Search found 106 matches
- Mon May 01, 2017 20:09
- Forum: Microbiology of meat and products
- Topic: MATH!
- Replies: 4
- Views: 4984
If you give me the recipe you are trying to follow or you know the percentages you want to follow, I can create a spreadsheet for you where all you have to do is input the total meat in grams that you want to make, and it will automatically give you all the ingredient measurements Thank you very mu...
- Sun Apr 30, 2017 17:26
- Forum: Microbiology of meat and products
- Topic: MATH!
- Replies: 4
- Views: 4984
Thank you Bob K, when I get home tonight, I will grab a note pad and a pen, and see if I can figure this out! Thank you very much!Bob K wrote:Nick-
This may help: https://vimeo.com/90169552
More: http://www.wedlinydomowe.pl/en/viewtopic.php?t=5743
- Sun Apr 30, 2017 05:20
- Forum: Microbiology of meat and products
- Topic: MATH!
- Replies: 4
- Views: 4984
MATH!
Hello all, and thank you ahead of time for your time and knowledge! I have been having a tough time wrapping my head around the actual mathematical equation in regards to creating a dry cure mix. Please see example below. Meat - 2000 grams Cure #1, % Nitrite - 6.25% Salt % Desired - 2% Sugar % Desir...
- Fri Feb 17, 2017 15:44
- Forum: Dry Cured Meats and Sausages
- Topic: Dirty Socks
- Replies: 5
- Views: 3382
- Fri Feb 17, 2017 15:43
- Forum: Dry Cured Meats and Sausages
- Topic: Dirty Socks
- Replies: 5
- Views: 3382
Yes, possibly a bit of both.its a smell I've never encountered before making these. I have heard many people compare dirty socks to certain cheese's, so yes, I guess you could describe it as a very strong stinky cheese smell.LOUSANTELLO wrote:Is it really a dirty sock smell or a cheesy smell?
Thanks
- Fri Feb 17, 2017 07:10
- Forum: Dry Cured Meats and Sausages
- Topic: Dirty Socks
- Replies: 5
- Views: 3382
Dirty Socks
Hello all, A family member and I have a large 60lb batch of Venison Salametti currently hanging. They are almost done, maybe another week to week and half to go, although we have noticed a strong smell of "dirty socks" within the last few days. A few of the sticks are slightly closer to being done t...
Boudin!
Hey guys! I was just informed my wife has eaten boudin once and had a poor experience with it! I am trying to explain to her how good Cajun boudin truly is but she is hesitant to even give it a second thought! Does anyone have a tried and true recipe I can make for my wife and prove to her how good ...
- Wed Aug 24, 2016 23:31
- Forum: Sausages
- Topic: Wild Pig Sausage
- Replies: 2
- Views: 2806
Thanks Redzed! I have made so many disappointing sausages in the past (learning curve), from poor texture, to dry to no flavor. Others on this site have helped me with texture and moisture and I have found with their expertise and knowledge that adding more fat to wild game seemed to take care of th...
- Wed Aug 24, 2016 20:21
- Forum: Sausages
- Topic: Wild Pig Sausage
- Replies: 2
- Views: 2806
Wild Pig Sausage
Before I start making a batch of Wild Hog Italian Sausage I just want to verify with you all my math is correct and I will not ruin another batch of sausage. For 1000g total 400 g Wild Pig 400 g Boston Butt 200 g Back Fat Should put me at about: 720 g Lean 280 g fat which should give me a total of a...
- Thu Aug 18, 2016 18:22
- Forum: Sausages
- Topic: Cure#1 for 6 lbs
- Replies: 2
- Views: 2723
- Wed Aug 17, 2016 23:54
- Forum: Sausages
- Topic: Cure#1 for 6 lbs
- Replies: 2
- Views: 2723
Cure#1 for 6 lbs
Hello all, a old friend of the family has given me a recipe for a cold smoked raw chourico. I have typed out the process below although he wrote to use 9 grams of cure#2 for this sausage. I would think this sausage would need Cure#1. Am i correct? and if so, how much Cure #1 for 6 lbs of meat. I kno...
- Tue Aug 09, 2016 21:02
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15259
Thank you for the response. after some more reading, I need to stick with "white" meats for sausages along the lines of Italian and such. and smoked sausages and stronger spiced sausages for red meats like venison. would you agree? I always have plenty of wild pig in the freezer I can use up for thi...
- Tue Aug 09, 2016 00:16
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15259
Thank you Redzed. Like i said, I have learned from previous posts and have the meat to fat ratio down. my wife and I are both very happy with texture and moisture of sausages. in terms of ingredients, We can start simple and use "Italian Sausage - by Stan Marianski". This is one of my wifes favorite...
- Mon Aug 08, 2016 19:29
- Forum: Sausages
- Topic: Venison Sausage Ratio's
- Replies: 26
- Views: 15259
Ok guys, before I start I just wanted to thank everyone for the help on this thread as I am now making venison sausages with great texture and mouth feel. So i really appreciate all of the help thus far. With that said, I now have another question. I have multiple recipes that have been absolutely f...