Search found 2058 matches

by Bob K
Sun Dec 22, 2019 14:41
Forum: Hyde Park
Topic: Cabbage roll Sausage
Replies: 6
Views: 622

Re: Cabbage roll Sausage

You could also try Chinese cabbage, milder, sweeter taste and more tender. Worked for us.
by Bob K
Sun Dec 22, 2019 14:34
Forum: Hyde Park
Topic: Was I dreaming?
Replies: 3
Views: 462

Re: Was I dreaming?

I've seen it a lot of times and used in head cheese, also in Wursts, Some references in this string: viewtopic.php?f=23&t=8356
by Bob K
Fri Dec 20, 2019 16:55
Forum: Dry Cured Meats and Sausages
Topic: First Attempt at Whole Muscle Salami - Result and Questions
Replies: 3
Views: 281

Re: First Attempt at Whole Muscle Salami - Result and Questions

Whenever you have air pockets under the casing you will probably get mold. The air pockets are difficult to avoid but natural casing shrink and adhere to the meat much better than collagen or fibrous. As you noted the various colored molds are not a problem. Cant help you with the B-LC-78 as I never...
by Bob K
Fri Dec 20, 2019 16:23
Forum: Offal products
Topic: Head Cheese
Replies: 11
Views: 616

Re: Head Cheese

Butterbean that looks really good!
by Bob K
Fri Dec 20, 2019 16:21
Forum: Offal products
Topic: Head Cheese
Replies: 11
Views: 616

Re: Head Cheese

Scogar-
Broth always seem better if its canned vs frozen. And easier to use! You do need a pressure canner and the times and method can be found here: https://nchfp.uga.edu/how/can_05/stock_broth.html

Any canning time/methods questions go here : https://nchfp.uga.edu/
by Bob K
Mon Dec 16, 2019 13:37
Forum: Suggestions & Feedback
Topic: logging in issue
Replies: 1
Views: 374

Re: logging in issue

No problems here...
by Bob K
Sat Dec 14, 2019 00:26
Forum: For beginners
Topic: Navigating the Site for Recipe Lists
Replies: 3
Views: 281

Re: Navigating the Site for Recipe Lists

Rick
Just click on the banner at the bottom of this (or any) page for all of the topics on that site
by Bob K
Wed Dec 11, 2019 18:08
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 12
Views: 515

Re: Cure #2 with different percent of sodium nitrate

For the purpose of discussion even the 6.4% of nitrate is only a small percentage of the allowable amount in a commuted product. You are allowed 156ppm of in going nitrite and 1718 ppm of nitrate. There is more nitrate in a serving of spinach than than the residual amount in a sausage.
by Bob K
Mon Dec 09, 2019 16:08
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 12
Views: 515

Re: Cure #2 with different percent of sodium nitrate

The short answer is you can use either one interchangeably. The amount of nitrate in cure #2 is proprietary and will vary with the source. It vary' s between 1 and 4%
by Bob K
Fri Dec 06, 2019 15:38
Forum: Smoked pork products
Topic: Much Better than Ruhlman's
Replies: 13
Views: 675

Re: Much Better than Ruhlman's

Scogar that looks great! The next time you run into a sugar cured bacon that burns, just microwave it, probably the only way without burning. FYI- there is a misprint in that Bacon recipe, the cure amount is over the allowable limit for bacon of 120 ppm. Your correct amount would have been 3.9 grams...
by Bob K
Thu Dec 05, 2019 16:22
Forum: Sausages
Topic: First Liverwurst
Replies: 9
Views: 723

Re: First Liverwurst

That looks great Agoracritus!
bolepa wrote:
Thu Dec 05, 2019 13:52
My question: is it possible to avoid air pocket in sausages when meat is emulsified? Thanks!
Highly unlikely, everyone gets some, even the commercial guys with the vacuum stuffers still get some bubbles
by Bob K
Thu Dec 05, 2019 16:17
Forum: Offal products
Topic: Braunschweiger with Light Smoke
Replies: 1
Views: 171

Re: Braunschweiger with Light Smoke

While they do make sewn bungs and other specialty casing for Wursts you can just use a fibrous casing if you want to smoke it. You can still poach with no problems. As far as the commercial products in plastic casings with smoke...it is of the liquid variety and added to the mince.
by Bob K
Tue Dec 03, 2019 12:50
Forum: Sausages
Topic: Gelatin for Head Cheese
Replies: 8
Views: 981

Re: Gelatin for Head Cheese

Its going to depend on how firm you want it, in other words its up to the sausage maker. A starting point is below Firmness Variability The firmness of the mold varies on the ratio of water to gelatin and temperature: Use 1 envelope (1 tablespoon or 1/4 ounce) unflavored gelatin to 2 cups of water f...
by Bob K
Wed Nov 27, 2019 14:16
Forum: For beginners
Topic: ClassII Pork
Replies: 2
Views: 326

Re: ClassII Pork

Best explanation is here: https://www.meatsandsausages.com/sausag ... on/classes
You will get more from a picnic than a butt
by Bob K
Tue Nov 26, 2019 13:30
Forum: Venison and Other Game
Topic: Venison Sausages
Replies: 28
Views: 9652

Re: Venison Sausages

Looks good! Always enjoy your knives and boards also.