Search found 106 matches
- Sat Oct 22, 2022 02:47
- Forum: Dry Cured Meats and Sausages
- Topic: Dried Fruits
- Replies: 4
- Views: 3893
Re: Dried Fruits
I tried dried chopped dried apple rings in a fuet once. It was not a pretty sausage and had a strange taste. No one would eat it. Thank god I only made one as the rest of the non-apple fuet was excellent. However, I’ve added dried apple to fresh sausage and I really like that. Interesting! Thank you
- Sat Oct 22, 2022 02:47
- Forum: Dry Cured Meats and Sausages
- Topic: Dried Fruits
- Replies: 4
- Views: 3893
Re: Dried Fruits
Won't hurt to try, but keep in mind that the fruit will dry at a different rate than the sausage. I would do a test batch in in narrower casings, like a 40mm hog, and see what they look like after a 30-35% weight drop. If the fruit is dried before mixed, would the fruit absorb enough water to have ...
- Mon Oct 17, 2022 05:32
- Forum: Dry Cured Meats and Sausages
- Topic: Dried Fruits
- Replies: 4
- Views: 3893
Dried Fruits
Good evening,
Adding Dried Pear and / or Apple to a dried Sausage. Possible? Hurdles to overcome?
Thank you!
Nick
Adding Dried Pear and / or Apple to a dried Sausage. Possible? Hurdles to overcome?
Thank you!
Nick
- Sat Sep 10, 2022 19:37
- Forum: Dry Cured Meats and Sausages
- Topic: Darker - Similar Seasonings
- Replies: 0
- Views: 16256
Darker - Similar Seasonings
Hello all, I’ve made 4 small batches of small 35-38mm casing dry sausages. All have similar seasonings. What I’ve noticed is after 1 week drying, 3 appear to be darker, while the 4th (Saucisson sec au Beaufort) appears to be pink. Any ideas? I’m still working out some issues with fridge and air flow...
- Wed Jun 26, 2019 06:37
- Forum: Sausages
- Topic: Chorizo Verde
- Replies: 4
- Views: 3202
Re: Chorizo Verde
Thank you all. A co-worker of mine, from Mexico made me a traditional “chorizo and eggs” dish with the sausage. It was unbelievable. Much better used as a ingredient versus a stand alone side as Redzed mentioned.
Thank you all,
Nick
Thank you all,
Nick
- Fri Jun 14, 2019 07:48
- Forum: Sausages
- Topic: Chorizo Verde
- Replies: 4
- Views: 3202
Chorizo Verde
Hello all, I made Chorizo Verde this evening after work and unfortunately quite disappointed with how it turned out. I’m not 100% sure if I made a mistake, failed to follow the recipe properly, or possibly the sausage turned out exactly how it was supposed to and I am not a fan of the texture. This ...
- Tue Feb 13, 2018 04:28
- Forum: Dry Cured Meats and Sausages
- Topic: Portuguese Chouriço
- Replies: 17
- Views: 10269
- Mon Feb 12, 2018 17:02
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 21923
- Wed Feb 07, 2018 03:45
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 21923
- Mon Jan 29, 2018 22:39
- Forum: Dry Cured Meats and Sausages
- Topic: Flavor / Spice Development
- Replies: 2
- Views: 2203
- Mon Jan 29, 2018 20:34
- Forum: Dry Cured Meats and Sausages
- Topic: Flavor / Spice Development
- Replies: 2
- Views: 2203
Flavor / Spice Development
Recently cut into a dry sausage I have hanging a little pre-maturely, but wanted to try. . Still soft, it`s at just over 3 weeks 4 days in to the drying. We make same exact recipe with less salt and cure #1 we use as a "boiling sausage". It`s a tried and true recipe we have made for many years. I`ve...
- Fri Jan 26, 2018 21:57
- Forum: Dry Cured Meats and Sausages
- Topic: New Salami Sour smell
- Replies: 15
- Views: 10631
- Fri Jan 26, 2018 17:37
- Forum: Curing chambers and Related Equipment
- Topic: Higher humidity % at different levels of chamber
- Replies: 9
- Views: 10582
- Thu Jan 25, 2018 22:50
- Forum: Curing chambers and Related Equipment
- Topic: Higher humidity % at different levels of chamber
- Replies: 9
- Views: 10582
- Thu Jan 25, 2018 20:57
- Forum: Curing chambers and Related Equipment
- Topic: Higher humidity % at different levels of chamber
- Replies: 9
- Views: 10582