Search found 64 matches

by Tasso
Sun Jun 01, 2014 03:34
Forum: Sausages
Topic: [USA] South Georgia Mortadella aka Goober Bologna
Replies: 11
Views: 9887

That's a great idea to use peanuts. Adapting recipe and flavors to suit your tastes and adapt to locally available ingredients is the mark of an inspired culinary pragmatist, at least.
by Tasso
Sun May 25, 2014 16:52
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoke Generators - Venturi Type
Replies: 93
Views: 84904

I made one of those air-pump driven venturi smoke generators too. A thick resinous goo collects in the venturi and smoke delivery tubing and under the lid of the fire chamber in pretty short order, after only a couple of hours of use. It didn't seem to matter what kind of wood I was burning or how m...
by Tasso
Thu May 22, 2014 22:34
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 214718

1 ounce of Cure #1 = 6 level teaspoons (2 tablespoons). One ounce of cure weighs 28.35 grams. 4 ounces of Cure #1 will cure 100 lbs. of sausage. Four ounces of cure weigh 113.4 grams. 1 ounce of Cure #1 will cure 25 lbs. of sausage. 1 ounce of Cure #1 = 4 level teaspoons. CW, the above is excerpted...
by Tasso
Wed May 21, 2014 17:52
Forum: For beginners
Topic: New to Salami - 1st try
Replies: 29
Views: 13412

Thanks, rgauthier. Your sausages are looking great!
by Tasso
Wed May 21, 2014 05:47
Forum: For beginners
Topic: New to Salami - 1st try
Replies: 29
Views: 13412

Have you posted the picture yet? I can't see it. A previous post of yours alluded to a picture too (you said it was sideways), but I am not seeing any pictures at all in this thread.
by Tasso
Mon May 19, 2014 06:12
Forum: Microbiology of meat and products
Topic: Something different
Replies: 17
Views: 12972

They sure look happy and healthy! That diet must be good for them. I may try feeding a raw food diet if I decide to have another dog in my life down the road. My old girl is a 15 year old Chihuahua, and she is not in tip-top health anymore. I looked into raw feeding a while back, but decided against...
by Tasso
Mon May 19, 2014 04:50
Forum: Microbiology of meat and products
Topic: Something different
Replies: 17
Views: 12972

Raw feeding? Or do you cook it before you feed it to them? How do your poochies like it?
by Tasso
Sat May 17, 2014 18:16
Forum: Technology basis
Topic: first time coldsmoking sausage, dont want to kill wife and c
Replies: 24
Views: 17813

slickric, I think your refrigerated cold-smoking setup sounds very interesting. I would like to try cold-smoking eventually, but I'm in no rush to try. I want to get good at hot smoking sausages first, and make sure that I'm fully comfortable with the cold-smoking safety concerns before I try that. ...
by Tasso
Fri May 16, 2014 04:20
Forum: For beginners
Topic: Weight of a hank of casings?
Replies: 4
Views: 3215

If you have a Whole Foods store near you, and you want to buy 32-35mm pre-tubed casings, you may want to check them out. It's possible that they may have the BEST price on pre-tubed 32-35mm casings anywhere. In another thread, I compared the cost of the pre-tubed 32-35mm casings I bought from Walton...
by Tasso
Fri May 16, 2014 04:09
Forum: For beginners
Topic: Pre-tubed casings, good price?
Replies: 16
Views: 11229

$13.99 for a hank of 32-35mm is the lowest price I've heard of. That is a great deal, Krakowska. What is the name of this place? How are the casings packaged, dry in salt, in a wet brine, or pre-tubed? If pre-tubed, then it's outstanding! I got boneless butts at Costco a couple of days ago for $2.35...
by Tasso
Wed May 14, 2014 17:08
Forum: For beginners
Topic: Beginner's mixup - hopefully all isn't lost
Replies: 2
Views: 2081

I don't know about the sugar, but cure #2 contains both sodium nitrite and sodium nitrate. The sodium nitrite will not cure the meat at freezing temperatures. The sodium nitrate doesn't cure meat directly. It has to be broken down to sodium nitrite over time by the action of bacteria in the meat to ...
by Tasso
Wed May 14, 2014 05:48
Forum: Sausages
Topic: I Have A Question
Replies: 60
Views: 41302

That does seem perplexing. As I thought might be the case, I lack the knowledge and experience to help you. Most people here know far more than I do, so I don't think you'll have to wait too long for help. If you have any left that you haven't poached yet, it might be instructive to try pan frying o...
by Tasso
Wed May 14, 2014 04:30
Forum: For beginners
Topic: Pre-tubed casings, good price?
Replies: 16
Views: 11229

The casings arrived today. That was FAST! Only 1 day UPS ground shipping from Wichita Kansas to Dallas. The casings were double bagged in plastic, not sealed, just tied with a knot. Inside the plastic bags, there was a net bag containing twelve sleeves loaded with casings. The total weight of the ca...
by Tasso
Wed May 14, 2014 04:19
Forum: Sausages
Topic: I Have A Question
Replies: 60
Views: 41302

I'm a rank newbie sausage maker, having only made one batch so far, just a few weeks ago. But since you had the same problem with casings from two different suppliers, it suggests the problem is likely not with the casings, unless it arises from how you stored them prior to use. It could also be a p...
by Tasso
Mon May 12, 2014 20:06
Forum: For beginners
Topic: Pre-tubed casings, good price?
Replies: 16
Views: 11229

I emailed Walton's Inc about the pre-tubed hank for $20.83, and I got a prompt and very cordial response back from them. It is indeed 100 yards of 32-35mm on sleeves. I placed an order, and within 20 minutes I was emailed a UPS tracking number for my order. Shipping price was very reasonable, too. B...