Butterbean, I don't know if that's how it's done or not. It would only be for the snouts and tongues though, as I'd hate to pack a head in cure! LOL

Bob, that's true, you do normally use a hotel pan with them. I just talked to the rep. and the heating element is indeed under the bottom of the cavity. Therefore, just add your water to the unit, and plug it into the temp controller I listed above. When it reaches temp. put in your sausage and a pi...

Thank you and the same to you and your family Jan.

Just as an added note, I did a little research and found this product. http://www.centralrestaurant.com/Four-Third-Size-Countertop-Warmer-c110p28981.html As you can see the temp range is correct, and the length is good. No more cutting casings in half, making shortened chubs to accommodate a smaller...

I'm looking for a 18 qt. or better, table top electric roaster for finishing off hotdogs, and big chubs. I'd like to use it in conjunction with this controller, http://www.auberins.com/index.php?main_page=product_info&cPath=8&products_id=44 for temp control. What can you folks recommend that you're ...

I think I'm having a senior moment, trying to figure out this headcheese process! LOL So, I'd like to get the nice pink looking meat in my headcheese, which has to do with a pre-cure of the meat chunks. How does one do this? I'm working with a pig head, snouts and tongues. The head and snouts are si...

Cabonaia, I did leave the skin on the pork tongue last time I used them, and I wasn't spitting out pieces of leather with each bite either. So I'll try and get off what I can, and what I can't stays! As for beef tongue, that's a different story. That skin does come off and I think it comes off easy,...

I was just thinking that if I heated a tea kettle of water to boiling on the stove before putting it into the smoker, it shouldn't take much to get it to whistle steam. It wouldn't be as though I was starting from a dead run with cold water. Just a thought is all. Then again, perhaps if I had a comm...

I was thinking that I'd like to try finishing some sausage that required a hot water bath used to get to the final temp, by using steam. Although I don't have a real steam cabinet, I was thinking of bringing the sausage up to a temp of say, 135, in the smoker, and then removing the sawdust pan, whic...

Found under http://www.meatsandsausages.com/sausage-types/blood-sausage, the following statement deals with tongue skin removal, "To remove pork tongue skin place the tongue for 3-5 minutes in 70 C (158 F) water. The greyish skin on the tongue is easily removed.". The pork tongues that I've ever pur...

CW, if you wanted to use the LHP culture, but your recipe called for no sugar, how much dextrose would you add to the recipe in order to feed the culture and obtain the best fermentation. For talking purposes, we'll assume this is a 10# batch of sausage.

Looks great! I'd like to give it a try, but need a little clarification or a recipe please.

Your comment, "Added extra fat and cured chunks of meat for 48hrs just like the old days", could you tell if this is pork back fat and how much. Also, could you explain the cured chunks of meat.
Many thanks!

Bob, when I reviewed the recipe, it stated to use .12 g. of culture. I'm not sure my scale would even register one-tenth of a gram. Now in reviewing the article on starter cultures found at http://www.meatsandsausages.com/sausage-types/fermented-sausage/cultures down at the very bottom in the notes,...

I haven't seen that one. Thank you Bob!

I have to laugh at this post! We seem to all reminisce of times past and how we remember the butcher shops of days gone by. In looking at the various ages of everyone, and I've come to the conclusion that we're just a bunch of old farts not wanting to change with the times! :cry: Not wanting to foll...