Search found 1900 matches

by Butterbean
Thu Jan 28, 2021 01:09
Forum: Dry Cured Meats and Sausages
Topic: Curing times?
Replies: 2
Views: 20

Re: Curing times?

Welcome to the forum James. Your curing time question is a little complex but I'll try and answer it the best I can or at least how I look at it. First of all I think many people get in a rush to make things. I'm guilty of this myself but I think often its best to let the meat cure longer and by all...
by Butterbean
Tue Jan 26, 2021 21:20
Forum: Sausages
Topic: Kielbasa Starowiejska
Replies: 7
Views: 106

Re: Kielbasa Starowiejska

Those look good! I use wooden dowels and bamboo and have never had a problem.
by Butterbean
Sun Jan 24, 2021 15:18
Forum: Offal products
Topic: Made some salceson
Replies: 80
Views: 50660

Re: Made some salceson

That looks delicious.
by Butterbean
Sat Jan 23, 2021 00:24
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 25
Views: 1686

Re: First Coppa

Looking great!
by Butterbean
Wed Jan 20, 2021 16:15
Forum: Other products
Topic: Naem moo - Thai Fermented Sausage
Replies: 8
Views: 1612

Re: Naem moo - Thai Fermented Sausage

I like heat too and dabble with peppers and pepper sauces. In this, the peppers are simply laid on top of the mince so you have the choice of whether to eat them alone or with the sausage but they do add a bit of heat to the sausage if removed but not much. I really like the flavor profile and the t...
by Butterbean
Wed Jan 20, 2021 16:07
Forum: Dry Cured Meats and Sausages
Topic: Snack Stick recipe.
Replies: 13
Views: 585

Re: Snack Stick recipe.

One thing I found out is it takes a long time on my pellet grill to get these up to temp. next time I will get it to 135 or 140 or so and then sous vide them. Mux, since you mention time I'd like to offer some food for thought and that is slow smoking is no different than sous vide where time plays...
by Butterbean
Wed Jan 20, 2021 15:13
Forum: Other products
Topic: Naem moo - Thai Fermented Sausage
Replies: 8
Views: 1612

Re: Naem moo - Thai Fermented Sausage

Scogar, check the pork picnics at the grocer. Often they have skin-on picnics or butts. You don't need much skin to make this so a picnic would be more than enough. It does have some heat but not bad since you only place about two chilis per sausage. I think this whole process is interesting and the...
by Butterbean
Wed Jan 20, 2021 00:05
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 121
Views: 38150

Re: Cured, dried and fermented by StefanS

Interesting to see it displayed like this. Thanks.
by Butterbean
Tue Jan 19, 2021 20:52
Forum: Sausages
Topic: Butchered Pig
Replies: 14
Views: 542

Re: Butchered Pig

Using some of the skin you have I'd suggest you try making Naem moo. I suspect you'd have trouble finding green banana leaves but you might try substituting corn shucks or corn leaves. This is a really good fermented sausage and not to say interesting in process, texture and flavor. https://wedlinyd...
by Butterbean
Tue Jan 19, 2021 20:46
Forum: Sausages
Topic: Cure Time
Replies: 5
Views: 248

Re: Cure Time

Non-ground and in chunks is my preferred method but life gets in the way sometimes and I sometimes stray from the path I know best. In a perfect world, I would use the process you are doing every time because in my view it simply makes for a superior product in many ways. Here are some I spent two d...
by Butterbean
Tue Jan 19, 2021 17:25
Forum: Dry Cured Meats and Sausages
Topic: Snack Stick recipe.
Replies: 13
Views: 585

Re: Snack Stick recipe.

Personally I wouldn't bother using carrot binder. If you find you need a binder for a snack stick it means your process needs improving. Add your salts to the cut up meat and stick it in the fridge for 2-4 days. When you remove it, it should feel like it has a slimy glue on it. Coarse grind the meat...
by Butterbean
Tue Jan 19, 2021 17:16
Forum: Sausages
Topic: Cure Time
Replies: 5
Views: 248

Re: Cure Time

You are good. I believe the longer is better as this will give the cure more time to work and your sausages should have a much better color in my opinion if you aren't using a cure accelerator. Only problem I've seen in doing it this way is when you salt/cure the meat and grind then let the mince cu...
by Butterbean
Fri Jan 01, 2021 21:18
Forum: Sausages
Topic: Pork Trim or Pork Butt for Venison Summer Sausage
Replies: 2
Views: 87

Re: Pork Trim or Pork Butt for Venison Summer Sausage

If you are talking the 70/30 trim it won't matter but if its the 50/50 you need to back up and not add over 30% to the mix. The 70/30 makes a good sausage mixed with venison on a 1:1 mix.
by Butterbean
Wed Dec 30, 2020 20:43
Forum: Dry Cured Meats and Sausages
Topic: Chorizo Tasting - B/B+
Replies: 6
Views: 164

Re: Chorizo Tasting - B/B+

Those look wonderful. I'd be more than willing to sample those. I don't know how or why Mr. Google would not be able to convince them, but there you have it. Everyone's alive and no worse for the wear, but still. I think I know those people of whom you speak and wonder if they even know that Google ...
by Butterbean
Wed Dec 30, 2020 20:27
Forum: Dry Cured Meats and Sausages
Topic: Starter cultures
Replies: 4
Views: 123

Re: Starter cultures

Can't say I've ever noticed a difference but have never looked to be honest. I've always treated it like I do yeast in wine or beer making. Don't know if this is the correct way but it seems logical and have always gotten quick and good fermentations on all.