Search found 182 matches

by Scogar
Mon May 03, 2021 14:30
Forum: Dry Cured Meats and Sausages
Topic: Curing Guanciale with sweetbreads attached?
Replies: 3
Views: 146

Re: Curing Guanciale with sweetbreads attached?

Can you get at all of them without tearing the jowl all up? The small ones peppered throughout that middle layer may take a bit of digging around
by Scogar
Tue Apr 27, 2021 01:40
Forum: Sausages
Topic: Looking for a Sicilian Sausage Recipe
Replies: 7
Views: 917

Re: Looking for a Sicilian Sausage Recipe

Sorry, didn't mean percentages....I meant grams per kilo of meat. And of course 16 to 18 grams of salt per kilo vs the 10.8. My bad :mrgreen:
by Scogar
Tue Apr 27, 2021 01:34
Forum: Sausages
Topic: Looking for a Sicilian Sausage Recipe
Replies: 7
Views: 917

Re: Looking for a Sicilian Sausage Recipe

Dumoine, no offense meant...I was looking at this recipe as a great start and converted it into percentages. The salt seems a little low to me, is it? Here's the percentages: Salt 10.8 Fennel Seed, cracked 2.9 Anise 1.3 Black Pepper 3.3 Red Pepper 5.7 Cold Water/Red Wine 44.1 I haven't seen salt thi...
by Scogar
Sat Apr 24, 2021 23:07
Forum: Hyde Park
Topic: Weekend Projects
Replies: 3
Views: 202

Re: Weekend Projects

Life does seem pretty grand in Alberta...jealous!!
by Scogar
Tue Apr 20, 2021 20:26
Forum: Sausages
Topic: Salt vs. Sodium in getting a bind
Replies: 4
Views: 167

Re: Salt vs. Sodium in getting a bind

Interesting question that I thought would have an easily googleable answer. Is the sodium in soy sauce just salt or another form? I don't know. Loosey goosey websites simply consider them the same and other more cerebral sites seem to acknowledge that there are distinctions...simple one that comes t...
by Scogar
Tue Apr 20, 2021 00:41
Forum: BBQ
Topic: My favorite version of pastrami
Replies: 9
Views: 488

Re: My favorite version of pastrami

alright youse guys are making a good sales pitch
by Scogar
Mon Apr 19, 2021 12:33
Forum: BBQ
Topic: My favorite version of pastrami
Replies: 9
Views: 488

Re: My favorite version of pastrami

It really looks phenomenal, but I still hesitate to sous vide...its the plastic plus heat thing even though the latest info claims it really is a nonissue
by Scogar
Sat Apr 17, 2021 13:03
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 15
Views: 594

Re: How NOT to make hotdogs

That one and the German book are the only two sausage books I believe I haven't bought.....yet. I know most of the info is out there on Meats and Sausages but due to their generosity, thoroughness, and the bit of a collector in me, I am happy to support them with my wallet as well.
by Scogar
Fri Apr 16, 2021 12:43
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 15
Views: 594

Re: How NOT to make hotdogs

I'm about a dozen frankfurters in and I have to say they are pretty tasty, so my misadventures aside I consider it a success. Parents and spouse have both had their fair share, only grilled though. And people rave, I think they are a tad dry....So the recipe is good for a lot of people but why would...
by Scogar
Fri Apr 16, 2021 12:25
Forum: Sausages
Topic: 100% beef fresh sausage?
Replies: 10
Views: 525

Re: 100% beef fresh sausage?

Post some pics and the recipe. Also what size plate did you use to grind? Temps of meat while grinding? Etc. I haven't done all beef but am hoping to try tomorrow myself, but I personally find with pork I like the ratio 70/30 and can even increase the fat a bit from there if I feel the sausage warra...
by Scogar
Thu Apr 08, 2021 19:32
Forum: Sausages
Topic: Curing pork fat for smoked sausages?
Replies: 6
Views: 518

Re: Curing pork fat for smoked sausages?

These guys here have taught me fat doesn't cure or doesn't take up the nitrite. However you can firm it up with white salt. That may help you. Take a look at my Serbian sausage link https://wedlinydomowe.pl/en/viewtopic.php?f=9&t=9365&p=44532&hilit=serbian#p44532 . I detail that I "cured" the fat bu...
by Scogar
Thu Apr 08, 2021 19:26
Forum: Sausages
Topic: Kiełbasa Krakowska -Kraków Sausage
Replies: 6
Views: 498

Re: Kiełbasa Krakowska -Kraków Sausage

Is it the beef giving a deeper red? Looks great!!
by Scogar
Wed Apr 07, 2021 16:00
Forum: Sausages
Topic: Busy week/weekend sausage/meat making!
Replies: 39
Views: 2688

Re: Busy week/weekend sausage/meat making!

They look excellent, is the "purty" casing much harder to peel than the standard cylinder...I hate to lose the meat and be forced to nibble on the casing. But I guess the dog is happy as he does get more than his fair share of stuck cellulose and meat
by Scogar
Wed Apr 07, 2021 15:57
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 15
Views: 594

Re: How NOT to make hotdogs

Hi Fatboyz, yes weisswurst. I have eaten it a bunch in Munich. Over there they have a breakfast https://c8.alamy.com/compde/gkbwh3/bayerische-weisswurst-fruhstuck-mit-brezel-und-weissbier-gkbwh3.jpg that consists of a half liter of hefeweizen, bavarian pretzels, weisswurst and sweet mustard. I have ...
by Scogar
Tue Apr 06, 2021 14:50
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 15
Views: 594

Re: How NOT to make hotdogs

So Fatboyz do you run separate batches of the venison, pork, and back fat, i.e., for 16 pounds making two V, P, BF blended batches that are subsequently combined? Or do you run let's say the venison through first toss it into a lug and then run the pork and backfat together and toss this into the lu...