Search found 262 matches
- Sun Jan 12, 2020 19:54
- Forum: For beginners
- Topic: Fermento or Culture for Tang
- Replies: 4
- Views: 1257
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...
- Sun Jan 12, 2020 03:52
- Forum: For beginners
- Topic: Fermento or Culture for Tang
- Replies: 4
- Views: 1257
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...
- Thu Jan 09, 2020 19:16
- Forum: Sausages
- Topic: Bologna - American
- Replies: 1
- Views: 965
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...
- Sat Jan 04, 2020 16:39
- Forum: For beginners
- Topic: Meat Choice
- Replies: 4
- Views: 1131
Re: Meat Choice
Good point Bob.
- Sat Jan 04, 2020 13:59
- Forum: For beginners
- Topic: Meat Choice
- Replies: 4
- Views: 1131
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...
- Fri Jan 03, 2020 21:47
- Forum: For beginners
- Topic: Flavorless Seitan
- Replies: 2
- Views: 1163
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...
- Mon Dec 23, 2019 21:23
- Forum: For beginners
- Topic: Head Cheese and How much Hot Jelly
- Replies: 2
- Views: 846
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...
- Sun Dec 22, 2019 18:18
- Forum: For beginners
- Topic: Head Cheese and How much Hot Jelly
- Replies: 2
- Views: 846
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...
- Sun Dec 22, 2019 18:03
- Forum: For beginners
- Topic: Pork Tongue Preparation
- Replies: 2
- Views: 961
Re: Pork Tongue Preparation
Thank you Cabonaia for your reply.
- Sat Dec 14, 2019 20:44
- Forum: Offal products
- Topic: Head Cheese
- Replies: 11
- Views: 2296
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. ?
- Sat Dec 14, 2019 20:29
- Forum: For beginners
- Topic: Pork Tongue Preparation
- Replies: 2
- Views: 961
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...
- Sat Dec 14, 2019 20:21
- Forum: For beginners
- Topic: Navigating the Site for Recipe Lists
- Replies: 3
- Views: 1010
Re: Navigating the Site for Recipe Lists
Thanks Bob, that's good to know.
- Sat Dec 14, 2019 20:17
- Forum: For beginners
- Topic: Casings
- Replies: 0
- Views: 2625
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
https://www.ebay.com/itm/50-pcs-Handmad ... 3608493232
- Sat Dec 14, 2019 20:14
- Forum: Offal products
- Topic: Head Cheese
- Replies: 11
- Views: 2296
Re: Head Cheese
That sure looks good!
- Fri Dec 13, 2019 22:13
- Forum: For beginners
- Topic: Navigating the Site for Recipe Lists
- Replies: 3
- Views: 1010