Search found 512 matches
- Mon Mar 14, 2022 04:48
- Forum: Sausages
- Topic: Kiełbasa Ukraińska – Ukrainian Sausage
- Replies: 4
- Views: 5514
Re: Kiełbasa Ukraińska – Ukrainian Sausage
I wonder how venison would be instead of the beef? I do have a 10 pound piece of beef a friend gave so might use that.
- Mon Mar 14, 2022 04:46
- Forum: School of Domestic Meat Processing
- Topic: Question about odd casings
- Replies: 7
- Views: 14744
Re: Question about odd casings
Hmm, never seen casings like that before? Did they process the casings themselves?
- Tue Feb 01, 2022 02:56
- Forum: Dry Cured Meats and Sausages
- Topic: Venison Genoa is ready
- Replies: 4
- Views: 2932
Re: Venison Genoa is ready
I sure hope so! It sure seems it should compliment it but good red wine is so dry I need to add ginger ale to it! Lol
- Tue Feb 01, 2022 01:56
- Forum: Dry Cured Meats and Sausages
- Topic: Venison Genoa is ready
- Replies: 4
- Views: 2932
Re: Venison Genoa is ready
Gosh Chris I just couldn't down grade my quality of salami with my taste in wines! The only wines my wife and I like are cheap sparkling wines like Baby duck (do they even make that anymore!) or Lonesome Charlie!
- Sat Jan 29, 2022 16:47
- Forum: Dry Cured Meats and Sausages
- Topic: Venison Genoa is ready
- Replies: 4
- Views: 2932
Venison Genoa is ready
After getting a Quality control check from an Italian colleague I packaged up the Genoa. with a thin slice of nice strong cheese it is going to be very nice on the Charcuterie board. With the heave surface mold it definitely has an earthy hint.
- Thu Jan 27, 2022 05:10
- Forum: Offal products
- Topic: Kiszka Pasztetowa - Liver Pate Sausage
- Replies: 1
- Views: 2675
Re: Kiszka Pasztetowa - Liver Pate Sausage
Looks great Chris!
- Tue Jan 25, 2022 00:57
- Forum: Dry Cured Meats and Sausages
- Topic: Schornsteinfeger Salami – Chimney Sweep Salami
- Replies: 7
- Views: 4174
Re: Schornsteinfeger Salami – Chimney Sweep Salami
You got that right Chris!!
- Fri Jan 21, 2022 02:32
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 532778
Re: WD Daily Chat - Talk about anything You Like
That's perfect eating size Chris!
- Thu Jan 20, 2022 05:08
- Forum: Dry Cured Meats and Sausages
- Topic: Schornsteinfeger Salami – Chimney Sweep Salami
- Replies: 7
- Views: 4174
Re: Schornsteinfeger Salami – Chimney Sweep Salami
Have to say it does not look appealing! Looks like black Licorice salami!
- Wed Jan 19, 2022 02:20
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 47825
Re: Weekend sausage
What are the great big sausages? and what kind of casing did you use?
- Tue Jan 18, 2022 02:09
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 532778
Re: WD Daily Chat - Talk about anything You Like
Nice elk. We have a late season cow hunt here in Alberta. I was just out in this cold snap before New Years, it was -33. I got a nice cow, had to pack it 3 1/2 km through the snow.
- Mon Jan 17, 2022 15:25
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 47825
Re: Weekend sausage
Looks great, very similar to the version I make. I actually really prefer the courser version than the creamy Pate type.
- Sun Jan 16, 2022 16:06
- Forum: Sausages
- Topic: Kiełbasa Paprykowa z Jeleniną – Venison Paprika Sausage
- Replies: 1
- Views: 2782
Re: Kiełbasa Paprykowa z Jeleniną – Venison Paprika Sausage
Looks great Chris. I have a pile of venison for sausage as I just shot a cow elk in a late season hunt. THe elk is much nicer for steaks and roasts so all the venison steaks and roasts will be going to sausage!
Re: Gulumpki
Looks very tasty! will have to give that a try. I also make meatloaf from my left over. Half sausage mince half burger. We also use it for Ravioli or Pelmeni (Russian meat dumplings).
- Thu Jan 13, 2022 20:34
- Forum: For beginners
- Topic: Kielbasa - Emulsion Problems
- Replies: 8
- Views: 21928
Re: Kielbasa - Emulsion Problems
Generally when making an emulsion you use lean meat, salt spices and ice, then add the fat last. Fat doesn't absorb water so adding the fat at the end then taking it up to 12-14C as stated above. Maybe try and separate your lean and fatty meat. I use wild game as my base for emulsified sausages and ...