Search found 89 matches
- Mon Mar 03, 2014 08:13
- Forum: For beginners
- Topic: Fat Smearing Problem
- Replies: 53
- Views: 36589
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...
- Mon Mar 03, 2014 07:11
- Forum: For beginners
- Topic: Fat Smearing Problem
- Replies: 53
- Views: 36589
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...
- Mon Mar 03, 2014 06:58
- Forum: Technology basis
- Topic: Wine in sausage
- Replies: 10
- Views: 14292
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...
- Sat Mar 01, 2014 22:47
- Forum: Dry Cured Meats and Sausages
- Topic: Toasted Fennel And Anise In Pepperoni
- Replies: 12
- Views: 14977
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...
- Sat Mar 01, 2014 05:05
- Forum: Dry Cured Meats and Sausages
- Topic: Toasted Fennel And Anise In Pepperoni
- Replies: 12
- Views: 14977
- Thu Feb 27, 2014 18:20
- Forum: Dry Cured Meats and Sausages
- Topic: Toasted Fennel And Anise In Pepperoni
- Replies: 12
- Views: 14977
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...
- Sat Feb 22, 2014 07:06
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smokehouse Temperature Issues
- Replies: 2
- Views: 7718
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...
- Sat Feb 22, 2014 07:03
- Forum: Dry Cured Meats and Sausages
- Topic: [USA] Two Types Of "Quick" Pepperoni
- Replies: 30
- Views: 33136
- Wed Feb 19, 2014 22:07
- Forum: Hyde Park
- Topic: Pastrami Brine Fail
- Replies: 19
- Views: 11970
- Wed Feb 19, 2014 22:06
- Forum: Dry Cured Meats and Sausages
- Topic: [USA] Two Types Of "Quick" Pepperoni
- Replies: 30
- Views: 33136
- Wed Feb 19, 2014 02:12
- Forum: Hyde Park
- Topic: Pastrami Brine Fail
- Replies: 19
- Views: 11970
- Wed Feb 19, 2014 02:11
- Forum: Hyde Park
- Topic: Pastrami Brine Fail
- Replies: 19
- Views: 11970
- Wed Feb 19, 2014 00:57
- Forum: Hyde Park
- Topic: Pastrami Brine Fail
- Replies: 19
- Views: 11970
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...
- Tue Feb 18, 2014 21:24
- Forum: Hyde Park
- Topic: Pastrami Brine Fail
- Replies: 19
- Views: 11970
- Tue Feb 18, 2014 21:21
- Forum: Hyde Park
- Topic: Pastrami Brine Fail
- Replies: 19
- Views: 11970
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 ...