Rick
Just click on the banner at the bottom of this (or any) page for all of the topics on that site
Search found 2022 matches
- Sat Dec 14, 2019 00:26
- Forum: For beginners
- Topic: Navigating the Site for Recipe Lists
- Replies: 3
- Views: 53
- Wed Dec 11, 2019 18:08
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 with different percent of sodium nitrate
- Replies: 12
- Views: 131
Re: Cure #2 with different percent of sodium nitrate
For the purpose of discussion even the 6.4% of nitrate is only a small percentage of the allowable amount in a commuted product. You are allowed 156ppm of in going nitrite and 1718 ppm of nitrate. There is more nitrate in a serving of spinach than than the residual amount in a sausage.
- Mon Dec 09, 2019 16:08
- Forum: Dry Cured Meats and Sausages
- Topic: Cure #2 with different percent of sodium nitrate
- Replies: 12
- Views: 131
Re: Cure #2 with different percent of sodium nitrate
The short answer is you can use either one interchangeably. The amount of nitrate in cure #2 is proprietary and will vary with the source. It vary' s between 1 and 4%
- Fri Dec 06, 2019 15:38
- Forum: Smoked pork products
- Topic: Much Better than Ruhlman's
- Replies: 6
- Views: 135
Re: Much Better than Ruhlman's
Scogar that looks great! The next time you run into a sugar cured bacon that burns, just microwave it, probably the only way without burning. FYI- there is a misprint in that Bacon recipe, the cure amount is over the allowable limit for bacon of 120 ppm. Your correct amount would have been 3.9 grams...
- Thu Dec 05, 2019 16:22
- Forum: Sausages
- Topic: First Liverwurst
- Replies: 9
- Views: 168
- Thu Dec 05, 2019 16:17
- Forum: Offal products
- Topic: Braunschweiger with Light Smoke
- Replies: 1
- Views: 46
Re: Braunschweiger with Light Smoke
While they do make sewn bungs and other specialty casing for Wursts you can just use a fibrous casing if you want to smoke it. You can still poach with no problems. As far as the commercial products in plastic casings with smoke...it is of the liquid variety and added to the mince.
- Tue Dec 03, 2019 12:50
- Forum: Sausages
- Topic: Gelatin for Head Cheese
- Replies: 8
- Views: 468
Re: Gelatin for Head Cheese
Its going to depend on how firm you want it, in other words its up to the sausage maker. A starting point is below Firmness Variability The firmness of the mold varies on the ratio of water to gelatin and temperature: Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water f...
- Wed Nov 27, 2019 14:16
- Forum: For beginners
- Topic: ClassII Pork
- Replies: 2
- Views: 179
Re: ClassII Pork
Best explanation is here: https://www.meatsandsausages.com/sausag ... on/classes
You will get more from a picnic than a butt
You will get more from a picnic than a butt
- Tue Nov 26, 2019 13:30
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 23
- Views: 8378
Re: Venison Sausages
Looks good! Always enjoy your knives and boards also.
- Wed Nov 13, 2019 14:35
- Forum: Dry Cured Meats and Sausages
- Topic: Help with Cure - did I muck this up?
- Replies: 4
- Views: 117
Re: Help with Cure - did I muck this up?
If you are using the Marianski recipe you should be fine just massage or re-rub the mix every few days. Not sure of the reasoning to split in two applications.
- Mon Nov 11, 2019 15:35
- Forum: Dry Cured Meats and Sausages
- Topic: New Starter Culture for Fermented Sausages -- Flavor of Italy
- Replies: 6
- Views: 286
Re: New Starter Culture for Fermented Sausages -- Flavor of Italy
The Non-Sausage Maker variety is BACTOFLAVOR® Flora Italia Bactoflavor® Flora Italia is characterized by: * Fast acidification in safe production and excellent microbiological quality. * Without compromising color and aroma, thanks to the much more active and pH resistant Staphylococcus strains . * ...
- Sun Nov 10, 2019 16:14
- Forum: Sausages
- Topic: Summer Sausage Questions
- Replies: 4
- Views: 162
Re: Summer Sausage Questions
If you follow the Marianski recipe using FLC and fermenting for 24 hrs at 86F cut the called for sugar .5% and dextrose 1.0% in half (to 0.5% dextrose and .25% sugar) and you will have a nice tang - the full amount called for is VERY Tart! You are proposing to use 70% Venison 15% fat and 15% pork. T...
- Fri Nov 01, 2019 14:41
- Forum: Dry Cured Meats and Sausages
- Topic: Celery Powder Cure
- Replies: 9
- Views: 398
Re: Celery Powder Cure
Kijek
The Sausage maker carries it in small quantities and Butcher & Packer in 1 lb bags. Never tried it myself. Don't use on Bacon because its mostly nitrate.
The Sausage maker carries it in small quantities and Butcher & Packer in 1 lb bags. Never tried it myself. Don't use on Bacon because its mostly nitrate.
- Sat Oct 26, 2019 12:16
- Forum: Dry Cured Meats and Sausages
- Topic: Orange and Fennel Salami
- Replies: 26
- Views: 9431
Re: Orange and Fennel Salami
Not a problem Bill
- Thu Oct 17, 2019 12:20
- Forum: Offal products
- Topic: Smoked Liver Sausage and Cure #1
- Replies: 10
- Views: 421
Re: Smoked Liver Sausage and Cure #1
You can just go ahead and use the whole amount of cure, the bacon has very little nitrite remaining, it will also contain a cure excelerator like sodium erythorbate (required in the U.S.) . You may want to cut back on the salt as that will remain in the bacon.