Search found 89 matches
- Tue Feb 18, 2014 04:18
- Forum: Hyde Park
- Topic: Pastrami Brine Fail
- Replies: 19
- Views: 11975
- Tue Feb 18, 2014 03:43
- Forum: Hyde Park
- Topic: Pastrami Brine Fail
- Replies: 19
- Views: 11975
aghhh this is frustrating! lol I went exactly by the Marianski recipe which said to pack it tight...which I didn't pack it really tight but meat was touching. I had 4 small pieces of venison in a 1 gallon pitcher covered with the brine. So I guess I would have needed to move them around a few times ...
- Tue Feb 18, 2014 03:00
- Forum: Hyde Park
- Topic: Pastrami Brine Fail
- Replies: 19
- Views: 11975
- Tue Feb 18, 2014 02:59
- Forum: Hyde Park
- Topic: Pastrami Brine Fail
- Replies: 19
- Views: 11975
- Tue Feb 18, 2014 02:58
- Forum: Hyde Park
- Topic: Pastrami Brine Fail
- Replies: 19
- Views: 11975
Pastrami Brine Fail
I tried the pastrami brine curing method out of the Marianski's book Home Production of Quality Meats and Sausages. It's similar to this one but uses a 40 degree brine http://www.meatsandsausages.com/hams-other-meats/pastrami It said to let it sit in the fridge for 4-5 days, packed tightly in a cont...
- Mon Feb 17, 2014 03:32
- Forum: Sausages
- Topic: [USA] Cactus Jack's Kabanosy
- Replies: 14
- Views: 15941
- Sun Feb 16, 2014 04:40
- Forum: For beginners
- Topic: Kabanosy Smoking Problems
- Replies: 17
- Views: 12413
Well I tried poaching again like you said... It seems like it came to temp really quick.... My only problem is I get water under the casing I guess where my thermometer probe went in, or maybe where the ends were tied. I made bologna and had a fibrous casing.. The ends of the sausage were terrible.....
- Sun Feb 16, 2014 04:34
- Forum: Sausages
- Topic: Question about Kabanosy cooking
- Replies: 20
- Views: 14870
- Sun Feb 16, 2014 04:28
- Forum: Hardware
- Topic: Possibly, the perfect vacuum sealer for us regular folk.
- Replies: 41
- Views: 42676
- Sat Feb 15, 2014 05:02
- Forum: Sausages
- Topic: Question about Kabanosy cooking
- Replies: 20
- Views: 14870
- Fri Feb 14, 2014 23:38
- Forum: Sausages
- Topic: Question about Kabanosy cooking
- Replies: 20
- Views: 14870
So, you guys are essentially right. Once it has been cooked, it is considered to be safe to eat. Like any other food we consume, the higher cooking temp destroys the pathogens. I'm simply thinking of that second safety assurance we have in "semi-dry curing" where microbes are stopped as the product...
- Fri Feb 14, 2014 19:04
- Forum: Sausages
- Topic: Question about Kabanosy cooking
- Replies: 20
- Views: 14870
The problem with reading someone`s remarks is that we cannot always hear the intended inflection. I`m sure Redzed only had your benefit in mind - otherwise he wouldn`t have answered at all. He`s simply defending his beloved Kabanosy recipe by keeping folks from making up their own rules. That`s the...
- Fri Feb 14, 2014 00:00
- Forum: Dry Cured Meats and Sausages
- Topic: Sausage fermented but has dark spots
- Replies: 16
- Views: 14239
- Thu Feb 13, 2014 22:04
- Forum: Dry Cured Meats and Sausages
- Topic: Sausage fermented but has dark spots
- Replies: 16
- Views: 14239
Hi CFred - we should have a chatroom! (...there IS one at this forum -right??) Now - if I was to take pics of those sausages I would opt for a more neutrally colored background than your nice blue surface which may (just may) do funny things with the automatic white balance. But it sure does not di...
- Thu Feb 13, 2014 20:51
- Forum: Dry Cured Meats and Sausages
- Topic: Sausage fermented but has dark spots
- Replies: 16
- Views: 14239
Here's some better pics: summer sausage sticks (I do know ss is usually put into bigger casings, I just wanted something smaller than a 2 1/2" diameter stick that I could just snack on here or there.) http://i1305.photobucket.com/albums/s552/checkerfred/7690_zpsa519d965.png semi dry landjager: http:...