Search found 597 matches

by Cabonaia
Sat Oct 24, 2015 01:46
Forum: Offal products
Topic: Make some blood sausage!
Replies: 2
Views: 3587

Thanks for sharing the link. I like that recipe. Now you went and got me started! I love morcella and have made it several times. I made some a couple months ago, and have a few tips and observations. - It is very easy to make, but when it comes to filling the casings, it's nice to have help from a ...
by Cabonaia
Wed Oct 21, 2015 05:35
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 23735

No, I don't use soy protein or milk powder, and I've never had an adhesion problem. Maybe that's the ticket after all?

Thanks for your answer about the tang. I think you are right!
by Cabonaia
Sun Oct 18, 2015 16:06
Forum: Sausages
Topic: Beef Sticks
Replies: 41
Views: 23735

I'm late to this thread but it's interesting to me for a couple of reasons. First, I make kabanosy pretty frequently, using collagen casings, and I've never had a problem with adherence. I use just meat, salt, a little table sugar, #1 cure and spices (essentially the Marianski formula). So maybe the...
by Cabonaia
Sat Oct 17, 2015 14:49
Forum: Sausages
Topic: Excellent Turkey and Pork Sausage
Replies: 23
Views: 14694

Hey Redzed you have inspired me with those beautiful turkey sausages. I'm going to try them out with chicken. My daughter and I have been making room for new chickens in her coop, and the hold hens we are processing are stacking up in the freezer. They are tough, but have great flavor. I made my fir...
by Cabonaia
Thu Sep 24, 2015 22:15
Forum: Hyde Park
Topic: Castles, Wine and Charcuterie
Replies: 12
Views: 8154

Thanks Redzed - I really enjoyed your photos and musings! Glad you shared.

Jeff
by Cabonaia
Fri Sep 18, 2015 14:56
Forum: Hyde Park
Topic: Castles, Wine and Charcuterie
Replies: 12
Views: 8154

Thanks for all the beautiful pictures - you are really doing it right. Glad you tried the andouilette as the sooner you get that chapter behind you, the better! Sorry about the 15EU though. I hope you had a nice dessert. As to all those beautiful shots of cheeses and sausages....should you really be...
by Cabonaia
Sun Sep 13, 2015 06:21
Forum: Hardware
Topic: Old Ladies Aids
Replies: 19
Views: 17831

Chef R. - I've got the Cabella's (AKA Tre Spade) 3/4 hp grinder. It was something of a splurge because for my needs a $100 type would work fine I am sure. Still, it is really good and I love it. BTW, a foot switch is great to have, but don't pay $50 for the one from Cabella's. You can get the exact ...
by Cabonaia
Wed Sep 09, 2015 15:35
Forum: Hyde Park
Topic: Castles, Wine and Charcuterie
Replies: 12
Views: 8154

Redzed - did you have any andouillette? I was there a couple years ago and choked some down. Had to try it, but concluded that it was the first sausage I wouldn't have twice. :shock:
by Cabonaia
Mon Sep 07, 2015 15:52
Forum: Hyde Park
Topic: Ordered a side of Heritage Pork
Replies: 28
Views: 16324

Nowadays a lot of people don't want the head and just leave it with the butcher. If that is the case in your situation you may get a bonus and get the whole head. Hope so. Lots of neat things you can do with the head and free meat makes things taste better somehow. Here here! I take my pigs to be s...
by Cabonaia
Sat Aug 15, 2015 07:51
Forum: Sausages
Topic: Portuguese Chourico Recipe Help
Replies: 10
Views: 5961

Sorry I didn't notice this request until today! Rick, are you looking for a dried chourico recipe, or a pre-cooked / smoked sausage like linguica? I've got a linguica recipe I like, if you're interested in that. I've made Spanish chorizo but not Portguese dried chourico. Have a morcella recipe too, ...
by Cabonaia
Thu Jun 25, 2015 01:14
Forum: Sausages
Topic: [USA] South Georgia Mortadella aka Goober Bologna
Replies: 11
Views: 9839

Hats off to you Butterbean! Any mortadella experimentation is worthy of praise and this one sounds like a winner. I'm sure whatever formula you used is great but I just want to let folks know that Norcal Kid's formula on this site is excellent. Cheers from a mort addict, Jeff PS - I remain loyal to ...
by Cabonaia
Sat Jun 20, 2015 08:00
Forum: Sausages
Topic: Weisswurst with Turkey and Pork
Replies: 7
Views: 6688

Thanks Chris - this is something I have been wondering about for a long time. I really like making sandwich meats like mortadella and cotto, not to mention liver sausages, and want to get better at emulsifying though I doubt I'll ever find room or $$ for a bowl chopper. I just bought a new blade for...
by Cabonaia
Fri Jun 19, 2015 08:24
Forum: Sausages
Topic: Weisswurst with Turkey and Pork
Replies: 7
Views: 6688

Hi Red - sounds like a wonderful recipe. I'm thinking of making something similar using pork and chicken, as we've got some roosters in the freezer that are a bit on the tough side. Regarding emulsifying up to certain temperatures - is taking the temp up to the maximum allowable advantageous, or is ...
by Cabonaia
Sat May 30, 2015 16:35
Forum: Dry Cured Meats and Sausages
Topic: Bacon in Brasil
Replies: 4
Views: 4331

Hi Spud - I had a meal of a lifetime at Figueira Rubaiyat. It's very pricey but worth it if you're up for a splurge. What amazed me was the variety of the meats on the menu. Do you want your steak from Brazil, Argentina, or other some other county? I went with a friend from Mexico who was familiar w...
by Cabonaia
Thu May 28, 2015 06:08
Forum: Hardware
Topic: Cabelas 20lb mixer
Replies: 15
Views: 24621

I have a Kirby bucket mixer, which I power with a low speed Milwaukee drill - the kind you use for mixing joint compound (AKA mud). It works well, though I usually end up just using my hands for small, 5 lb. batches. It does a good job and saves the poor hands. I believe Kirby stopped making the sta...