Search found 18 matches
- Tue Feb 28, 2012 19:57
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 212204
- Tue Feb 28, 2012 19:52
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 212204
I always use some kind of liquid. Beer, Butter milk. wine something liquid to mix the spices and make the meat easier to handle. I think it was nepas that mentioned using butter milk for some tang in the mix. It tast great. Also for using your grinder for stuffing it helps a lot to get a foot switch...
- Tue Feb 28, 2012 18:35
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 212204
- Wed Feb 22, 2012 17:58
- Forum: Sausages
- Topic: Is Nitrite Cure Necessary In Fat?
- Replies: 8
- Views: 5163
- Wed Feb 22, 2012 02:42
- Forum: Other products
- Topic: Photo Gallery Of Meat Or Sausage-Related "Other Product
- Replies: 35
- Views: 40924
- Wed Feb 22, 2012 02:40
- Forum: Other products
- Topic: Photo Gallery Of Meat Or Sausage-Related "Other Product
- Replies: 35
- Views: 40924
Oviously your method is working as that is some fine looking cheese. Not to try to fix something that is not broken but maybe you mite try just leaving the door open and not worring about the ice. Use a towel or pillow case for the door. :roll: :mrgreen: How long did you smoke the cheese and i know ...
- Wed Feb 22, 2012 02:21
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 212204
- Wed Feb 22, 2012 00:32
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 212204
- Wed Feb 22, 2012 00:18
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 212204
3 ozs is 0.085 kg or 85.0 Gramsrevid wrote:any idea what 3 ozs of kosher salt weighs?
Try this http://www.wedlinydomowe.com/sausage-re ... calculator
- Tue Feb 21, 2012 18:14
- Forum: Sausages
- Topic: Is Nitrite Cure Necessary In Fat?
- Replies: 8
- Views: 5163
- Tue Feb 21, 2012 00:15
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 212204
nepas , Hey Nepas. I bought some of them from a local sausage supply place and made some beef sticks. The casing don't seem to stick to the outside of the meat very well. I cooked to 160 in the smoker and then did a hot water bath and switche to cold water bath and put out to dry (Bloom} Do you hav...
- Tue Feb 21, 2012 00:06
- Forum: Sausages
- Topic: Is Nitrite Cure Necessary In Fat?
- Replies: 8
- Views: 5163
That is not true. Lardo is cured back fat. Thank you for the reply. This statement regarding the fat not curing comes from someone i have respect for but i just dont think that it is true myself as i have never read any sausage book that commented on it. Always trying to learn. :idea: Thanx again :...
- Mon Feb 20, 2012 22:26
- Forum: Sausages
- Topic: Is Nitrite Cure Necessary In Fat?
- Replies: 8
- Views: 5163
Is Nitrite Cure Necessary In Fat?
Ok. I use the meat calc. for amount of cure. What a great tool. However i keep reading where some write cure does nothing for fat so why do we include the fat in the wt. of the meat???????
- Fri Feb 03, 2012 20:55
- Forum: Hyde Park
- Topic: Tools not of the trade.
- Replies: 10
- Views: 5241
Sail Well ????? I think i was saying All Good or sall good. I dont know. The only thing i sail is the remote control when watching politics. Or reading a forum and the food police are after me :lol: :mrgreen: :razz: Any way. My boss does a lot of quilting and crocheting and all the rest. I am beggin...
- Fri Feb 03, 2012 20:40
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 212204