Search found 136 matches

by Thewitt
Fri Aug 15, 2014 09:53
Forum: Sausages
Topic: Sous Vide for collagen casings
Replies: 13
Views: 8144

60C for an hour. The sausage are 28mm in diameter.
by Thewitt
Fri Aug 15, 2014 01:07
Forum: Sausages
Topic: Sous Vide for collagen casings
Replies: 13
Views: 8144

I just wanted to follow up on this thread and let everyone know that this is NOT going to work. It turns out our limited success was not repeatable, and must have had something to do with the soecific casings we used. A pre production run of 100 sasages resulted in all casings spliting and peeling o...
by Thewitt
Mon Aug 11, 2014 13:21
Forum: Hyde Park
Topic: You CAN'T put that in sausages!
Replies: 8
Views: 4445

CW, I charge more for my sausages than the local markets, but the varieties are not available anywhere else, the quality is higher, and I'll do custom orders as well. This week I'll be making 30-40kg of goat sausage for a repeat customer who brings me goats every few weeks. Though I've offered to te...
by Thewitt
Mon Aug 11, 2014 00:54
Forum: Hyde Park
Topic: You CAN'T put that in sausages!
Replies: 8
Views: 4445

CW, one good thing about this part of thw world is labor is cheap and works hard. I'm able to focus on areas where i can add vslue to the business and not the repetstive tasks. Training is key of course, but once trained, things run quite smoothly.
by Thewitt
Sun Aug 10, 2014 04:23
Forum: Hyde Park
Topic: You CAN'T put that in sausages!
Replies: 8
Views: 4445

You CAN'T put that in sausages!

Funny story. We don't run a butcher shop. We make sausage, selling both wholesale and retail. We order whole pigs - cut in half actually - as this is the cheapest way to get the most meat for the money in this part of the world. No offal or organ meats. Everything goes into the sausage that would no...
by Thewitt
Sun Aug 10, 2014 03:49
Forum: Technology basis
Topic: In learning to control capsicum heat
Replies: 7
Views: 7526

Late to the party here, but test and taste is the only way. We do this between beaches of red pepper flakes as well as they can differ greatly. Found this out the hard way after mixing 100kg using the recipe for an old batch, and having to double the meat to get back to what we intended! These two b...
by Thewitt
Tue Aug 05, 2014 04:29
Forum: Sausages
Topic: Sous Vide for collagen casings
Replies: 13
Views: 8144

She makes 1000 sausages a day. Short of a high volume need and yet enough to require economy of activity. The initial test with Sous Vide Side worked fine. The casings look appealing, the roller is able to grill them to a nice finished product, and keeping them straight was not an issue as they were...
by Thewitt
Sun Aug 03, 2014 12:56
Forum: Sausages
Topic: Sous Vide for collagen casings
Replies: 13
Views: 8144

Since Sous Vide Side is done inside a vacuum bag, the casings don't come in contact with water. Why would this not work?

I have considered hotdog casings and may indeed go down that route if this experiment fails...
by Thewitt
Sun Aug 03, 2014 11:17
Forum: Sausages
Topic: Sous Vide for collagen casings
Replies: 13
Views: 8144

Sous Vide for collagen casings

I've been working on several different ways to help a colleague with her gourmet sausage sandwich business. We went from natural to collagen casings to keep her sausage straight so they can go on a hotdog roller, but she is still pan frying these first then using the roller just to keep them warm. S...
by Thewitt
Sun Aug 03, 2014 10:05
Forum: Hyde Park
Topic: Using Cure In Fresh Sausage
Replies: 4
Views: 2738

Authentic longganisas from the Philippines include Cure #1 in fresh sausages.
by Thewitt
Tue May 13, 2014 09:31
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134842

Definitely higher humidity here. It's been raining every day for about a month now - about an inch a day!
by Thewitt
Tue May 13, 2014 06:48
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134842

Bugs in the cayenne pepper!

Opened a 10kg bag of cayenne pepper this morning, only to find several thousand little beetles! Called my supplier who will be replacing the order, then started looking around online to see how odd this was....or not. Turns out these little beetles love "red" spices, and I've been lucky not to get t...
by Thewitt
Tue May 13, 2014 02:46
Forum: Hyde Park
Topic: The Battle Begins
Replies: 12
Views: 5504

Best mouse/rat trap I saw growing up was a 55 gallon drum with a tilt lever on top, filled with 1 foot of water topped with some waste oil. The tilt table was loaded with peanut butter and grain on the heavy side. Rats or even mice would walk out onto the tilt table, it would dump them into the oily...
by Thewitt
Sun May 04, 2014 16:54
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134842

I will definitely follow up on this one. I get regular requests for vegetarian sausages and everything I've tasted to date is really awful!
by Thewitt
Fri May 02, 2014 23:56
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134842

I've ordered some dried mushrooms for experimenting. Not sure I could get fresh in Malaysia. The fibrous texture of these was very interesting.

I had "steak" made from a TVP variant that I've only seen in China that I'm also trying to source. Getting closer there...

Tim