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Making a capacolla and casing
Hello and Happy New Year
I would like to try and make the Capicola - fully cooked recipe on pg. 331 of the 4th edition of the R. Kutas Sausage bible
The reciepe talks about stuffing 4 lbs. pork butts int synthetic casing.
My question is - what diameter of synthetic casing would you need for a...
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Last post by kielbasanjo
Thu Jan 02, 2014 21:37
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Level Of Dextrose In Recipe
Our fellow member Rick has asked a great question that I believe I ought to share with others. He wrote to me:
CW, If my recipe has no call for sugar, and I'd like to add a culture to my sausage, what percentage of dextrose would I have to add, to feed the culture in order to get the best level of...
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Last post by Chuckwagon
Tue Dec 17, 2013 19:16
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Music Website
One of my friends sent this website to me and I thought I'd share it, pretty cool. You can click any artists' name and they come up with a list of their most popular songs to choose from. If the song doesn't start playing just click the youtube button on the bottom right, takes you right to it. RAY
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Last post by sawhorseray
Fri Nov 22, 2013 15:20
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[USA] Grubstake Garlic Beef Stick
Grubstake Garlic Beef Stick
(Serious Pocket-Knife Trail Sausage)
8 lbs. beef chuck
2 lbs. pork backfat
4-1/2 tspns. salt
2 level tspns. Cure #1
4 cloves garlic (toasted & crushed)
2 tspns. coarsely-ground black pepper
1 tspn. garlic powder
1 tspn. onion salt
1 tspn. marjoram
Grind the lean meat...
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Last post by Chuckwagon
Mon Nov 18, 2013 11:23
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Alan Benton and Country Hams
A link to this video might have been posted here already, but maybe some of you have not watched it. Fun stuff.
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Last post by redzed
Sun Nov 03, 2013 06:33
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Can't stuff 1/2" grind into sheep casings!
I had a call this morning from one of my students who attended the first offering of my sausage making class. The class went extremely well by the way...
Anyway he says, Sifu, I've ground and seasoned the sausage and I can't for the life of me get it into these sheep casings. I'm using my new...
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Last post by Thewitt
Sat Nov 02, 2013 04:08
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A New sport
I have not got the right stuffing horn for larger casings and use centrifugal force. I put in about 1/4 of the stuffing and spin the casing around in a circle as fast as I can. I then continual adding the stuffing in 1/4`s and spin after each addition. I find that this packs the stuffing tightly...
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Last post by markjass
Tue Oct 29, 2013 04:20
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Boerenmetworst
Looking at secon batch of fermentated sausages. One thought Boerenmetworst Sausage
Boerenmetworst is a Dutch specialty dry sausage
.Meats Metric US
pork 500 g 1.10 lb.
lean beef 200 g 0.44 lb.
back fat 300 g 0.66 lb.
Ingredients per 1000g (1 kg) of meat
salt 28 g 5 tsp.
Cure #2 2.5 g...
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Last post by markjass
Sun Oct 13, 2013 14:34
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Pepperwood leaves for sausages?
In New Zealand there is a shrub called a pepperwood, pepper leaf and horopito (Maori name). Its latin name is Pseudowintera colorata. The leafs colours are amazing and very depending on how much sun they get.
From Wikipedia (
Horopito leaves are used in cooking in a variety of ways. Horopito is...
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Last post by markjass
Sun Oct 13, 2013 06:22
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Irish Vegetable Roll
Does anyone have a Irish recipe for vegetable roll? From what I understand is about the sausage is that it is mild like banger and formed into a roll then sliced.
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Last post by salsiccia re
Sun Sep 29, 2013 02:50
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Chilimania
Hi everyone! My wife competes in Chilimania (I'm her right hand man- I get to help with the chili grind and help keep everything in order) this is only her 2nd year. She ended up placing 9th in the CASI category, 3rd for WI. She has been invited to Terlingua, TX for the Terlingua International...
