Search found 597 matches

by Cabonaia
Mon Oct 20, 2014 16:43
Forum: Dry Cured Meats and Sausages
Topic: Genoa
Replies: 12
Views: 10218

Thanks Bob!
by Cabonaia
Mon Oct 20, 2014 16:24
Forum: Dry Cured Meats and Sausages
Topic: Genoa
Replies: 12
Views: 10218

Bob - I'm really impressed! Where do you buy your protein lined casings?

Jeff
by Cabonaia
Sat Oct 18, 2014 03:01
Forum: For beginners
Topic: Casings, Natural
Replies: 4
Views: 5124

I bought some fresh pork stomachs once from a local Asian meat counter, and they were so stinky I threw them out. They were probably not very fresh, like you would get from a slaughterhouse. When I saved some from my own pigs and cleaned them well, there was no foul odor at all. I ground them up and...
by Cabonaia
Sat Oct 18, 2014 02:48
Forum: For beginners
Topic: Binder for Smoked German Bologna
Replies: 7
Views: 7169

Hi gang - I'm late to this conversation but bologna and other lunch meats are close to my heart (no medical puns intended :mrgreen: ) so I'll weigh in with a perspective. You can make all of these products without soy, milk powder, phosphates, etc. if you want to. Obviously for generations people di...
by Cabonaia
Tue Oct 07, 2014 19:58
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 82960

Ray - Happy birthday you ol' pig shooter!

Cheers,
Jeff

PS - thanks to all for your birthday wishes.
by Cabonaia
Tue Oct 07, 2014 03:59
Forum: Hyde Park
Topic: Happy birthday!
Replies: 127
Views: 82960

Thanks Red!
by Cabonaia
Sun Oct 05, 2014 17:07
Forum: Offal products
Topic: Headcheese Help
Replies: 25
Views: 16926

Woo hoo! Congratulations Rick and way to go! This kind of story is one of the many thins I love about this forum.

Jeff
by Cabonaia
Fri Oct 03, 2014 17:22
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 15274

CW or Redzed may choose to split this topic, as it is not about liverwurst anymore. I've heard that too. My guess is that any veal raised in that way would be easily recognizable by the price tag. Could anybody afford to sell veal at current prices if they took that much trouble to raise their calve...
by Cabonaia
Fri Oct 03, 2014 16:26
Forum: For beginners
Topic: Packer Meat Saw 18"
Replies: 1
Views: 1987

Hi Bob - A small meat saw like that is very handy. I've used one on pork heads for the same reason. It takes some practice before you get the hang of it -- my experience anyway. It can help to have someone else hold what you are sawing if it is jumping around a lot. They are called meat saws but the...
by Cabonaia
Fri Oct 03, 2014 15:51
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 15274

Hi Rick - I vacuum packed and froze what I didn't eat. We'll see how that turns out. I've read that it freezes well, and since there is so much fat in this recipe I have my hopes up that it will survive the freezer without getting grainy, which can be the fate of frozen liver products. I have seen c...
by Cabonaia
Fri Oct 03, 2014 06:56
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 15274

Hi Red - thanks for the compliment. Yes, I am happy with this recipe and will make it again. That liver is actually from one of the pigs I raised and butchered in the spring. I raised one for myself and one for a friend, and he didn't want the offal, so I got all the nasty bits from two pigs. Still ...
by Cabonaia
Fri Oct 03, 2014 01:45
Forum: Offal products
Topic: Jeff's extra fatty extra spreadable liverwurst
Replies: 17
Views: 15274

Jeff's extra fatty extra spreadable liverwurst

Here is a liverwurst that came out very tasty so I thought I would share it. My aim was to make a very rich, spreadable liverwurst. I've made braunschweiger a few times and I liked it, but it was pretty firm. This time around, it had to mush around on a cracker in a luxurious sort of way or I would ...
by Cabonaia
Thu Oct 02, 2014 16:03
Forum: Sausages
Topic: Fibrous vs. inedible collagen casings
Replies: 2
Views: 3021

Thanks Chris - I didn't know that about moisture-proof collagen casings not being able to take smoke. I like that site you sent me, but I sure wish it was cheaper to ship from Canada to the US. It's got a great sale on 55mm x 28cm fibrous casings, but $4 worth would cost me $30 shipping! :shock: Che...
by Cabonaia
Thu Oct 02, 2014 05:16
Forum: Offal products
Topic: Headcheese Help
Replies: 25
Views: 16926

I always reduce the broth after straining it and adding to the cooked meat. That way I have better control of the saltiness of the product. And of course I go one step further after filling the casing: pig's stomach, beef bung or artificial. I poach the head cheese for a further 90 minutes at aroun...
by Cabonaia
Wed Oct 01, 2014 16:46
Forum: Sausages
Topic: Fibrous vs. inedible collagen casings
Replies: 2
Views: 3021

Fibrous vs. inedible collagen casings

Hey all - I need to order more artificial casings. Can someone tell me the difference between fibrous and inedible collagen? I am looking for these qualities: - Strength for heavier sausages such as lunch meats - Permeability , for smoking - Waterproof , because I poach fully cooked types Thanks! Jeff