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Search found 597 matches
I can't figure out why yours turned darker after cutting into it, when mine didn't darken a bit. Did you used raw or cooked liver? Maybe that made a difference, I don't know. Maybe other forum members might know. I agree - why not keep the emulsion good and cold. I'll be interested to hear about you...
Hi Jens - Are you referring to my recipe, "Jeff's Fatty Liverwurst"? I am new at emulsifying and that liverwurst was my first go at using a food processor to do so. I kept the temperature low but did not keep emulsifying until reaching the maximum allowable temperature of 59F. Once the meat slurry w...
Another key to making moist sausages is to work in as much water as the meat itself will absorb. Hi Redzed - I am very interested in this comment. How do you know what the meat has absorbed as much water as it can? Also, what is the limit before you are in danger of over mixing? My cooked/smoked sa...
- Tue Dec 23, 2014 21:55
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Post Pics of your Smokers!!
- Replies: 237
- Views: 131581
The biggest revelation this year though came when I put the lard I rendered last year into a cast iron dutch oven and made some fried chicken. Hey Reggie I got that revelation too. I started raising my own pigs a couple years ago, and when it's your own pig you don't want to waste anything. So I re...
I love cotto salami! I've made this Len Poli recipe several times and liked it quite a bit. I would recommend it to anyone who likes cotto. http://www.lpoli.50webs.com/index_files/Salami%20cotto%201.pdf Changes I made: 35g salt per 5 lbs meat (I find his recipes are usually on the low salt side for ...
- Sat Dec 13, 2014 06:00
- Forum: Dry Cured Meats and Sausages
- Topic: Bulgarian Lukanka
- Replies: 8
- Views: 7721
- Sun Nov 16, 2014 05:29
- Forum: Offal products
- Topic: Rytek's Liverwurst with Tripe
- Replies: 5
- Views: 5910
Hey Rick - Butterbean posted a good braunschweiger recipe using offal: http://wedlinydomowe.pl/en/viewtopic.php?p=8837&sid=7df2b4fc5046f40540d6b8537a7f9bd3#8837 No tripe in it, but maybe that's a good thing! Organ meats work very well in liverwurst and braunschweiger (which is just smoked liverwurst...
I raised some mangalitz-tamworth crosses. Boy were they fat! Too fat for my purposes actually. I made lard from the fat I didn't use in sausage and gave a lot of it away. The backfat from these pigs was softer than I'm used to. I got great, succulent pork chops but the belly was mostly fat and while...