Thank you Nuynai, I mean if no additives, can make close section?

I made some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons? http://i1068.photobucket.com/albums/u451/farrellbox/IMG_0899-1.jpg http://i1068.photobucket.com/albums/u451/farrellbox/Andouille_sliced.jpg Two differen...

Powdered Milk? Milk Powder?Very interesting, it exerts effect temperature requirements?thank you!

Topic Split 2.20.12 @ 23:48 by Chuckwagon. (See "Powdered Milk In Sausages)


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Also, I use a hog casing
By the way, if do not add CURE, how to improve the viscosity of meat?

Hello, everyone, I made some fresh Italian sausage in the open oven with 54 ° C bake for an hour, the oven without the drip tray, and bake for two hours and then 77 ° C, the result is the sausage skin is very crisp, but not chewed easily.Later for a way to bake directly on the grill of 80 ° C, and r...

There is only so much air outlet, whether to add a fan?

Thank you very much friends . I use a 220V voltage, Temp sensor installation at the top of the inside the box. Outlet on the side, there are four. The heating element is 1500w. This circuit diagram is correct? Is a bit complicated? I would like to poor insulation effect may be the box only a layer o...

its ok,some national political reasons cannot visit foreign website,you know:-)

Hi,guys,This is my smoker,the size is 50cm * 50cm * 100cm, the heater power is 1500W.
A problem with the insulation effect is not very good.
What needs to be improved?

I have some information on Jinhua ham, where I live only two hundred kilometers away from Jinhua, what You want to know? Everything :!: As far as the sausage. You will want to hang it overnight in your refrigerator between 33 and 40 Fahrenheit or at around 4 Celsius. I think poaching at 70 Celsius ...

Hello everyone!i would like to asksome fresh italian sausage questions: 1.Chopped mixed fresh sausages need to use the bowl cutter? If you do not need that taste is the lack of flexibility, meat will loose? 2.in the finished sausage filling, how dry it? Otherwise it will burst when cooking with a p...

Hello everyone!i would like to asksome fresh italian sausage questions: 1.Chopped mixed fresh sausages need to use the bowl cutter? If you do not need that taste is the lack of flexibility, meat will loose? 2.in the finished sausage filling, how dry it? Otherwise it will burst when cooking with a pa...