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Testing pH
Replies: 30
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Shuswap » Sun Jan 17, 2016 16:30
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Our Daily Brine has published a free e-book on how to measure pH in food and drink.
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No. Haven't had any reason to do that. I'm not worried about pH till the meat has been chilled and cut up. I only use pH to tweak the amount of sugar added then to monitor whether the pH is dropping at the rate it should be. This, in itself, tells me about all I need to know.
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Last post by Butterbean
Sat Feb 11, 2017 01:30
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Using Butcher's twine
Replies: 7
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Rick » Wed Sep 05, 2012 01:45
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In the past when I've made ring bologna, I've also used the hog rings in combination with twine in order to get them to hang over my smoking stick in the smoker. Invariably I've had the string or ring give way and found my chub or ring on the bottom floor of the smoker. I know there is a special...
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I've used zip ties, and they worked if my knots worked. Otherwise, they hold but the sausage drops. :cry:
There is also the bubble knot. See slide 16 if this address works for you:
This knot has a good lead and the casing should fail before the knot fails. It is quite similar to a sailors...
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Last post by ssorllih
Wed Sep 05, 2012 19:18
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Binder Question
Replies: 23
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Jarhead » Sat Aug 20, 2011 04:14
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I am making some peppered beef sticks this weekend. The recipe that I have calls for 1/2 C flavor binder for 10# ground meat. (80/20)
I ordered some and it didn't come in today.
Can I get by without it or is there a substitute or something else in place of it?
Thanks.
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Hi Jim,
Thanks for your feedback on this recipe. I really appreciate it and I`m glad you enjoyed my Hipshot Hamburgers. I`ve grilled these for a few parties where my guests have just gone haywire over them. One guy asked my wife if he could move in with us. Another guy got down on one knee and...
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Last post by Chuckwagon
Tue Aug 28, 2012 03:38
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Freezer thawed by mistake
Replies: 2
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Blackriver » Sun Aug 26, 2012 22:04
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Ok I screwed up yesterday. I was making sausage yesterday and when I took my meat out of the freezer for grinding I didn't close the door all the way. I found it today at 3:30. I am just wondering is the meat in the freezer still good and can I refreeze it? I had some venison steaks in the door...
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Scott, you ol' salty dog! I'm glad I'm not the only one who screws up now and then. We once had a power outage for an extended period of time and I was worried about the meat in my freezer. I called the FSIS at the USDA and they were very helpful. I learned that if meat has any traces of ice...
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Last post by Chuckwagon
Mon Aug 27, 2012 05:36
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How To Measure Beef Rounds
Replies: 13
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Chuckwagon » Thu Aug 23, 2012 01:06
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How To Measure Beef Rounds
Beef rounds usually come in 100 feet sets . Here is a table showing how many pounds of sausage you can put in 100 feet for different choices of diameters in casings.
Note: If you are able to order less than 100 feet, just adjust the figures in the right side of the...
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Your are most welcome Blackriver. I'm glad things worked out for you.
Best Wishes,
Chuckwagon
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Last post by Chuckwagon
Mon Aug 27, 2012 04:28
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First cold smoking attempt - advice needed
Replies: 5
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Cabonaia » Mon Aug 06, 2012 17:39
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So I finally bought an Amazn smoker and lit 'er up with a load of pellets. It faithfully produced a lovely thin stream of smoke for hours, though for how many hours I don't know because I fell asleep. I expected to get 11 hours, but I am guessing I got maybe half that. Too much draft probably. But...
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Kevin - thanks for sharing your helpful notes. I am using the Amazn in a water smoker without the water. There is a lot of air space at the bottom. For the second go round I need to monitor what's happening along the way. Might have to come up with some jerry-rigged way to reduce the air flow.
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Last post by Cabonaia
Mon Aug 06, 2012 20:24
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Speaking of salt...
Replies: 14
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Chuckwagon » Thu Aug 26, 2010 05:50
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Hi Sausagemakers,
And Speaking Of Salt...
Does kosher salt taste better than table salt? Interestingly, yes, it does. As kosher salt is pressed together by huge rollers, the grains become pyramid-shaped, allowing them to dissolve more easily so it does not linger on the tongue. It`s made without...
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Please excuse me if this has been posted somewhere else on the forum.
In regards to how much salt to add to my dry cure recipes, are there any calculations or general guidelines I can do to work out the correct amount?
