Search found 593 matches

by Cabonaia
Tue Jan 03, 2017 19:12
Forum: For beginners
Topic: Coppa
Replies: 11
Views: 3638

I have some large diameter hog casings that I use for liver sausage. Seems you could split open casings like these and wrap a coppa with overlapping strips, let them dry for a while, and then net the meat. Anyone tried this? It would be cheaper than the beef bungs that I've been using.
by Cabonaia
Thu Jul 21, 2016 14:41
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 29
Views: 31572

Yeah it's great. I especially like the stock that a pig's head makes, and if you have a trotter to toss in it will improve any stock by adding plenty of collagen. Pork stock sometimes smells kind of bad when it gets going but don't let that put you off. Also, it requires more skimming early on. Don'...
by Cabonaia
Fri Feb 26, 2016 07:32
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 4007

Thanks for the additional info. Since I like my pigs fat anyway, I'm going to play it safe and give this guy a good month of living alone. Hope I'm lucky!
by Cabonaia
Thu Feb 25, 2016 16:20
Forum: Offal products
Topic: Le fromage de tete
Replies: 4
Views: 4627

Recipe please! I'm all ears (and tongues, brains, kidneys, spleens...).
by Cabonaia
Wed Feb 24, 2016 15:43
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 4007

Butterbean thank you. I had never heard that they can go in and out of taint. These two are very friendly sorts so I can rub my hand on the male and see how he smells. My thought is to process the gal first and wait a week or two before slaughtering the boar. Also I have read that taint doesn't occu...
by Cabonaia
Sat Feb 20, 2016 19:19
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 4007

I did get lucky. There is no way to know ahead of time. A neighbor of mine helped his friend slaughter a huge, 3-year-old boar, and said the meat was fine, and that this guy has been eating big old boars all his life. But I still see it as a risk, and I would have a hard time using that much meat ju...
by Cabonaia
Sat Feb 20, 2016 15:54
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 4007

Hi Nuynai - thanks for the site! But I guess my post is confusing because I mentioned wild boars. The pigs I bought were domestic crosses between Berkshire and Old Spots. So I got boar meat, but not wild boar meat. I have eaten wild boar meat a few times because I used to shoot them now and then. Th...
by Cabonaia
Sat Feb 20, 2016 06:43
Forum: Hyde Park
Topic: Boar meat
Replies: 9
Views: 4007

Boar meat

In December I bought a couple piglets down near King City, CA, a couple hours south of me. It's pretty rough country where 4 wheel drive is not a bad idea in Winter if you're planning on going uphill. Lots of wild boar down there. The lady selling them, at $100 each, mentioned that she had some larg...
by Cabonaia
Sat Feb 20, 2016 06:16
Forum: Microbiology of meat and products
Topic: Using cultures after "best before" date?
Replies: 2
Views: 2184

Hey Redzed - This is a topic I have wondered about for a long time, and I'm very glad to see a post on it. I've got some 1-2 year old Bactoferm cultures in a freezer that I keep at -20F, and have been wondering about them lately. Actually, I have been fully intending to use them and wondering what t...
by Cabonaia
Sat Nov 14, 2015 02:35
Forum: For beginners
Topic: Total beginner
Replies: 6
Views: 3761

Hey Rich - Welcome to the forum! Just let them sit out for a couple days, if you can bear to wait, and they will lose moisture and start wrinkling up.

Cheers,
Jeff
by Cabonaia
Sun Nov 08, 2015 04:11
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 20316

Hi Butterbean - what you say makes sense. When I make kabanosy I use little water in the mix, and stuff as tight as possible - to the extent that I usually get a blowout or two. Both of these bad habits might explain why I haven't had an adhesion problem. Also, I've never tried vacuum packing them. ...
by Cabonaia
Sat Oct 24, 2015 01:46
Forum: Offal products
Topic: Make some blood sausage!
Replies: 2
Views: 2973

Thanks for sharing the link. I like that recipe. Now you went and got me started! I love morcella and have made it several times. I made some a couple months ago, and have a few tips and observations. - It is very easy to make, but when it comes to filling the casings, it's nice to have help from a ...
by Cabonaia
Wed Oct 21, 2015 05:35
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 20316

No, I don't use soy protein or milk powder, and I've never had an adhesion problem. Maybe that's the ticket after all?

Thanks for your answer about the tang. I think you are right!
by Cabonaia
Sun Oct 18, 2015 16:06
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 20316

I'm late to this thread but it's interesting to me for a couple of reasons. First, I make kabanosy pretty frequently, using collagen casings, and I've never had a problem with adherence. I use just meat, salt, a little table sugar, #1 cure and spices (essentially the Marianski formula). So maybe the...
by Cabonaia
Sat Oct 17, 2015 14:49
Forum: Sausages
Topic: Excellent Turkey and Pork Sausage
Replies: 23
Views: 12574

Hey Redzed you have inspired me with those beautiful turkey sausages. I'm going to try them out with chicken. My daughter and I have been making room for new chickens in her coop, and the hold hens we are processing are stacking up in the freezer. They are tough, but have great flavor. I made my fir...