Search found 38 matches
- 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...
- 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...
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...
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...
- 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...
- Sat Feb 23, 2013 01:00
- Forum: Dry Cured Meats and Sausages
- Topic: First Salametti Cacciatore
- Replies: 35
- Views: 31992
- 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 ...
- 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...
- 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...
- Tue Feb 05, 2013 00:35
- Forum: Dry Cured Meats and Sausages
- Topic: First Salametti Cacciatore
- Replies: 35
- Views: 31992
- 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...
- 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 ...
- Wed Jan 30, 2013 13:56
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 455017
- 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 ...
- Tue Jan 29, 2013 12:25
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 455017