Search found 89 matches

by checkerfred
Mon Mar 03, 2014 08:13
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 36024

Sorry Chuck, I assumed it was still due to my grinding. Ok, so I used this method for 4 batches of sausages. 2 batches were Landjager and Summer Sausage (though I can't call it that cause they were put into hog casings :) ) Grinding, I mostly thawed the venison in a cold fridge. Fat was cut into sma...
by checkerfred
Mon Mar 03, 2014 07:11
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 36024

OK I'm still having problems with this. This time I used fat back from a hog we had slaughtered. When I make snack sticks using summer sausage spices stuff in hog casings or landjager I didn't have much problem. But I did some deer pepperoni and some small size slim Jims and the fat dripped everywhe...
by checkerfred
Mon Mar 03, 2014 06:58
Forum: Technology basis
Topic: Wine in sausage
Replies: 10
Views: 12668

Re: Wine in sausage

This topic about "alcohol in sausage" was split 022814 @12:50 hrs by CW and is a continuation from this link: http://wedlinydomowe.pl/en/modcp.php?t=6377&mode=split&sid=e3147e65568446b78c1eea4e1da1100a Those really look good Chris! I have always loved hunting C.Geese...but never cared for eating th...
by checkerfred
Sat Mar 01, 2014 22:47
Forum: Dry Cured Meats and Sausages
Topic: Toasted Fennel And Anise In Pepperoni
Replies: 12
Views: 14904

Be real careful, a little anise goes a long long way. On it's own it has the taste of black licorice,, which I hate, but can impart a nice flavor to sausage, and I use it sparingly. Check out Rytec and CW, it comes into play, but not on a overwhelming level. RAY I agree on the taste Ray (sorry Igor...
by checkerfred
Sat Mar 01, 2014 05:05
Forum: Dry Cured Meats and Sausages
Topic: Toasted Fennel And Anise In Pepperoni
Replies: 12
Views: 14904

Thanks Bob...I'm gonna try it this weekend on some pepperoni sticks. I've actually never tried anise compared to fennel. I need to do that and see the taste difference too!
by checkerfred
Thu Feb 27, 2014 18:20
Forum: Dry Cured Meats and Sausages
Topic: Toasted Fennel And Anise In Pepperoni
Replies: 12
Views: 14904

wow I'm gonna try toasting some fennel soon....I definitely don't wanna get run out of town on a rail or beat at a hitching post :D So if you add anise, do you take what the recipe calls for and add 1/2 fennel and 1/2 anise? I've seen some pepperoni stick recipes that call for both and I've seen sim...
by checkerfred
Sat Feb 22, 2014 07:06
Forum: Smokehouses. Construction and Maintenance.
Topic: Smokehouse Temperature Issues
Replies: 2
Views: 6577

Smokehouse Temperature Issues

Topic Was Split 031714@0730 by CW from this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5373&postdays=0&postorder=asc&start=0 Thanks Gray Goat! I'll give that a try. I did notice my smoker temps not always reading true to what it was set at. I have a masterbuilt SS 40" and i read on another fo...
by checkerfred
Sat Feb 22, 2014 07:03
Forum: Dry Cured Meats and Sausages
Topic: [USA] Two Types Of "Quick" Pepperoni
Replies: 30
Views: 32904

For this recipe are the Fennel seeds supposed to be ground or not?
by checkerfred
Wed Feb 19, 2014 22:07
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

Chuckwagon wrote:Checkerfred, that is one heck of a gorgeous-lookin' product! Nice going pal. Very professional.

Best Wishes,
Chuckwagon
Thanks Chuck! It turned out great....I ate on it all day yesterday :D
by checkerfred
Wed Feb 19, 2014 22:06
Forum: Dry Cured Meats and Sausages
Topic: [USA] Two Types Of "Quick" Pepperoni
Replies: 30
Views: 32904

On the recipe, do you use whole fennel seeds or do you grind them? Sometimes I see recipe's specify "whole" and sometimes I see "ground" but sometimes it just says the spice. I usually grind it if I'm not sure.
by checkerfred
Wed Feb 19, 2014 02:12
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

Thanks Ray!
by checkerfred
Wed Feb 19, 2014 02:11
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

Igor Duńczyk wrote:and I can only recommend that you do that: Cloves, Allspice, some Garlic, some whole Black Pepper and a Bay leaf or two.
Fennel seed and juniper berries could be considered too...
Do you have a recipe for the amount of each to use? That sounds like a good spice mix!
by checkerfred
Wed Feb 19, 2014 00:57
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

Thanks IdaKraut and Igor! The taste was wonderful. Only thing I'd change was soaking it instead of just rinsing it for 2 minutes after pulling it out of the brine. It was just a little too salty. I'll definitely try the peppers and garlic too next time. I might even add some pickling spices in the b...
by checkerfred
Tue Feb 18, 2014 21:24
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

http://i1305.photobucket.com/albums/s552/checkerfred/pastrami1_zps9b9a4cc0.jpg http://i1305.photobucket.com/albums/s552/checkerfred/pastrami2_zpsa620189a.jpg http://i1305.photobucket.com/albums/s552/checkerfred/pastrami3_zps24e26b29.jpg Some better color coordinated pics for Igor! :lol:
by checkerfred
Tue Feb 18, 2014 21:21
Forum: Hyde Park
Topic: Pastrami Brine Fail
Replies: 19
Views: 11866

I like to massage and turn anything I'm brining on a daily basis, other than turkey or chicken which brine overnight. I'd have some concern about putting meat with that funky gray color on it into my smoker, much less eating it. Maybe it's just me but if something doesn't look right I'll be dammed ...