Search found 38 matches

by sausage-john
Fri Mar 15, 2013 13:44
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455017

John, it looks amazing! Well done pard. Tell me how the texture is. It sounds like the flavor is just right. Best Wishes, Chuckwagon Thanks CW, The texture is excellent, vacuum sealed them all and froze some. Put my sausage making on hold, as I am finishing drywalling the basement and of course hop...
by sausage-john
Sat Mar 02, 2013 19:01
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455017

My 1st Pepperoni is ready, used Marianski's recipe with adding garlic & marjoram to it and just used dextrose as sweetener and stuffed them in beef middles. http://i1302.photobucket.com/albums/ag132/sausage-john/1st%20Pepperoni/DSCF5240_zpsb00bce9a.jpg http://[/img] sliced them in half and vacuum pa...
by sausage-john
Thu Feb 28, 2013 21:20
Forum: Hardware
Topic: Ph tester
Replies: 4
Views: 3538

Hi John, I have been looking at that meter for a while. How much did you get hit for additional charges? At least the post office does not charge the so-called "brokearage" fees. Have you tried it yet? No reviews of it are available anywhere. And is it really made in Germany or in China and only so...
by sausage-john
Thu Feb 28, 2013 12:30
Forum: Hardware
Topic: Ph tester
Replies: 4
Views: 3538

Re: Ph tester

Does anyone have the top-messtechnik ph meter? Lot less than the Hanna, but no North American dealer sells them. http://www.top-messtechnik.com/jtlshop/index.php?a=398&lang=eng Hi redzed, I just bought the ph reader on ebay, and it is for reading sausages etc and comes from Germany, arrived in 10 d...
by sausage-john
Sat Feb 23, 2013 12:19
Forum: Dry Cured Meats and Sausages
Topic: First Salametti Cacciatore
Replies: 35
Views: 31992

Great progress John! You have inspired me to start cranking out some fermented sausages and restart my curing chamber. I'm currently cosidering making a Soppressata made with wild goose and duck and a Cacciatore made with goose and pork. Thanks guys, I am new to cured sausage making, but made sausa...
by sausage-john
Sat Feb 23, 2013 01:00
Forum: Dry Cured Meats and Sausages
Topic: First Salametti Cacciatore
Replies: 35
Views: 31992

Day 17 on my second batch of Salametti Cacciatore and 1st Pepperoni, 1st batch of salami almost gone................

Imagep://[/img]

Cheers,

John
by sausage-john
Tue Feb 19, 2013 00:46
Forum: Sausages
Topic: [CAN] Canada Goose Sausage
Replies: 20
Views: 33978

Re: [CAN] Canada Goose Sausage

I scored approximately 30kg of Canada Goose breasts and have started to transform them into something edible. This is the first product, 10kg of a strongly flavoured and aromatic sausage made from 50% breast meat and 50% fatty pork shoulder meat. There was a lot of work with in preparing the goose ...
by sausage-john
Mon Feb 18, 2013 15:35
Forum: Dry Cured Meats and Sausages
Topic: First Coppa
Replies: 33
Views: 26355

Re: First Coppa

Started some coppa curing today. Four of them. I used Jason Molinari's recipe: Coppa Ingredient % of Meat Pork Coppa 100% Salt ( Kosher) 3.50% White Pepper 1.00% Cinnamon. 0.075% Cure #2 0.25% Juniper 0.20% His blog: http://curedmeats.blogspot.com/2010/11/coppa-whole.html?m=1 I used his recipe on t...
by sausage-john
Sun Feb 10, 2013 14:37
Forum: Dry Cured Meats and Sausages
Topic: First Salametti Cacciatore
Replies: 35
Views: 31992

Well started my second batch; washed the off a couple of times with a vinegar solution and on day 8 have a nice mold showing. h http://i1302.photobucket.com/albums/ag132/sausage-john/DSCF5187_zps24d92c5e.jpg ttp://[/img] Does anyone has issues with the temperature controller from the sausagemaker? h...
by sausage-john
Tue Feb 05, 2013 00:35
Forum: Dry Cured Meats and Sausages
Topic: First Salametti Cacciatore
Replies: 35
Views: 31992

atcNick wrote:John, that looks great man! Makes me want to finish the mods on my curing chamber for heating. (Garage gets too cold)
Thanks Nick,
Very pleased with my first batch, did made another 15 lbs batch yesterday with 10 lbs of pepperoni.

Cheers,

John
by sausage-john
Sat Feb 02, 2013 17:39
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455017

Update on Spanish Chorizo; Day 13; have a weight loss of around 38% and a ph level of 4.7 ht http://i1302.photobucket.com/albums/ag132/sausage-john/Spanish%20Chirozo/DSCF5152_zps32776cba.jpg tp://[/img] Great smell and all natural mold, still little too moist in center. color h http://i1302.photobu...
by sausage-john
Sat Feb 02, 2013 17:29
Forum: Dry Cured Meats and Sausages
Topic: First Salametti Cacciatore
Replies: 35
Views: 31992

Hello all, just vacuum packed some Salametti Cacciatore, took 27 days for a weight-loss of 44% and a ph of 4.8; seems everyone likes them, took some meat out of the freezer and are making another batch tomorrow. I know it is over the top, but I labeled some of the salami's with the ingredients list ...
by sausage-john
Wed Jan 30, 2013 13:56
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455017

Hey great looking stuff, a lot of work for sure, I did make some 12 lbs of sundried tomato, garlic, oregano sausages made with deer & pork meat.

Great Job,

John
by sausage-john
Wed Jan 30, 2013 01:57
Forum: Dry Cured Meats and Sausages
Topic: First Salametti Cacciatore
Replies: 35
Views: 31992

Well, well what a tasty treat, had a piece in the fridge and was about to have another taste, but was gone, my wife loves the taste too. http://i1302.photobucket.com/albums/ag132/sausage-john/1st%20salametti%20cacciatore/DSCF5121.jpg [/img] Chuckwagon, did sliced it with a sharp knife; and it shows ...
by sausage-john
Tue Jan 29, 2013 12:25
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 455017

TSMODIE,
The humidity is at around 78% and temperature of 56-58 F.