Search found 262 matches

by Rick
Fri Nov 29, 2019 19:39
Forum: For beginners
Topic: Proper Use of Cure #1
Replies: 8
Views: 556

Re: Proper Use of Cure #1

JC,
Your calculator works nicely. Anyone else use this calculator for their amounts?
by Rick
Fri Nov 29, 2019 18:13
Forum: For beginners
Topic: Proper Use of Cure #1
Replies: 8
Views: 556

Proper Use of Cure #1

I'm trying to refresh my memory on the use of cure #1. If you could double check my thinking below, that'd be great. For adding directly to ground meat, it is 1 teaspoon (level) per 5# of ground meat. Now to brine meat, it is 1/2 cup of cure per 1 gallon of water. Now the next question is the amount...
by Rick
Fri Nov 29, 2019 17:08
Forum: Smoked pork products
Topic: Sawdust
Replies: 2
Views: 424

Re: Sawdust

That I don't know, but I'll ask at purchase.
by Rick
Fri Nov 29, 2019 02:02
Forum: Sausages
Topic: [CAN] Kiełbasa Czosnkowa (garlic sausage)
Replies: 5
Views: 749

Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)

Oh yes garlic, the wife and I would order out a pizza and take along 6-8 cloves diced up for the pizza man to spread on our pizza. The next day my ride share person would get in the truck and announce, you had pizza with garlic last night didn't you? How can you tell I'd ask.... he replied, because ...
by Rick
Thu Nov 28, 2019 21:12
Forum: Smoked pork products
Topic: Sawdust
Replies: 2
Views: 424

Sawdust

I’m due to replenish my sawdust and my local butcher supply carries 40# bags. My choice would be hickory or mixed hardwood. Is there a strong feeling for one over the other? I’d be using it for sausage, Hicks, picnics, etc.
by Rick
Thu Nov 28, 2019 19:54
Forum: Hardware
Topic: DK 506 Manual Clipping Machine
Replies: 3
Views: 409

Re: DK 506 Manual Clipping Machine

Stefan, thanks for your honest review. I guess I won't be in a hurry to order one and instead perfect my bubble knot!
by Rick
Thu Nov 28, 2019 14:57
Forum: Hardware
Topic: DK 506 Manual Clipping Machine
Replies: 3
Views: 409

DK 506 Manual Clipping Machine

I was wondering if anyone has tried this clipping machine and what they thought of it?
https://www.youtube.com/watch?v=GrSWQftMG6c
by Rick
Thu Nov 28, 2019 13:07
Forum: Sausages
Topic: [CAN] Kiełbasa Czosnkowa (garlic sausage)
Replies: 5
Views: 749

[CAN] Kiełbasa Czosnkowa (garlic sausage)

I'm looking for a complete detailed recipe for this sausage. I've been to the Member's Recipe Index, and it was there, but it directed me to a post by Red a number of years ago. It didn't list spice weights, grind info, finishing info (smoker), etc. I thought it would be nice to give this sausage a ...
by Rick
Wed Nov 27, 2019 22:54
Forum: For beginners
Topic: Waterproof Casing
Replies: 1
Views: 229

Waterproof Casing

I'm about to make this Tongue Head Cheese which calls for the following; "Stuff into middles or bladders loosely and sew the ends with twine. You may use large diameter waterproof casings. Poach at 82°C (180°F) for 90-120 min (depending on size) until the internal temperature of the meat reaches 68-...
by Rick
Wed Nov 27, 2019 21:41
Forum: For beginners
Topic: Dewlap
Replies: 1
Views: 248

Dewlap

Here is a partial copy of the recipe for Tongue Head Cheese. https://www.meatsandsausages.com/sausage-recipes/head-cheese-tongue tongues at 185º F (85º C). skins at 203º F, (95º C). jowls at 185º F (85º C). "Cut boiled skinless dewlap into 5 mm (¼”) cubes" What is skinless dewlap, is it the skinless...
by Rick
Wed Nov 27, 2019 21:36
Forum: For beginners
Topic: Zungenblutwurst
Replies: 1
Views: 229

Zungenblutwurst

I just picked up some pig tongues for $1.99/lb. and snouts for $1.39 lb. So I'm wanting to make some Zungenblutwurst. The recipe calls for .44 lbs. of trimmings and .33 lbs. of skin. Here's my question, I picked-up a package of about 6 fresh hocks that I'm planning on cooking up for the trimming mea...
by Rick
Wed Nov 27, 2019 15:02
Forum: For beginners
Topic: ClassII Pork
Replies: 2
Views: 252

Re: ClassII Pork

Thank you Bob, that answers my question. I
by Rick
Wed Nov 27, 2019 14:28
Forum: Sausages
Topic: [CAN] Kiełbasa Czosnkowa (garlic sausage)
Replies: 11
Views: 9998

Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)

Red, I’d like to do this recipe, but need a bit more info. How much of each spice are you using, either by weight or percentage of total meat weight. In regards to the additional cured meat and fat, I’m assuming this amount (which you don’t say how much) is in addition to the starting amount plus th...
by Rick
Wed Nov 27, 2019 14:08
Forum: For beginners
Topic: ClassII Pork
Replies: 2
Views: 252

ClassII Pork

What cuts of pork fall into class II?
by Rick
Thu Mar 26, 2015 19:39
Forum: Offal products
Topic: Made some salceson
Replies: 76
Views: 43143

Now that looks darn good!