Search found 274 matches

by Rick
Sat Jan 04, 2020 16:39
Forum: For beginners
Topic: Meat Choice
Replies: 4
Views: 1823

Re: Meat Choice

Good point Bob.
by Rick
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...
by Rick
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...
by Rick
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...
by Rick
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...
by Rick
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.
by Rick
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. ?
by Rick
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...
by Rick
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.
by Rick
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
by Rick
Sat Dec 14, 2019 20:14
Forum: Offal products
Topic: Head Cheese
Replies: 11
Views: 5597

Re: Head Cheese

That sure looks good!
by Rick
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...
by Rick
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.
by Rick
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?