Search found 96 matches
- Mon Jun 24, 2019 23:45
- Forum: Sausages
- Topic: Lime Juice instead of Vinegar
- Replies: 6
- Views: 3803
Re: Lime Juice instead of Vinegar
Lime juice/zest sounds perfect for your recipe! Lime pairs really well with your other ingredients (I’m thinking “Pico de Gallo”, minus the tomatoes) I wouldn’t worry about the added liquid or acidity. A little bit of lime goes a long way. My only suggestion would be to go easy on the lime in your i...
- Sat Jun 22, 2019 05:40
- Forum: Sausages
- Topic: Potsticker Sausage
- Replies: 12
- Views: 4728
Re: Potsticker Sausage
If I could modify my recently posted recipe; I think that my statement about the filling for Asian dumplings and potstickers being “typically relatively lean” was basically incorrect. (thanks Bob K, for bringing that to my attention). I hadn’t looked into other Asian dumpling recipes in quite some t...
- Thu Jun 20, 2019 21:34
- Forum: Sausages
- Topic: Potsticker Sausage
- Replies: 12
- Views: 4728
Re: Potsticker Sausage
Thanks for that recipe! Great idea! I love potstickers but we don't eat them at home because of my wife's gluten free diet. I will be definitely making these. You’re welcome! And Thank You, for your helpful replies to many of my other posts and questions!! (Incidentally, I made a batch of the “Chic...
- Thu Jun 20, 2019 20:21
- Forum: Sausages
- Topic: Potsticker Sausage
- Replies: 12
- Views: 4728
Re: Potsticker Sausage
Looks good , sounds good! Real nice job linking! My 2 cents. Switch to Chinese cabbage (Napa) A lot more tender Add dehydrated chopped mushrooms to absorb some moisture. Shiitake are traditional. You can find all the dehydrated fungus (mushrooms) you want at a local Asian market. Then you could add...
- Thu Jun 20, 2019 08:17
- Forum: Sausages
- Topic: Potsticker Sausage
- Replies: 12
- Views: 4728
Re: Potsticker Sausage
Here’s a picture of a batch of “potsticker sausages” I made today. I followed (exactly) the rough draft of the recipe that I just posted (to make sure I wasn’t missing something in the ingredients or instructions). I cooked one up for dinner, and it was everything that I think the taste and texture ...
- Thu Jun 20, 2019 07:41
- Forum: Sausages
- Topic: Potsticker Sausage
- Replies: 12
- Views: 4728
Re: Potsticker Sausage
Here’s the recipe (“Wedliny Domowe” format): 1 kg Pork (sirloin with added back fat, or shoulder/butt partially trimmed) (Basically, 10-20% total fat. More is okay, but typically, Asian dumpling filling is relatively lean) Ingredients per 1000 g (1 kg) of meat: - Cabbage. 500 g (- about 200 g of moi...
- Thu Jun 20, 2019 07:26
- Forum: Sausages
- Topic: Potsticker Sausage
- Replies: 12
- Views: 4728
Potsticker Sausage
If you like potstickers, and you like sausages, you might just love this recipe! (If you want, you can skip this intro and go right to the recipe in the next post/reply) Making filling for potstickers was actually the first reason I got into grinding my own meat, many years ago (because I couldn’t f...
- Wed Jun 19, 2019 08:31
- Forum: Dry Cured Meats and Sausages
- Topic: Mixing (big?) Mistake
- Replies: 4
- Views: 2486
Re: Mixing (big?) Mistake
Good question Zed. Yes I did measure the pH. Post fermentation pH was about 4.8-4.9. (but I have no idea what the pH in the spots were). The salt and cure are good.
- Tue Jun 18, 2019 23:24
- Forum: Dry Cured Meats and Sausages
- Topic: Mixing (big?) Mistake
- Replies: 4
- Views: 2486
Mixing (big?) Mistake
To make a long story shorter: A few weeks ago I made up a batch of Landjaegers, exactly how I usually make them, except that when I took the bowl of freshly ground meat out of the fridge to mix in the culture and dry ingredients, I didn’t notice that some of the ground meat had become partially froz...
- Tue Jun 18, 2019 20:59
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoking
- Replies: 9
- Views: 5742
Re: Smoking
Looks good! What type of dry cured sausage did you smoke? Thanks Bob. The sausages on the left of the pic I posted earlier are an experimental batch of Landjaegers (different sizes, shapes and diameters) to see how they dry differently. The sausages on the right, are a batch of Landjaegers how I us...
- Tue Jun 18, 2019 03:58
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoking
- Replies: 9
- Views: 5742
Re: Smoking
Here it is in final testing mode. I couldn’t be happier with how well it all came together! -The chimney created the perfect amount of induced air draft, to draw in fresh air to the external smoke generating tube (in the repurposed toolbox), with the smoking chamber getting a really well circulated ...
- Tue Jun 18, 2019 02:52
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoking
- Replies: 9
- Views: 5742
Re: Smoking
Okay. I’m going to wrap up my post-athon today. I just wanted to share my final SUCCESS!! I’d like to share my final steps, with a few pics, before I post the finale, so bare with me... -I decided that I want to bend down as little as possible (bad back and all), so I spent a few hours yesterday mak...
- Sun Jun 16, 2019 08:57
- Forum: Sausages
- Topic: Chorizo Verde
- Replies: 4
- Views: 3013
Re: Chorizo Verde
I’m not a sausage expert, by any means, but I think I might have an idea based on my personal experience with fresh vs dried ingredients. After checking (several times) the recipe you referred to, I have to wonder about the fresh ingredients. I love Poblano peppers because they can add a lot of chil...
- Sun Jun 16, 2019 07:08
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoking
- Replies: 9
- Views: 5742
Re: Smoking
This morning, I decided to try a few things before resorting to making an exterior smoke generating box (out of an old metal toolbox) to house the smoke tube, and piping the smoke through a hole in the side or bottom of the fridge, (which I would have to buy a new 4” hole saw to accomplish with the ...
- Sat Jun 15, 2019 05:47
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoking
- Replies: 9
- Views: 5742
Re: Smoking
Update: Well, the trial run was equally encouraging and discouraging. The smoker produced a great flow of quality smoke, however the internal temperature of the chamber rose to about 20 degrees (F) above the ambient temperature after a couple hours (to 94 degrees) :? This is way too high for its int...