Search found 54 matches

by toolmann
Fri Jul 20, 2012 01:51
Forum: Suggestions & Feedback
Topic: High praise for authors
Replies: 7
Views: 5681

I made Russian sausage twice and I believe that it is the cardamon that puts me off others seem to like it. I once tried cardamon in a version of Krakowska and also did not like it. The next time I added coriander and it was superb! One of my best batches. I have to get that book. So far I have bee...
by toolmann
Thu Feb 02, 2012 22:23
Forum: Hyde Park
Topic: New Sausage Adventure
Replies: 12
Views: 3957

JerBear wrote:
Dave Zac wrote:You are talking 6 days/wk minimum, 12-15 hrs/day I would think.
You gotta love doin' it, that way it never feels like work.
totally agree with you !!!!
by toolmann
Thu Feb 02, 2012 16:27
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 110739

revid wrote:thanks thats the one I used .Know where I can buy a decent vertical stuffer,one that will ship to canada at a fair price?
have you tried LEM ?
by toolmann
Wed Feb 01, 2012 23:01
Forum: Hyde Park
Topic: New Sausage Adventure
Replies: 12
Views: 3957

JerBear wrote:I'd love to hear more myself because that's a long term goal of mine also!
one of mine too !!!! just not enough time to pursue it !!!
by toolmann
Thu Jan 12, 2012 17:25
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32212

...i have , but they are in german , will that be ok ??? siggi Certainly! Between you and Bubba and some of my food historian friends who work with German, I'm sure I can get any help I need with what I can't translate for myself. do you still want some info on german book ??? it is expensive , abo...
by toolmann
Thu Jan 12, 2012 16:46
Forum: Hyde Park
Topic: venison
Replies: 0
Views: 1358

venison

hi guys !!

did any off you try to use the kabanossy seasoning and make deer/beef sticks ??
but stuffed in edible collagen casings not natural sheep casings ??

regards siggi :?:
by toolmann
Wed Jan 04, 2012 16:54
Forum: Technology basis
Topic: Using a water bath for cooking
Replies: 30
Views: 18923

i poach everything , better juiciness , at least for my tatse buds !!!!
by toolmann
Wed Jan 04, 2012 00:16
Forum: Hyde Park
Topic: turingian cooked salami
Replies: 12
Views: 3656

Hi Siggi, Your recipe is very interesting to me because of the temperature for drying and smoking. Here in the Sub-Tropics cold smoking is out of the question for me anyhow. Did you adapt this recipe from an original one or is it yours after trial and error. What size casings do you recommend as I ...
by toolmann
Tue Jan 03, 2012 22:37
Forum: Hyde Park
Topic: turingian cooked salami
Replies: 12
Views: 3656

for CANADA and USA here u can get deheated mustard flour www.wiberg.ca
and much more
i can order it and let it be send directly to everybody , cause i have a account there

siggi
by toolmann
Tue Jan 03, 2012 22:34
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32212

ok , i will give you all the info tomorrow !!!!!

siggi
by toolmann
Tue Jan 03, 2012 16:35
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32212

i...have also 5 german books , any sausage you want , salami , smoked meats and so on...regards siggi Do you have any recommendations among the books you have or the ones I listed? I'm interested in the wide variety of traditional German sausages. i have , but they are in german , will that be ok ?...
by toolmann
Tue Jan 03, 2012 16:34
Forum: Hyde Park
Topic: turingian cooked salami
Replies: 12
Views: 3656

Please (or should I say, Bitte...) what is deheated mustard flour? ...sounds intriguing. Where can it be obtained? The caraway looks like an authentic touch. I'll bet this is going to be good. ground mustard , can be used as well i get the deheated mustard flour from canada , but regular ground mus...
by toolmann
Tue Jan 03, 2012 16:29
Forum: Hyde Park
Topic: turingian cooked salami
Replies: 12
Views: 3656

Hi Toolman, To put this into the MRI, I need a couple of things. 1. Include all ingredients as a percentage or all ingredients as specifically measured units using one format. The ingredients listed in grams is fine, but we need to know how many grams (or kilograms) of meat and fat we are using the...
by toolmann
Mon Jan 02, 2012 22:56
Forum: Hyde Park
Topic: turingian cooked salami
Replies: 12
Views: 3656

turingian cooked salami

this is my turingian cooked salami recepie Turingian cooked salami Ingredients Pork bellies 30% Beef chuck 40% Pork butt 30% Spices Salt/cure #1 20g Mace 1g Sweet Hungarian paprika 3g Garlic 3-5g Caraway ground 1.5g Black pepper ground 3g White pepper ground 2g Deheated mustard flour 3g Celery seeds...
by toolmann
Mon Jan 02, 2012 21:47
Forum: Books&Videos of meat processing
Topic: Books on German sausage formulations?
Replies: 24
Views: 32212

Hi vagreys Have you had a look at this book? I haven't read it, but it was recommended to me by a German friend? Ausgezeichnete deutsche Wurstrezepte / Excellent German Sausage Recipes by Wilhelm Wahl... kind regards Parson Snows No, I haven't, Parson Snows! Thanks for the reference. It's out of pr...