Crumbly bind can come from vinegar or too much wine in the mix (like the Mexican version, vinegar makes it crumbly). Or it could simply be too much pepper powder by weight.
I think Chris said the max total combined of all powders should not exceed 2%, he can confirm.
Search found 310 matches
- Mon Oct 16, 2017 05:30
- Forum: Technology basis
- Topic: Red pepper/paprika powder negative effect on bind
- Replies: 6
- Views: 9461
- Mon Oct 16, 2017 05:24
- Forum: Hardware
- Topic: Sealing casings - string vs hog rings vs clipper machines
- Replies: 5
- Views: 9216
Hey Reddal, are you using a bubble a bubble knot when tying your casings with string? That may be the issue. Without a bubble knot the casings can slip right out of the knot. For a bubble knot, tie a butchers knot (overhand knot with one extra pass thu) and tighten. Then lay the cut casing end over ...
- Wed Sep 27, 2017 05:07
- Forum: Sausages
- Topic: Is this meat can be used to make sausages ?
- Replies: 3
- Views: 2797
- Mon Sep 25, 2017 20:08
- Forum: Sausages
- Topic: Cure #1 in fresh sausage question
- Replies: 3
- Views: 2949
- Mon Sep 25, 2017 17:24
- Forum: Sausages
- Topic: Cure #1 in fresh sausage question
- Replies: 3
- Views: 2949
Cure #1 in fresh sausage question
Question for you all, at what % do I add Cure #1 to my fresh sausages if I plan on cold smoking them for a hours at low temps (like 70F) Same 0.25% (.0025 multiplier)? And is that calculated based on total meat weight only, or total weight of all ingredients (meat + spices + veggies + cheese + etc)?...
- Sun Sep 24, 2017 18:22
- Forum: Curing chambers and Related Equipment
- Topic: New (used) purchase! Proofer!
- Replies: 2
- Views: 4727
I have a really nice smoker that I use for BBBQ, as well as cold smoking my bacon. This proofer will hopefully be for just for fermenting salumi, so I can ferment at an accurate temp and humidity and be very repeatable. I have my Hanna Halo wireless PH meter, so I should be able to hang salumi in th...
- Sat Sep 23, 2017 04:40
- Forum: Curing chambers and Related Equipment
- Topic: New (used) purchase! Proofer!
- Replies: 2
- Views: 4727
New (used) purchase! Proofer!
I was in Des Moines, IA area for business this week and was scanning the FB marketplace section. Saw a half size baker proofer listed for $200, must sell asap no room in the garage. Sent the folks a message, offered $60 cash, and they said sure. Went to pick it up and they told me it was the bottom ...
- Fri Sep 15, 2017 04:31
- Forum: Sausages
- Topic: 5 best sausage recipes you have made, in your opinion...
- Replies: 11
- Views: 8026
- Thu Sep 14, 2017 17:14
- Forum: Sausages
- Topic: 5 best sausage recipes you have made, in your opinion...
- Replies: 11
- Views: 8026
- Thu Sep 14, 2017 17:13
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 573006
- Thu Sep 14, 2017 17:11
- Forum: Sausages
- Topic: Non Fat Dry Milk
- Replies: 12
- Views: 23992
- Thu Sep 14, 2017 17:04
- Forum: Sausages
- Topic: Chicken Sausage with Feta and Spinach
- Replies: 29
- Views: 39559
Absolutely was Chris! Juicy, flavorful, and easy to make! Took me longer to bone out 9lbs of thighs than it did to make the sausages! From 9lbs of skin on thighs I got about 4.5lbs of meat. Kept the bones and skin to make stock. This recipe is great! I used my 10mm grinding plate as I didn't have a ...
- Thu Sep 14, 2017 03:31
- Forum: Sausages
- Topic: 5 best sausage recipes you have made, in your opinion...
- Replies: 11
- Views: 8026
- Tue Sep 12, 2017 22:04
- Forum: Sausages
- Topic: 5 best sausage recipes you have made, in your opinion...
- Replies: 11
- Views: 8026
- Tue Sep 12, 2017 20:53
- Forum: Sausages
- Topic: 5 best sausage recipes you have made, in your opinion...
- Replies: 11
- Views: 8026