Search found 136 matches

by Thewitt
Fri Dec 27, 2013 01:52
Forum: Sausages
Topic: [USA] Chorizo (Mexican style)
Replies: 22
Views: 21281

One caution on making annatto oil. If you cook the seeds too long or too hot they will turn black and the oil will be very bitter. Not the taste or color you are after. I usually bring the oil up to temp with the seeds in it then turn it off and just let them steep. We make about a gallon a week for...
by Thewitt
Tue Dec 24, 2013 05:41
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 214516

1800w / 110v = 16.4a
by Thewitt
Wed Dec 11, 2013 10:46
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134840

I bought hog casings from China. They are nice quality, though the grading is a little inconsistent. We sort for size now when we soak, and put the larger ones aside for later. Not sure what I'm gong to put into 44-46mm hog casings, but I'll find something. Still working on the local processing plan...
by Thewitt
Wed Dec 11, 2013 06:07
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134840

The "goat lady" came back in today with 4 more carcasses... I didn't know she was doing this for a restaurant. The sausages are apparently a big hit :)
by Thewitt
Sun Dec 08, 2013 10:23
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134840

Chuckwagon wrote:And plenty of black pepper? :mrgreen: Right?
Oh yes indeed.
by Thewitt
Sun Dec 08, 2013 05:41
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134840

Very nice flavor.

The Merguez is a little spicy, with cayenne pepper, cumin and paprika, along with garlic. To hide the gamey flavor of the goat I doubled the garlic but roasted it to soften the bite.

It was quite nice.

Stuffed into sheep casings and twisted at 4" they are a keeper.
by Thewitt
Sun Dec 08, 2013 04:45
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 134840

Goat Merguez

A customer stopped in and asked about the "We make custom sausages" sign. I said yes, just about anything you can imagine we will try. She went back out to the car and brought in 2 goat carcasses.... The result was Goat Merguez, using the same recipe for lamb. Brilliant. The meat was fairly lean, ho...
by Thewitt
Sat Nov 16, 2013 04:02
Forum: Hyde Park
Topic: Spatchcocking
Replies: 7
Views: 4247

I debone poultry all the time using the Jacques Pepin method. http://youtu.be/kAekQ5fzfGM

Though not exactly the same, this is very easy and fast in removing the bones from a whole chicken.

Turducken is easy with this method. I do them every year.
by Thewitt
Sun Nov 10, 2013 03:49
Forum: Sausages
Topic: [USA] Cataract Canyon Chipolata Sausage
Replies: 8
Views: 13152

Any gluten free cracker can be ground up for rusk and works great in sausages. I just toss them in the food processor and pulse up a large volume in a very short amount of time.
by Thewitt
Sat Nov 02, 2013 04:08
Forum: For beginners
Topic: Can't stuff 1/2" grind into sheep casings!
Replies: 0
Views: 3009

Can't stuff 1/2" grind into sheep casings!

I had a call this morning from one of my "students" who attended the first offering of my sausage making class. The class went extremely well by the way... Anyway he says, "Sifu, I've ground and seasoned the sausage and I can't for the life of me get it into these sheep casings. I'm using my new pis...
by Thewitt
Thu Oct 31, 2013 13:35
Forum: Recipes from around the world
Topic: Garlic Mayonnaise
Replies: 7
Views: 13849

Sauerkraut is very simple to make, and there is another thread on it here. It's really only cabbage and salt in a fermentation bucket... My relish is made by simply adding yellow mustard to chopped up sauerkraut... I want to be able to add all the condiments to these sausage rolls via large squeeze ...
by Thewitt
Thu Oct 31, 2013 05:24
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 214516

One of the keys to uniform stuffing is to feed at a steady rate and provide just enough resistance to the sausage to get the firmness you are after. Manually, a piston stuffer you can crank with one hand while caressing the casing with the other is perfect. It's harder with a motorized stuffer at fi...
by Thewitt
Thu Oct 31, 2013 05:17
Forum: Recipes from around the world
Topic: Garlic Mayonnaise
Replies: 7
Views: 13849

Thanks CW I did make both a raw garlic and roasted garlic mayonnaise for the investors party. Both were a hit. My personal favorite is the roasted one. I like the much more subtle flavor for sauces that will not be cooked. The surprising favorite was a sauerkraut and yellow mustard relish made with ...
by Thewitt
Wed Oct 30, 2013 18:04
Forum: Recipes from around the world
Topic: Garlic Mayonnaise
Replies: 7
Views: 13849

I love rambling on topic, so no need to apologize. At the investors meeting we served the garlic mayonnaise and it was a big hit. One of them wants to actually bottle it....though I'm not sure if I want to go down that path. It's one thing to make a fresh mayo you will use within a week or throw out...
by Thewitt
Wed Oct 30, 2013 12:45
Forum: Recipes from around the world
Topic: Garlic Mayonnaise
Replies: 7
Views: 13849

Garlic Mayonnaise

I'm going to be helping a friend with a startup sandwich shop, and he wants to make his own mayonnaise. I've shown him a simple recipe and made mayo - using pasteurized eggs, oil, salt and lemon juice. Before we start going to flavored mayo, I was looking for any experiences you guys might wish to s...