Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
Search found 5 matches
Search found 5 matches • Page 1 of 1
Quick question. When a recipe from the files section of the website calls for "beef" what cut would I be using? Generic ground beef? Ground stew meat? Something better? An example is the jalapeño sausage 700g of "beef" https://www.meatsandsausages.com/sausage-recipes/jalapeno-sausage Thanks, rlh3
- Mon Jul 08, 2013 07:21
- Forum: Smoked pork products
- Topic: First Buckboard Bacon
- Replies: 18
- Views: 14021
I did the cure by percentage of green weight. 1.7% salt, 1% brown sugar, .2% cbp , 156 ppm cure. What is cbp? The only reference I could find on line was for chronic bacterial prostatitis. Just use cure#1 I did some more searching to try and answer my own question, and I figured it out. My google-f...
Thanks for the idea. I will try almond milk, as I believe it has a similar fat content to whole milk. I will try to remember to report back. Hi, I bet your sons are dinking a dairy substitute such a soymilk. Use that instead of the 100 ml of whole milk. Soy protein concentrate is use differently. Go...
I have been making various kinds of sausage for about six months now, (sweet and hot Italian, Hot-smoked polish, bulk and stuffed breakfast, all received rave reviews BTW) and this morning my wife asked me to make some Bockwurst. So, being the good little geek that I am, I headed for the computer an...