For example - 1 cup (300grams) of table salt per 1 kg of beef, 1 cup...
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Last post by Marty
Mon Jul 30, 2012 01:49
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Not really a techno question but I need to ask
Replies: 3
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Devo » Fri Jul 06, 2012 15:31
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Ok i been buying my starter cultures from sausage makers but living in Canada I was wanting to find a Canadian source. What I keep coming up with is a product called Mondo Start Classic and Mondo Sp. These can be bought at dnrsausagesupplies.ca or halfordsmailorder.com. The problem for me is I...
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Contact these guys: mmis.ca they are the canadian distributors for the mondo products and they will provide you with recipes and how to information.
Bert,
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Last post by ajwillsnet
Fri Jul 06, 2012 16:32
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Testing cultures before use
Replies: 9
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ssorllih » Tue Jul 03, 2012 03:00
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Is there a definitive test for the viability of the sausage cultures before we use them in a batch of sausage. I have some that have been stored at minus 6° F for more than a year.
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Ross, let us know how the testing goes. I have a bunch of various cultures that are way past their expiration dates, but they are in a -6° F freezer. In the past, I did test some that were past their prime by stirring some into distilled water that had some dextrose added. After incubating for 48...
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Last post by IdaKraut
Fri Jul 06, 2012 15:09
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Why [are sausages salty tasting after freezing?]
Replies: 2
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nuynai » Sun Jul 01, 2012 21:34
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Is it that after I smoke my sausages, freeze them, take them out to use, they are much more salty tasting than when they come out of the smoker. Thanks in advance.
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Thanks 28. Seems like the final paragraph is the answer. Will try freezing it unwrapped.
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Last post by nuynai
Mon Jul 02, 2012 13:26
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Bovine Spongiform Encephalopathy
Replies: 2
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Chuckwagon » Fri Apr 27, 2012 10:49
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Bovine Spongiform Encephalopathy
Did anyone happen to notice that in the news last Monday there was another reported case of Bovine Spongiform Encephalopathy? Yup pards, this time it was in California. It was amazing to me that the second thing from the reporter`s mouth was, Officials state that...
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A locl cow man was telling us the other day that the rendering plant will no longer take dead cattle because of BSE. He said that the dead animals must be buried or composted.
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Last post by ssorllih
Fri Apr 27, 2012 13:49
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Carrot fiber
Replies: 14
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Cabonaia » Sat Apr 21, 2012 17:40
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Does anybody have experience with carrot fiber as a binder? The Sausage Maker sells it as C-bind. I am looking for alternatives to the nonfat dry milk powder and soy protein concentrate found in many formulations, and this product caught my attention.
Cheers,
Jeff
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Would like to try, though for that I need a cold smoking setup, which I haven't gotten around to yet....
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Last post by Cabonaia
Sun Apr 22, 2012 15:13
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When is the atmosphere inside the smoker anerobic?
Replies: 4
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ssorllih » Mon Apr 09, 2012 02:51
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This is not an idle or trick question because I believe that the term anerobic means an absense of oxygen.
My smoker as it is built and used has several holes open to the air to supply air to the grill burner. My smoke is generated remotely in a separate fire chamber.
I often have a gas flame...
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All of which begs another question. More and more often the meat offered in the grocery stores has been pumped. no one doubts the high bacteria counts on the outside of the meat. Using the same needles on countless pieces contaminates them all. This makes safe handling even more critical. I can't...
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Last post by ssorllih
Mon Apr 09, 2012 21:29
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Using fresh herbs
Replies: 2
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ssorllih » Sun Apr 01, 2012 20:50
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This week I prepared some chicken thighs as confit. The preparation was simple 1% salt, the grated rind of a lemon and two tablespoonsful of chopped fresh parsley and basil. Rub three chicken thighs with the salt mix and refridgerate at 34°F for two days. Place on a glass baking dish ,cover with...
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They probably are over cooked. The taste is mildly salty with a light lemon overtone. The parsley and basil are subtle and would be missed were they not present. Nancy tasted and said THAT'S GOOD , before it had been browned.
The cookbook The Joy of Cooking © said you prepare a goose as for...
