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Curing pork fat for smoked sausages?
Replies: 2
First post
Hi there,
this might end up being a silly question but I gotta ask!
Usually when I make the sausages I never cure the fat. I cure pork meat for 1-2 days depending what i'm going to use it for.
Ah yes, let me explain first, I live in Thailand, when I order pork cuts like shoulder or ham, they come...
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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 . I detail that I cured the fat but it was only with kosher salt. I did notice that the fat was denser feeling after...
- 2 Replies
- 48 Views
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Last post by so_not_rad
Sun Apr 11, 2021 08:07
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Spanish Fuet - Unsure if this turned out right
Replies: 9
First post
Hi guys,
This is my first batch of dried sausage, so I'm really not sure if this is what it's supposed to look like or if I missed something somewhere.
I followed the Spanish Fuet Recipe from Marianski:
Pork 100.000%
Salt 2.800%
Cure #2 0.240%
Dextrose 0.300%
Pepper 0.300%
Paprika 0.400%
Garlic...
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Got it. I'll run it through the smaller plate next time. I was sort of loathe to do it since I used a manual grinder and my arm was really sore after the initial grind. Lesson learned for next time!
If you take your time and trim all the connective tissue off the meat, it is really not necessary...
- 9 Replies
- 85 Views
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Last post by Indaswamp
Sat Apr 10, 2021 23:29
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Adding zingy brightness without acid for fresh sausages
Replies: 6
First post
Does anyone have any hints or tricks for this? I tried using lime juice once for a recipe but predictably it ended up mealy. I've tried using lemon extract but it seems to give a weird consistency to the sausage. Twice now I've used extract and the meat didn't behave like it usually does. It was...
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Adding vinegar or a large amount of lemon juice will denature the proteins, break the bind and affect the texture of the sausage. Look into using ascorbic acid which is an effective anti-oxidant and is often added to ground beef to maintain the red colour when on display. Rosemary, if used to...
- 6 Replies
- 99 Views
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Last post by LinkMeAllOver
Fri Apr 09, 2021 14:37
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100% beef fresh sausage?
Replies: 7
First post
Pretty much every recipe I see for beef sausage seems to include pork fat. I have people ask me for all-beef sausages, but I've read that beef fat behaves differently than pork fat once cooked and gets quite greasy and leaks. I don't want to use any binding agents if I can avoid it. A supplier near...
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Well, the grocery store had a sale on some top sirloin (not my favourite cut, but whatever) with a good looking fat cap on it. I'm going to do a test batch today and I'll report back.
- 7 Replies
- 105 Views
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Last post by LinkMeAllOver
Fri Apr 09, 2021 14:34
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Kiełbasa Krakowska -Kraków Sausage
Replies: 4
First post
Kiełbasa Krakowska - Kraków Sausage
Kielbasa Krakowska is the Queen of Polish Sausages. It has it's origins in the beautiful city of Kraków, the former capital of Poland, and today one of the best preserved medieval cities in Europe. A favourite among Poles for centuries, it is always present in...
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Is it the beef giving a deeper red? Looks great!!
- 4 Replies
- 76 Views
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Last post by Scogar
Thu Apr 08, 2021 19:26
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Busy week/weekend sausage/meat making!
Replies: 39
First post
With being confined from travel with Covid I have found myself really diving into processing. No spring get away to Mexico or to train in Thailand so I'm keeping the chamber full. I posted earlier about wanting to do a large caliber summer sausage in a textured casing my friend gave me from...
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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
That was my concern! When my friend did it he...
- 39 Replies
- 1831 Views
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Last post by fatboyz
Thu Apr 08, 2021 01:30
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How Capocollo Is Made In Italy
Replies: 3
First post
Well it looks like we've been doing it wrong all this time. :? :shock:
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They had me at acorn-fed hogs.
- 3 Replies
- 128 Views
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Last post by Lorenzoid
Wed Apr 07, 2021 17:58
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How NOT to make hotdogs
Replies: 9
First post
I made my first run of frankfurters this past weekend. I was very excited and looking forward to putting the bowl cutter through its paces. I read all that I could and was really aware of how my meat batter needed to remain really cold and when emulsified that I had an upper limit on my temp or...
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Hi Fatboyz, yes weisswurst. I have eaten it a bunch in Munich. Over there they have a breakfast that consists of a half liter of hefeweizen, bavarian pretzels, weisswurst and sweet mustard. I have not yet mastered the pretzels but I am hopefully on my way (key ingredient is food grade lye perhaps...
- 9 Replies
- 94 Views
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Last post by Scogar
Wed Apr 07, 2021 15:57
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Wheat Gluten vs Vital Wheat Gluten
Replies: 1
First post
Hello, I'm looking to make this recipe: It calls for 800g of Wheat Gluten and also 50g of Vital Wheat Gluten. What is the difference between these 2 high protein Gluten powders?? I have used Vital Wheat Gluten, is the Wheat Gluten the same product?? Thank you in advance for any help!
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Hi Tonto, welcome to the forum. Wheat gluten is not a flour type product, but something that you will need to make. Marianski explains it here:
- 1 Replies
- 33 Views
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Last post by redzed
Wed Apr 07, 2021 02:58
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Montreal Smoked meat
Replies: 4
First post
I have an almost full drying chamber, 5kgs of Reds Salame Calabrese going into fermentation as well as 6kgs of cooked pepperoni going into the smoker. I’m celebrating with a tasty Reuben sandwich from the corned beef that finished last nite. What am I going to do when I can’t “work from home”...
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Now you need homemade sauerkraut to go on that. Fresh and crunchy, not cooked or canned. :lol:
- 4 Replies
- 449 Views
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Last post by Bob K
Tue Apr 06, 2021 14:22