Search found 1773 matches

by Butterbean
Fri Dec 06, 2019 13:07
Forum: Sausages
Topic: Smoked breakfast sausage
Replies: 7
Views: 524

Re: Smoked breakfast sausage

DanMcG wrote:
Fri Dec 06, 2019 11:27
Country hams are salt cured, and need to be soaked for a day or two.
True, but these are salted far beyond any country ham I'd ever tasted but this is how she said they liked them.
by Butterbean
Fri Dec 06, 2019 02:56
Forum: Sausages
Topic: Smoked breakfast sausage
Replies: 7
Views: 524

Re: Smoked breakfast sausage

Apparently people in Kentucky like salty meats. My aunt, a foodie who lives in Kentucky, goes to ham auctions and has paid big bucks for hams which were extremely salty. She gave us one for Christmas and it was almost like you needed a glass of water with each bite. She said the saltier the better. ...
by Butterbean
Fri Dec 06, 2019 02:48
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 9116

Re: Venison Sausages

Looks terrific!
by Butterbean
Wed Dec 04, 2019 20:14
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 9116

Re: Venison Sausages

Redzed, I was unable to find the paper I thought I'd bookmarked on this where it dealt solely with meat processing but I did find this study which shows how pigs when fed 10% additional regular field peanuts in their ration had double the polyunsaturated fat content in their carcasses. I'm no expert...
by Butterbean
Tue Dec 03, 2019 21:53
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 9116

Re: Venison Sausages

Looks tasty. I'm glad you liked the recipe. I have some fresh white tail meat and will be making this sausage for Christmas. There seems to be a belief among hunters who make sausage that anything with venison has to be heavily spiced. I also used to follow that theory. This recipe shows that you c...
by Butterbean
Sun Dec 01, 2019 17:08
Forum: Technology basis
Topic: Fibrous Casing Adhesion
Replies: 11
Views: 979

Re: Fibrous Casing Adhesion

I agree with Redzed. Your heat is way to high. Smoking for flavor and color then finishing by poaching is the best way to go. Much faster too but watch your water temp too.
by Butterbean
Sun Dec 01, 2019 17:04
Forum: Sausages
Topic: Bratwurst Sausage .First Attempt
Replies: 2
Views: 626

Re: Bratwurst Sausage .First Attempt

Nice job. Life will be much easier when you get your stuffer.
by Butterbean
Sun Dec 01, 2019 17:00
Forum: For beginners
Topic: New To Sausage Making
Replies: 5
Views: 579

Re: New To Sausage Making

Welcome to the board.
by Butterbean
Mon Nov 25, 2019 16:17
Forum: Technology basis
Topic: Collagen Casing Meat Adhesion
Replies: 1
Views: 269

Collagen Casing Meat Adhesion

Occasionally I've seen people having difficulties with mince not adhering to collagen casings and thought after seeing this I might share this to give food for thought in this matter. I recently made a batch of snack sticks which required fermentation. Each day I would cut about three inches off a s...
by Butterbean
Mon Nov 25, 2019 15:44
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 9116

Re: Venison Sausages

Redzed, its deer season now and I thought I'd give your smoked venison recipe a try. Though the spice blend is much different than what is normally used in my area I found the sausage really nice and as you say flavorful. I used a combination of wild pig and venison. After thawing the meat I noticed...
by Butterbean
Wed Oct 23, 2019 16:30
Forum: Smokehouses. Construction and Maintenance.
Topic: MiniMax Smokehouse
Replies: 10
Views: 792

Re: MiniMax Smokehouse

Nice build and nice looking sausages.
by Butterbean
Sun Oct 20, 2019 17:52
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 609

Re: Smoked Liver Sausage and Cure #1

Here is a link to a thread where I made some. This turned out fairly creamy so you might glean a few things from this thread.

viewtopic.php?f=11&t=5706&p=8837&hilit= ... iger#p8837
by Butterbean
Fri Oct 18, 2019 22:35
Forum: Hyde Park
Topic: School
Replies: 13
Views: 1677

Re: School

Sounds wonderful
by Butterbean
Fri Oct 18, 2019 22:35
Forum: Offal products
Topic: Smoked Liver Sausage and Cure #1
Replies: 10
Views: 609

Re: Smoked Liver Sausage and Cure #1

<t>How are you going to adjust for the salt since the bacon will have already been salted? I ran into a problem some time back where a recipe called for bacon and in my mind bacon means cured meat but in some countries bacon is what we know as pork belly. I followed the recipe using bacon and ended ...
by Butterbean
Mon Sep 30, 2019 23:13
Forum: For beginners
Topic: Greetings from Germany
Replies: 5
Views: 340

Re: Greetings from Germany

Welcome to the board Marko! Can't wait to learn some of your German recipes and techniques.