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Last post by ssorllih
Mon Apr 02, 2012 14:17
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errors of ommission
Replies: 4
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ssorllih » Mon Mar 26, 2012 15:27
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Occassionally I am looking for a recipe for smoked sausage or meat and find no call for nitrite or nitrate. I consider the reputation of the author and conclude that it is a good recipe with an error that slipped past the author, the proof reader and the editor.
With the admonition that if it...
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The ones that I refer to here are the same recipe published in a book and on line and the on line version is lacking the inclusion of the cure.
Tom , your determination to accept responsibility for your own safety is what I was hoping to alert readers to as everybody bears some responsibility for...
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Last post by ssorllih
Tue Mar 27, 2012 00:02
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Oak for smoking?
Replies: 5
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Blackriver » Sun Mar 25, 2012 22:23
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We have all sorts of oak trees in Wisconsin. Does it matter what type of oak wood you use for smoking meats?
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At present I don't have any oak in my shed. I have some hickory, about a good wheel barrow full and about that much mulberry that needs to season. I have some maple and some bradford pear. If I come by some oak I will take it but for now I believe that I have enough for a couple of years.
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Last post by ssorllih
Mon Mar 26, 2012 04:58
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Can we make our own penicillium cultures?
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Chuckwagon » Mon Mar 19, 2012 04:55
A non-member has contacted me by email with a great question that I'd like to share with you folks. I'm sure many have wondered at times, if they could make their own penicillium nalgiovense mold for salami. Here is the question and my answer. Anyone else care to add to the subject, please do.
Q....
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Last post by Chuckwagon
Mon Mar 19, 2012 04:55
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When does a marinade become a cure?
Replies: 3
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ssorllih » Thu Mar 08, 2012 03:41
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Currently I have two pounds of brisket curing for March 17.
Besides the salt and the cure # 1 there is mustard seed, cracked black pepper, coriander, and bay leaf. The meat was coated as uniformly as I could and placed in a zipper freezer bag that gets turned each day in the fridge. Two weeks ago I...
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I think that a true marinade (one with an acid) applied for an extended period would become a pickle.
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Last post by ssorllih
Thu Mar 08, 2012 16:02
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Chicken Fat In Sausage
Replies: 4
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ssorllih » Mon Mar 05, 2012 16:49
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Here is a question concerning fat replacer and chicken fat. From a dietary standpoint chicken fat isn't bad but from a sausage making standpoint it isn't good. But could you/we beneficially use rendered chicken fat as the oil in the fat replacer emulsion?
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By definition saturated fat is solid at room temperature. Warm melted chicken fat and lard will separate into strata with the more saturated fat settling out first. Some of it will remain liquid down to about sixty degrees
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Last post by ssorllih
Wed Mar 07, 2012 21:46
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Temperature Stall when smoke cooking
Replies: 10
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two_MN_kids » Tue Feb 28, 2012 16:37
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It seems that EVERY time I use my smoker, my product IMT stalls out / reaches a plateau at about 135°. It can take several more hours of cooking to get to temperature, resulting in a very dehydrated sausage.
This happens with summer sausage, bologna, snack sticks, turkeys, pulled pork, and loins,...
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Although it is impressive to present a whole ham it is seldom that we consume that much meat in even the largest of gatherings. The stall doesn't last as long in smaller cuts.
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Last post by ssorllih
Thu Mar 01, 2012 17:54
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Smoke
Replies: 3
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story28 » Wed Feb 22, 2012 05:55
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I have been doing some research lately about smoke and its qualities and nuances. The experience was a rewarding one and I thought I'd share what I learned.
My first question was what wood comprised of and how does that impact the smoke that comes from that wood.
Wood is made up of three...
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To complicate things further some wood burns to charcoal more readily than others and some wood contains more ash.
I wonder about the keeping quality of wood for smoke. Will twenty year old dry stored apple make as sweet a smoke as two year old dry stored apple?
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Last post by ssorllih
Thu Feb 23, 2012 19:30
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Powdered Milk In Sausage
Replies: 4
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crustyo44 » Mon Feb 20, 2012 23:04
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Hi Keymaster,
I cannot source any nonfat dry milk here but have available skim milk powder.
Does the maximum of 12% still apply without affecting the taste.
Regards,
Jan.
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Gentlemen,
Thank you for the advise and the link. I made quite a few spicey meatpatties and added 2 heaped tablespoons of skim milk powder as a trial.
The patties were very nice but a bid solid, the moisture and bind was great. I loved them.
