Search found 264 matches
- Sun Feb 02, 2014 21:55
- Forum: Hyde Park
- Topic: Any interest in Rochester, NY white hots?
- Replies: 8
- Views: 12318
I tried to edit my original post to input some pictures but I guess one can't after 60 mins of posting. So here's some pics of my endeavor: Zwiegles's packaging, showing ingredients: http://i1076.photobucket.com/albums/w441/Bubba_Gumps/whitehots5.jpg [/URL][/img] Emulsified and ready for stuffing: h...
- Sun Feb 02, 2014 17:13
- Forum: Hyde Park
- Topic: Any interest in Rochester, NY white hots?
- Replies: 8
- Views: 12318
Bob K., here's where I got mine although smaller quantities are available on eBay: Na Lactate for sausage . Also, if you Google sodium lactate use in sausage you will find several studies showing the antimicrobial effects it has on both fresh and comminuted meat and sausage, thus extending shelf lif...
- Sat Feb 01, 2014 16:44
- Forum: Hyde Park
- Topic: Any interest in Rochester, NY white hots?
- Replies: 8
- Views: 12318
OK, here it is. I had it saved in Word, so hope the copy/paste works: Rudy's White Weiner (Weisswurst) Recipe (All amounts listed are per 1 Kg meat) Percentages 900g Pork butt, finely ground..................................90% 100g Pork back fat, finely ground...........................10% (Below i...
- Fri Jan 31, 2014 19:33
- Forum: Hyde Park
- Topic: Any interest in Rochester, NY white hots?
- Replies: 8
- Views: 12318
Any interest in Rochester, NY white hots?
At another sausage making forum ( White Hots ) there was a discussion about reverse engineering Zweigle's White Hots Pop-Open wieners. It definitely got me interested, enough so that I ordered some from them and had it delivered to me overnight. After careful evaluation and trying to determine what ...
- Fri Jan 31, 2014 19:11
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 114527
Fit for a king Rudy! Very nice pal. Are you snowed in up there in Sandpoint? :roll: Hi CW, Been a while since we conversed. Thanks for the compliments. Snowed in? Nay, we just got a dusting of about 8", I almost didn't have to plow our long driveway. At least it wasn't enough to convince the moose ...
- Fri Jan 31, 2014 17:10
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 114527
If you guys can find a cheaper source, by all means buy them there. I think the US seller is too expensive. I sure wish I knew what these bags are made from. They do allow the meat to loose moisture while maintaining vacuum and preventing mold. Anyway, here's a crappy photo taken with my iPhone with...
- Tue Jan 28, 2014 23:53
- Forum: Dry Curing with Tublin: Umai and Banquet Bags
- Topic: UMAi dry aging bags
- Replies: 122
- Views: 114527
Coppa cured two weeks and is now in the UMAi bag and back in the fridge. Check back in in about a month and a half I just sliced my Coppa that I had in the fridge for the last 3 months. They lost 38% weight. Turned out wonderful. I used the recipe from their site. I guess the reason I am posting is...
- Wed Dec 18, 2013 20:42
- Forum: For beginners
- Topic: Pork Tongue Skin Removal
- Replies: 8
- Views: 7248
Rick, I've made headcheese numerous times but I usually use beef tongues since pork tongues are hard to find around here. When I can find them, I will inject them with brining cure and then after letting them cure the required time, I will cook them in simmering water for about 1.5 to 2 hours and th...
- Wed Dec 18, 2013 20:35
- Forum: For beginners
- Topic: Life Span of a Casing?
- Replies: 7
- Views: 4897
Head cheese becomes "pork terrine" and blood sausage becomes "morcilla" or better yet cuz it's Fwanch: "boudin noir." Now you are a foodie! Love it! I make both and it seems no one wants to try it if they hear it's made with pig head meat or blood. Their loss is my gain I guess. More for me to enjo...
- Tue Nov 05, 2013 19:28
- Forum: Offal products
- Topic: Morcella
- Replies: 6
- Views: 12552
Looks like a nice recipe Jeff and your sausage looks delicious. I love blood sausage of any kind. Using allspice, cinnamon, nutmeg really brings out the flavor in my opinion. I personally don't care for non-meat fillers like rice or rusk, instead preferring to use ground pork instead. Be sure to add...
- Tue Oct 08, 2013 20:57
- Forum: Dry Cured Meats and Sausages
- Topic: Len Poli Recipe Salami Sticks
- Replies: 23
- Views: 23915
Chuckwagon, I must respectfully disagree. Len Poli is the reason I pursued advanced sausage making. He has recipes that I could not find anywhere else (Landjaeger comes to mind) before the Marianski's published their great sausage book. I agree that he doesn't always give the most detailed instructi...
- Wed Oct 02, 2013 19:38
- Forum: Recipes from around the world
- Topic: Stuffed bell peppers
- Replies: 21
- Views: 20772
Re: ...this year's award for Ponderous Pork Production goes
...SowZilla, the monster who came from the river instead of the sea, and trampled Baltimore instead of Tokyo.) elDucko, too, too funny. You are the main reason I keep coming back to this forum. Love your humor. Ross, unbelievable how you find such great bargains. Sure wish prices on the West coast ...
- Mon Sep 16, 2013 17:37
- Forum: Sausages
- Topic: Liver Sausage with Mushrooms
- Replies: 18
- Views: 16252
- Sat Sep 14, 2013 01:24
- Forum: Sausages
- Topic: Chicken and Pork Hot Dogs
- Replies: 4
- Views: 6152
CBG, Looks beautiful. I like that it has minimal ingredients but the ones you listed sound just right. I need to minimize the amount of spices I use in my wiener recipe and yours may be the one to use. How do you like the ones in the collagen casings vs. the sheep? I have the same Kirby emulsifier b...
- Fri Aug 09, 2013 01:26
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 256570