Search found 34 matches

by LOEBER74
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...
by LOEBER74
Mon May 01, 2017 19:35
Forum: Sausages
Topic: PIZZA SAUSAGE (FRESH)
Replies: 2
Views: 2441

I figured it would be "soupy" but they turned out very good. the cheap Parm held shape and gave them some texture, the cream cheese just blends into the farce and helps the bind(?) added some flavor as well. We had them grilled and served on hoagie buns with mozzarella and pizza sauce!
by LOEBER74
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...
by LOEBER74
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...