Search found 310 matches
- Wed Nov 01, 2017 17:23
- Forum: Sausages
- Topic: Stupid Questions
- Replies: 20
- Views: 11642
Hard back fat is a different kind of fat than belly fat, shoulder fat, etc. It is hard, Snow White, and doesn't smear easily if group very cold. Most butchers don't sell it as they keep it for their own sausage making! You might try a bit of binder/moisture absorber in a batch this year and see if i...
- Tue Oct 31, 2017 15:01
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7782
- Mon Oct 30, 2017 20:22
- Forum: For beginners
- Topic: First Coppa (first anything really)
- Replies: 13
- Views: 7782
Yes, remove it from the bung if you want to vacpak and equalize. I always shoot for at least 35% weight loss, that gives me a nice firm Coppa that's easy to slice. Depends on the thickness. Mine would still be a bit soft in the middle at 30%. I never bother equalizing as a whole muscle. After losing...
- Wed Oct 25, 2017 14:55
- Forum: Sausages
- Topic: Andouille Question
- Replies: 11
- Views: 7011
I don't think it's your grind. I can grind through a quarter inch plate once and still make a great emulsion just using my hands in about four or five minutes. I have found that the key is to squeeze the meat in your fists and mash while mixing. If you do that for 5 minutes, squeezing, smashing, mix...
- Wed Oct 25, 2017 06:15
- Forum: Sausages
- Topic: Question on pepperoni snack sticks...
- Replies: 16
- Views: 12886
Agreed, 12 hours is crazy...but thats how long they took to get to 152 IT. Recipe said take them to IT of 160..hell, that would have taken another 8 hours at the rate they were going! I figured 4- 6 hours till done...man was I wrong! Good news is that at 12 hours they are so dry and smoky that the A...
- Tue Oct 24, 2017 22:19
- Forum: Sausages
- Topic: Question on pepperoni snack sticks...
- Replies: 16
- Views: 12886
Thanks Devo. The process I used was very similar. Took 12 hours to finally get to 152. End product is very dry, which I like in a snack stick. I ran out of the small collagen casings at the very end of stuffing, so I stuffed some larger collgen casings which made four nice sliceable 6 oz pepperoni c...
- Tue Oct 24, 2017 16:50
- Forum: Sausages
- Topic: Andouille Question
- Replies: 11
- Views: 7011
They probably used a moisture and binding ingredient, like non fat milk powder (NFMP), soy protein, carrot fiber, sure gel, etc. Many commercially available binders that also absorb and hold moisture, resulting in a plumper, juicier, more glued together product. I have used NFMP, soy protein, and ca...
- Sat Oct 21, 2017 05:36
- Forum: Sausages
- Topic: Question on pepperoni snack sticks...
- Replies: 16
- Views: 12886
Sticks have been smoking for over 10 hours now! IT is only up to 140.... Most sites say only take IT to 152, not to 160. Given how dry and how long these have taken (probably take another few hours just to hit 152!) will I be safe to stop when IT gets to 152? Never seem something so thin and small t...
- Sat Oct 21, 2017 00:30
- Forum: Dry Cured Meats and Sausages
- Topic: Beef Bresaola may not have cured
- Replies: 8
- Views: 4591
I also use netting to shape casing to meat on whole muscle cuts. I wouldn't worry about the air pocket, you may just get a spot there of dry rim, and you may get some mold there. Not a big deal as long as it is dry mold, not slimy when you take the case off after drying. Most everyone has the casing...
- Sat Oct 21, 2017 00:27
- Forum: Sausages
- Topic: Question on pepperoni snack sticks...
- Replies: 16
- Views: 12886
- Fri Oct 20, 2017 18:49
- Forum: Sausages
- Topic: Question on pepperoni snack sticks...
- Replies: 16
- Views: 12886
Thanks for the advice Chris! And sorry to hear about your Salami Crespone...I am sure you will save the day! So do you suggest that I let these snack sticks rest at room temp overnight? Or for a day or two at room temp after they are done smoking and hit an IT of 160? I assume they are safe to stay ...
- Thu Oct 19, 2017 22:09
- Forum: Technology basis
- Topic: Red pepper/paprika powder negative effect on bind
- Replies: 6
- Views: 9430
Re: Red pepper
You want to stay around 1.5% (no more than 2%) by weight for pepper powders. and 3.5% (no more than 4%) by weight for fresh or preserved/concentrated pepper pastes. Not so much due to flavor, but due to texture issues if you go over (read crumbly, binding issues, etc) I usually do 1% hot pimenton po...
- Thu Oct 19, 2017 21:56
- Forum: Sausages
- Topic: Question on pepperoni snack sticks...
- Replies: 16
- Views: 12886
Question on pepperoni snack sticks...
Hey guys! I made 10lbs of beef/pork pepperoni snack sticks using Butcher Packer kit. They are 70/30 beef/pork. They have 11.34g cure #1 in them (came in the kit for 10lbs of meat) Instructions say grind, mix stuff in collagen casings and smoke per schedule below. Doesn't say to let them bloom, rest ...
- Mon Oct 16, 2017 23:55
- Forum: Dry Cured Meats and Sausages
- Topic: Beef Bresaola may not have cured
- Replies: 8
- Views: 4591