Search found 68 matches

by MatterOne
Fri Nov 01, 2019 14:09
Forum: Sausages
Topic: Spice dosage help
Replies: 3
Views: 129

Re: Spice dosage help

Welcome to the forum, razvangrig! Here is the recipe from the Marianskis that would be a great place to start: https://www.meatsandsausages.com/sausage-recipes/fresh/american/texas-hot-links The amount of paprika is listed as 2g per kg. For garlic, it calls for 2 cloves. One clove is ROUGHLY equal t...
by MatterOne
Wed Jun 26, 2019 23:36
Forum: Sausages
Topic: Lime Juice instead of Vinegar
Replies: 6
Views: 557

Re: Lime Juice instead of Vinegar

Is this going to be a fresh sausage? There are only a two fresh sausage recipes (Hmong sausage and Chorizo Criollo Colombiano) on the meatsandsausages site and they both use 30ml per kg of meat. There is also a cooked sausage (Relleno de Huescar) and a fermented sausage (Lomo Embuchado Iberico), and...
by MatterOne
Fri Jun 07, 2019 01:47
Forum: For beginners
Topic: Texture problem with American style pepperoni
Replies: 12
Views: 876

Re: Texture problem with American style pepperoni

Melted fat is pooling at the low points. To me, this post says it all. I agree with Bob as well... If you have melted fat, your temperature is too high And that's not to say that you don't have other issues, like an inadequate mix or a misestimation of actual fat content. But I'd bet dollars to dou...
by MatterOne
Fri May 31, 2019 15:39
Forum: For beginners
Topic: Dishwashing issues
Replies: 8
Views: 466

Re: Dishwashing issues

I’m actually considering adding a large utility sink and sprayer hose to my (small) kitchen, just so I can toss my large cutting boards, mixing bowls, grinder/stuffer parts (etc.) into soapy water right after I use them. Switching from a double basin sink to a single basin was one of the best upgra...
by MatterOne
Thu May 30, 2019 23:07
Forum: Hyde Park
Topic: The Butcher
Replies: 3
Views: 489

Re: The Butcher

I've always cut my meat into strips. It works fine, but I don't know that it works any better than cubes. It's just less cutting that I have to do. I agree with Butterbean that having the meat cut to an appropriate size and chilled down enough are the most important things. Having a sharp blade and ...
by MatterOne
Fri May 10, 2019 21:37
Forum: Curing chambers and Related Equipment
Topic: New To Forum
Replies: 8
Views: 566

Re: New To Forum

I’m definitely looking at grinders and stuffers. Pro-Cut and Lem for grinders, Lem for stuffers. But I’m certainly open to suggestions. I'm really happy with my Cabelas grinder. I got the 1.75hp model for $400 from the bargain cave and then got refunded $100 of that because it was the previous mode...
by MatterOne
Thu May 09, 2019 23:39
Forum: Curing chambers and Related Equipment
Topic: New To Forum
Replies: 8
Views: 566

Re: New To Forum

Now it’s time to learn the art of cured sausages and cured dry products... You're missing out on some of the best parts! To me, a dedicated grinder and stuffer are well worth the expense. Especially if you are planning to do more than a few lbs at a time. So, are you just butchering pigs for yourse...
by MatterOne
Thu Apr 25, 2019 23:58
Forum: Hardware
Topic: Inkbird Thermostat Sale
Replies: 3
Views: 416

Re: Inkbird Thermostat Sale

That is a seriously good deal. Thanks for posting it. I actually have an extra temperature controller I'm not even using and I STILL couldn't pass this up!

Between the sausage chamber, the keezer, and the fermentation chamber for my beer, it never hurts to have an extra or two!
by MatterOne
Mon Oct 08, 2018 23:28
Forum: Sausages
Topic: Need to make some deer sausage
Replies: 7
Views: 1239

And, after doing it that way, you're never going to want to measure by volume or avoirdupois weight again.
by MatterOne
Thu Aug 16, 2018 18:35
Forum: Hardware
Topic: Selling my charcuterie chamber
Replies: 5
Views: 1595

I wish I weren't 9 hours away. I'd love to have a second chamber. And, for $300, I'd take it in a heartbeat!

Link to his build thread for anyone else interested:

http://www.wedlinydomowe.pl/en/viewtopic.php?t=7756
by MatterOne
Wed Aug 01, 2018 02:19
Forum: Sausages
Topic: Grilling time!
Replies: 12
Views: 2129

I normally salt at a rate of 18g/kg for fresh sausages. But for this sausage, 20g/kg in addition to the additional salt from the feta and chicken stock was just right for me. And I think the additional salt was part of what helped bring out the taste of the spinach. No, I DID like the onion! I just ...
by MatterOne
Tue Jul 31, 2018 00:02
Forum: Sausages
Topic: Grilling time!
Replies: 12
Views: 2129

I had to jump on the bandwagon and make some of those chicken, spinach, and feta sausages... They are excellent! Even a friend of mine who (thinks he) hates feta was really impressed by them. Redzed, I saw that you've made several versions of that sausage, so I looked at the recipes listed here and ...
by MatterOne
Mon Jul 16, 2018 01:22
Forum: Sausages
Topic: Grilling time!
Replies: 12
Views: 2129

Those all look/sound delicious!
by MatterOne
Tue May 29, 2018 00:31
Forum: Fishes
Topic: Shotgun Red's Pickled Fish
Replies: 20
Views: 2618

Butterbean wrote:MatterOne, I can't wait to hear your review. I hope you like it.
At first, I wasn't really impressed, but it's grown on me. Kind of addictive. And definitely better than the pickled herring from the deli.
by MatterOne
Thu May 24, 2018 11:10
Forum: Fishes
Topic: Shotgun Red's Pickled Fish
Replies: 20
Views: 2618

I started a pound of tilapia on Sunday. I'll report back on the results this coming coming Sunday.