Search found 83 matches

by DanMcG
Sat Dec 14, 2019 08:47
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 35176

Re: [USA] Braunschweiger - Liver Sausage

I know this is an old thread, but while researching liverwurst I was pretty well set on starting with cooked/ poached liver as I've seen numerous recipes calling for it, but then I come across this recipe with Butterbean grinding raw liver. What would be the pros or cons to either?
by DanMcG
Thu Dec 12, 2019 10:22
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 12
Views: 1112

Re: Cure #2 with different percent of sodium nitrate

redzed wrote:
Thu Dec 12, 2019 04:01
In the EU it's 500ppm and in Canada only 200ppm. So who is right?
Thanks, I wasn't aware of this.
by DanMcG
Wed Dec 11, 2019 09:37
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 12
Views: 1112

Re: Cure #2 with different percent of sodium nitrate

After reading this, I started looking around and noticed Allied Kenco's #2 is also 1% nitrate, and on the other end of the scale Craft Butchers Pantry uses 6.4%...that's a heck of a range of NO3
by DanMcG
Sun Dec 08, 2019 10:40
Forum: Smokehouses. Construction and Maintenance.
Topic: New Smoker Build Questions
Replies: 5
Views: 1067

Re: New Smoker Build Questions

redzed wrote:
Thu Dec 05, 2019 19:33
Let us know how it works out and post some pics of the finished project.
I'd like to see how it works out for ya too.
by DanMcG
Sat Dec 07, 2019 11:05
Forum: Technology basis
Topic: Peanut fed pigs
Replies: 1
Views: 407

Re: Peanut fed pigs

Good read Butterbean, thanks for sharing. Funny how the best hams in the world are finished on acorns, but peanuts are not recommended. I guess it's all about the amount of oil in the peanuts.
by DanMcG
Fri Dec 06, 2019 11:27
Forum: Sausages
Topic: Smoked breakfast sausage
Replies: 7
Views: 1161

Re: Smoked breakfast sausage

Country hams are salt cured, and need to be soaked for a day or two.
by DanMcG
Thu Dec 05, 2019 11:29
Forum: Sausages
Topic: First Liverwurst
Replies: 9
Views: 1314

Re: First Liverwurst

That looks great! I've thought about using chicken liver for the same reason, can't find anything else without special ordering. I think you've convinced me to give it a try.
by DanMcG
Tue Dec 03, 2019 09:26
Forum: Smokehouses. Construction and Maintenance.
Topic: New Smoker Build Questions
Replies: 5
Views: 1067

Re: New Smoker Build Questions

What will be your heat source, and do you plan on using the the circulator fan that in the unit?
I have the same setup but had to put the project on hold due to the cost of repair parts.
by DanMcG
Sun Dec 01, 2019 08:27
Forum: For beginners
Topic: New To Sausage Making
Replies: 5
Views: 1032

Re: New To Sausage Making

Welcome to the forums William!
by DanMcG
Sun Dec 01, 2019 08:25
Forum: Sausages
Topic: Bratwurst Sausage .First Attempt
Replies: 2
Views: 974

Re: Bratwurst Sausage .First Attempt

Nice work, they look great for your first time, and with the kitchenaid. you'll be real happy with a dedicated stuffer.
by DanMcG
Mon Nov 18, 2019 09:58
Forum: Technology basis
Topic: Hanna HI981036 Meat pH Tester
Replies: 3
Views: 772

Re: Hanna HI981036 Meat pH Tester

Thanks for the heads up Redzed!!
by DanMcG
Mon Nov 11, 2019 12:16
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 11278

Re: Venison Sausages

it would not be easy to mix 25lbs of sausage batter by hand Thanks for the reply Chris, I guess i didn't realize ya had 25 pounds going, although looking back at your pic's of them blooming on the rack I should have known. :roll: I usually only do 5-10 lbs at a time, is it accurate to say the more ...
by DanMcG
Tue Nov 05, 2019 11:42
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 11278

Re: Venison Sausages

Very nice looking sausage Redzed, I'm adding it to my long list of products to try.
One question I have is why such a long mix time? A few minutes by hand would give you a good bind, what more does 12 minutes with a power mixer give you. Thanks.
by DanMcG
Thu Oct 31, 2019 09:29
Forum: Sausages
Topic: Spice dosage help
Replies: 3
Views: 850

Re: Spice dosage help

The amounts are totally up to you, but for some reference take a look at this;
https://www.meatsandsausages.com/sausag ... es/secrets
by DanMcG
Wed Oct 23, 2019 10:11
Forum: Smokehouses. Construction and Maintenance.
Topic: MiniMax Smokehouse
Replies: 10
Views: 2312

Re: MiniMax Smokehouse

NIce looking smokehouse IFB.