Search found 262 matches

by Rick
Sun Jan 12, 2020 19:54
Forum: For beginners
Topic: Fermento or Culture for Tang
Replies: 4
Views: 1009

Re: Fermento or Culture for Tang

To everyone who commented, thank you for your input. I believe I do have some ECA on my sausage shelf. Now it's a matter of searching for the amount to be added to a 10# batch of American style bologna. Redzed, you are correct, I did post regarding an American style bologna which was the recipe I fo...
by Rick
Sun Jan 12, 2020 03:52
Forum: For beginners
Topic: Fermento or Culture for Tang
Replies: 4
Views: 1009

Fermento or Culture for Tang

I noticed in the Kutas book under the recipe for Lebanon Bologna it calls for 6 oz. of Fermento for a 10# batch. Evidently this gives the meat a little tang in its development. Unfortunately it appears one must have some way of introducing humidity control into the smokehouse at various process step...
by Rick
Thu Jan 09, 2020 19:16
Forum: Sausages
Topic: Bologna - American
Replies: 1
Views: 829

Bologna - American

https://www.meatsandsausages.com/sausage-recipes/cooked/american/bologna-american I want to make a bologna like that found in the lunch meat section of my local grocery store. In looking at the above recipe, I noticed that it goes into the smoker towards the end. In fact, most all the recipes for bo...
by Rick
Sat Jan 04, 2020 16:39
Forum: For beginners
Topic: Meat Choice
Replies: 4
Views: 922

Re: Meat Choice

Good point Bob.
by Rick
Sat Jan 04, 2020 13:59
Forum: For beginners
Topic: Meat Choice
Replies: 4
Views: 922

Meat Choice

As most recipes call for 10# of meat, it always seems when I buy a bone in pork butt it weighs out at roughly 9 1/2 #. So to make up the shortfall can I add a pork jowl? As I have a whole case on hand. This would be for a fresh kielbasa recipe, but I was wondering if the jowl meat would give it to m...
by Rick
Fri Jan 03, 2020 21:47
Forum: For beginners
Topic: Flavorless Seitan
Replies: 2
Views: 1024

Re: Flavorless Seitan

JP, I hear your concern. I just recently did a headcheese that I felt was way too strong in the black pepper taste. I did grind whole black pepper corns which may have been the problem. I'm a firm believer in that you have to experiment with a recipe before you get a keeper, it's a trial and error p...
by Rick
Mon Dec 23, 2019 21:23
Forum: For beginners
Topic: Head Cheese and How much Hot Jelly
Replies: 2
Views: 720

Re: Head Cheese and How much Hot Jelly

Butterbean, thank you for the reply. That 10% is a good secret to jot down in my sausage book under Head Cheese production. Another tip I might add is when you remove the chub from the heated water after it has reached the 155F mark, I put it into a tall pitcher when going into the fridge. This allo...
by Rick
Sun Dec 22, 2019 18:18
Forum: For beginners
Topic: Head Cheese and How much Hot Jelly
Replies: 2
Views: 720

Head Cheese and How much Hot Jelly

My project today is Wolsztyn Head Cheese https://www.meatsandsausages.com/sausage-recipes/head-cheese-wolsztyn-polish The question is on the amount of hot jelly (gelatin) poured into the casing? I've put together enough ingredients to make a 7# chub. Although the recipe doesn't call for gelatin or h...
by Rick
Sun Dec 22, 2019 18:03
Forum: For beginners
Topic: Pork Tongue Preparation
Replies: 2
Views: 801

Re: Pork Tongue Preparation

Thank you Cabonaia for your reply.
by Rick
Sat Dec 14, 2019 20:44
Forum: Offal products
Topic: Head Cheese
Replies: 11
Views: 1870

Re: Head Cheese

Butterbean, I'm interested in your broth. When you're simmering your head,hocks, trotters, etc. do you add any spices to the water like a couple of bay leafs, etc. ?
by Rick
Sat Dec 14, 2019 20:29
Forum: For beginners
Topic: Pork Tongue Preparation
Replies: 2
Views: 801

Pork Tongue Preparation

When reviewing recipes that use pork tongues, it talks about blanching or simmering the tongues followed by removing the skin. Well, my experience with pork tongues finds that they're pretty small and the amount of time spent removing the small amount of skin is pretty time consuming. They're certai...
by Rick
Sat Dec 14, 2019 20:21
Forum: For beginners
Topic: Navigating the Site for Recipe Lists
Replies: 3
Views: 851

Re: Navigating the Site for Recipe Lists

Thanks Bob, that's good to know.
by Rick
Sat Dec 14, 2019 20:17
Forum: For beginners
Topic: Casings
Replies: 0
Views: 1774

Casings

I was wondering if anyone has any experience with these casings when making head cheese that might be able to comment on their use?

https://www.ebay.com/itm/50-pcs-Handmad ... 3608493232
by Rick
Sat Dec 14, 2019 20:14
Forum: Offal products
Topic: Head Cheese
Replies: 11
Views: 1870

Re: Head Cheese

That sure looks good!