Just came home from my favorite small slaughter house with some goodies. 51.9# box of skinned jowls, whole hogs head (split), fresh hocks, skin, back fat, 1/2 gallon of blood (pig), 14# tongues, 7# snouts, couple of hearts, kidneys, and lungs. Only thing I left behind was the sequel. The sausage fre...

I've been reading up on making Braunschweiger and it seems the recipes call for light smoke. I'd like to ask what casing you're using for this product? I've used https://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_93_245&products_id=1115&zenid=79708150f059942d06c2ba79bafe9f44 an...

Bob, thanks, that helps .

redzed, "To make sure that you have a good strong jelly use just a little less than prescribed." I'm not sure of your meaning here. The package I purchased just says Gelatin on the label. There are no instructions for its use. And the head cheese recipe doesn't call for the addition of gelatin. I ju...

redzed, I do have some bloom gelatin. How much would you add to the broth?

I'll be simmering a hogs head for some Head Cheese meat. I've done this in the past and I believe just the head alone doesn't provide enough gelatin for the stuffed finish product.

I'd like to inquire as to what provides the greatest amount of gelatin from simmering.
Trotters
Skin
Fresh Hocks

I believe I have the answer. The 16 degree refers to Baume degrees that are measured with a hydrometer. The 64 degrees refers to the Salometer degrees found in the Brine Table as measured with a Salometer. Two different scales that can be used to arrive at the same conclusion.

Okay then, from the web site Stefan pointed me to, it deals with Sodium Chloride (Salt) Brine Tables for Brine at 60 F (15° C) in US Gallons. I think the 16 degree is the salometer degrees? So if I work with 60 F water rather than 64 F water, does that 4 degree difference make any difference?

64 degree Sal, then what does the “16 degree be” mean?

I guess I’m up in the air too until we hear back from redzed.

Thanks redzed, the article you pointed me to does explain it fully.

Silesian Head Cheese https://www.meatsandsausages.com/sausage-recipes/polish/head-cheese-silesian Calls for a split hogs head which then has to be brined per this instruction, “The split heads were washed and then immersed in 16° Bè (64° SAL) curing solution for 4-6 days.” What exactly does “16° Bè ...

JC,
Your calculator works nicely. Anyone else use this calculator for their amounts?

I'm trying to refresh my memory on the use of cure #1. If you could double check my thinking below, that'd be great. For adding directly to ground meat, it is 1 teaspoon (level) per 5# of ground meat. Now to brine meat, it is 1/2 cup of cure per 1 gallon of water. Now the next question is the amount...

That I don't know, but I'll ask at purchase.