Hi CW: I am looking at making your semi dried cured summer sausage. I am having a little difficulty understanding what you are doing with the pork fat that you cut into 3/8" dice. Do you leave it at 3/8" or do you grind it finer?
Kindly clarify,
Best Regards,
Bert,
Search found 77 matches
- Mon Sep 24, 2012 01:10
- Forum: Hyde Park
- Topic: chuck wagons summer sausage
- Replies: 1
- Views: 2477
- Thu Aug 30, 2012 23:11
- Forum: For beginners
- Topic: Online Workshop: Project B (August 2012)
- Replies: 689
- Views: 341103
collogen casings versus sheep casings
Can I use 19 mm collogen casings for making Kabanosy or should I use natural sheep casings?
Bert,
Bert,
- Fri Aug 24, 2012 17:11
- Forum: Hardware
- Topic: Mixing Sausage Meat (with a kitchen mixer)
- Replies: 5
- Views: 11182
Mixing Sausage Meat (with a kitchen mixer)
I don't have a proper meat mixer for mixing my sausage until its sticky. I do have a Cuisinart stand mixer with a bread hook. Will this do the job?
Bert,
Bert,
- Wed Aug 15, 2012 16:41
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 524999
- Thu Jul 26, 2012 16:33
- Forum: Venison and Other Game
- Topic: Venison jerky question
- Replies: 16
- Views: 21285
kirkland/costco beef strips
Anybody tried these? Very nice and tender too!
- Tue Jul 24, 2012 02:31
- Forum: Suggestions & Feedback
- Topic: member recipes
- Replies: 6
- Views: 11398
Re: member recipe list
Thanks for the help on this.
Best Regards,
Bert,
Best Regards,
Bert,
- Mon Jul 23, 2012 17:35
- Forum: Suggestions & Feedback
- Topic: member recipes
- Replies: 6
- Views: 11398
member recipes
How do you find the list of recipes from our members?
Thanks,
Bert,
Thanks,
Bert,
- Fri Jul 06, 2012 16:32
- Forum: Technology basis
- Topic: Not really a techno question but I need to ask
- Replies: 3
- Views: 3559
- Wed Mar 07, 2012 18:15
- Forum: Hardware
- Topic: marivac food tumbler
- Replies: 6
- Views: 5132
marivac food tumbler
Anyone here ever used one of these to marinade meat? Sounds interesting !
Bert,
Bert,
- Thu Mar 01, 2012 02:52
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 203525
Most sausage recipe that call for sage as an ingredient usually call for rubbed sage. The only product I see here in Victoria is sage powder. I don't think I would get the same result by using sage powder. I found a guy over in Vancouver who sells it by the kilogram(2.2 lbs) That would be a lifetime...
- Thu Mar 01, 2012 00:30
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 203525
Rubbed Sage
I live in Victoria BC, on Vancouver Island. I can't find rubbed sage locally. Any suggestions?
Thanks,
Bert,
Thanks,
Bert,
- Wed Feb 15, 2012 02:10
- Forum: Recipes from around the world
- Topic: The best way to cook rice
- Replies: 13
- Views: 10315
Best all purpose rice-- " Par Boiled long grain rice" If you are after a flaky white rice that is consistent every time, give parboiled rice a try. Parboiled rice is not what it sounds like. It actually is a rice that has been put under pressure and has actually more nutrients that standard long gra...
- Sat Jan 07, 2012 20:23
- Forum: Technology basis
- Topic: Using a water bath for cooking
- Replies: 30
- Views: 35333
- Sat Jan 07, 2012 00:29
- Forum: Curing chambers and Related Equipment
- Topic: Pictures of my Digital temperature controller
- Replies: 12
- Views: 8117
- Fri Jan 06, 2012 22:11
- Forum: Curing chambers and Related Equipment
- Topic: Pictures of my Digital temperature controller
- Replies: 12
- Views: 8117
Hi Allen: If you buy one of these kits, I suggest that you get a PT100 probe like the one in this link: http://www.ebay.com/itm/Temperature-Control-Thermocouple-Sensor-Probe-1M-PT100-/120757567252?pt=AU_B_I_Electrical_Test_Equipment&hash=item1c1db63f14 Its more suitable to a smoker than the ones tha...