Search found 597 matches
- Mon Oct 20, 2014 16:43
- Forum: Dry Cured Meats and Sausages
- Topic: Genoa
- Replies: 12
- Views: 13010
- Mon Oct 20, 2014 16:24
- Forum: Dry Cured Meats and Sausages
- Topic: Genoa
- Replies: 12
- Views: 13010
- Sat Oct 18, 2014 03:01
- Forum: For beginners
- Topic: Casings, Natural
- Replies: 4
- Views: 6461
I bought some fresh pork stomachs once from a local Asian meat counter, and they were so stinky I threw them out. They were probably not very fresh, like you would get from a slaughterhouse. When I saved some from my own pigs and cleaned them well, there was no foul odor at all. I ground them up and...
- Sat Oct 18, 2014 02:48
- Forum: For beginners
- Topic: Binder for Smoked German Bologna
- Replies: 7
- Views: 9200
Hi gang - I'm late to this conversation but bologna and other lunch meats are close to my heart (no medical puns intended :mrgreen: ) so I'll weigh in with a perspective. You can make all of these products without soy, milk powder, phosphates, etc. if you want to. Obviously for generations people di...
- Tue Oct 07, 2014 19:58
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 108521
- Tue Oct 07, 2014 03:59
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 108521
- Sun Oct 05, 2014 17:07
- Forum: Offal products
- Topic: Headcheese Help
- Replies: 25
- Views: 24685
- Fri Oct 03, 2014 17:22
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 22289
CW or Redzed may choose to split this topic, as it is not about liverwurst anymore. I've heard that too. My guess is that any veal raised in that way would be easily recognizable by the price tag. Could anybody afford to sell veal at current prices if they took that much trouble to raise their calve...
- Fri Oct 03, 2014 16:26
- Forum: For beginners
- Topic: Packer Meat Saw 18"
- Replies: 1
- Views: 2568
Hi Bob - A small meat saw like that is very handy. I've used one on pork heads for the same reason. It takes some practice before you get the hang of it -- my experience anyway. It can help to have someone else hold what you are sawing if it is jumping around a lot. They are called meat saws but the...
- Fri Oct 03, 2014 15:51
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 22289
Hi Rick - I vacuum packed and froze what I didn't eat. We'll see how that turns out. I've read that it freezes well, and since there is so much fat in this recipe I have my hopes up that it will survive the freezer without getting grainy, which can be the fate of frozen liver products. I have seen c...
- Fri Oct 03, 2014 06:56
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 22289
Hi Red - thanks for the compliment. Yes, I am happy with this recipe and will make it again. That liver is actually from one of the pigs I raised and butchered in the spring. I raised one for myself and one for a friend, and he didn't want the offal, so I got all the nasty bits from two pigs. Still ...
- Fri Oct 03, 2014 01:45
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 22289
Jeff's extra fatty extra spreadable liverwurst
Here is a liverwurst that came out very tasty so I thought I would share it. My aim was to make a very rich, spreadable liverwurst. I've made braunschweiger a few times and I liked it, but it was pretty firm. This time around, it had to mush around on a cracker in a luxurious sort of way or I would ...
- Thu Oct 02, 2014 16:03
- Forum: Sausages
- Topic: Fibrous vs. inedible collagen casings
- Replies: 2
- Views: 3757
Thanks Chris - I didn't know that about moisture-proof collagen casings not being able to take smoke. I like that site you sent me, but I sure wish it was cheaper to ship from Canada to the US. It's got a great sale on 55mm x 28cm fibrous casings, but $4 worth would cost me $30 shipping! :shock: Che...
- Thu Oct 02, 2014 05:16
- Forum: Offal products
- Topic: Headcheese Help
- Replies: 25
- Views: 24685
I always reduce the broth after straining it and adding to the cooked meat. That way I have better control of the saltiness of the product. And of course I go one step further after filling the casing: pig's stomach, beef bung or artificial. I poach the head cheese for a further 90 minutes at aroun...
- Wed Oct 01, 2014 16:46
- Forum: Sausages
- Topic: Fibrous vs. inedible collagen casings
- Replies: 2
- Views: 3757
Fibrous vs. inedible collagen casings
Hey all - I need to order more artificial casings. Can someone tell me the difference between fibrous and inedible collagen? I am looking for these qualities: - Strength for heavier sausages such as lunch meats - Permeability , for smoking - Waterproof , because I poach fully cooked types Thanks! Jeff