post by Butterbean
Sat Dec 14, 2019 22:01
Pork Tongue Preparation

Last post by Rick « Sat Dec 14, 2019 20:29

by Rick » Sat Dec 14, 2019 20:29 » in Homemade Sausage Making » For beginners

When reviewing recipes that use pork tongues, it talks about blanching or simmering the tongues followed by removing the skin. Well, my experience with pork tongues finds that they're pretty small and the amount of time spent removing the small amount of skin is pretty time consuming. They're...

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Last post by Rick
Sat Dec 14, 2019 20:29
Navigating the Site for Recipe Lists

Last post by Rick « Sat Dec 14, 2019 20:21
Replies: 3
by Rick » Fri Dec 13, 2019 21:09 » in Homemade Sausage Making » For beginners

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I ran across a thread of recipes that had various headings such as Fresh Sausage, and under that heading it listed a large number of sausages one could pick the sausage title and see the recipe. The next heading was Cooked Sausage and that list of sausages. I ran across a heading of Blood Sausage...

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Thanks Bob, that's good to know.

3 Replies

52 Views

Last post by Rick
Sat Dec 14, 2019 20:21
Casings

Last post by Rick « Sat Dec 14, 2019 20:17

by Rick » Sat Dec 14, 2019 20:17 » in Homemade Sausage Making » For beginners

I was wondering if anyone has any experience with these casings when making head cheese that might be able to comment on their use?

0 Replies

13 Views

Last post by Rick
Sat Dec 14, 2019 20:17
[USA] Braunschweiger - Liver Sausage

Last post by DanMcG « Sat Dec 14, 2019 08:47
Replies: 35
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by Butterbean » Tue Mar 27, 2012 15:58 » in Homemade Sausage Making » Offal products

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Since I have recently been slaughtering some hogs I ended up with a lot of offal meats that needed a home. Thankfully, Debi at Deejay's Smoke Pit shared this recipe with me and I found it delicious and is a perfect sausage for those who don't like too strong a liver taste. I can't really describe...

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I know this is an old thread, but while researching liverwurst I was pretty well set on starting with cooked/ poached liver as I've seen numerous recipes calling for it, but then I come across this recipe with Butterbean grinding raw liver. What would be the pros or cons to either?
35 Replies

32313 Views

Last post by DanMcG
Sat Dec 14, 2019 08:47
MiniMax Smokehouse

Last post by Butterbean « Fri Dec 13, 2019 08:08
Replies: 9
by IFB » Wed Oct 23, 2019 02:09 » in Homemade Sausage Making » Smokehouses. Construction and Maintenance.

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Here it is, my modest urban smokehouse that uses a MiniMax Green Egg as a fire pit.

I had a heck of a time making it work how I wanted it to, went through 3 redesigns but now it finally works like a charm.

Why green egg? I wanted something portable, reliable and requiring little (or at least...

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Beautiful!

9 Replies

404 Views

Last post by Butterbean
Fri Dec 13, 2019 08:08
Cured, dried and fermented by StefanS

Last post by StefanS « Thu Dec 12, 2019 14:35
Replies: 99
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by StefanS » Sun Apr 23, 2017 18:36 » in Homemade Sausage Making » Dry Cured Meats and Sausages

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My curing chamber finally is ready so i made some efforts to prepare some staff to be matured/aging.

Some of then not ready yet (during curing) but 4 pieces in.
#1 - pork loin 07 kg. (salt, cure #1, Black pepper, garlic and red Vermouth 25 ml/kg, cured for 18 days, staffed in beef bung, used...

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Might be good for a commercial producer, but at home we can make better products.
or CHR Hansen made a special starter culture for US salami market - fast acidifying culture with trace of southern European taste. (in mind? or reality? - I will know in some weeks)
99 Replies

19050 Views

Last post by StefanS
Thu Dec 12, 2019 14:35

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