Search found 138 matches
- Wed May 02, 2018 18:57
- Forum: Hyde Park
- Topic: R.I.P Chuckwagon
- Replies: 18
- Views: 20874
- Mon Apr 02, 2018 13:14
- Forum: Sausages
- Topic: Kabonosy - The Look
- Replies: 5
- Views: 3482
- Mon Feb 19, 2018 19:33
- Forum: Curing chambers and Related Equipment
- Topic: Post pictures of your fermentation chambers and drying rooms
- Replies: 4
- Views: 5953
- Mon Nov 20, 2017 16:59
- Forum: Sausages
- Topic: Andouille Question
- Replies: 11
- Views: 7012
Re: Andouille Question
How can I make a coarse mix, yet get that to bind properly? There seems to be some gelatinous material in theirs, makes me wonder if some pigs feet weren't involved..... Sorry should have actually given you some useful information in my last post rather than just getting all misty-eyed about Best S...
- Tue Nov 07, 2017 23:31
- Forum: Sausages
- Topic: Andouille Question
- Replies: 11
- Views: 7012
- Wed Sep 13, 2017 20:46
- Forum: Sausages
- Topic: 5 best sausage recipes you have made, in your opinion...
- Replies: 11
- Views: 8013
Here's mine. Pork 75.00% Beef 25.00% salt 1.52% pepper 0.38% Crushed garlic 1.00% water 3.13% Cure #1 0.25% Mustard seeds 0.10% Grind with medium plate, mix, stuff. Smoke ~3 hours @ 150° or less until you like the color. Poach in 165° water until IT of 155°. Place directly into ice bath until IT of ...
- Wed Sep 06, 2017 14:40
- Forum: For beginners
- Topic: Question about making sausage without cure
- Replies: 8
- Views: 5484
- Wed Aug 30, 2017 15:28
- Forum: For beginners
- Topic: Problem with salt
- Replies: 4
- Views: 4947
Re: Problem with salt
What salt you guys are using for making sausages and how meny gram per 1 kg I never measure salt by volume, I always do it by weight, that way I can calculate the salt percentage of the recipe. After doing many recipes, I have an idea of what salt level that I look for. 20g of salt is always 20g of...
- Fri Aug 25, 2017 22:33
- Forum: For beginners
- Topic: Smoked sausage - still a bit crumbly...
- Replies: 12
- Views: 7705
- Fri Aug 25, 2017 15:26
- Forum: For beginners
- Topic: Smoked sausage - still a bit crumbly...
- Replies: 12
- Views: 7705
I only take my poach water to 165, that way I stay under the temps for fat melting. Still very easy to hit 155 IT. I've also found that the poach water temp doesn't decrease much with addition of the sausage. I've learned to be at 165 prior to putting the sausage in and not hoping for it to decrease...
- Fri Aug 25, 2017 03:21
- Forum: For beginners
- Topic: Smoked sausage - still a bit crumbly...
- Replies: 12
- Views: 7705
I don't go over 150° smoker temp when hot smoking. Wait a minute.... So you don't do a full cook in the smoke? You finish by poaching? Isn't 165° the requisite internal temperature? No, I do not do a full cook in the smoker. For some styles, that is how it's done, but I've had very good success jus...
- Sun Aug 20, 2017 23:09
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 18069
Couldn't have done it without the help and guidance from this group here, Redzed! I'm really looking forward to doing more of these. Now that I've got the whole EQ cure down, I wouldn't have any problem hanging 20# of these at a whack, maybe more...especially when I was seeing loin on sale for $1.00...
- Sat Aug 19, 2017 23:24
- Forum: Dry Cured Meats and Sausages
- Topic: Starting first Lonzino tonight
- Replies: 34
- Views: 18069
Ok, second Lonzino came out today. This is the one with cloves, cinnamon and juniper. Really digging the flavor on this one. http://i.imgur.com/RVDWxGPl.jpg Less hard rim on this one http://i.imgur.com/xjdFaAFl.jpg http://i.imgur.com/3Dh3nCjl.jpg?1 So now the chamber is empty. With my folk's anniver...
- Fri Aug 18, 2017 21:19
- Forum: For beginners
- Topic: Mold of various colors
- Replies: 27
- Views: 15326
- Fri Aug 18, 2017 14:19
- Forum: Sausages
- Topic: Sausage for my folks 50th anniversary
- Replies: 4
- Views: 3442
Looks great Sleebus! That's an interesting grill. Does the combustion fan in the firebox also circulate the air in the cooking area? Also can you control the amount of smoke? Yes, it does. Keeps the smoke moving through at a reasonable pace. I shot a video of it, will have to post that later. Smoke...