My wife said otherwise but that's married life.
I will...
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Last post by crustyo44
Wed Feb 22, 2012 23:53
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Question about Cure #1
Replies: 2
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crustyo44 » Fri Feb 17, 2012 00:41
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Hi Members,
I need some advise badly. I have left in my freezer about 3 kg of Snagmans Csabai mix, not minced yet but all the cubed pork is already mixed with the spices, salt and cure #1.
My mincer blew up(stripped a gear) and I had to freeze the unminced left overs.
The cure #1 has me worried as...
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Good Evening CW,
You are correct, the cure was already mixed in with the chunks and all the spices. The reason I thought I ask is that I have read several posts that say that cure #1 last about 14 days and this frozen meatmix is already 6 weeks old.
I just want to be sure and safe.
Thanks for the...
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Last post by crustyo44
Sat Feb 18, 2012 09:46
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USDA (And Bacon)
Replies: 3
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DLFL » Wed Feb 01, 2012 14:26
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I found this on the USDA site concerning bacon.
Bacon
How much nitrite can be used in curing bacon?
The USDA is responsible for monitoring the proper use of nitrite by meat processors. While sodium nitrite cannot exceed 200 ppm going into dry-cured bacon, sodium nitrite cannot exceed 120 ppm...
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I have been wondering about the parts per million using the immersion technique. To truly hit it on the head would not the weight of the water and spices jn addition to the meat also have to be taken into consideration?
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Last post by DLFL
Thu Feb 02, 2012 14:46
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Fat Replacement
Replies: 7
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DLFL » Tue Jan 24, 2012 18:36
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My wife has high cholesterol. Has anyone here used the fat replacement product CKX Fat Reducer-Cholesterol Fighter from the Sausage Maker or other fat replacement products? If so what did you think of the finished product?
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JerBear,
I'm sorry ol' pard, it has nothing to do with fillers or rusk. It has everything to do with modern science and the discovery and development of products that can't be explained in a few simple paragraphs. It took Stan an entire book to present it to a dunce like me, so I'm afraid there is...
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Last post by Chuckwagon
Fri Jan 27, 2012 06:46
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Smoke dwell time and taste ?
Replies: 4
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ssorllih » Thu Jan 19, 2012 21:11
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I think that we have all experienced a smoke filled conference room and also smelled tobacco smoke on the wind. The former stinks and the latter can be rather pleasing. The same seems to apply to wood smoke. Light a fire place with the damper closed and that wiff of wood smoke soon becomes...
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We could build a cabinet that was almost air tight and heat a panful of saw dust to make smoke and vent the cabinet only to control the relative humidity. Or we can make a cabinet that is open at top and bottom with controllable vents and allow the free flow of externally produced smoke through the...
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Last post by ssorllih
Thu Jan 19, 2012 23:36
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Converting saltpeter (potassium nitrate)???
Replies: 9
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tacklebox » Wed Oct 19, 2011 05:08
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Hey all, hope everything's been well :smile: I have a quick question, and I hope this is in the correct spot. (If not, I'll take 30 licks with a wet noodle CW :mrgreen: ) I have quite a few recipes, most of them from reputable books and the like, that call for certain amounts of saltpeter...
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Thanks for the info, CW. Mine are stored in the basement, so there isnt much light.
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Last post by odell
Tue Jan 17, 2012 23:48
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More technology
Replies: 3
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ssorllih » Sat Apr 23, 2011 19:53
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I discovered this web site this morning. and have read small portions:
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For you guys that fish and want to build your own boats I have another site from the same UN group.
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Last post by ssorllih
Sun Jan 15, 2012 22:16
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Semi dry curing bacon and whole muscle.
Replies: 3
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ssorllih » Fri Jan 13, 2012 19:42
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I have made some observations that I think may be of some interest. I put meat in to my cure and then into a tightly closed plastic bag. For the first few days there is an abundance of liquid in the bag in quantities in excess of the few ounces that were present when I rubbed the cure into the...
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Well Ross I tend to think that the people who pour off this liquid are either not waiting long enough for the meat to reach an equilibrium with the liquid, the cure density was to high or they just don't mind wasting product and not getting a full cure because the liquid is the vehicle that carries...
