Search found 274 matches
- Sat Jan 04, 2020 16:39
- Forum: For beginners
- Topic: Meat Choice
- Replies: 4
- Views: 1823
Re: Meat Choice
Good point Bob.
- Sat Jan 04, 2020 13:59
- Forum: For beginners
- Topic: Meat Choice
- Replies: 4
- Views: 1823
Meat Choice
As most recipes call for 10# of meat, it always seems when I buy a bone in pork butt it weighs out at roughly 9 1/2 #. So to make up the shortfall can I add a pork jowl? As I have a whole case on hand. This would be for a fresh kielbasa recipe, but I was wondering if the jowl meat would give it to m...
- Fri Jan 03, 2020 21:47
- Forum: For beginners
- Topic: Flavorless Seitan
- Replies: 2
- Views: 1739
Re: Flavorless Seitan
JP, I hear your concern. I just recently did a headcheese that I felt was way too strong in the black pepper taste. I did grind whole black pepper corns which may have been the problem. I'm a firm believer in that you have to experiment with a recipe before you get a keeper, it's a trial and error p...
- Mon Dec 23, 2019 21:23
- Forum: For beginners
- Topic: Head Cheese and How much Hot Jelly
- Replies: 2
- Views: 1507
Re: Head Cheese and How much Hot Jelly
Butterbean, thank you for the reply. That 10% is a good secret to jot down in my sausage book under Head Cheese production. Another tip I might add is when you remove the chub from the heated water after it has reached the 155F mark, I put it into a tall pitcher when going into the fridge. This allo...
- Sun Dec 22, 2019 18:18
- Forum: For beginners
- Topic: Head Cheese and How much Hot Jelly
- Replies: 2
- Views: 1507
Head Cheese and How much Hot Jelly
My project today is Wolsztyn Head Cheese https://www.meatsandsausages.com/sausage-recipes/head-cheese-wolsztyn-polish The question is on the amount of hot jelly (gelatin) poured into the casing? I've put together enough ingredients to make a 7# chub. Although the recipe doesn't call for gelatin or h...
- Sun Dec 22, 2019 18:03
- Forum: For beginners
- Topic: Pork Tongue Preparation
- Replies: 2
- Views: 1836
Re: Pork Tongue Preparation
Thank you Cabonaia for your reply.
- Sat Dec 14, 2019 20:44
- Forum: Offal products
- Topic: Head Cheese
- Replies: 11
- Views: 5597
Re: Head Cheese
Butterbean, I'm interested in your broth. When you're simmering your head,hocks, trotters, etc. do you add any spices to the water like a couple of bay leafs, etc. ?
- Sat Dec 14, 2019 20:29
- Forum: For beginners
- Topic: Pork Tongue Preparation
- Replies: 2
- Views: 1836
Pork Tongue Preparation
When reviewing recipes that use pork tongues, it talks about blanching or simmering the tongues followed by removing the skin. Well, my experience with pork tongues finds that they're pretty small and the amount of time spent removing the small amount of skin is pretty time consuming. They're certai...
- Sat Dec 14, 2019 20:21
- Forum: For beginners
- Topic: Navigating the Site for Recipe Lists
- Replies: 3
- Views: 1585
Re: Navigating the Site for Recipe Lists
Thanks Bob, that's good to know.
- Sat Dec 14, 2019 20:17
- Forum: For beginners
- Topic: Casings
- Replies: 0
- Views: 10019
Casings
I was wondering if anyone has any experience with these casings when making head cheese that might be able to comment on their use?
https://www.ebay.com/itm/50-pcs-Handmad ... 3608493232
https://www.ebay.com/itm/50-pcs-Handmad ... 3608493232
- Sat Dec 14, 2019 20:14
- Forum: Offal products
- Topic: Head Cheese
- Replies: 11
- Views: 5597
Re: Head Cheese
That sure looks good!
- Fri Dec 13, 2019 22:13
- Forum: For beginners
- Topic: Navigating the Site for Recipe Lists
- Replies: 3
- Views: 1585
- Fri Dec 13, 2019 21:09
- Forum: For beginners
- Topic: Navigating the Site for Recipe Lists
- Replies: 3
- Views: 1585
Navigating the Site for Recipe Lists
I ran across a thread of recipes that had various headings such as Fresh Sausage, and under that heading it listed a large number of sausages one could pick the sausage title and see the recipe. The next heading was Cooked Sausage and that list of sausages. I ran across a heading of Blood Sausage an...
- Mon Dec 09, 2019 01:11
- Forum: Offal products
- Topic: [USA] Braunschweiger - Liver Sausage
- Replies: 39
- Views: 48665
Re: [USA] Braunschweiger - Liver Sausage
No water and 2 cups non-fat dry milk, I thought it might come out on the dry side.
- Sun Dec 08, 2019 04:05
- Forum: Offal products
- Topic: [USA] Braunschweiger - Liver Sausage
- Replies: 39
- Views: 48665
Re: [USA] Braunschweiger - Liver Sausage
I didn't see where the recipe called for any ice water? If I use my buffalo chopper how much crushed ice can I add?