Search found 407 matches

by JerBear
Fri Aug 07, 2015 06:15
Forum: Sausages
Topic: Casing Source
Replies: 8
Views: 5538

I order from Natural Casing Co regularly and while I've been using the casing in a commercial setting I didn't set up an account, just called and ordered. They're super friendly and helpful and I don't hesitate to recommend them. Butcher and Packer also sells great stuff, have ordered from them and ...
by JerBear
Wed Mar 11, 2015 19:19
Forum: Sausages
Topic: Too crumbly a texture..How to avoid?
Replies: 9
Views: 8605

I agree that the vinegar is likely your source for crumbly texture, in fact, that's the way it's supposed to be. I personally would have added a little fat to the mix but that's my preference. On a side note, sausagemaneric, you can keep your patty's a little more together by wrapping them in caul f...
by JerBear
Wed Feb 05, 2014 23:51
Forum: Dry Cured Meats and Sausages
Topic: Try Your Hand At Making Fermented Sausages
Replies: 20
Views: 18040

I had almost the same exact experience as alhunter63... I decided to use a scale instead...
by JerBear
Sat Jan 04, 2014 09:42
Forum: Technology basis
Topic: transglutaminase
Replies: 21
Views: 22618

Actually TG is not banned in EU:

http://www.cookingissues.com/2011/05/20 ... meat-glue/

Very trusted culinary source.
by JerBear
Sat Jan 04, 2014 01:03
Forum: Technology basis
Topic: transglutaminase
Replies: 21
Views: 22618

Here's a video that shows the process. Basically, using a mechanical tumbler similar to a clothes dryer without the heater the meat is 'massaged' with spices and extracts natural myosin. The meat is then packed in cans or plastic packaging and cooked, cooled and shipped to delis. Video here: https:/...
by JerBear
Tue Oct 29, 2013 03:35
Forum: Technology basis
Topic: Too much air in my sausages
Replies: 11
Views: 18022

One question that I'm surprised no one's asked yet is what kind of stuffer are you using? If you're using the KitchenAir attachment then good luck, because not much else save Chuckwagon's needle recommendation will save you. If you're using a cylinder style stuffer I've found, much like Chuckwagon s...
by JerBear
Mon Sep 16, 2013 18:19
Forum: Sausages
Topic: Polish "Herbal Pepper" For Sausage Making
Replies: 9
Views: 6233

Thanks Ross!
by JerBear
Mon Sep 16, 2013 18:06
Forum: Sausages
Topic: Polish "Herbal Pepper" For Sausage Making
Replies: 9
Views: 6233

It's been some time since I last looked at the Marianski book but the herbal powder sounds very interesting. I think I'll try the recipe with the standard pepper and look around for a blend/ratio for the herbal version to try out. Thanks for your input everyone! Edited: I just did a web search and f...
by JerBear
Mon Sep 16, 2013 06:17
Forum: Sausages
Topic: Polish "Herbal Pepper" For Sausage Making
Replies: 9
Views: 6233

Polish "Herbal Pepper" For Sausage Making

This topic was "split" from "White Sausage - Kielbasa Biala" on 091713@07:32 by CW, at this link: http://wedlinydomowe.pl/en/viewtopic.php?t=4788&postdays=0&postorder=asc&start=0 _____________ I just ran across this recipe and I can't wait to try it out. Quick question, what's the difference betwee...
by JerBear
Sat Jul 20, 2013 01:07
Forum: Sausages
Topic: [USA] Old Fashioned Wieners
Replies: 28
Views: 21321

If you would like to try some STPP ( Sodium Tripolyphosphate) I can mail you some. The useage is 2 % per kilo. That percentage doesn't look quite right. If a percentage it would be independent of the quantity of the meat. I get my TPS from Butcher&Packer and they prescribe a usage of 2 oz for 25 lb...
by JerBear
Sat Jul 20, 2013 00:20
Forum: Hyde Park
Topic: Getting Together?
Replies: 38
Views: 14601

This sounds fantastic but I just can't swing it financially. I might consider something on the West coast in the future. I can't wait to see it come to fruition.
by JerBear
Thu Jul 04, 2013 01:04
Forum: Technology basis
Topic: No Nitrate Added "Natural" Cure?
Replies: 15
Views: 7323

Thanks for adding the extra info... I really liked hearing the history of the product... fascinating stuff...
by JerBear
Fri Jun 14, 2013 16:07
Forum: Sausages
Topic: Sausage Using Garden Ingredients?
Replies: 26
Views: 16877

I typically prefer to avoid fresh garlic due to concerns of botulism (at least with sausages)...
by JerBear
Fri Jun 14, 2013 14:22
Forum: Sausages
Topic: Sausage Using Garden Ingredients?
Replies: 26
Views: 16877

Thanks, disappointing but good to know.
by JerBear
Fri Jun 14, 2013 07:19
Forum: Sausages
Topic: Sausage Using Garden Ingredients?
Replies: 26
Views: 16877

Just to confirm, fresh veg not the best idea but dried? Ok, not ok?