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Last post by Swallow
Fri Jan 13, 2012 22:54
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Using a water bath for cooking
Replies: 30
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tooth » Mon Jan 02, 2012 18:03
First post
Hi Chcukwagon, I've got a quick question for you. I was on another sausage making site, and most of the guys I saw would smoke their sausages and then finish their sausages to temperature in a hot water bath. Then the sausages went into an ice bath to stop cooking.
My question is: Why finish the...
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Thanks Kevin for the roaster suggestion! I will be purchasing one soon also, just got to convince the wife, haha.
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Last post by Blackriver
Sun Jan 08, 2012 01:02
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How do you define quantity of smoke?
Replies: 8
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JerBear » Sat Dec 31, 2011 19:45
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Many of the recipes I read state light smoke for x period of time, or medium smoke for x quantity of time.
How do you define light vs. medium vs. heavy? :???:
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If we wanted we could put numbers on this with a photo resistive cell and a light source.
7 meters is about 22 feet or the distance across a conference room full of people smoking tobacco. 600 mm is the length of your arm or the smoke is so thick you can't see you hand at arms length.
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Last post by ssorllih
Tue Jan 03, 2012 15:06
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Wieght loss from fresh to cured and smoked
Replies: 3
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ssorllih » Tue Dec 27, 2011 22:23
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I noted in the thread concerning butts, that the butts had lost about 16 to 20 % weight loss. Is this enough to extend shelf life?
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In fermented sausage the keeping qualities depend on the available water. Reduce that by 30% and along with the rest of the process you get a durable product.
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Last post by ssorllih
Sat Dec 31, 2011 01:13
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Lard compared to "pre-mixed oil emulsion"
Replies: 15
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story28 » Fri Dec 23, 2011 07:05
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Hi Sausagemakers and Smoke Addicts!
Are you stumped with a question or do you have a particular problem you just can't seem to solve? Find Hyde Park (that's our chat forum) and post your question. If you don't receive an answer from someone with knowledge in that particular area, then send me a PM...
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Maybe call it CW's spicy spread :mrgreen:
What! Whaaaaa.... where..? Did someone just say spread ... uh... Am I... uh...
Do I detect the aroma of bullsnort again? :roll:
Lol sorry pal but I don't know what bull snort is. If it is a good thing then yes, but if its a bad or mean-spirited thing,...
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Last post by story28
Fri Dec 30, 2011 01:57
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smoke powder or liquid smoke
Replies: 5
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crustyo44 » Mon Aug 15, 2011 03:08
First post
Hi,
Shortly I would like to be making some old fashioned frankfurts without all super modern additives.
I like to use either smoke powder or liquid smoke as a trial, Do members have any guidlines of how much to use. I like the franks to have a noticeable smoke flavour but not overpowering....
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Figure out a way to suggest that more sausage would be available if more fresh pork landed at your door once in a while.. Admiring sausage eaters will cheerfully bankrupt you while praising your skill.
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Last post by ssorllih
Fri Dec 16, 2011 02:10
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The world is full of good information.
Replies: 3
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ssorllih » Wed Dec 14, 2011 23:56
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I came across this web site and document in my bookmarks today and decided that i should share it.
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That is a university course in the anatomy of a pig.
Most definitely, I love the way they have every possible way to show the pork anatomy, one can separate the cut assembly, rotate it etc.
very good website.
Thank you Ross
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Last post by Bubba
Fri Dec 16, 2011 01:20
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'cooking sausage'
Replies: 3
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mking5 » Sun Sep 11, 2011 21:03
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I am planning on attempting to make some summer sausage. This will be my first attempt at making sausage that has to be cooked or smoked. The instructions I have say to cook the sausage in the oven at 170 degrees for 7 hours. Aside friom the obvious, what are the differences between using a smoker...
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like any other sausages...it will taste good if you let it boil first before frying. put just about half cup or less water in pan together with the sausages..let the water evaporate. when it does a caramelized thing will form on the pan and sausages...put a little cooking oil then... a few minutes...
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Last post by Finley52
Fri Dec 09, 2011 05:50
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Prosciutto di Parma
Replies: 18
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story28 » Tue Nov 22, 2011 05:11
First post
Hi everyone. I have been reading Meat Science and Applications by Y.H. Hui. I stumbled on something I thought interesting and curious. It is an overview on the process of making prosciutto di parma.
On pg. 404:
The Parma ham comes from one year old pigs weighing roughly 180 kg, raised in the...
