Search found 102 matches

by STICKSTRING
Sat Dec 13, 2014 05:45
Forum: Sausages
Topic: Increasing the "heat" in a Jalapeno Sausage
Replies: 5
Views: 3878

Thanks guys I really appreciate all the help and input. I will keep you all updated on how it turns out using different methods of obtaining "heat"
by STICKSTRING
Fri Dec 05, 2014 20:01
Forum: Sausages
Topic: Increasing the "heat" in a Jalapeno Sausage
Replies: 5
Views: 3878

Increasing the "heat" in a Jalapeno Sausage

Hello all, I have recently made a few variations of a venison jalapeno sausage, and although I am very happy with the results the heat level is just not where I want it. We are not "HOT" food eaters by no means but do enjoy a little heat. For 5 lbs of meat we added 9 diced and ran though grinder jal...
by STICKSTRING
Tue Nov 11, 2014 19:24
Forum: Microbiology of meat and products
Topic: Trichinella in wild boars
Replies: 19
Views: 17608

With these being raised on a farm is the risk of Trichinella any less then say one that is out in the wild? That is a good question and one that I have been giving some thought to. While this boar was raised on a farm, they run around on around 20 acres and are quite wild and cautious of humans. My...
by STICKSTRING
Tue Nov 04, 2014 23:52
Forum: Sausages
Topic: Smoking Keilbasa Technique
Replies: 3
Views: 2990

Awesome, thanks guys. That's what I will do then. Now to find a "great" Keilbasa recipe
by STICKSTRING
Tue Nov 04, 2014 21:04
Forum: Sausages
Topic: Smoking Keilbasa Technique
Replies: 3
Views: 2990

Smoking Keilbasa Technique

Hello all, I plan on trying to "copy" a Jalapeno and Cheddar Keilbasa recipe that one of our local butchers produces using wild game and it is a top notch sausage. Everyone that tries it ends up spending the rediculous amount of money they charge to stock up on some for themselves. My question is, I...
by STICKSTRING
Fri Oct 31, 2014 18:52
Forum: Dry Cured Meats and Sausages
Topic: Adding wine to dry cured sausages
Replies: 6
Views: 5653

Thanks redzed,
Have you noticed a problem with the sugar in the wine? Do you adjust your sugar levels accordingly? Or do you just stick with your normal sugar amounts per recipe and add the wine on top of that?
Thanks
by STICKSTRING
Fri Oct 31, 2014 08:40
Forum: Dry Cured Meats and Sausages
Topic: Adding wine to dry cured sausages
Replies: 6
Views: 5653

Thank you bob. I will have too do some research and figure out how much per kg. seems like less sugar is better with wine. Will have to keep that in mind. Makes sense.
by STICKSTRING
Thu Oct 30, 2014 22:05
Forum: Dry Cured Meats and Sausages
Topic: Adding wine to dry cured sausages
Replies: 6
Views: 5653

Adding wine to dry cured sausages

Hello all, For those that have added wine to their small casing dry cured sausages, I have a few questions. How does wine affect the outcome, process, and results? Obviously wine is a liquid and adding too much would defeat the idea of a dry cured sausage. How much is enough, too little, and not eno...
by STICKSTRING
Thu Oct 30, 2014 17:15
Forum: Dry Cured Meats and Sausages
Topic: Sugars in Dry Cured Sausages
Replies: 13
Views: 10714

Redzed, thank you for your post
by STICKSTRING
Wed Oct 29, 2014 21:53
Forum: Dry Cured Meats and Sausages
Topic: Sugars in Dry Cured Sausages
Replies: 13
Views: 10714

Bob, Thank you. I have learned a lot today. I do plan on trying some tested known good recipes, but just like anything, someone can do all my homework for me, but come test day I will surely fail if I don't understand why and how each ingredient affects the outcome. Measuring ingredients and mixing ...
by STICKSTRING
Wed Oct 29, 2014 20:09
Forum: Dry Cured Meats and Sausages
Topic: Sugars in Dry Cured Sausages
Replies: 13
Views: 10714

Bob, Yes I am equipped and ready to go. http://www.meatsandsausages.com/sausage-recipes/salami-milano http://www.meatsandsausages.com/sausage-recipes/cacciatore These two recipes contain the exact same amount of T-spx, everything seems to be the same except for the amount of sugar (and obviously spi...
by STICKSTRING
Wed Oct 29, 2014 18:54
Forum: Dry Cured Meats and Sausages
Topic: Sugars in Dry Cured Sausages
Replies: 13
Views: 10714

Thank you bob, I guess this leads me to my (hopefully) last question. What makes someone choose .3% or .5% or .7% for a particular dry sausage? For instance, I read in Stans book that .3% sucrose with tspx is suffice for a traditional italian style salami. I also understand adding dextrose and sucro...
by STICKSTRING
Wed Oct 29, 2014 17:17
Forum: Dry Cured Meats and Sausages
Topic: Sugars in Dry Cured Sausages
Replies: 13
Views: 10714

Thank you redzed, I do have Stans book, infact I have all of his books, and have read it, and although I do understand u guess it still raised questions. The sugar ratio you suggested above (correct me if I'm wrong for learning purposes) is at .4%, .2 percent dextrose for fast acidification and ph d...
by STICKSTRING
Wed Oct 29, 2014 00:28
Forum: Dry Cured Meats and Sausages
Topic: Sugars in Dry Cured Sausages
Replies: 13
Views: 10714

Sugars in Dry Cured Sausages

Hello to all, I have been reading and learning day in and day out trying to gather as much information on how to assemble my own ingredients for dry cured sausages. The sugars are where I get confused. I know how sugar will help drop the PH levels during fermentation to a stable and safe sausage. Bu...
by STICKSTRING
Fri Oct 24, 2014 19:33
Forum: For beginners
Topic: Wine and Cheese Sausage
Replies: 4
Views: 4883

Bob k,
Thanks for your help. By looking at the recipe, how do you guys feel about it? Does it sound good enough to try?