Glad to know that I have not lost my knack on doing things


Don't believe that sausage supplier as it is not true at all,ajwillsnet wrote:I had one sausage spice supplier tell me that the key to success on Ayshire bacon is to tumble both the loin and bacon to activate the Myocin which acts as binder when you roll the two together.
agree with your statement BriCan with aging/maturing method, but - there is another way to prepare that cut - wet curing in brine, hot smoking and poaching. In that way ajwillsnet statement is also correct - personally I'm using small tenderizer.Don't believe that sausage supplier as it is not true at all,it all comes down to the dry cure and the aging/maturing which takes up to twelve weeks total
In the context that was quoted for Ayrshire bacon what I have posted is correct, there is only one butcher shop in Scotland that brines there Ayrshire bacon and then drys and rolls before agingStefanS wrote: agree with your statement BriCan with aging/maturing method, but - there is another way to prepare that cut - wet curing in brine, hot smoking and poaching. In that way ajwillsnet statement is also correct - personally I'm using small tenderizer.
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Thanks Chris, it's nice to know that I have not lost my touchredzed wrote:Stefan and Brican, you are making me hungry! I think I gained 3lbs just looking at those pictures!
I cannot speak for others, but myself I would/will not use meat glue in any of my productsfarmboy236 wrote:Are yall using meat glue to bind these or just rolling and tying?
I myself have no problems rolling and tying as I have been doing it as a job for over 55 years but I did (the rolling part) when I first started in the tradeIf you are rolling and tying do you have a problem with it falling apart or coming unrolled when you slice it?