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Good Idea, Jason. Thanks.
About three weeks ago I took five pounds of pigs in blankets to a funeral reception and folks are still raving about them. They might be a good way to offer customer small samples. half the weight is bread.
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Last post by ssorllih
Tue Dec 06, 2011 19:31
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Botulism and nitrites in veggies
Replies: 2
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ssorllih » Sat Nov 26, 2011 17:08
First post
We should all be aware of the botulism inhibiting effects of nitrites in smoked meat. Clostriduim Botulinium grows in the absence of oxygen and at temperatures comfortable for people. The most famous example was in some sauted onions held on the back of a grill at a celebration somewhere.
This...
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Chuckwagon, Thank you for a detail scholarly explanation. Much better than a simple nope, won't work .
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Last post by ssorllih
Mon Nov 28, 2011 15:56
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cure substitute
Replies: 3
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crustyo44 » Thu Nov 24, 2011 23:18
First post
Hi,
Have any members used this new-fangled cultured celery powder as a substitute in smoked and cured sausages.
Bolzano Meats uses it to make all sorts of wonderful charcuterie products.
As a bit of a health freak, I prefer to use this natural cure compared to the industrial
produced one.
Regards,...
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Excellent Devo!
Thank you so much for sharing.
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Last post by Chuckwagon
Fri Nov 25, 2011 03:14
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Effects Of Added Alcohol In Sausage
Replies: 35
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story28 » Wed May 18, 2011 04:13
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Why is it that in sausage recipes containing alcohol, whether it be wine or fortified wine, the alcohol is never first cooked out of the wine before adding it to the sausage mix? I have found recipes that call for adding the alcohol along with the spices and even going as far as allowing the mix to...
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I reduce wine to get rid of some of the alcohol and concentrate the flavor before adding it to my sausage.
Is that just to eliminate the alcohol and make the flavors more intense, or does the application of heat to the wine alter and improve the flavors, in your view?
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Last post by vagreys
Wed Nov 23, 2011 00:36
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A couple of things I have learned
Replies: 8
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ssorllih » Fri Nov 18, 2011 21:25
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We all understand the importance of having nearly frozen meat when we are grinding but having it soft frozen when cutting it in small chunks also works very well.
Then I learned the other night while looking for a celery sausage recipe and finding it on The Sausage Maker site as Nick's celery...
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I agree with Gus about the clean up for small amounts I still use my hands but as of late I have been making about 15 lbs batches.
I clean the mixer with a karcher with soap on the lawn, after drying every part, I also wipe all parts with a disinfectant and store it, all wrapped up in an old...
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Last post by crustyo44
Mon Nov 21, 2011 02:27
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On packaging meat for the freezer.
Replies: 9
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ssorllih » Fri Sep 23, 2011 03:07
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I kinda sorta struck out on the fermented sausage effort but tonight I made 5 pounds of Breakfast sausage by the Book recipe. Nancy declared that the patties I fried were great and said I should place a star beside that recipe. Over the years we have found that there is more versatility in the use...
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We often freeze fresh fish in water to prevent freezer burn and oxidation. I guess that we could freeze meat and then dip it in water and freeze it with a coating of ice on it. That is how we get individually frozen shrimp.
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Last post by ssorllih
Thu Nov 03, 2011 22:39
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Skin Is In
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story28 » Tue Nov 01, 2011 21:55
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On pg. 479 of mr. Marianski's HPQMS book it shows box cured bacon with a specific method of placing the bellies. For those out there without the book, the diagram shows placing 5 bellies on top of each other. Each belly is places skin side down except the one on top. I am trying to figure out why....
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My best guess woud be the flexural traits of the slab. Skin side down should be a bit stiffer. That is my guess but I don't know.
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Last post by ssorllih
Tue Nov 01, 2011 22:07
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Question....seam butchery.....
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JerBear » Wed Oct 19, 2011 04:33
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I just found this information: Seam Butchery is an old Continetal Europe-method of breaking down animals according to their muscle seams (which is still very popular in Austria, in spite of the additional time it takes to meticulously execute). With Seam Butchery, the mantra seems to be, If you`re...
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Here's a nice mention of Chef Sebald: Hudson Valley Times
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Last post by JerBear
Wed Oct 19, 2011 05:49
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Using Cheese in sausage
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Bubba » Thu Sep 29, 2011 21:53
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With my ever growing experience in sausage making, I'm thinking about perhaps using different types of cheese (one at a time) for sausage making and then get stuck on which cheeses would be suitable for fresh sausage?
