Hi Toolhawk,

By their very nature, beef middles under the right conditions, can make a soiled baby diaper smell like a handful of lilacs! As you probably know, the middles are behind the rounds (also called the runners ) and they are part of the naturally straight, large intestine. Bovine middles...

All very good ideas!

Next time we make potatis korv I'll try a couple of different variations and see how it turns out.

Thanks for the thoughts!

Charlie

Hi, thanks for replies. Yes, i concur now. Ive asked more people and read more and i agree thats what Stan meant. I think it must go into a non reactive container, then covered to reduce air etc/hard skin blah blah. I shouldnt have had it in close contact with the cling wrap.....but it wont hurt....

I wonder why the sausagemaker wouldn't pull the sausages out prior to allow for carryover.
Dose not work that way, if it did we would be pushing the limit on everything we do. Carryover heat can and will last upwards of an hour plus, we cook hamd to an internal temp of 155 F. open the doors and...

Wally, my ol' friend,
Thank you for the kind words. Not enough people pause to really inspect what they are buying, much less... compare prices at the meat counter. The winner is always the retailer. If you have access to a wholesaler, my goodnesss gracious... go for it.
I just wish you could...

Hey Nor Cal,
That's a conflagration just waitin' to happen! :shock:

My problem has been solved. I have since sampled the fresh paprika that my good wife brought home and found it to be very bitter
Assuming here the meat is fresh & above suspicion, I'd then look at the spices, with paprika being on the top of possible 'bitter' offenders.

Hey, even a broken clock...

It is basically an clove hitch with an extra tuck. You can use it to seize the end of a rope to keep it from falling apart.

Much of it is just left out in its casings. But I think that those are plastic casings, not fiberous.

I am sure that with enough experience we can make any combination of cuts into rolled bacon. I recall seeing a boneless shoulder cured and wrapped in the skin and laced up and smoked.

with small smokers and fast response to temperature changes would a covered pot with several gallons of water in the smoker help to stabilize the temperature fluctations?

Great question Ross. Great response Jer. Now you guys are talkin' meat sense. Please allow me to interject a few statements about exudate made by our own Seminole. Here's a link:

Ross, the exudate is absolutely part of the meat itself (required for full flavor) and should be added back into the...

The salt in our diet is from many sources and when we cook from basic ingredients we have control over where we put the salt. I figured that we could get a daily maximum of salt from some types of sausage if we consumed more than about six ounces. In which case you simply don't add salt to the...

Good idea with the vinegar! Thanks for the additional information.

Well... uh... Dave... :cry:
Who ate mine?

Daveduvet,

Spanish chorizo is a dry sausage so it requires more time. The USA FDA permits 156 ppm of sodium nitrite in regular sausages, but it allows up to 625 ppm of sodium nitrite in dry products. Even if you double up the regular dose, there will be no cure left inside the sausage after a...

Gray Goat:
Are you still wiping your hands on your beard?
You are correct. In short, the answer is higher cooking temperatures . Even if some bacteria multiply initially under the conditions of long cooking periods, most are likely to be destroyed as cooking temperatures surpass 150°; F....

Hey Nick,

I too am curious about this subject. Did you ever get a reply, possibly by PM?

Thank you Chuck.

You can also soak the CB after brining in fresh water for 24 hours to leach out some of the salt.

I change mine every 3-4 hours and start with new water. I've heard, and tried, adding potatoes to the water to assist in the leaching of the salt content.

Charlie