Search found 136 matches
- Fri Aug 15, 2014 09:53
- Forum: Sausages
- Topic: Sous Vide for collagen casings
- Replies: 13
- Views: 10077
- Fri Aug 15, 2014 01:07
- Forum: Sausages
- Topic: Sous Vide for collagen casings
- Replies: 13
- Views: 10077
I just wanted to follow up on this thread and let everyone know that this is NOT going to work. It turns out our limited success was not repeatable, and must have had something to do with the soecific casings we used. A pre production run of 100 sasages resulted in all casings spliting and peeling o...
- Mon Aug 11, 2014 13:21
- Forum: Hyde Park
- Topic: You CAN'T put that in sausages!
- Replies: 8
- Views: 5685
CW, I charge more for my sausages than the local markets, but the varieties are not available anywhere else, the quality is higher, and I'll do custom orders as well. This week I'll be making 30-40kg of goat sausage for a repeat customer who brings me goats every few weeks. Though I've offered to te...
- Mon Aug 11, 2014 00:54
- Forum: Hyde Park
- Topic: You CAN'T put that in sausages!
- Replies: 8
- Views: 5685
- Sun Aug 10, 2014 04:23
- Forum: Hyde Park
- Topic: You CAN'T put that in sausages!
- Replies: 8
- Views: 5685
You CAN'T put that in sausages!
Funny story. We don't run a butcher shop. We make sausage, selling both wholesale and retail. We order whole pigs - cut in half actually - as this is the cheapest way to get the most meat for the money in this part of the world. No offal or organ meats. Everything goes into the sausage that would no...
- Sun Aug 10, 2014 03:49
- Forum: Technology basis
- Topic: In learning to control capsicum heat
- Replies: 7
- Views: 9832
Late to the party here, but test and taste is the only way. We do this between beaches of red pepper flakes as well as they can differ greatly. Found this out the hard way after mixing 100kg using the recipe for an old batch, and having to double the meat to get back to what we intended! These two b...
- Tue Aug 05, 2014 04:29
- Forum: Sausages
- Topic: Sous Vide for collagen casings
- Replies: 13
- Views: 10077
She makes 1000 sausages a day. Short of a high volume need and yet enough to require economy of activity. The initial test with Sous Vide Side worked fine. The casings look appealing, the roller is able to grill them to a nice finished product, and keeping them straight was not an issue as they were...
- Sun Aug 03, 2014 12:56
- Forum: Sausages
- Topic: Sous Vide for collagen casings
- Replies: 13
- Views: 10077
- Sun Aug 03, 2014 11:17
- Forum: Sausages
- Topic: Sous Vide for collagen casings
- Replies: 13
- Views: 10077
Sous Vide for collagen casings
I've been working on several different ways to help a colleague with her gourmet sausage sandwich business. We went from natural to collagen casings to keep her sausage straight so they can go on a hotdog roller, but she is still pan frying these first then using the roller just to keep them warm. S...
- Sun Aug 03, 2014 10:05
- Forum: Hyde Park
- Topic: Using Cure In Fresh Sausage
- Replies: 4
- Views: 3554
- Tue May 13, 2014 09:31
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 192276
- Tue May 13, 2014 06:48
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 192276
Bugs in the cayenne pepper!
Opened a 10kg bag of cayenne pepper this morning, only to find several thousand little beetles! Called my supplier who will be replacing the order, then started looking around online to see how odd this was....or not. Turns out these little beetles love "red" spices, and I've been lucky not to get t...
- Tue May 13, 2014 02:46
- Forum: Hyde Park
- Topic: The Battle Begins
- Replies: 12
- Views: 6754
Best mouse/rat trap I saw growing up was a 55 gallon drum with a tilt lever on top, filled with 1 foot of water topped with some waste oil. The tilt table was loaded with peanut butter and grain on the heavy side. Rats or even mice would walk out onto the tilt table, it would dump them into the oily...
- Sun May 04, 2014 16:54
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 192276
- Fri May 02, 2014 23:56
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 192276