Search found 53 matches
- Mon Aug 31, 2015 01:44
- Forum: Venison and Other Game
- Topic: [CAN] Moose Summer sausage
- Replies: 31
- Views: 42256
- Fri Aug 28, 2015 20:07
- Forum: Venison and Other Game
- Topic: [CAN] Moose Summer sausage
- Replies: 31
- Views: 42256
Hanging to dry
When you say hang for 3 to 4 weeks in cool place do you hang it in a refrigerator or chamber at a higher humidity? Or ? Thanks
- Sun Apr 19, 2015 19:18
- Forum: Dry Cured Meats and Sausages
- Topic: Mennonite/ lebanon type sausage
- Replies: 6
- Views: 6478
They are traditional with he Mennonite sausage makers in Canada, in the Ontario region anyway , A local mennonite sausage maker really help me out with some pointers but no recipe, theirs is much drier and I'm gonna let a couple go a bit longer to see how they do, they do vacuum seal them when they ...
- Sat Apr 18, 2015 01:17
- Forum: Dry Cured Meats and Sausages
- Topic: Mennonite/ lebanon type sausage
- Replies: 6
- Views: 6478
- Sat Apr 18, 2015 01:12
- Forum: Dry Cured Meats and Sausages
- Topic: Mennonite/ lebanon type sausage
- Replies: 6
- Views: 6478
- Sat Apr 18, 2015 01:10
- Forum: Dry Cured Meats and Sausages
- Topic: Mennonite/ lebanon type sausage
- Replies: 6
- Views: 6478
- Sat Apr 18, 2015 01:00
- Forum: Dry Cured Meats and Sausages
- Topic: Mennonite/ lebanon type sausage
- Replies: 6
- Views: 6478
Mennonite/ lebanon type sausage
Hello , how / what is the best way to store mennonite/ lebanon type sausage in muslin casing ,real happy with taste , texture , 34% weight lost ....But what is the best way to store , 1 month or 6 ? vacuum & freeze , or .....thanks for your help !!
- Fri Mar 27, 2015 03:03
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAI bags in curing chamber: higher temp & humidity?
- Replies: 11
- Views: 18444
progress I hope ?
1st, dry bags started 3/1/15 all at 17%-22% , look the same , wouldn't call them firm. 2nd , 1 mennonite sausage in cloth and dry bag at 22% , Mennonite sausage in just cloth at 24%-26% all started 2/17/15, chamber sitting at 78%- 80% , 50 degrees . Everything seems ok , smells good , looks good , b...
- Thu Mar 05, 2015 15:45
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAI bags in curing chamber: higher temp & humidity?
- Replies: 11
- Views: 18444
- Thu Mar 05, 2015 00:07
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAI bags in curing chamber: higher temp & humidity?
- Replies: 11
- Views: 18444
- Thu Mar 05, 2015 00:02
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAI bags in curing chamber: higher temp & humidity?
- Replies: 11
- Views: 18444
UMAI bags in curing chamber: higher temp & humidity?
OK , Have humidity / temp chamber already running , can I cure my sausage, whole muscle meats in bags in chamber not fridge , Contacted bag co. And they didn't see why not , your thoughts would be appreciated. I am even testing a farmers sausage in muslin inside a bag at the same time as others are ...
- Wed Sep 19, 2012 02:42
- Forum: For beginners
- Topic: Cuts Of Meats To Use And Cost
- Replies: 10
- Views: 5954
Cuts Of Meats To Use And Cost
Just got back from Meijer (grocrey store) picked up 4 ,12 pound Pork picnic roast for $1.09 per pound , vacuum pack , what cuts do you guys use for your sausage making .
- Wed Sep 19, 2012 02:23
- Forum: Other products
- Topic: Mennonite Sausage , in cloth from Canada ?
- Replies: 40
- Views: 30955
found this today
http://www.fiedlermeats.com/salami/menn ... usage.html , I feel some sausage making coming up this weekend , semi dry ? any suggestions ?
- Mon Sep 17, 2012 00:17
- Forum: For beginners
- Topic: cooking cure #2
- Replies: 1
- Views: 2147
answer found !!
Nitrates are somewhat toxic. When combined with protein and heat they form nitrosamines and those are carcinogenic.
- Sun Sep 16, 2012 19:12
- Forum: For beginners
- Topic: cooking cure #2
- Replies: 1
- Views: 2147
cooking cure #2
Ok I have a little project going , my ? is ,I used cure 2 as I am making dry sausage, project is fermenting but wondering is there any reason I can't take some of the product and hot smoke it to temp . after fermenting is done and turn it into a semi dry to finish it sooner ?