Search found 37 matches
- Mon May 03, 2021 13:03
- Forum: Dry Cured Meats and Sausages
- Topic: Curing Guanciale with sweetbreads attached?
- Replies: 3
- Views: 1575
Re: Curing Guanciale with sweetbreads attached?
Standard practice is to remove the glands. However, that's not always possible because there are so many scattered throughout the jowl. And yes, some cure the jowl glands and all. When adding to sausage it's recommended to trim out all the glands. Thanks! Spoke to a fellow Italian chef, he said app...
- Sat May 01, 2021 07:56
- Forum: Dry Cured Meats and Sausages
- Topic: Curing Guanciale with sweetbreads attached?
- Replies: 3
- Views: 1575
Curing Guanciale with sweetbreads attached?
So here is something that i've been wondering about for a long time. When I buy jowl cheek from my butcher, it always has a bit of the glands and sweetbreads attached. I always trim the outside parts of the glands but sometimes inside the layer of fat theres more of them. From looking at pictures on...
- Tue Apr 13, 2021 08:03
- Forum: For beginners
- Topic: Wrong texture everytime I try fresh/smoked sausages
- Replies: 7
- Views: 6232
Re: Wrong texture everytime I try fresh/smoked sausages
Hello bud. I'm fairly new here as well but let me try to help you. First of all please send us your whole recipe + procedure. Curing times, grinding temps, smoking temperatures. Otherwise we will be shooting in the dark. If we don't know which steps you took we won't be able to help you. Whos recipe...
- Tue Apr 13, 2021 07:38
- Forum: Sausages
- Topic: Curing pork fat for smoked sausages?
- Replies: 6
- Views: 2815
Re: Curing pork fat for smoked sausages?
Yes, salting the fat will firm it up, but it will still start melting at 76-77C. So if you are smoking at 80 for longer than 30 minutes, you will have "fat out" and a crumbly texture to your kielbasa. If you are poaching, there is no reason to go over 65C in the smoker. Thanks Redzed! Always the tr...
- Mon Apr 12, 2021 06:06
- Forum: Sausages
- Topic: Curing pork fat for smoked sausages?
- Replies: 6
- Views: 2815
Re: Curing pork fat for smoked sausages?
Scott is right. When making smoked sausages you don't need to add nitrite to the fat, but you do need to add salt. You can also cut back on the amount of the curing salt you use if the sausage has a high percentage of fat. When Polish sausage makers pre-cure meat prepared for sausage, and the fat i...
- Sun Apr 11, 2021 08:07
- Forum: Sausages
- Topic: Curing pork fat for smoked sausages?
- Replies: 6
- Views: 2815
Re: Curing pork fat for smoked sausages?
These guys here have taught me fat doesn't cure or doesn't take up the nitrite. However you can firm it up with white salt. That may help you. Take a look at my Serbian sausage link https://wedlinydomowe.pl/en/viewtopic.php?f=9&t=9365&p=44532&hilit=serbian#p44532 . I detail that I "cured" the fat b...
- Thu Apr 08, 2021 07:03
- Forum: Sausages
- Topic: Kiełbasa Krakowska -Kraków Sausage
- Replies: 6
- Views: 3357
Re: [b][size=150]Kiełbasa Krakowska -Kraków Sausage[/size][/b]
That looks absolutely stunning! I cannot wait to try this myself.
- Thu Apr 08, 2021 07:00
- Forum: Sausages
- Topic: Curing pork fat for smoked sausages?
- Replies: 6
- Views: 2815
Curing pork fat for smoked sausages?
Hi there, this might end up being a silly question but I gotta ask! Usually when I make the sausages I never cure the fat. I cure pork meat for 1-2 days depending what i'm going to use it for. Ah yes, let me explain first, I live in Thailand, when I order pork cuts like shoulder or ham, they come wi...
- Wed Feb 03, 2021 06:01
- Forum: Dry Cured Meats and Sausages
- Topic: First time Kabanos! Need Some Advice
- Replies: 5
- Views: 1791
Re: First time Kabanos! Need Some Advice
I also think that the issue here is fat rendering out of the sausage. Normally fat starts to render at around 77C, and the Kabanosy were smoked at 70C so it shouldn't be an issue. But smoking the Kabasosy is a bit problematic because the are a thin diameter sausage and usually the smoking time is n...
- Thu Jan 28, 2021 06:16
- Forum: Dry Cured Meats and Sausages
- Topic: First time Kabanos! Need Some Advice
- Replies: 5
- Views: 1791
First time Kabanos! Need Some Advice
Hello all! I've been living away from Poland for about 17 years now, and I've very much missed Kabanosy. I've been quite successful with making Kielbasa, but the little glorious sticks of meat have been haunting my dreams. So i based myself on the meat and sausages website and this is my recipe: Por...
- Tue Jan 26, 2021 06:45
- Forum: Dry Cured Meats and Sausages
- Topic: Coating my finished Saucisson
- Replies: 3
- Views: 1645
Re: Coating my finished Saucisson
thanks so much for the responses guys!
will try to do so.
will try to do so.
- Fri Jan 22, 2021 08:05
- Forum: Dry Cured Meats and Sausages
- Topic: Coating my finished Saucisson
- Replies: 3
- Views: 1645
Coating my finished Saucisson
Hello everyone, I've recently made quite a big batch of saucisson cause I had the extra time. Its been cured for about 4 weeks, its all nice and packed in vacuum bags and resting for whenever i have parties at home and want to show off my skills :D . Im having an issue when i take them out of the ba...
- Thu Oct 15, 2020 04:16
- Forum: Dry Cured Meats and Sausages
- Topic: Two batches of saucisson, made at same time, but so different.
- Replies: 3
- Views: 1138
- Wed Oct 14, 2020 06:32
- Forum: Dry Cured Meats and Sausages
- Topic: Two batches of saucisson, made at same time, but so different.
- Replies: 3
- Views: 1138
Two batches of saucisson, made at same time, but so different.
Hey guys, just wanted to share my recent saucisson experience . I’ve made two batches , one with truffle and one just plain garlic and black pepper. Recipe is fairly straight forward Normal : 80% pork shoulder 20% pork back fat 2.5% salt .25% curing salt #2 .2% dextrose 1% fresh garlic .5% black pep...
- Tue Oct 13, 2020 11:01
- Forum: Sausages
- Topic: Sausage is splitting while smoking (in tropical countries)
- Replies: 3
- Views: 1676
Re: Sausage is splitting while smoking (in tropical countries)
How much are you making at one time? What cuts of meat are you using? What is the percentage of fat in the "pork"? What type of fat are you using? What type of smoker do you have? Electric, gas, wood?What amount of salt are you using? And what type of casings are you using? Thanks so much for your ...