Maybe some sausage could be smoked with using cheese?
Intuition tells me to stay...
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6 Tbs. fresh milk
1/2 cup powdered skim milk
Hi DDF, interesting and very flavorful recipe, I can understand the addition of fresh milk, but any particular reason for adding the powdered skim milk?
Would that be the same as non fat dry milk normally used as a binder?
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Last post by Bubba
Sat Oct 08, 2011 01:28
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Two Birds With One Stone?
Replies: 7
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JerBear » Thu Sep 29, 2011 07:09
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I'm curious to know how some of you guys face challenges of conflicting cooking, smoking or curing requirements when you've got more than one product to make.
For instance, if I was to want to make both Mysliwska and Podhalanska (Marianski's Home Production pages 239 and 241) but they have very...
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Just returned from a few days of being irresponcible. While we were away we toured a colonial plantation that had a well preserved smoke house. It was about 15 feet square on the foundation and probably as tall. There would have been cold corners and rather warm places close to and over the fire...
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Last post by ssorllih
Fri Oct 07, 2011 03:30
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The bits and pieces that we don't want to use.
Replies: 17
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ssorllih » Sun Oct 02, 2011 03:25
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I was trimming some pork butt meat for supper and found at least two glands and what appeared to be some lymph nodes. I excised them and threw them to the fox that visits every night.
Does everyone remove the glands from the meat before they grind it for sausage?
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Oh sure, Bubba! And just look at his pit fire! He's even smoldering part of his neighbor's roof!
:lol: Could that be drift-wood from the recent floods? Neighbor's roof drift-wood?
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Last post by Bubba
Wed Oct 05, 2011 01:11
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Casings left @ room temperature
Replies: 4
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JerBear » Sun Sep 18, 2011 02:21
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So after making about 56 lbs of sausage today I resalted about 40' of left-over casing, placed it back in the bag and forgot about it for about 4 hrs. Safe to use or toss? I understood it to be somewhat stable but would like ya'll's opinion.
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My friend's wife took the pictures and I'm waiting for her to send them. I'd like to post a couple here and in the introduce yourself with pictures page that just started.
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Last post by JerBear
Sun Sep 18, 2011 18:28
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Re-freezing Meat question
Replies: 11
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Bubba » Tue Sep 13, 2011 00:57
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I would appreciate some guidance on a topic that I have no experience on:- Re-freezing meat.
If I buy meat, and at that time it has 2 days before the use by date , vacuum pack and freeze it the day I buy it for about 1 or 2 weeks, then defrost to process to sausage, can the sausage be frozen?...
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My experience has been that the colder I keep my freezer and the more widely spaced my meat packages when I put them in the freezer the more quickly they freeze and the less bleeding I get when they thaw. Slow freezing make big ice crystals.
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Last post by ssorllih
Wed Sep 14, 2011 03:34
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pastrami question
Replies: 10
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andrejwout » Thu Aug 11, 2011 14:17
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Hi, Im making pastrami with cure 1 at the moment BUT not smoking it. Will this have a big effect on its shelf life or not? Im not sure really.
Any advice out there
Thanks
Andrej
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Hi, thanks for that, very interesting. I would be delighted to get 8 weeks ..let alone 12. I realise the vac pac thing isnt perfect, especially without gas, as per supermarkets etc. Im surprised it lasts that long actually. I was hoping for a month in chilled conditions, because id like to start a...
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Last post by andrejwout
Wed Aug 24, 2011 21:46
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coppa curing - green colour liquid
Replies: 7
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andrejwout » Tue Aug 09, 2011 15:30
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Hi, ive been curing coppa in fridge (2nd stage - 10 days or so)as per recipe and i seem to be getting a greenish liquid and tint to the meat. The smell and integrity of meat is fine. IS that normal, ie to do with the process, nitrates/nitrite?
Thanks
Andrej
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yes, its proper tupa-wear, official non-reactive food grade etc etc.....enever had any similar probs with other foods. Anyway, the foil was the problem solver, so im not too worried. The coppa in question seems to be maturing well. I removed any discoloured bits, after advice, and its all good....
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Last post by andrejwout
Wed Aug 24, 2011 21:16
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