Search found 597 matches

by Cabonaia
Sat Sep 08, 2012 00:00
Forum: Smoked pork products
Topic: Fast and Easy Ground Meat Bacon
Replies: 19
Views: 15203

I learned something interesting about artificial maple flavor. It comes from sotolon, which is found in fenugreek seeds. http://en.wikipedia.org/wiki/Sotolon Artificial maple syrup is made with corn syrup, doesn't taste very good, and I really don't want to use it on lovely pork bellies! I have made...
by Cabonaia
Fri Sep 07, 2012 01:10
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 258053

Had my first go at a) Kabanosy, b) collagen casings, c) snack sticks of any kind. Loved the collagen casings, especially after trying to fit sheep casings over the wrong size tube when making breakfast links. I ordered the right size stuffing tube from LEM, but in the meantime used a stainless steel...
by Cabonaia
Fri Sep 07, 2012 00:44
Forum: Fishes
Topic: Tartar Sauce Recipe Needed
Replies: 11
Views: 9249

I like adding some prepared horseradish to mine. Not to mention cocktail sauce.

Tartar sauce is one of those things that you keep tasting it till you get it right. Hopefully you are still hungry by the time you are done! :mrgreen:
by Cabonaia
Wed Sep 05, 2012 06:21
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 366534

Wow = 70 lbs! 15 lbs knocks me out! And a mighty fine looking 70 lbs I must say.
by Cabonaia
Wed Sep 05, 2012 06:15
Forum: Technology basis
Topic: Using Butcher's twine
Replies: 7
Views: 6754

I've used zip ties, and they worked if my knots worked. Otherwise, they hold but the sausage drops. :cry: There is also the bubble knot. See slide 16 if this address works for you: http://www.delmarlearning.com/companions/content/1428319913/student_resources/PPTs/Sonnenschmidt%20Chapter%2004%20PPT.ppt
by Cabonaia
Sat Sep 01, 2012 18:29
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 258053

Made the breakfast sausages last night. My stuffer tube is plastic, 11/16, and I had 20/22mm sheep casings. My daughters and I worked quite a while getting the casings on the stuffer horn. They were better at it because their fingers are smaller. After multiple blowouts and breakages, we switched to...
by Cabonaia
Sat Sep 01, 2012 16:32
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 37748

Good idea. I have also been looking at oval shaped turkey roasters. You can get used enamelware ones on eBay pretty cheap. Have been making lunchmeats lately, and poaching the chubs in a round pot has not been very practical.
by Cabonaia
Sat Sep 01, 2012 16:29
Forum: Dry Cured Meats and Sausages
Topic: Saying Good Bye to My Salami Milano
Replies: 6
Views: 6295

I was admiring that fat, too. Last time I made mortadella, I had some leftover cubed up fat, just a month or so old, that I had frozen. Enough for half my recipe. I added that, and then cubed up some fat from a larger piece of uncut backfat, also in the freezer. The newly cubed stuff came out lookin...
by Cabonaia
Fri Aug 31, 2012 21:08
Forum: Dry Cured Meats and Sausages
Topic: Saying Good Bye to My Salami Milano
Replies: 6
Views: 6295

Thank you sir. I have said good bye to ALL my salamis, and am casting around for the next formula. I really like the look of this one, and I do have a bucket o'middles awaiting assignment.
by Cabonaia
Fri Aug 31, 2012 20:12
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 258053

Hey JBK, I just bought a 5 lb LEM stuffer and am quite happy with it. Was dithering over it for a long time, then saw that Amazon had a "used" one that actually just had a slightly damaged box. The metal gears attracted me as well. Great to work with this thing after years of stuffing with a grinder...
by Cabonaia
Fri Aug 31, 2012 19:58
Forum: Dry Cured Meats and Sausages
Topic: Saying Good Bye to My Salami Milano
Replies: 6
Views: 6295

Devo - I can see why you wish you made more of that salami Milano. Beautiful! Is that a beef middle casing?

Jeff
by Cabonaia
Tue Aug 28, 2012 15:14
Forum: For beginners
Topic: Online Workshop: Project B (August 2012)
Replies: 689
Views: 258053

Dang! Can't get started till the weekend. But I can buy my meat today...gives me something to do at least. Question: I watched a video of some cook making soprasatta. He was supposed to be an expert. He ground his meat so cold that it came out in those kinda half round icicles you get when you do th...
by Cabonaia
Tue Aug 28, 2012 04:14
Forum: Sausages
Topic: [USA] NorCal German Bockwurst
Replies: 3
Views: 7930

Thanks Kevin - beautifully done as usual!

Jeff
by Cabonaia
Mon Aug 27, 2012 23:43
Forum: Other products
Topic: Coppa is ready
Replies: 7
Views: 3729

Devo - you are an inspiration! Great photo essay there - thank you. I just cut a couple of coppas off some pork butts last week and they are going through their first cure. Now I'm all the more excited about them. It is so hard to wait.... Going to start some bresaola too. Never done that before (or...
by Cabonaia
Mon Aug 27, 2012 15:08
Forum: Smoked pork products
Topic: Making Some Honey & Chili Bacon
Replies: 2
Views: 2966

Honey chili bacon sounds fantastic!

Hey Tatoosh - how about hardwood sawdust? Some guys just grab a stick of hardwood and run it through a saw till they have enough sawdust. Or maybe you can find a cabinet maker who would give you whole sacks of it.