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Last post by Blackriver
Tue Sep 10, 2013 23:01
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Need a stand alone fermentation chamber. A DIY solution
My fermentation chamber come drying chamber is working well. However if I want to ferment more sausages while I am drying sausages I am a bit stumped. When I was experimenting with my design I found that I could get the humidity well above 90% and the temperature up to about 25 degrees C using a...
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Last post by markjass
Tue Sep 10, 2013 03:22
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Visit New Zealand
Just had a stunner of a weekend away. will write more once I sort the pictures out.
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Last post by markjass
Sun Sep 08, 2013 12:20
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Pickled Vegetables
Here is a recipe for fermented vegetables that I found and used with excellent results.
Ingredients:
1/4-cup, kosher salt or pickling salt, or 4 Tablespoons. DO NOT USE IODIZED SALT!!!!!
1 cup boiling water
4 cups ice
3 cups water
All together 2 quarts
Your brine strength can vary. My favorite...
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Last post by unclebuck
Tue Aug 06, 2013 14:51
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"Home Canning Meat, Poultry, Fish and Vegetables"
My goodness! Does Stan Marianski ever sleep? With his son Adam, he has just written another must have and it is powerful! As usual, I couldn`t put it down and marked it all up with a red pencil, savoring every paragraph. What a reference treasure. Stan and his son Adam call it Home Canning Meat,...
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Last post by Chuckwagon
Sat Aug 03, 2013 07:26
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Testing pH Using Litmus Paper
Testing pH Using Litmus Paper
U.S. Government FSIS meat inspectors and professional commercial sausage makers use battery powered devices for measuring the acidity (pH) in meat as well as Water Activity (Aw) during dehydration. The PawKit (for testing Aw) is a quality-made product by Decagon...
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Last post by Chuckwagon
Wed Jul 10, 2013 06:59
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Woods Used For Smoking
Woods Used For Smoking
Acacia is similar to mesquite but not as strong. Acacia should be used in small amounts or for limited amounts of time.
Alder has a light flavor that works well with fish and poultry. Alder is the traditional choice for smoking Salmon.
Almond is similar to pecan and...
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Last post by Chuckwagon
Wed Jul 10, 2013 05:33
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Score!!
Bought 15 pounds of chicken thighs out of the bargian bin for $.75 per pound this morning.
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Last post by ssorllih
Sat Jun 29, 2013 15:49
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Crock Pot/Slow Cooker Santa Fe Beans (one of my fav foods)
Slow Cooked Black Beans
1 pound black beans
5 cups chicken (home made tastes better) or pork stock (my preference. I make my own. Never seen it in shops) stock.
1 onion, chopped
1 large chipotle in adobo sauce (at least one tablespoon of sauce)
4 cloves garlic
Cured pork skin
Pork/ham/bacon...
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Last post by markjass
Wed Jun 19, 2013 09:40
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info for Australian Members
Butcher at Home has some specials we might all be interested in, from natural pig casings 32/36 to specials on genuine German manufactured boning knives.
look at www.butcherathome.com.au. Newsletter # 19. Postage charges quite fair.
Cheers,
Jan.
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Last post by crustyo44
Thu May 23, 2013 23:27
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Skype
For a while now, I have established Skype contact with Crustyo44 and we talk maybe once a week. It has opened up a new, easy and interesting way to communicate about our common hobby, and puts a face to the posts. I've discovered he looks almost as well he writes ..... :smile:
Forum members who...
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Last post by snagman
Wed May 22, 2013 02:40
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[USA] Chorizo Corner (Section 3) Chapters 7 - 8
Chapter 7 - Chorizos of Uruguay and Argentina
Introducing Uruguay
Uruguay - Making Chorizos
Argentina - Common Chorizos
Traditional Argentine Chorizo:
Tres Recetas de Chorizos parrilleros (Three Grilled Chorizo Recipes)
Introducing Uruguay
One of many interesting items concerning Uruguay is...
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Last post by Chuckwagon
Thu Apr 18, 2013 00:44
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Todays Helpful Tip
Toothpaste and office supplies. What do they have in common?
