Search found 108 matches
- Sun Apr 07, 2013 22:04
- Forum: Sausages
- Topic: [USA] Hawaiian Sweet Sausage (Lap Cheong)
- Replies: 12
- Views: 14501
- Fri Mar 15, 2013 18:33
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26654
- Fri Mar 15, 2013 03:40
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26654
- Thu Mar 14, 2013 16:37
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26654
- Fri Mar 08, 2013 19:18
- Forum: Sausages
- Topic: Made some sausage and ran into a problem
- Replies: 14
- Views: 14474
I use the johnson A419 series, I have 2 of them, one for the sausage smoker and one for my dry age/fermentation cabimet cabinet here is the smoker http://i1208.photobucket.com/albums/cc372/tsmodie/stuff/DSCN1025.jpg here is the fermentation cabinet http://i1208.photobucket.com/albums/cc372/tsmodie/s...
- Fri Mar 08, 2013 17:48
- Forum: Sausages
- Topic: Made some sausage and ran into a problem
- Replies: 14
- Views: 14474
I have to agree nick, to high of heat, when I do the smoke sausage, I never set it higher than 160, I stopped using the masterbuilt for sausages, I usea large freezer witha hot plate and a johnson controller on it, this keeps perfect temps, for smoke I put a handful of pellets into a foil pack and p...
- Sun Feb 24, 2013 19:11
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 33
- Views: 26654
Looks great nick, but 3 weeks seems preety long for curing? Is this what the recipe called for? I cured mine for 11 days, and had the same 3.5% salt, and I thought it was real salty, And I am not sure, but vacuuming them might make it even more salty, I only made this once, so let me know on the sal...
- Tue Feb 19, 2013 18:45
- Forum: Sausages
- Topic: [CAN] Canada Goose Sausage
- Replies: 20
- Views: 34139
- Tue Feb 12, 2013 05:01
- Forum: Sausages
- Topic: [USA] Bacon Asiago Summer Sausage
- Replies: 2
- Views: 3318
- Tue Feb 12, 2013 00:05
- Forum: Sausages
- Topic: [USA] Bacon Asiago Summer Sausage
- Replies: 2
- Views: 3318
[USA] Bacon Asiago Summer Sausage
I am constantly trying to come up with new summer sausage recipes, and my last was Bacon Asiago cheese, and it turned out fantastic, I have been wanting to incorporate the baco flavor in to a summer sausage, Y tried grinding up a few lbs of raw bacon into the meat mixture, but did not have the flavo...
- Mon Feb 11, 2013 21:13
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa, Lonzino, and Bresaola are finally finihed
- Replies: 15
- Views: 12806
- Mon Feb 11, 2013 18:16
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa, Lonzino, and Bresaola are finally finihed
- Replies: 15
- Views: 12806
Redzed, i just reread your question above, I dried them 10 weeks, but you were asking about the cure, they cured in the frig for about 12 days, then rinsed them good and dried them before stuffing into a beef bung, I had only ordered 1 bung, and it held 4 out of the five pieces, so one of the Coppas...
- Mon Feb 11, 2013 18:10
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa, Lonzino, and Bresaola are finally finihed
- Replies: 15
- Views: 12806
- Sun Feb 10, 2013 19:38
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa, Lonzino, and Bresaola are finally finihed
- Replies: 15
- Views: 12806
Thanks chuck, the Lonzino was a little salty, but not unbearable, the Lonzino and the Bresaola had a very subtle flavor, The coppa had a real fine clove flavor, very prominant, I liked it alot. And thanks Redzed, I had these in the chamber about 10 weeks, and the final dry was about 40 to 45%, As fo...
- Sat Feb 09, 2013 21:24
- Forum: Dry Cured Meats and Sausages
- Topic: Coppa, Lonzino, and Bresaola are finally finihed
- Replies: 15
- Views: 12806