Search found 102 matches
- Sat Dec 13, 2014 05:45
- Forum: Sausages
- Topic: Increasing the "heat" in a Jalapeno Sausage
- Replies: 5
- Views: 4081
- Fri Dec 05, 2014 20:01
- Forum: Sausages
- Topic: Increasing the "heat" in a Jalapeno Sausage
- Replies: 5
- Views: 4081
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...
- Tue Nov 11, 2014 19:24
- Forum: Microbiology of meat and products
- Topic: Trichinella in wild boars
- Replies: 19
- Views: 18160
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...
- Tue Nov 04, 2014 23:52
- Forum: Sausages
- Topic: Smoking Keilbasa Technique
- Replies: 3
- Views: 3124
- Tue Nov 04, 2014 21:04
- Forum: Sausages
- Topic: Smoking Keilbasa Technique
- Replies: 3
- Views: 3124
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...
- Fri Oct 31, 2014 18:52
- Forum: Dry Cured Meats and Sausages
- Topic: Adding wine to dry cured sausages
- Replies: 6
- Views: 5890
- Fri Oct 31, 2014 08:40
- Forum: Dry Cured Meats and Sausages
- Topic: Adding wine to dry cured sausages
- Replies: 6
- Views: 5890
- Thu Oct 30, 2014 22:05
- Forum: Dry Cured Meats and Sausages
- Topic: Adding wine to dry cured sausages
- Replies: 6
- Views: 5890
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...
- Thu Oct 30, 2014 17:15
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 11144
- Wed Oct 29, 2014 21:53
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 11144
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 ...
- Wed Oct 29, 2014 20:09
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 11144
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...
- Wed Oct 29, 2014 18:54
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 11144
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...
- Wed Oct 29, 2014 17:17
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 11144
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...
- Wed Oct 29, 2014 00:28
- Forum: Dry Cured Meats and Sausages
- Topic: Sugars in Dry Cured Sausages
- Replies: 13
- Views: 11144
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...
- Fri Oct 24, 2014 19:33
- Forum: For beginners
- Topic: Wine and Cheese Sausage
- Replies: 4
- Views: 5069