I know, I should have gotten a patent on this a decade ago! RAY
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Last post by sawhorseray
Sat Mar 30, 2013 15:21
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Last post by Big Guy
Mon Mar 04, 2013 11:50
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Browsing? Just Looking? Click Here For Information.
Are you new ? :grin: Browsing ? :???: Maybe you're just looking for recipes or techniques. :smile: Perhaps you're searching for technical information! :neutral: Well, we've got what you're looking for! :wink: You've come to the right place. Welcome to WD! Come on in and look us over. Don't be shy!...
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Last post by Chuckwagon
Mon Feb 04, 2013 02:51
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Curing Formulas - Bacon, Bresaola & Coppa
Hey People
As suggested, this link provides you with a spreadsheet for curing formulas for DRY cure Bacon, as well as Bresaola & Coppa
Spreadsheet is locked. You will have to download and SAVE AS so that you can use it.
This spreadsheet works for me but it's your call/risk if you choose to...
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Last post by tazplas
Sat Feb 02, 2013 14:10
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Falukorv recipes?
Ok, this wonderful group has assisted me in getting the scrapple recipe I wanted, and will make next weekend, but now I'm again looking for insight!
A Swedish guy I work with has asked if I can make falukorv for him. He loves the potatis korv I make, but said he misses the falukorv.
I found a...
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Last post by CrankyBuzzard
Mon Jan 28, 2013 02:18
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Are You Looking For A Post?
Hi Folks,
Just a reminder that no post is ever omitted from WD unless it breaks the rules.
If you`ve ever wondered where a particular post went, remember... it may have been moved to another forum topic. A moderator`s job is to put it in just the `right` spot. Trouble is... that spot may be...
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Last post by Chuckwagon
Sat Jan 05, 2013 15:45
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Very low cost meat packaging
I like to put up most of my sausage as patties or as larger balls and this seems to work very well several months and no frost inside the package. At $3.50 per 70 foot roll the price is certainly right.
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Last post by ssorllih
Thu Jan 03, 2013 18:28
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New Website! "All About Spirits" by Stan & Ada
Here`s some great news for those of you who are home distillers . Our buddy Stan Marianski has started a website about making spirits and it should solve a heck of a lot of problems for many of you. Also, you will be able to gather ideas and discuss options. The new website is called All About...
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Last post by Chuckwagon
Thu Dec 06, 2012 22:09
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More of a recipe from close to home
Early this fall I filled some bell peppers with chaurice sausage and froze them for the future. Tonight I fixed a couple for supper. For a side I peeled and cut a sweet potato and boiled it until tender and drained it. Then I chopped an onion and about a quarter of an orange and added that to the...
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Last post by ssorllih
Tue Nov 27, 2012 05:46
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other foodies
Hi ll, I've been a bit distracted lately. Have made some lovely chicken sausages and Italian sausages for a street party which well down really well. But something was missing.
So I have bought myself an Italian gelato machine from Italy which should arrive in a few days to make the ultimate dish...
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Last post by ursula
Fri Nov 23, 2012 10:38
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Last post by ssorllih
Wed Nov 21, 2012 06:00
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Bubba
Hi,
Does anyone know what happened to Bubba. I haven't seen any posts by him for quite some time.
I have his email address but some members might know if he is busy with work, back in Japie land or what ever.
Regards,
Jan.
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Last post by crustyo44
Tue Nov 20, 2012 06:17
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Why does garlic sometimes change color?
Why does garlic sometimes take on a blueish, greenish or grayish hue?
Two recent reports from the House Foods Corporation in Japan detail exactly how the garlic and garlic-onion pigments develop. Their creators are the same handful of sulfur compounds and enzymes that give the allium family its...
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Last post by Baconologist
Sun Nov 18, 2012 18:25
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Last post by Baconologist
Sun Nov 18, 2012 18:02
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Hurricane Sandy
To those members in the affected areas, we wish you all the best, hope you get through it safely !!!
