Search found 54 matches
- Fri Jul 20, 2012 01:51
- Forum: Suggestions & Feedback
- Topic: High praise for authors
- Replies: 7
- Views: 10597
I made Russian sausage twice and I believe that it is the cardamon that puts me off others seem to like it. I once tried cardamon in a version of Krakowska and also did not like it. The next time I added coriander and it was superb! One of my best batches. I have to get that book. So far I have bee...
- Thu Feb 02, 2012 22:23
- Forum: Hyde Park
- Topic: New Sausage Adventure
- Replies: 12
- Views: 6829
- Thu Feb 02, 2012 16:27
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 209081
- Wed Feb 01, 2012 23:01
- Forum: Hyde Park
- Topic: New Sausage Adventure
- Replies: 12
- Views: 6829
- Thu Jan 12, 2012 17:25
- Forum: Books&Videos of meat processing
- Topic: Books on German sausage formulations?
- Replies: 24
- Views: 44404
...i have , but they are in german , will that be ok ??? siggi Certainly! Between you and Bubba and some of my food historian friends who work with German, I'm sure I can get any help I need with what I can't translate for myself. do you still want some info on german book ??? it is expensive , abo...
venison
hi guys !!
did any off you try to use the kabanossy seasoning and make deer/beef sticks ??
but stuffed in edible collagen casings not natural sheep casings ??
regards siggi
did any off you try to use the kabanossy seasoning and make deer/beef sticks ??
but stuffed in edible collagen casings not natural sheep casings ??
regards siggi
- Wed Jan 04, 2012 16:54
- Forum: Technology basis
- Topic: Using a water bath for cooking
- Replies: 30
- Views: 35459
- Wed Jan 04, 2012 00:16
- Forum: Hyde Park
- Topic: turingian cooked salami
- Replies: 12
- Views: 7434
Hi Siggi, Your recipe is very interesting to me because of the temperature for drying and smoking. Here in the Sub-Tropics cold smoking is out of the question for me anyhow. Did you adapt this recipe from an original one or is it yours after trial and error. What size casings do you recommend as I ...
- Tue Jan 03, 2012 22:37
- Forum: Hyde Park
- Topic: turingian cooked salami
- Replies: 12
- Views: 7434
for CANADA and USA here u can get deheated mustard flour www.wiberg.ca
and much more
i can order it and let it be send directly to everybody , cause i have a account there
siggi
and much more
i can order it and let it be send directly to everybody , cause i have a account there
siggi
- Tue Jan 03, 2012 22:34
- Forum: Books&Videos of meat processing
- Topic: Books on German sausage formulations?
- Replies: 24
- Views: 44404
- Tue Jan 03, 2012 16:35
- Forum: Books&Videos of meat processing
- Topic: Books on German sausage formulations?
- Replies: 24
- Views: 44404
i...have also 5 german books , any sausage you want , salami , smoked meats and so on...regards siggi Do you have any recommendations among the books you have or the ones I listed? I'm interested in the wide variety of traditional German sausages. i have , but they are in german , will that be ok ?...
- Tue Jan 03, 2012 16:34
- Forum: Hyde Park
- Topic: turingian cooked salami
- Replies: 12
- Views: 7434
Please (or should I say, Bitte...) what is deheated mustard flour? ...sounds intriguing. Where can it be obtained? The caraway looks like an authentic touch. I'll bet this is going to be good. ground mustard , can be used as well i get the deheated mustard flour from canada , but regular ground mus...
- Tue Jan 03, 2012 16:29
- Forum: Hyde Park
- Topic: turingian cooked salami
- Replies: 12
- Views: 7434
Hi Toolman, To put this into the MRI, I need a couple of things. 1. Include all ingredients as a percentage or all ingredients as specifically measured units using one format. The ingredients listed in grams is fine, but we need to know how many grams (or kilograms) of meat and fat we are using the...
- Mon Jan 02, 2012 22:56
- Forum: Hyde Park
- Topic: turingian cooked salami
- Replies: 12
- Views: 7434
turingian cooked salami
this is my turingian cooked salami recepie Turingian cooked salami Ingredients Pork bellies 30% Beef chuck 40% Pork butt 30% Spices Salt/cure #1 20g Mace 1g Sweet Hungarian paprika 3g Garlic 3-5g Caraway ground 1.5g Black pepper ground 3g White pepper ground 2g Deheated mustard flour 3g Celery seeds...
- Mon Jan 02, 2012 21:47
- Forum: Books&Videos of meat processing
- Topic: Books on German sausage formulations?
- Replies: 24
- Views: 44404
Hi vagreys Have you had a look at this book? I haven't read it, but it was recommended to me by a German friend? Ausgezeichnete deutsche Wurstrezepte / Excellent German Sausage Recipes by Wilhelm Wahl... kind regards Parson Snows No, I haven't, Parson Snows! Thanks for the reference. It's out of pr...