Search found 3166 matches

by redzed
Mon Aug 05, 2019 15:01
Forum: For beginners
Topic: How warm is too warm for fermenting?
Replies: 5
Views: 256

Re: How warm is too warm for fermenting?

Or you could just poach the sausage and eat like that. Sometimes these things happen. :?
by redzed
Mon Aug 05, 2019 14:58
Forum: Other products
Topic: Moist and Tender Jerky Experiment
Replies: 8
Views: 780

Re: Moist and Tender Jerky Experiment

Sounds like an interesting project, but a heck of a lot of work. Jerky normally has no fat in it, so it would be a lot of trimming!

Can you give us the spice blend you use for the jerky? I've been making jerky this summer with venison. Great stuff to have in your back pack when hiking.
by redzed
Sun Aug 04, 2019 19:39
Forum: Sausages
Topic: TRANSLATING SAUSAGE RECIPES
Replies: 6
Views: 353

Re: TRANSLATING SAUSAGE RECIPES

In Czech kmin is caraway, but Kmín římský is cumin. And it seems that Google does translate it into caraway. In Polish kminek=caraway, and kmin rzymski = cumin. My German is poor but kummel is caraway, and cumin is kreuzkümmel or römischer Kreuzkümmel. Been a while since you posted here. What are yo...
by redzed
Mon Jul 29, 2019 16:53
Forum: Dry Curing with Tublin: Umai and Banquet Bags
Topic: My First Coppa
Replies: 3
Views: 421

Re: My First Coppa

Nice job on the coppa Bob! Few things are tastier than that cut of pork. You can certainly add calabrese peppers . Do that after you cure the meat, after rinsing it with a bit of red wine. Sprinkle a generous amount of the calabrian pepper on it, case and dry.
by redzed
Mon Jul 29, 2019 16:38
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 6
Views: 597

Re: Prosciutto

Not a difficult thing to make. Probably one of the easiest products for us hobbyists. As long as you press out the blood out of the vein that runs along the leg and salt it well, nothing could go wrong. Two and a half years for a market hog ham is a probably too long. One year to 18 months will do it.
by redzed
Sun Jul 21, 2019 18:38
Forum: Dry Cured Meats and Sausages
Topic: Prosciutto
Replies: 6
Views: 597

Prosciutto

Two days ago I cut into a ham that I first salted in January 2017, two and a half years ago. I never intended to leave it that long, but here we are. For those of you who are interested in the process, a summary is below Salting The 9.5kg ham was first rubbed with a mixture of 500g fine salt and .3%...
by redzed
Sat Jul 20, 2019 17:24
Forum: Curing chambers and Related Equipment
Topic: CHEAP WiFi chamber controller
Replies: 11
Views: 3464

Re: CHEAP WiFi chamber controller

It's a great and rewarding hobby, and you can never stop learning. Don't hesitate to ask questions here. We are ready to help whenever we can.
by redzed
Fri Jul 19, 2019 15:07
Forum: Curing chambers and Related Equipment
Topic: CHEAP WiFi chamber controller
Replies: 11
Views: 3464

Re: CHEAP WiFi chamber controller

Welcome to the forum glaso! Thanks for that review. I was waiting for our friend Sleebus to test it for us, and am happy that you beat him to it. I am in the process of setting up a new chamber and will also order it. Not sure whether I actually need it, but a new toy is always fun. :D I see you are...
by redzed
Sat Jun 29, 2019 18:54
Forum: Sausages
Topic: Potsticker Sausage
Replies: 12
Views: 708

Re: Potsticker Sausage

Well, I did make a small 2kg test batch of this sausage. However, there were a few adjustments, modifications and an unintended omission. I reduced the amount of salt to 15g/kg since that is what I usually add now to fresh sausage. Instead of sugar, I used 15g/kg corn syrup solids which is a little ...
by redzed
Wed Jun 26, 2019 01:01
Forum: Hyde Park
Topic: More than one way to skin a cat
Replies: 4
Views: 349

Re: More than one way to skin a cat

Geez why didn't you buy that island? You could have renamed it Sausage Head Island and we all could have wintered there!
by redzed
Tue Jun 25, 2019 20:56
Forum: Sausages
Topic: Lime Juice instead of Vinegar
Replies: 6
Views: 389

Re: Lime Juice instead of Vinegar

Go easy with the lime juice. Worth experimenting with, but as you already noted, It has has more acid and as was pointed above, is also more bitter. The way that the Central and South American chorizos evolved where acid was added to the sausage was for preservation, as much as it was for flavour. P...
by redzed
Tue Jun 25, 2019 06:38
Forum: Hyde Park
Topic: More than one way to skin a cat
Replies: 4
Views: 349

Re: More than one way to skin a cat

Lucky girl! I always wanted to go to the Abacos to scuba dive. And and now my diving days are over.
by redzed
Sat Jun 22, 2019 16:35
Forum: Sausages
Topic: Potsticker Sausage
Replies: 12
Views: 708

Re: Potsticker Sausage

I will be making three different sausages next week for our annual Canada Day Party. In addition, I think I'm going to make a few links of this sausage. Report to follow.
by redzed
Thu Jun 20, 2019 17:09
Forum: Sausages
Topic: Potsticker Sausage
Replies: 12
Views: 708

Re: Potsticker Sausage

Thanks for that recipe! Great idea! I love potstickers but we don't eat them at home because of my wife's gluten free diet. I will be definitely making these.
by redzed
Wed Jun 19, 2019 17:10
Forum: Dry Cured Meats and Sausages
Topic: Mixing (big?) Mistake
Replies: 4
Views: 322

Re: Mixing (big?) Mistake

I wouldn't throw it out.