Search found 274 matches
- Tue Dec 17, 2013 18:13
- Forum: For beginners
- Topic: Headcheese and Cured Meat Pink Look
- Replies: 6
- Views: 4317
- Tue Dec 17, 2013 18:00
- Forum: Hardware
- Topic: Recommendation for Table Top Roaster
- Replies: 3
- Views: 4614
Bob, that's true, you do normally use a hotel pan with them. I just talked to the rep. and the heating element is indeed under the bottom of the cavity. Therefore, just add your water to the unit, and plug it into the temp controller I listed above. When it reaches temp. put in your sausage and a pi...
- Tue Dec 17, 2013 16:10
- Forum: Hyde Park
- Topic: CHRISTMAS WISHES
- Replies: 15
- Views: 11918
- Tue Dec 17, 2013 15:57
- Forum: Hardware
- Topic: Recommendation for Table Top Roaster
- Replies: 3
- Views: 4614
Just as an added note, I did a little research and found this product. http://www.centralrestaurant.com/Four-Third-Size-Countertop-Warmer-c110p28981.html As you can see the temp range is correct, and the length is good. No more cutting casings in half, making shortened chubs to accommodate a smaller...
- Tue Dec 17, 2013 13:13
- Forum: Hardware
- Topic: Recommendation for Table Top Roaster
- Replies: 3
- Views: 4614
Recommendation for Table Top Roaster
I'm looking for a 18 qt. or better, table top electric roaster for finishing off hotdogs, and big chubs. I'd like to use it in conjunction with this controller, http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=44 for temp control. What can you folks recommend that you're ...
- Tue Dec 17, 2013 11:50
- Forum: For beginners
- Topic: Headcheese and Cured Meat Pink Look
- Replies: 6
- Views: 4317
Headcheese and Cured Meat Pink Look
I think I'm having a senior moment, trying to figure out this headcheese process! LOL So, I'd like to get the nice pink looking meat in my headcheese, which has to do with a pre-cure of the meat chunks. How does one do this? I'm working with a pig head, snouts and tongues. The head and snouts are si...
- Tue Dec 17, 2013 10:31
- Forum: For beginners
- Topic: Pork Tongue Skin Removal
- Replies: 8
- Views: 7299
Cabonaia, I did leave the skin on the pork tongue last time I used them, and I wasn't spitting out pieces of leather with each bite either. So I'll try and get off what I can, and what I can't stays! As for beef tongue, that's a different story. That skin does come off and I think it comes off easy,...
- Mon Dec 16, 2013 21:04
- Forum: For beginners
- Topic: Steam Cabinet of Sorts
- Replies: 5
- Views: 7256
I was just thinking that if I heated a tea kettle of water to boiling on the stove before putting it into the smoker, it shouldn't take much to get it to whistle steam. It wouldn't be as though I was starting from a dead run with cold water. Just a thought is all. Then again, perhaps if I had a comm...
- Mon Dec 16, 2013 17:11
- Forum: For beginners
- Topic: Steam Cabinet of Sorts
- Replies: 5
- Views: 7256
Steam Cabinet of Sorts
I was thinking that I'd like to try finishing some sausage that required a hot water bath used to get to the final temp, by using steam. Although I don't have a real steam cabinet, I was thinking of bringing the sausage up to a temp of say, 135, in the smoker, and then removing the sawdust pan, whic...
- Mon Dec 16, 2013 13:00
- Forum: For beginners
- Topic: Pork Tongue Skin Removal
- Replies: 8
- Views: 7299
Pork Tongue Skin Removal
Found under http://www.meatsandsausages.com/sausage-types/blood-sausage, the following statement deals with tongue skin removal, "To remove pork tongue skin place the tongue for 3-5 minutes in 70 C (158 F) water. The greyish skin on the tongue is easily removed.". The pork tongues that I've ever pur...
- Mon Dec 16, 2013 01:13
- Forum: Dry Cured Meats and Sausages
- Topic: A Hard Look At Lactic Acid Bacteria And Nutrient Sugars
- Replies: 7
- Views: 10139
- Mon Dec 16, 2013 01:04
- Forum: Sausages
- Topic: [CAN] Kiełbasa Czosnkowa (garlic sausage)
- Replies: 11
- Views: 13936
- Sun Dec 15, 2013 19:35
- Forum: Dry Cured Meats and Sausages
- Topic: Bologna with Bactoferm
- Replies: 25
- Views: 19195
Bob, when I reviewed the recipe, it stated to use .12 g. of culture. I'm not sure my scale would even register one-tenth of a gram. Now in reviewing the article on starter cultures found at http://www.meatsandsausages.com/sausage-types/fermented-sausage/cultures down at the very bottom in the notes,...
- Sun Dec 15, 2013 16:39
- Forum: Dry Cured Meats and Sausages
- Topic: Bologna with Bactoferm
- Replies: 25
- Views: 19195
- Sun Dec 15, 2013 16:04
- Forum: Hyde Park
- Topic: The Closing of a Landmark
- Replies: 16
- Views: 8880
I have to laugh at this post! We seem to all reminisce of times past and how we remember the butcher shops of days gone by. In looking at the various ages of everyone, and I've come to the conclusion that we're just a bunch of old farts not wanting to change with the times! :cry: Not wanting to foll...