Search found 7 matches

by YYCButcher
Mon Oct 28, 2013 19:42
Forum: For beginners
Topic: Looking for assistance
Replies: 9
Views: 5540

Sawhorseray did you use natural or collagen caseings?
by YYCButcher
Mon Oct 28, 2013 19:24
Forum: For beginners
Topic: Looking for assistance
Replies: 9
Views: 5540

if your using crushed and mixing it by hand then I would just use that, and adjust with more water if it seems too dry. A lot of your flavour will come from the fruit and the liquid with it. I would aim for a tacky texture where the meat still kinds of holds up on its own rather then a loose one. I ...
by YYCButcher
Mon Oct 28, 2013 18:56
Forum: Technology basis
Topic: Too much air in my sausages
Replies: 11
Views: 20778

The only thing I would add is that the stuffing if the casings may be a bit loose. Or if it is a very course grind it might be a bit dry. A little more liquid would help the meat stuff a bit tighter and prevent air bubbles.
by YYCButcher
Mon Oct 28, 2013 18:46
Forum: For beginners
Topic: Looking for assistance
Replies: 9
Views: 5540

I dont know if your going to find something that will exactly tell you what you want. But sausage is not hard and you can "wing it" just like any other recipe as long as you pay attention to 1. Meat/H20 content 2. Salt content 3. Flavour With chicken I would go 5-10% h2o by weight at the most otherw...
by YYCButcher
Mon Oct 21, 2013 19:29
Forum: Other products
Topic: Food Safety and Smoked Turkey
Replies: 9
Views: 7844

Five hours in the "danger zone" is too long if your following the rules to the letter. But because it was brined the salt will help. If it was me I would smoke and eat it if I was sure everything was good and clean during the prep, it gets cooked through to 167 F, if its not stuffed (some people try...
by YYCButcher
Mon Oct 21, 2013 01:56
Forum: Smokehouses. Construction and Maintenance.
Topic: Cleaning smokers
Replies: 12
Views: 12423

The smoker at work (3 foot across and 8 foot high ish) has never been cleaned as far as I know in the 30 ish years it has been in use. The carbon build up coats the whole inside and the door has what looks like black water droplets rolling down it about an inch high. The "smoke jump" from the walls ...
by YYCButcher
Fri Aug 30, 2013 01:19
Forum: Dry Cured Meats and Sausages
Topic: [USA] Two Types Of "Quick" Pepperoni
Replies: 30
Views: 27961

Hello. After Step A it is fine to eat. A dryer meat stick that takes a bit of chewing is what you get. though I would think it needs a bit of time to dry out at this stage. It would be too "raw" in mouth feel right away. If you cook it then you get the nice softer style meat stick but its not a nece...