Search found 385 matches
- Wed Oct 15, 2014 23:05
- Forum: Sausages
- Topic: Kiełbasa Lisiecka
- Replies: 11
- Views: 11655
- Sun Oct 12, 2014 14:58
- Forum: Dry Cured Meats and Sausages
- Topic: Salame ai funghi porcini
- Replies: 9
- Views: 8508
- Sat Oct 11, 2014 18:58
- Forum: For beginners
- Topic: Loaf Lunchmeat
- Replies: 6
- Views: 8198
I make a few favorites from time to time.
In addition to recipes found here and other similar forums there are dozens of recipes on Len Poli's site.....
http://lpoli.50webs.com/Sausage%20recipes.htm#LUNCHEON
In addition to recipes found here and other similar forums there are dozens of recipes on Len Poli's site.....
http://lpoli.50webs.com/Sausage%20recipes.htm#LUNCHEON
- Sat Oct 11, 2014 16:07
- Forum: For beginners
- Topic: Casings, Natural
- Replies: 4
- Views: 6614
I buy pork stomachs (for HogMaw and the like) and pork and beef bladders (for culatello and the like) from a local slaughter house.
Butcher and Packer sells dried bladders....
http://www.butcher-packer.com/index.php ... cts_id=970
HTH
Butcher and Packer sells dried bladders....
http://www.butcher-packer.com/index.php ... cts_id=970
HTH
- Fri Oct 10, 2014 22:03
- Forum: Dry Cured Meats and Sausages
- Topic: Spicy " Hard" Salami
- Replies: 29
- Views: 28336
- Fri Oct 10, 2014 22:00
- Forum: Hardware
- Topic: What is the best on the budget meat grinder?
- Replies: 10
- Views: 9188
- Fri Oct 10, 2014 21:56
- Forum: Sausages
- Topic: [USA] Authentic Polish Kielbasa (Hot Smoked)
- Replies: 17
- Views: 20903
- Fri Oct 10, 2014 21:50
- Forum: Hyde Park
- Topic: Tis the Season - 2014
- Replies: 1
- Views: 3984
- Fri Oct 03, 2014 03:22
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 24407
- Wed Oct 01, 2014 11:19
- Forum: For beginners
- Topic: Any one made Nduja
- Replies: 6
- Views: 6336
Yes, I've made it following Scott's recipe and method at Sausage Debauchery.....
http://sausagedebauchery.blogspot.com/search?q=Nduja
http://sausagedebauchery.blogspot.com/search?q=Nduja
- Sun Sep 28, 2014 18:32
- Forum: For beginners
- Topic: Morton Sugar Cure
- Replies: 3
- Views: 5015
- Thu Sep 25, 2014 13:29
- Forum: Dry Cured Meats and Sausages
- Topic: Air dried goat leg
- Replies: 22
- Views: 19677
You should follow safe procedure just like anything else. I dry cure venison and lamb leg...pretty the same deal ...I forgo fancy aromaticis and just use salt and pepper. Here are a couple links that should help..... http://honest-food.net/2009/07/21/goat-ham-anyone/ http://curedmeats.blogspot.com/2...
- Tue Sep 23, 2014 22:13
- Forum: For beginners
- Topic: Vinegar Anyone!
- Replies: 5
- Views: 8261
- Tue Sep 23, 2014 15:35
- Forum: For beginners
- Topic: New Bacon
- Replies: 13
- Views: 9733
re: nitrite/nitrite free nonsense. Just to clarify... If the label reads "No Nitrates or Nitrites Added*" there has to be a caveat "*Except for the naturally occuring nitrate in celery powder (or whatever)" In answer to Ricks question, yes you can certainly use celery powder, but it's not considered...
- Fri Sep 12, 2014 16:32
- Forum: Technology basis
- Topic: Celery Powder Nitrate? Get the butter!
- Replies: 33
- Views: 56140
How are you defining "cure?" The folks at the SausageMaker sum it up best... "The USDA currently does not recognize naturally occurring nitrates as effective curing agents in meats, so if using Celery Juice Powder for products being sold to the public, the end-products must be labeled "Uncured"." So...