Search found 75 matches

by Carpster
Fri Jan 10, 2014 19:37
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 284339

βI have made Kabanosy for the second time in as many weeks. The first time I produced one 3' stick and had to give up trying to stuff the little 21 mm casings and finished in the 2 1/2" size for summer sausage My grinder just couldn't do the stuffing job. The texture was spot on and so was the flavo...
by Carpster
Fri Jan 10, 2014 18:09
Forum: Sausages
Topic: Sausage Casing Tough
Replies: 11
Views: 11841

Well fagesbp , your question is a very good one, and one that is not that easy to answer. To begin with, it it might be a good idea for you and others who post here is to be more specific with their questions. If I was asking this question about tough casings I would describe the casing that that I...
by Carpster
Fri Jan 10, 2014 15:10
Forum: Sausages
Topic: Sausage Casing Tough
Replies: 11
Views: 11841

The problem is two fold. The casing must be strong enough to with stand hanging and tender enough to be pleasing in the mouth. Smoking will definitely toughen the casings, poaching will soften it. If you want ready to eat dry sausage you will need to ask your dentist to sharpen your teeth. My denti...
by Carpster
Thu Jan 09, 2014 00:21
Forum: Sausages
Topic: Sausage Casing Tough
Replies: 11
Views: 11841

That's the question I am asking on the Project B2 :shock:
by Carpster
Wed Jan 08, 2014 04:15
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 525462

Whaaaaat? :roll:
by Carpster
Wed Jan 08, 2014 00:18
Forum: BBQ
Topic: FIRST BBQ COMPETITION
Replies: 2
Views: 7270

Nice....have you ever watched BBQ Pitmasters?
by Carpster
Tue Jan 07, 2014 20:56
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 284339

The brand is LEM edible collagen casings 21 mm
I would upload some pictures but I cannot figure out how.
by Carpster
Tue Jan 07, 2014 01:18
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 284339

Quote:
Posted: Yesterday 22:06
Carpster, exactly which "collagen casings" did you use? If you used the crinkly mahogany ones, they are very thin and actually almost impossible to remove.

Sorry Retzed for calling you duck. I am not good at getting around on a forum. :roll:
by Carpster
Mon Jan 06, 2014 20:47
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 284339

Can you water bath these collagens? :neutral:
by Carpster
Mon Jan 06, 2014 20:29
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 284339

I bought the natural color ones Duck. Am I supposed to remove these.before eating? :shock:
by Carpster
Mon Jan 06, 2014 04:58
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 284339

The collagen skin the Kabonosy was very tuff. Any help on why? It is extreamly chewey and better removed. :sad:
by Carpster
Fri Jan 03, 2014 21:34
Forum: For beginners
Topic: Online Workshop: Project B2 (October 2013)
Replies: 401
Views: 284339

Going to make Kabonosy this afternoon. Just reviewing...after cooking to 154* I can let it bloom for days at 56* and all is good. :neutral:
by Carpster
Fri Jan 03, 2014 19:06
Forum: Technology basis
Topic: poaching vs finishing in the smokehouse
Replies: 17
Views: 37798

Awesome pics. A lot of valuable information in a short read!!! I hope the newbees like me get to see this! :cool:
by Carpster
Fri Jan 03, 2014 01:27
Forum: For beginners
Topic: Morton cure vs #1 and #2
Replies: 2
Views: 3033

Thanks...and I have been worried about Plastics. Ordered the new cures. Thank you for the quick reply.
by Carpster
Fri Jan 03, 2014 00:48
Forum: For beginners
Topic: Morton cure vs #1 and #2
Replies: 2
Views: 3033

Morton cure vs #1 and #2

I wanted to know a conversion for Morton cure to #1 or #2?
Sorry if this has been asked before, I searched this site first. I am wanting to start Project B2.
Thank you, Steve.