Search found 385 matches

by Baconologist
Wed Oct 15, 2014 23:05
Forum: Sausages
Topic: Kiełbasa Lisiecka
Replies: 11
Views: 9460

Great job with the sausage, Chris, it looks very professional. :smile:
by Baconologist
Sun Oct 12, 2014 14:58
Forum: Dry Cured Meats and Sausages
Topic: Salame ai funghi porcini
Replies: 9
Views: 7033

Lookin' good! :cool:
by Baconologist
Sat Oct 11, 2014 18:58
Forum: For beginners
Topic: Loaf Lunchmeat
Replies: 6
Views: 6189

I make a few favorites from time to time.

In addition to recipes found here and other similar forums there are dozens of recipes on Len Poli's site.....
by Baconologist
Sat Oct 11, 2014 16:07
Forum: For beginners
Topic: Casings, Natural
Replies: 4
Views: 5426

I buy pork stomachs (for HogMaw and the like) and pork and beef bladders (for culatello and the like) from a local slaughter house.

Butcher and Packer sells dried bladders.... ... cts_id=970

by Baconologist
Fri Oct 10, 2014 22:03
Forum: Dry Cured Meats and Sausages
Topic: Spicy " Hard" Salami
Replies: 29
Views: 23066

Looks great, Bob! :cool:
by Baconologist
Fri Oct 10, 2014 22:00
Forum: Hardware
Topic: What is the best on the budget meat grinder?
Replies: 10
Views: 7424

A powerful food processor does an okay job of emulsifying meat batters from pre-ground meat, but it's not a good replacement for a grinder.
by Baconologist
Fri Oct 10, 2014 21:56
Forum: Sausages
Topic: [USA] Authentic Polish Kielbasa (Hot Smoked)
Replies: 17
Views: 17027

Looks good! :cool:
I'm also glad to see you didn't use the skim milk!
by Baconologist
Fri Oct 10, 2014 21:50
Forum: Hyde Park
Topic: Tis the Season - 2014
Replies: 1
Views: 3252

Nice!!! :cool:
by Baconologist
Fri Oct 03, 2014 03:22
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 16433

That looks very good.
I like a nice creamy liverwurst.
by Baconologist
Wed Oct 01, 2014 11:19
Forum: For beginners
Topic: Any one made Nduja
Replies: 6
Views: 4888

Yes, I've made it following Scott's recipe and method at Sausage Debauchery.....
by Baconologist
Sun Sep 28, 2014 18:32
Forum: For beginners
Topic: Morton Sugar Cure
Replies: 3
Views: 3615

Yes, regular Morton's Sugar Cure is interchangeable with Tender Quick. Sugar Cure has just a tiny bit more sugar, <1% dextrose.
Morton's Smoke-Flavored Sugar Cure is a very different product (with nitrate, no nitrite) which is only intended for dry-curing.
by Baconologist
Thu Sep 25, 2014 13:29
Forum: Dry Cured Meats and Sausages
Topic: Air dried goat leg
Replies: 22
Views: 16179

You should follow safe procedure just like anything else. I dry cure venison and lamb leg...pretty the same deal ...I forgo fancy aromaticis and just use salt and pepper. Here are a couple links that should help.....
by Baconologist
Tue Sep 23, 2014 22:13
Forum: For beginners
Topic: Vinegar Anyone!
Replies: 5
Views: 5489

The problem is that acid denatures proteins, negatively affects the bind and yields a crumbly sausage.
One must be very careful when incorporating anything acidic.
by Baconologist
Tue Sep 23, 2014 15:35
Forum: For beginners
Topic: New Bacon
Replies: 13
Views: 7094

re: nitrite/nitrite free nonsense. Just to clarify... If the label reads "No Nitrates or Nitrites Added*" there has to be a caveat "*Except for the naturally occuring nitrate in celery powder (or whatever)" In answer to Ricks question, yes you can certainly use celery powder, but it's not considered...
by Baconologist
Fri Sep 12, 2014 16:32
Forum: Technology basis
Topic: Celery Powder Nitrate? Get the butter!
Replies: 33
Views: 36397

How are you defining "cure?" The folks at the SausageMaker sum it up best... "The USDA currently does not recognize naturally occurring nitrates as effective curing agents in meats, so if using Celery Juice Powder for products being sold to the public, the end-products must be labeled "Uncured"." So...