Search found 597 matches

by Cabonaia
Sat Jan 31, 2015 05:40
Forum: Offal products
Topic: Emulsifying
Replies: 3
Views: 5567

I can't figure out why yours turned darker after cutting into it, when mine didn't darken a bit. Did you used raw or cooked liver? Maybe that made a difference, I don't know. Maybe other forum members might know. I agree - why not keep the emulsion good and cold. I'll be interested to hear about you...
by Cabonaia
Fri Jan 30, 2015 07:08
Forum: Offal products
Topic: Emulsifying
Replies: 3
Views: 5567

Hi Jens - Are you referring to my recipe, "Jeff's Fatty Liverwurst"? I am new at emulsifying and that liverwurst was my first go at using a food processor to do so. I kept the temperature low but did not keep emulsifying until reaching the maximum allowable temperature of 59F. Once the meat slurry w...
by Cabonaia
Sun Jan 18, 2015 05:32
Forum: For beginners
Topic: Bulgar
Replies: 9
Views: 8432

You will have a beautiful moist sausage without using plant proteins, milk solids or phosphates. Thanks Chris! That is exactly the advice I was looking for. I keep track of the formulas I use, and I'm going to add this to my kielbasa method. Will let you know how it turns out once I get to it. Jeff
by Cabonaia
Sat Jan 17, 2015 19:50
Forum: For beginners
Topic: Bulgar
Replies: 9
Views: 8432

Another key to making moist sausages is to work in as much water as the meat itself will absorb. Hi Redzed - I am very interested in this comment. How do you know what the meat has absorbed as much water as it can? Also, what is the limit before you are in danger of over mixing? My cooked/smoked sa...
by Cabonaia
Thu Dec 25, 2014 06:31
Forum: Hyde Park
Topic: Merry Christmas 2014
Replies: 14
Views: 10843

Merry Christmas everybody! Thank you for helping me delight my family with wonderful sausages, including tomorrow morning!

Jeff
by Cabonaia
Tue Dec 23, 2014 21:55
Forum: Smokehouses. Construction and Maintenance.
Topic: Post Pics of your Smokers!!
Replies: 237
Views: 147384

The biggest revelation this year though came when I put the lard I rendered last year into a cast iron dutch oven and made some fried chicken. Hey Reggie I got that revelation too. I started raising my own pigs a couple years ago, and when it's your own pig you don't want to waste anything. So I re...
by Cabonaia
Mon Dec 15, 2014 06:07
Forum: Sausages
Topic: Pistachios
Replies: 7
Views: 4907

Irdeer that mortadella looks great. I've always used salted pistachios in mine, but I don't think it makes much difference which you use.

Cheers,
Jeff
by Cabonaia
Mon Dec 15, 2014 06:04
Forum: Sausages
Topic: Cotto Salami
Replies: 14
Views: 17033

I love cotto salami! I've made this Len Poli recipe several times and liked it quite a bit. I would recommend it to anyone who likes cotto. http://www.lpoli.50webs.com/index_files/Salami%20cotto%201.pdf Changes I made: 35g salt per 5 lbs meat (I find his recipes are usually on the low salt side for ...
by Cabonaia
Sat Dec 13, 2014 06:00
Forum: Dry Cured Meats and Sausages
Topic: Bulgarian Lukanka
Replies: 8
Views: 8560

Red you nailed it! That is really excellent looking sausage.

Now i am having a hard time picturing prickly pear cactus growing on Vancouver Island. Is that a picture or what?

Cheers,
Jeff
by Cabonaia
Tue Dec 02, 2014 07:47
Forum: Other products
Topic: liquid smoke
Replies: 5
Views: 5985

I used it just once in linguica, before I had a smoker. It was ok, but not like real smoke. But I use it all the time in beans. They get a smoked hock or a trotter or two, and also some liquid smoke. Gives that nice "BBQ Beans" flavor.
by Cabonaia
Fri Nov 28, 2014 16:59
Forum: Sausages
Topic: Wedding food
Replies: 9
Views: 9370

Thanks sausageman!
by Cabonaia
Thu Nov 27, 2014 07:03
Forum: Sausages
Topic: My rubberier breakfast sausage
Replies: 17
Views: 10409

Snakeoil - are you saying that you don't do any mixing besides feeding it back through a smaller plate?
by Cabonaia
Thu Nov 27, 2014 06:58
Forum: Sausages
Topic: Wedding food
Replies: 9
Views: 9370

Cool - I've been on the lookout for a great hotlink recipe for some time.

Jeff
by Cabonaia
Sun Nov 16, 2014 05:29
Forum: Offal products
Topic: Rytek's Liverwurst with Tripe
Replies: 5
Views: 6717

Hey Rick - Butterbean posted a good braunschweiger recipe using offal: http://wedlinydomowe.pl/en/viewtopic.php?p=8837&sid=7df2b4fc5046f40540d6b8537a7f9bd3#8837 No tripe in it, but maybe that's a good thing! Organ meats work very well in liverwurst and braunschweiger (which is just smoked liverwurst...
by Cabonaia
Fri Nov 14, 2014 21:45
Forum: Hyde Park
Topic: Food for thought
Replies: 13
Views: 8727

I raised some mangalitz-tamworth crosses. Boy were they fat! Too fat for my purposes actually. I made lard from the fat I didn't use in sausage and gave a lot of it away. The backfat from these pigs was softer than I'm used to. I got great, succulent pork chops but the belly was mostly fat and while...