Search found 306 matches

by fatboyz
Wed Aug 05, 2020 14:17
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 11
Views: 485

Re: Pepper lined cloth casings

I used my PH meter after fermentation and it is an Aliexpress special. When I cut them open I used the professional model at my friends shop so I'm guessing the final reading is the accurate reading and they were likely very close to that after fermentation?
by fatboyz
Sun Jul 26, 2020 19:09
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 11
Views: 485

Re: Pepper lined cloth casings

that's right now Red. After fermentation they were 5.2. I didn't really expect the ph to continue to drop after fermenting. THey definitely need to dry some more.
by fatboyz
Sun Jul 26, 2020 15:07
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 11
Views: 485

Re: Pepper lined cloth casings

Yes, those are the same casings. They be even more expensive from Sausagemaker for us here in Canada. Add in 30% exchange and then they will charge 30-50.00 US to ship and then we also get charged brokerage fees. It's cheaper to get them from Germany!
by fatboyz
Sun Jul 26, 2020 06:56
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 11
Views: 485

Re: Pepper lined cloth casings

Red, I couldn't wait as I wanted to see what the pepper looked like and if it was covered in mold. This is 1 month and 20% Loss. Other salami is still in the chamber. It tastes excellent. I fermented it to the sour zone. Final PH is 4.7. Will be doing up a larger batch now that I know they work grea...
by fatboyz
Sat Jul 25, 2020 13:53
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 11
Views: 485

Re: Pepper lined cloth casings

Now that I figured out the pictures!, Here they are before fermenting.
Image
by fatboyz
Sat Jul 25, 2020 13:47
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 11
Views: 485

Re: Pepper lined cloth casings

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Worked excellent. Still need to dry some more but I couldn't wait!
by fatboyz
Sun Jun 21, 2020 15:31
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 11
Views: 485

Re: Pepper lined cloth casings

I found this video on YouTube. For dry fermented he leaves them in the cloth casing the entire drying time then peels the casing off.
https://www.youtube.com/watch?v=W6TC7Ls3GkY
by fatboyz
Sun Jun 21, 2020 00:41
Forum: Sausages
Topic: Pepper lined cloth casings
Replies: 11
Views: 485

Pepper lined cloth casings

My friend brought me some in from Germany with his spice order. I'm doing a semi dry fermented cracked pepper salami. THe info he got was to ferment them then in four days peel back the bag and it leaves the pepper coating and the little hood and string on one end to continue hanging them. I'm conce...
by fatboyz
Sun Apr 12, 2020 02:03
Forum: Sausages
Topic: "Wurst" Friday.
Replies: 3
Views: 758

"Wurst" Friday.

With the current situation I had to deplete my sausage supply to resupply my two girls families and a young family here that is laid off. I used 80 pounds of moose and deer trim from the fall, 22 pounds of lean pork, and 10 pounds of pork belly trim. I started Thursday night and finished packaging t...
by fatboyz
Sun Feb 16, 2020 17:17
Forum: Microbiology of meat and products
Topic: Potential of toxic moulds in sea salts
Replies: 8
Views: 2390

Re: Potential of toxic moulds in sea salts

Red if I have a little mold on my Salami's/sausages I wash them with a little Vinegar/water mix. Never thought of using salt but now I have a good reason to stick with vinegar.
by fatboyz
Tue Dec 10, 2019 05:56
Forum: Sausages
Topic: First Liverwurst
Replies: 9
Views: 1275

Re: First Liverwurst

I only use the liver from a young buck or a doe. I posted the recipe last year in the sausages forum
by fatboyz
Mon Dec 09, 2019 12:20
Forum: Sausages
Topic: First Liverwurst
Replies: 9
Views: 1275

Re: First Liverwurst

I made this Liverwurst on the weekend from my deer liver. This is a recipe from a German friend. I don't like the real fine type and this is a little coarser. It has a lot of Marjoram in it. It is made with 40% pork belly trim, 40% lean Deer, one Deer liver, and 300 grams of bacon. https://i.imgur.c...
by fatboyz
Sun Dec 01, 2019 17:53
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 1451

Re: Gelatin for Head Cheese

I use all of the above. I run the cooked skin through my silent cutter after its cooked. I buy whole feet on hocks so I use everything.
by fatboyz
Sun Dec 01, 2019 17:34
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 11215

Re: Venison Sausages

Need to make my pics smaller. I posted the recipe in the garlic sausage thread today.
by fatboyz
Sun Dec 01, 2019 17:13
Forum: Sausages
Topic: [CAN] Kiełbasa Czosnkowa (garlic sausage)
Replies: 5
Views: 1253

Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)

Being a Ukrainian, and being in the heart of the Ukrainian part of Central Albert I know a good garlic sausage when I see it. This is the recipe we use. I got it from a friend who ran shop here for a long time until it burned down. He would make about 40,000 pounds of garlic rings from wild game for...