This was early last year, big hoo ha, basically the outcome was that Brits have no problem with any sort of meat so long as it is labelled correctly and we have the option to choose. Horse meat is commonly eaten in Europe, if it is for human consumption like all other meats it has to be traceable, d...

Good to hear different methods and rationales.

Could wash them anyway (if salted is the cheaper option?) but just wondered if there was any particular need for either option. Thanks guys

Have never tried making Mortadella before so could you advise, would I use salted or unsalted Pistachios?

Ok thanks

Thanks Devo, so no problems mixing with cure#1 then?

I have just pulled some sausage meat from the freezer that my butcher ground for me, I notice that it has E220 Sulphur Dioxide added as a preservative, this is probably an EU requirement that he has to add it but the question is...do you think it will cause any problems when using it for smoked saus...

And thanks Redzed 😊

Thanks Bob K

What % of powder did you use Red?, any chance of recipe?

At what temp did you SV and for how long?

Another thought?, should I run the processor at full/highest speed when emulsifying?, wouldn't that warm the meat more quickly than if slower? But then again if slower it would take longer and don't know if that is worse?

Love your vocabulary CW, almost made me want to buy some Chaps and wear them whilst I'm using my food processor!! But I'm afraid us Brits only wear a stiff upper lip don't you know :wink: Will buy an extra blade and use exclusively for this, it's not in front of at the moment but I think it is serra...

Hope you can help, I would like to make emulsified sausage but don't have the budget or volume requirement to get a bowl cutter!!, what do you guys and gals use?, I have a 1400w Kenwood Chef with a standard acrylic bowl, do you think that is sufficient to get correct emulsifying consistency?

HTH: http://www.auberins.com/index.php?main_ ... cts_id=377