Search found 64 matches
- Sun Jun 01, 2014 03:34
- Forum: Sausages
- Topic: [USA] South Georgia Mortadella aka Goober Bologna
- Replies: 11
- Views: 12500
- Sun May 25, 2014 16:52
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoke Generators - Venturi Type
- Replies: 93
- Views: 110653
I made one of those air-pump driven venturi smoke generators too. A thick resinous goo collects in the venturi and smoke delivery tubing and under the lid of the fire chamber in pretty short order, after only a couple of hours of use. It didn't seem to matter what kind of wood I was burning or how m...
- Thu May 22, 2014 22:34
- Forum: For beginners
- Topic: Online Workshop: Project B2 (October 2013)
- Replies: 401
- Views: 272393
1 ounce of Cure #1 = 6 level teaspoons (2 tablespoons). One ounce of cure weighs 28.35 grams. 4 ounces of Cure #1 will cure 100 lbs. of sausage. Four ounces of cure weigh 113.4 grams. 1 ounce of Cure #1 will cure 25 lbs. of sausage. 1 ounce of Cure #1 = 4 level teaspoons. CW, the above is excerpted...
- Wed May 21, 2014 17:52
- Forum: For beginners
- Topic: New to Salami - 1st try
- Replies: 29
- Views: 17159
- Wed May 21, 2014 05:47
- Forum: For beginners
- Topic: New to Salami - 1st try
- Replies: 29
- Views: 17159
- Mon May 19, 2014 06:12
- Forum: Microbiology of meat and products
- Topic: Something different
- Replies: 17
- Views: 15726
They sure look happy and healthy! That diet must be good for them. I may try feeding a raw food diet if I decide to have another dog in my life down the road. My old girl is a 15 year old Chihuahua, and she is not in tip-top health anymore. I looked into raw feeding a while back, but decided against...
- Mon May 19, 2014 04:50
- Forum: Microbiology of meat and products
- Topic: Something different
- Replies: 17
- Views: 15726
- Sat May 17, 2014 18:16
- Forum: Technology basis
- Topic: first time coldsmoking sausage, dont want to kill wife and c
- Replies: 24
- Views: 24891
slickric, I think your refrigerated cold-smoking setup sounds very interesting. I would like to try cold-smoking eventually, but I'm in no rush to try. I want to get good at hot smoking sausages first, and make sure that I'm fully comfortable with the cold-smoking safety concerns before I try that. ...
- Fri May 16, 2014 04:20
- Forum: For beginners
- Topic: Weight of a hank of casings?
- Replies: 4
- Views: 4277
If you have a Whole Foods store near you, and you want to buy 32-35mm pre-tubed casings, you may want to check them out. It's possible that they may have the BEST price on pre-tubed 32-35mm casings anywhere. In another thread, I compared the cost of the pre-tubed 32-35mm casings I bought from Walton...
- Fri May 16, 2014 04:09
- Forum: For beginners
- Topic: Pre-tubed casings, good price?
- Replies: 16
- Views: 15294
$13.99 for a hank of 32-35mm is the lowest price I've heard of. That is a great deal, Krakowska. What is the name of this place? How are the casings packaged, dry in salt, in a wet brine, or pre-tubed? If pre-tubed, then it's outstanding! I got boneless butts at Costco a couple of days ago for $2.35...
- Wed May 14, 2014 17:08
- Forum: For beginners
- Topic: Beginner's mixup - hopefully all isn't lost
- Replies: 2
- Views: 2653
I don't know about the sugar, but cure #2 contains both sodium nitrite and sodium nitrate. The sodium nitrite will not cure the meat at freezing temperatures. The sodium nitrate doesn't cure meat directly. It has to be broken down to sodium nitrite over time by the action of bacteria in the meat to ...
- Wed May 14, 2014 05:48
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 62356
That does seem perplexing. As I thought might be the case, I lack the knowledge and experience to help you. Most people here know far more than I do, so I don't think you'll have to wait too long for help. If you have any left that you haven't poached yet, it might be instructive to try pan frying o...
- Wed May 14, 2014 04:30
- Forum: For beginners
- Topic: Pre-tubed casings, good price?
- Replies: 16
- Views: 15294
The casings arrived today. That was FAST! Only 1 day UPS ground shipping from Wichita Kansas to Dallas. The casings were double bagged in plastic, not sealed, just tied with a knot. Inside the plastic bags, there was a net bag containing twelve sleeves loaded with casings. The total weight of the ca...
- Wed May 14, 2014 04:19
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 62356
I'm a rank newbie sausage maker, having only made one batch so far, just a few weeks ago. But since you had the same problem with casings from two different suppliers, it suggests the problem is likely not with the casings, unless it arises from how you stored them prior to use. It could also be a p...
- Mon May 12, 2014 20:06
- Forum: For beginners
- Topic: Pre-tubed casings, good price?
- Replies: 16
- Views: 15294
I emailed Walton's Inc about the pre-tubed hank for $20.83, and I got a prompt and very cordial response back from them. It is indeed 100 yards of 32-35mm on sleeves. I placed an order, and within 20 minutes I was emailed a UPS tracking number for my order. Shipping price was very reasonable, too. B...