Search found 125 matches
- Tue Apr 08, 2014 03:43
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 468766
- Fri Apr 04, 2014 22:19
- Forum: BBQ
- Topic: Pulled Pork
- Replies: 5
- Views: 9113
- Thu Apr 03, 2014 04:31
- Forum: BBQ
- Topic: Pulled Pork
- Replies: 5
- Views: 9113
Pulled Pork
The weather finally broke, so I decided to use a few pork butts for something other than sausage :shock: :lol: I put on my favorite rub and wrapped them, then into the fridge overnite. The next morning, they are good to go. http://i864.photobucket.com/albums/ab209/wayners692/BBQ/pule%20pork%202014/D...
- Sun Mar 23, 2014 01:22
- Forum: Hyde Park
- Topic: Looks like we might be facing a dietary change soon.
- Replies: 52
- Views: 27605
- Sat Feb 22, 2014 02:32
- Forum: Dry Cured Meats and Sausages
- Topic: [USA] Two Types Of "Quick" Pepperoni
- Replies: 30
- Views: 33168
- Wed Feb 19, 2014 23:19
- Forum: Dry Cured Meats and Sausages
- Topic: [USA] Two Types Of "Quick" Pepperoni
- Replies: 30
- Views: 33168
Goatster, Fermento will give your product a nice start to what we would call tang. But remember, it is an added flavor. If you want an authentic "tang" from fermentation, you'll have to use the culture. We Americans have now become accustomed to the stronger bite. Best Wishes, Chuckwagon I prefer t...
- Wed Feb 19, 2014 00:33
- Forum: Dry Cured Meats and Sausages
- Topic: [USA] Two Types Of "Quick" Pepperoni
- Replies: 30
- Views: 33168
Chuckwagon wrote:*Fermento is not a fermentative culture. It is a dairy-based, tangy flavoring product made by The Sausagemaker™.
Is it still necesarry to include the fermentation step since this is not a "live culture"? I prefer the taste of FLC but I have a tub of Fermento that I would like to use
- Mon Feb 17, 2014 04:25
- Forum: Sausages
- Topic: [USA] Cactus Jack's Kabanosy
- Replies: 14
- Views: 15892
- Mon Feb 17, 2014 01:57
- Forum: Sausages
- Topic: [USA] Cactus Jack's Kabanosy
- Replies: 14
- Views: 15892
- Sun Feb 16, 2014 20:09
- Forum: Sausages
- Topic: [USA] Cactus Jack's Kabanosy
- Replies: 14
- Views: 15892
Thank you Ray :grin: I used 20mm sheep casings from "The Sausage Maker". They can be hard to work with while the biggest challenge may be finding the correct stuffing tube. The pressure needed to stuff these requires more steam than I have these days :lol: I am lucky in that my stuffer has two speed...
- Sun Feb 16, 2014 06:38
- Forum: Sausages
- Topic: [USA] Cactus Jack's Kabanosy
- Replies: 14
- Views: 15892
- Sun Feb 16, 2014 04:33
- Forum: Sausages
- Topic: [USA] Cactus Jack's Kabanosy
- Replies: 14
- Views: 15892
Cactus Jack's kabonosy
After seeing CW's post of this Kabonosy recipe, I had to give it a shot. I added some garlic and red pepper flakes. If this violates any international bylaws of proper Kabonosy ingredients, I apologize and will not refer to them as Kabonsy from this point on :wink: All stuffed into sheep casings and...
- Fri Feb 14, 2014 00:29
- Forum: Sausages
- Topic: Question about Kabanosy cooking
- Replies: 20
- Views: 14840
- Wed Feb 12, 2014 23:04
- Forum: Sausages
- Topic: Question about Kabanosy cooking
- Replies: 20
- Views: 14840
Question about Kabanosy cooking
I have seen that most Kabanosy recipes call for several days of drying
time after cooking.
I was thinking of hanging them in my dehydrator at a very low temp for
a few hours to help dry them after smoking them to the proper IT. Has
anyone tried this ?
time after cooking.
I was thinking of hanging them in my dehydrator at a very low temp for
a few hours to help dry them after smoking them to the proper IT. Has
anyone tried this ?
- Wed Feb 12, 2014 03:53
- Forum: Hyde Park
- Topic: Pork loin sausage recipe
- Replies: 8
- Views: 6185