Search found 34 matches
- Thu May 04, 2017 18:39
- Forum: Curing chambers and Related Equipment
- Topic: Advice on building a larger curing chamber?
- Replies: 5
- Views: 18343
This is close to what I am shopping for presently. A double bypass door commercial cooler, No need for the freezer in a domestic and a more robust cooling system. I've seen them come up on craiglist and similar sites. I have read that the glass front and bright light can be an issue, so I will proba...
- Mon May 01, 2017 19:35
- Forum: Sausages
- Topic: PIZZA SAUSAGE (FRESH)
- Replies: 2
- Views: 2441
- Mon May 01, 2017 15:41
- Forum: Sausages
- Topic: PIZZA SAUSAGE (FRESH)
- Replies: 2
- Views: 2441
PIZZA SAUSAGE (FRESH)
Slight modification from "Wurst of lucky Peach" PIZZA SAUSAGE 3 lbs ground pork .25 lb dry pepperoni (ground) 1 T kosher salt 3 oz parmesan, grated (the cheap powdered stuff) 8 oz block cream cheese (frozen and grated) 5 1/2 T tomato powder (available online) 1 t garlic powder 4 T cold water 1/2 C b...
- Mon Apr 24, 2017 21:43
- Forum: Hardware
- Topic: Any thoughts on using sous vide to finish sausage
- Replies: 13
- Views: 9646
I am admittedly new to the game, but this weekend I poached my first sausage. it was a 6lb 24"x4" round cooked salami style lunch meat. Sous vide at 156f for 5 hours, ice bath to stop the cooking and cooled overnight. I tried some this morning and am happy to say our grocery store lunch meat days ar...