Search found 274 matches
- Wed Nov 05, 2014 13:30
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 21811
- Wed Nov 05, 2014 09:43
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 21811
redzed wrote: But I have to chime in here on the subject of Cure 1. You wrote "You could drop the cure level if you wanted, but it is already very low in this recipe". Actually you are a bit over the recommended limit. 6g in a 4.5lb batch gives us a ppm of 184. Red, is the above comment based on usi...
- Tue Nov 04, 2014 23:56
- Forum: Offal products
- Topic: Jeff's extra fatty extra spreadable liverwurst
- Replies: 17
- Views: 21811
- Thu Oct 16, 2014 16:41
- Forum: Sausages
- Topic: Kiełbasa Lisiecka
- Replies: 11
- Views: 11465
- Wed Oct 15, 2014 19:21
- Forum: Sausages
- Topic: Kiełbasa Lisiecka
- Replies: 11
- Views: 11465
- Tue Oct 14, 2014 14:26
- Forum: For beginners
- Topic: Binder for Smoked German Bologna
- Replies: 7
- Views: 9191
Thanks Redzed and Irdeer. There seems to be no fewer than a dozen additives one can use, and I can't help think that number can't be reduced due to redundancy. Shoot we haven't even mentioned corn syrup solids and what they're characteristics are! Redzed, I'd love to post pics too, as I know you fol...
- Mon Oct 13, 2014 23:40
- Forum: For beginners
- Topic: Binder for Smoked German Bologna
- Replies: 7
- Views: 9191
Thank you Bob for the clarification. If I may, I see by a Poli recipe that calls for a whey protein isolate. I've read on this forum about a soy protein isolate. So what is the difference between the two? I couldn't find a source of supply for the whey protein isolate Len calls for in his wiener rec...
- Mon Oct 13, 2014 22:10
- Forum: For beginners
- Topic: Binder for Smoked German Bologna
- Replies: 7
- Views: 9191
Binder for Smoked German Bologna
I have a pre-mixed spice package for a smoked German Bologna from PS Seasonings that calls for 1 1/2 cups of their binder flour, https://www.psseasoning.com/index.cfm/act/product.view/category_id/0/av/r/product_id/2092 which contains wheat, barley,oat and rye flour. I currently have soy concentrate ...
- Mon Oct 13, 2014 11:37
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 194443
Sawhorseray, thank you for the confidence. I do hope after a short while I can pay back what I've learned by helping others! Grasshopper, your statement, "The people who actually own the site" tells me a lot. It's starting to sound like a case of someone took on a gratis approach (CW) and offered to...
- Sun Oct 12, 2014 19:08
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 194443
I'm still a little baffled by grasshoppers comments about someone changing a forum. From what I understand, when a domain name is purchased, it belongs to the purchaser. When someone designs a web site under that domain name, it belongs to that person. After all, people do pay for web designs with t...
- Sun Oct 12, 2014 18:51
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 194443
To the contrary Ray, Italian sausage is not my favorite because I don't like fennel. I do like Polish though. Everyone has their own likes and dislikes, which is the freedom which you speak of is all about. When one passes through the door though, everyone loses, because there is no longer a sharing...
- Sun Oct 12, 2014 13:31
- Forum: For beginners
- Topic: Beef Bung Cap
- Replies: 8
- Views: 8769
- Sat Oct 11, 2014 21:28
- Forum: For beginners
- Topic: Loaf Lunchmeat
- Replies: 6
- Views: 7920
- Sat Oct 11, 2014 19:43
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 74483
I'm sorry Redzed, I meant you in my last post, rather than Butterbean, although I'm sure Butterbean could have done a beautiful job also! I have to know, you used a beef bung cap correct? Did it have that extra hole in the side about 3-4 inches down from the opening? The hole would have been about 1...
- Sat Oct 11, 2014 19:37
- Forum: For beginners
- Topic: Beef Bung Cap
- Replies: 8
- Views: 8769
Hi Bob, I see that. The beef bung caps I ordered were from BP. They both had that extra small hole in the side. The one that I soaked and used, which tore, and the unused one that I inspected also has the side hole. Of coarse once I soaked the first one, the hole did grow to about 1-1 1/4 inches in ...