Search found 597 matches

by Cabonaia
Fri Nov 14, 2014 04:42
Forum: Hyde Park
Topic: Food for thought
Replies: 13
Views: 8727

It's a great question. I've started adding more fat than I used to - especially to recipes where just butt is called for. Where breeds are concerned I've raised two types on the same feed and the fat tasted different with each and behaved differently too. I thought it tasted better than commercially...
by Cabonaia
Thu Nov 13, 2014 15:51
Forum: Sausages
Topic: 21 mm sheep casings
Replies: 13
Views: 11084

And thanks snakeoil for asking this question because I've been making sausage for a few years now and have never heard this advice before (thanks Butterbean and NorthFork!). I've been wrestling with hanks of casings and always wishing there was a better way than, in frustration, just cutting out the...
by Cabonaia
Wed Nov 12, 2014 00:29
Forum: Microbiology of meat and products
Topic: Trichinella in wild boars
Replies: 19
Views: 17597

Shuswap wrote:Jeff - we had read all the tips for loading out pigs but soon learned that raising egg layers and meat birds was a heck of a lot easier and more profitable.
Having never attempted to make money off of pigs or meat birds, I will definitely trust you on that.
by Cabonaia
Tue Nov 11, 2014 21:31
Forum: For beginners
Topic: Can someone clear this up for me
Replies: 22
Views: 13224

FYI to westerners - Cash and Carry is selling whole lambs for 3.29 lb. Yes, you have to cut them up, but it's a great learning experience. :smile: You need a meat saw for the bones. They're not too expensive. Frozen rind on bellies are 2.32 lb (I like the rind-ons because the rinds after smoking are...
by Cabonaia
Tue Nov 11, 2014 21:10
Forum: Microbiology of meat and products
Topic: Trichinella in wild boars
Replies: 19
Views: 17597

My boar was supposed to be butchered two weeks ago but she was difficult to corral even though they enticed her with food. Exactly why we gave up raising a couple of pigs each year - loading them in the truck to take to the slaughter house was a nightmare, so bad the hams were streaked with broken ...
by Cabonaia
Sun Nov 09, 2014 07:51
Forum: Announcements
Topic: New addition to Moderator Team
Replies: 6
Views: 6914

Good choice - cheers Bob!
by Cabonaia
Wed Nov 05, 2014 17:30
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 15321

Rick - that's correct. It is worth noting that the Cure Calculator includes this statement: "The FDA limit for nitrites is 200 Parts per Million." However, for comminuted meat (sausages) the limit is 156 ppm. http://www.meatsandsausages.com/sausage ... g/nitrates

Jeff
by Cabonaia
Wed Nov 05, 2014 06:46
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 15321

But I have to chime in here on the subject of Cure 1. You wrote "You could drop the cure level if you wanted, but it is already very low in this recipe". Actually you are a bit over the recommended limit. 6g in a 4.5lb batch gives us a ppm of 184. Red - I stand corrected! Thank you for the catch. C...
by Cabonaia
Wed Nov 05, 2014 02:56
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 15321

Hi Rick and Rudy. Substituting bacon ought to work just fine. In fact, I'll bet it would add a very nice flavor. If you do that, let us all know how it turns out. You could drop the cure level if you wanted, but it is already very low in this recipe. On the other hand, there should be no issue with ...
by Cabonaia
Wed Nov 05, 2014 02:47
Forum: Sausages
Topic: swojska krakowska kielbasa pics
Replies: 3
Views: 4961

Yeah that's pretty fatty. The way I like it! :razz:
by Cabonaia
Tue Nov 04, 2014 23:43
Forum: Sausages
Topic: swojska krakowska kielbasa pics
Replies: 3
Views: 4961

Nice looking stuff, King! You say you added 1.5 lbs. of jowl. What was the total weight of the meat and fat in this formula?

Cheers,
Jeff
by Cabonaia
Tue Nov 04, 2014 23:37
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 15321

Liverwurst update

So here is an update on a concern I expressed a month ago -- which was that my vacuum sealed and frozen liverwurst would be grainy once thawed. Yesterday I thawed some out and have been eating it. It hasn't suffered one bit. In fact, it might even be a little better as the spices have... married, as...
by Cabonaia
Mon Nov 03, 2014 16:43
Forum: Hyde Park
Topic: Change of job
Replies: 3
Views: 3542

Good luck Mark!
by Cabonaia
Sun Nov 02, 2014 03:39
Forum: Sausages
Topic: Wedding food
Replies: 9
Views: 9370

Hey Rick - Some wedding! Sounds like you raised him right. Can you share that hot links recipe?

Cheers,
Jeff
by Cabonaia
Fri Oct 31, 2014 21:40
Forum: Offal products
Topic: Smoked Beef Tongue
Replies: 9
Views: 9961

Redzed that looks fantastic! Another one for my to-do list as tongue is a big favorite of mine and I've got a few in the freezer at the moment.

Jeff