Search found 416 matches
- Tue Dec 23, 2014 07:43
- Forum: For beginners
- Topic: Cold smoking some bacon - need humidity?
- Replies: 5
- Views: 7534
This is a good point "Also don't forget to preheat the smoker (and then cool off of course) before cold smoking. It will season the smoker and purge it of rancid smells" I use an old whisky barrel as my smoker and use an external smoke generator. After about about every 12 hrs of smoking I strip dow...
- Tue Dec 23, 2014 07:32
- Forum: Hyde Park
- Topic: Bookmarking
- Replies: 2
- Views: 4218
- Tue Dec 23, 2014 00:59
- Forum: Sausages
- Topic: Netting for Sausage
- Replies: 2
- Views: 4702
- Tue Dec 23, 2014 00:56
- Forum: Hyde Park
- Topic: Bookmarking
- Replies: 2
- Views: 4218
Bookmarking
There are discussions and some answers that I refer back to. I bookmark these on my own computer. I have so many bookmarks from all sorts of web sites that I loose track of what they are. Is there any way that I can bookmark within this site?
- Tue Dec 23, 2014 00:51
- Forum: For beginners
- Topic: Bulgar
- Replies: 9
- Views: 10584
Have you thought about making your own rusk. It is very easy.
http://forum.sausagemaking.org/viewtopi ... onomy+rusk
http://forum.sausagemaking.org/viewtopi ... onomy+rusk
- Tue Dec 23, 2014 00:48
- Forum: For beginners
- Topic: Cold smoking some bacon - need humidity?
- Replies: 5
- Views: 7534
I have not heard of r/h being an issue in smoking bacon. I live at sea level and whilst it gets dry here the r/h does not get to low. The only time I think about r/h is when I air dry my bacon in my curing chamber. I cold smoke the cured bacon for about 4 hrs and then hang it in my curing chamber an...
- Tue Dec 23, 2014 00:40
- Forum: Books&Videos of meat processing
- Topic: Found an interesting book while researching British sausages
- Replies: 7
- Views: 15028
Things comming together. As part of my oxford sausage mission I have found two links that use a circa 1560 bread recipe. The interesting thing for me is the lack of salt, no second rising and using yeast ale. [www.williamrubel.com] [let-justice-be-done-though-the-heavens-should-fall.obsidianportal.c...
- Tue Dec 16, 2014 05:59
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson sec aux noix de macadam
- Replies: 7
- Views: 8636
- Mon Dec 15, 2014 10:22
- Forum: Sausages
- Topic: Orange Zest in sausages
- Replies: 7
- Views: 7031
I made 4*250g batches, with slight differences with varying degrees of success. After a taste test I now think that I know what will work. My next single batch will be 500g. If that works it will be on to a version that I will smoke and cook. I combined all the sausage mix that was remaining and wil...
- Mon Dec 15, 2014 10:02
- Forum: Books&Videos of meat processing
- Topic: Found an interesting book while researching British sausages
- Replies: 7
- Views: 15028
My project to follow an 1851 Oxford sausage recipe has moved on a lot today . INGREDIENTS.- 1 lb. of pork, fat and lean, without skin or gristle; 1 lb. of lean veal, 1 lb. of beef suet , 1/ 2 lb. of bread crumbs, the rind of 1/ 2 lemon, 1 small nutmeg, 6 sage -leaves, 1 teaspoonful of pepper, 2 teas...
- Mon Dec 15, 2014 06:14
- Forum: Sausages
- Topic: Pistachios
- Replies: 7
- Views: 6247
- Sun Dec 14, 2014 01:53
- Forum: Hyde Park
- Topic: Youtube Videos
- Replies: 3
- Views: 4437
- Sun Dec 14, 2014 00:11
- Forum: Sausages
- Topic: Orange Zest in sausages
- Replies: 7
- Views: 7031
Starting this project today. I will make a kg of fresh sausages. I will make 2*500g batches. Both will have 27.5 g of wine (based on my standard of 55 ml per kg of meat), and 1 teaspoon of orange zest. I will not use the fume blanc in this trial. Not sure how much fennel. I am after subtle flavours ...
- Sat Dec 06, 2014 11:35
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson sec aux noix de macadam
- Replies: 7
- Views: 8636
Yes, that looks stunning, something to aim for. Translations can take things away from things. Bob, I have had a hard day, and you have made me laugh, just what I needed, thank you. I suddenly imagined a romantic candle lit meal on the Seine. The waiter swanks up and says to me 'ere ave sume french ...
- Sat Dec 06, 2014 11:24
- Forum: Sausages
- Topic: [USA] Beef Gyro Loaf
- Replies: 17
- Views: 22805
Looks great, yum. A question I do not add more than I need to to any food that I make (bread, sausages, preserves etc). I do not use MSG. I know it is a flavour enhancer, but what does it do. Does it improve the 'product' Is it used because the flavour is not good enough, or is it used because we ha...