Search found 94 matches

by DanMcG
Sat Feb 13, 2021 14:41
Forum: Other products
Topic: Salchichoc - Chocolate Sausage
Replies: 5
Views: 100

Re: Salchichoc - Chocolate Sausage

Beautiful! I have the book but never noticed the recipe. Thanks for sharing it.
by DanMcG
Wed Feb 10, 2021 16:28
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Modification
Replies: 19
Views: 1994

Re: Smokehouse Modification

Butterbean wrote:
Wed Feb 10, 2021 01:00
We make cane syrup. :
LOL, Well I guess my yankeeism is showing now, cane never even crossed my mind. Sounds like a good time, a little like maple syrup making only more work. thanks for sharing.
by DanMcG
Tue Feb 09, 2021 16:12
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Modification
Replies: 19
Views: 1994

Re: Smokehouse Modification

Great looking smoke house ButterBean.
Butterbean wrote:
Sat Feb 06, 2021 23:09

I'll have you hooked on real syrup. :lol:
What type of syrup do you harvest in South Georgia ? I do maple up here in NY but I don't think maple grows that far south....Pecan?
by DanMcG
Fri Feb 05, 2021 21:04
Forum: Hyde Park
Topic: THE GREAT SAUSAGE CONTEST!
Replies: 8
Views: 374

Re: THE GREAT SAUSAGE CONTEST!

I wish I did something creative, sausage wise, I'd be all over this. But I just turn out stuff that uses standard methods. Looking forward to what get's turned in though.
by DanMcG
Fri Feb 05, 2021 11:55
Forum: Products in blocks
Topic: Mielonka Tyrolska - Polish Luncheon Meat
Replies: 3
Views: 125

Re: Mielonka Tyrolska - Polish Luncheon Meat

Looks great Chris. I need to get off my butt and make some lunchmeat, but I'll have to create my own herbal pepper with what I have available.
by DanMcG
Wed Feb 03, 2021 10:28
Forum: Dry Cured Meats and Sausages
Topic: First time Kabanos! Need Some Advice
Replies: 5
Views: 175

Re: First time Kabanos! Need Some Advice

It might be a good idea to verify that your smoker temp is accurate before you next batch goes in.
by DanMcG
Sat Jan 30, 2021 16:16
Forum: Dry Cured Meats and Sausages
Topic: First time Kabanos! Need Some Advice
Replies: 5
Views: 175

Re: First time Kabanos! Need Some Advice

By splitting do you mean actually splitting the casing, or is that a term for fat out or rendered fat collecting under the casing. It sort of looks like that is what's happening.
by DanMcG
Sat Jan 16, 2021 10:30
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 16
Views: 753

Re: Boneless Pork Loin - Kasseler Style

Thanks for the reply Redzed. I might try to rig up something before the next round of bacon.
by DanMcG
Thu Jan 14, 2021 10:04
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 16
Views: 753

Re: Boneless Pork Loin - Kasseler Style

Don’t allow smoking temperature to exceed 26C. What is your reasoning behind the 26C temp? I'm just curious as the lowest I can do is 100f /38c on my electric smoker and as much as I'd like to get it lower, the product still comes out pretty good. Thanks for the recipe Redzed, it looks perfect from...
by DanMcG
Thu Dec 24, 2020 16:03
Forum: Sausages
Topic: Deer Liver Sausage time again (Leberwurst)
Replies: 11
Views: 2526

Re: Deer Liver Sausage time again (Leberwurst)

Man Fatboyz, that looks outstanding.
by DanMcG
Sat Nov 28, 2020 17:56
Forum: Venison and Other Game
Topic: One of those things
Replies: 5
Views: 608

Re: One of those things

I guess it's time to invest in a metal detector! I'm glad ya found it.
by DanMcG
Sun Feb 16, 2020 11:19
Forum: Microbiology of meat and products
Topic: Potential of toxic moulds in sea salts
Replies: 8
Views: 3718

Re: Potential of toxic moulds in sea salts

Wow, I would have never given this a thought, but it does make sense.
(I think your two links are the same Redzed. )
by DanMcG
Thu Jan 23, 2020 17:56
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 15
Views: 4815

Re: Struggling with Frankfurters

With straight pork, no beef, I'd cut back on the water.
Egg white @ 1-3% will help firm it up as will NFDM.
The darker the meat (like the ones you mentioned) the more myosin it contains, so you'll get a better bind
by DanMcG
Wed Jan 15, 2020 11:51
Forum: Hyde Park
Topic: White foam on bacon
Replies: 1
Views: 923

Re: White foam on bacon

I've always thought the same thing with the foam being the phosphate pump leaching out. It never happens with any of my dry cured bacon. :wink:
by DanMcG
Fri Jan 10, 2020 17:43
Forum: Sausages
Topic: Lukainka (French Basque?) Sausage Recipe
Replies: 3
Views: 1275

Re: Lukainka (French Basque?) Sausage Recipe

Lol Chris, I guess it's possible, but the Greek loukaniko has a noticeable orange and anise flavor which I'd think he'd notice.