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Last post by snagman
Mon Oct 29, 2012 21:51
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Last post by ssorllih
Mon Oct 15, 2012 19:35
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[MEX] Oaxacan Black Bean Soup
Note: This recipe by El Ducko was originally part of Project B and is made with chorizo crafted as part of that project. Here's a link:
OAXACAN BLACK BEAN SOUP by El Ducko
Based on Rick Bayliss's Mexican Kitchen, p131
12 oz (2 cups) dry black beans, rinsed & picked clean (don`t use canned)...
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Last post by Chuckwagon
Mon Oct 15, 2012 05:21
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Appetizers
Too easy but very good. saltine crackers. cheddar cheese and sausage pieces heated to melt the cheese. There should have been a bit more cheese.
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Last post by ssorllih
Tue Oct 02, 2012 01:44
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Meat packaging
Yesterday when I was putting meat mix up as patties I measured it out in a 1/3 cup measure and when I had a couple of dozen lumps I wrapped them with Press-n-Seal®. The proceedure is so simple and effective that it is worth telling. The stuff is a foot wide on a roll. Tear off about 8 inches...
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Last post by ssorllih
Sat Sep 29, 2012 14:59
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Fermented Sausages: A Review
I've been re-reading Stan and Adam's excellent book The Art of Making Fermented Sausages in preparation for our upcoming autumn sausage doings. I can't say enough good things about the book, it's a must for anyone who's serious about the subject. The information is priceless. There are excellent...
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Last post by Baconologist
Mon Sep 17, 2012 17:55
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Moderating The Forum
Hey sausage grinders & smoke sniffers! :mrgreen:
Just a reminder that the Sausages forum is the busiest by far of all the topics. To keep it more organized and uncluttered, several months ago I opened a sticky topic to house all the great photos you folks post in sausages .
So, if you can't...
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Last post by Chuckwagon
Mon Sep 17, 2012 06:54
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Cookin' Yer' Own Goose!
Cookin' Yer' Own Goose !
(Preparing Any Fowl For Baking With Dressing)
Twist the choke on yer' twelve gauge while you stop paddling the canoe for a moment. Drop a goose into the Green River then paddle like crazy to retrieve it. First, immerse the goose into boiling water only a few seconds,...
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Last post by Chuckwagon
Sun Sep 16, 2012 03:43
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ground beef jerky
Hi,
Are there any members with a good spice mix recipe for ground beef jerky. I intend to 'smoke them and use Cure #1.
Any tried and tested recipes would be appreciated including the hot ones.
Also some advise on fat content, be it beef or pork fat.
Thank you,
Regards,'
Jan.
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Last post by crustyo44
Sat Sep 15, 2012 02:16
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Pork processing
This is process in which will be easy to have.
FirstClass Foods Inc
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Last post by wilburgsmith
Fri Sep 14, 2012 23:03
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[USA] Lone Peak Longhorns
Lone Peak Hog Longhorns
(All Pork Frankfurters)
Do Rocky Mountain piggies have longhorns? :roll: Of course not, although we like to tease tenderfeet with tales of jack rabbits and hogs wearing antlers! :shock: Cut the meat (with its fat) into chunks and then grind it through a 3/8 plate. Mix...
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Last post by Chuckwagon
Tue Sep 11, 2012 01:43
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Czernina
I came across a source for duck blood and was wondering if anyone had a nice recipe for Czernina they would be willing to share? Thank you in advance!
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Last post by Rick
Wed Sep 05, 2012 01:57
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Summer sausage,kielbasa with Kirby Cannon
Pmmpete and his friend Brad borrowed my 15# KIRBY CANNON with new foot control to make Summer sausage and Kielbasa. Neither Brad or Pete have used this stuffer before. Pete would have done the post but he is off playing on the Snake river. Pete used Mr.Walleyes recipe
Here is part of the wild...
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Last post by pikeman_95
Sun Sep 02, 2012 04:26
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Hyde Park references
Hi Wranglers!
Be sure not to overlook Hyde Park . It`s where the chat forum is. We`ve got some great reference links in Hyde Park too! The Index Of Member-Recommended Outlets For Sausage Supplies is a great resource and will save you a lot of search time. Here you can find sausage supply houses...
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Last post by Chuckwagon
Sun Aug 26, 2012 06:49