Search found 264 matches
- Thu Mar 29, 2012 16:28
- Forum: For beginners
- Topic: Casing management?
- Replies: 14
- Views: 9767
How long will casings stay fresh if they are rinsed and soaked in fresh water in the fridge? Tom Tom, if you have any leftover casings after they have been rinsed in water to remove salt, you could simply let the casings dry enough so they're not dripping wet and then pack them in a zip-lock bags w...
- Tue Mar 27, 2012 17:57
- Forum: For beginners
- Topic: Casing management?
- Replies: 14
- Views: 9767
How do you prep them? Do you soak them on the tube? Tom[/quote] Yes, they are already pre-flushed so all you do is set a tube into cool water to soak for a few minutes and then rinse under running water. What makes these handy is that each tube will do a certain quantity of sausage and once you star...
- Mon Mar 26, 2012 16:45
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 209092
- Mon Mar 26, 2012 15:31
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 209092
Thanks for all the replies thus far. Yes, I am in Sandpoint. There is a medium sized processor here that slaughters hogs and beef but will not collect or allow me to collect blood (they say it's against USDA standards). I've checked with every place within 100 mile radius and struck out. I even emai...
- Sun Mar 25, 2012 21:36
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 209092
USA source for beef or pork blood?
I really enjoy blood sausages such as Blut Zungenwurst (blood and tongue sausage) and Blutwurst (blood sausage). Unfortunately in the US it is darn near impossible to find sources for beef or pork blood. I know in Europe dried blood is easily obtained and used for black puddings and such. The only b...
- Sun Mar 25, 2012 21:22
- Forum: Sausages
- Topic: [USA] NorCal's Spicy Hot Links
- Replies: 16
- Views: 20794
Kevin, Excellent pictures and write-up. I really like how the texture of the finished product looks which I believe you achieved with a final grind using a 3mm plate? I agree, finishing sausage links in a hot water bath keeps the shrinkage down a lot, unless of course you are blessed with having a s...
- Sun Mar 25, 2012 19:51
- Forum: For beginners
- Topic: Casing management?
- Replies: 14
- Views: 9767
I have quit using bulk casings and have been using ones that are "tubed" onto plastic that makes loading the casings onto the stuffer tubes a breeze. Yes, they may cost a bit more, but no more knotted messes. Plus they are preflushed and only need some rinsing in cool water. I like to use this compa...
- Fri Mar 23, 2012 00:55
- Forum: Hardware
- Topic: landjager Presses
- Replies: 11
- Views: 12332
Aaron, I have all of the Marianski books but I think they have the Landjaeger recipe wrong since they do not contain cumin or nutmeg. The predominate spice is ground caraway seed. Their recipe on page 382 for Kantwurst is really the one you want to use, but like I said I have been using Len Poli's r...
- Thu Mar 22, 2012 22:14
- Forum: Hardware
- Topic: landjager Presses
- Replies: 11
- Views: 12332
Keymaster, you will like the 5/8" depth. I made LJ presses about 6 years ago using 1/2" oak plywood 2' x 4' each and attached oak strips cut at 1" x 5/8" to outline the perimeter and placed one in the middle. I then used stainless steel bolts that I ran through the 1 x 5/8 oak in order to secure and...