It looks good! I'm not familiar with this type of sausage so not sure if that's what its supposed to look like? How does it taste?

They look excellent, is the "purty" casing much harder to peel than the standard cylinder...I hate to lose the meat and be forced to nibble on the casing. But I guess the dog is happy as he does get more than his fair share of stuck cellulose and meat That was my concern! When my friend did it he l...

Patience is not a strong point for me! I have been checking the large textured summer sausages and they seem very firm by squeezing. Moisture loss is only 20%. My friend tried these casings with a cooked salami and pealing the casing off was a disaster! I figured I would try the driest one and see. ...

Ed, I do think the bowl cutter will make a difference. I don't want to say overheating the meat isn't as big of an issue as it really is, but temp was the one issue I didn't face. I could se that I should have been able to run the bowl cutter for a significant time with the 3 ice charges. That woul...

So Fatboyz do you run separate batches of the venison, pork, and back fat, i.e., for 16 pounds making two V, P, BF blended batches that are subsequently combined? Or do you run let's say the venison through first toss it into a lug and then run the pork and backfat together and toss this into the l...

I have a 14" OLD Hobart and I run about 8-9 pounds through it at a time. I then just dump all the batches into a lug and give them a quick hand mix to combine the batches. Wet your hands or use nitrile gloves. THe batter is like real sticky pudding. Temp wise you can take it up to 11 or 12C without ...

Picked up a couple of choice briskets cheap sooo.... - Yesterday, a couple of 100% beef salamis into fermentation. - 100% pork version with same recipe as an experiment also fermenting. - Tomorrow, all beef smoked sausage and all beef hot dogs. - Smoke the points for burnt ends over next weekend. B...

Hey Red I had Krakauer (which I believe is basically the German variation of Krakowska) on my list of to do’s. I may make it a this weekend and work on a few techniques. I imagine your white sausage is a variation of German wiesswurst, Which I have to admit doesn’t look overly appetizing. :lol: :lo...

well that's Awesome. Congrats to everyone that participated. Ed, Not bad for a couple of small town Alberta Boys I'd say!

Thanks Chris!

I was wondering the same Ed? There was only 7 entries so I didn't think it would take that long?

Beautiful looking bread!

Corned beef was done yesterday. Put it in the instant pot for 60 min then let it depressurize on its own and left over night. Rueben's for lunch today!

Scogar wrote: ↑

Fri Mar 12, 2021 04:31

Lol... meant that for Fatboyz

Ha Ha, never even noticed!! Too busy eating sausage!

The 20 and 25 days was around food safety timing not how long it would actually take to dry. This goes back to your original question about the salami on a pizza.