Search found 107 matches
- Thu Dec 05, 2019 11:29
- Forum: Sausages
- Topic: First Liverwurst
- Replies: 11
- Views: 5650
Re: First Liverwurst
That looks great! I've thought about using chicken liver for the same reason, can't find anything else without special ordering. I think you've convinced me to give it a try.
- Tue Dec 03, 2019 09:26
- Forum: Smokehouses. Construction and Maintenance.
- Topic: New Smoker Build Questions
- Replies: 5
- Views: 5297
Re: New Smoker Build Questions
What will be your heat source, and do you plan on using the the circulator fan that in the unit?
I have the same setup but had to put the project on hold due to the cost of repair parts.
I have the same setup but had to put the project on hold due to the cost of repair parts.
- Sun Dec 01, 2019 08:27
- Forum: For beginners
- Topic: New To Sausage Making
- Replies: 5
- Views: 3247
Re: New To Sausage Making
Welcome to the forums William!
- Sun Dec 01, 2019 08:25
- Forum: Sausages
- Topic: Bratwurst Sausage .First Attempt
- Replies: 2
- Views: 1894
Re: Bratwurst Sausage .First Attempt
Nice work, they look great for your first time, and with the kitchenaid. you'll be real happy with a dedicated stuffer.
- Mon Nov 18, 2019 09:58
- Forum: Technology basis
- Topic: Hanna HI981036 Meat pH Tester
- Replies: 3
- Views: 4633
Re: Hanna HI981036 Meat pH Tester
Thanks for the heads up Redzed!!
- Mon Nov 11, 2019 12:16
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 80
- Views: 47760
Re: Venison Sausages
it would not be easy to mix 25lbs of sausage batter by hand Thanks for the reply Chris, I guess i didn't realize ya had 25 pounds going, although looking back at your pic's of them blooming on the rack I should have known. :roll: I usually only do 5-10 lbs at a time, is it accurate to say the more ...
- Tue Nov 05, 2019 11:42
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 80
- Views: 47760
Re: Venison Sausages
Very nice looking sausage Redzed, I'm adding it to my long list of products to try.
One question I have is why such a long mix time? A few minutes by hand would give you a good bind, what more does 12 minutes with a power mixer give you. Thanks.
One question I have is why such a long mix time? A few minutes by hand would give you a good bind, what more does 12 minutes with a power mixer give you. Thanks.
- Thu Oct 31, 2019 09:29
- Forum: Sausages
- Topic: Spice dosage help
- Replies: 3
- Views: 3893
Re: Spice dosage help
The amounts are totally up to you, but for some reference take a look at this;
https://www.meatsandsausages.com/sausag ... es/secrets
https://www.meatsandsausages.com/sausag ... es/secrets
- Wed Oct 23, 2019 10:11
- Forum: Smokehouses. Construction and Maintenance.
- Topic: MiniMax Smokehouse
- Replies: 10
- Views: 8391
Re: MiniMax Smokehouse
NIce looking smokehouse IFB.
- Sat Oct 19, 2019 09:44
- Forum: Offal products
- Topic: Smoked Liver Sausage and Cure #1
- Replies: 10
- Views: 6967
Re: Smoked Liver Sausage and Cure #1
Thanks for the recipe Redzed, I been thinking about ordering some pork liver for sausage. At what point in your process do you add your cure?
- Thu Oct 17, 2019 09:18
- Forum: Offal products
- Topic: Smoked Liver Sausage and Cure #1
- Replies: 10
- Views: 6967
Re: Smoked Liver Sausage and Cure #1
I guess you could cure the liver beforehand, they mix in with the bacon, but to be honest I don't know a liver sausage that uses cure. The ones I see are pre cooked liver that are heat processed, then cold smoked.
I'm sure someone will be along with more knowledge and give ya good advise
I'm sure someone will be along with more knowledge and give ya good advise
- Wed Oct 02, 2019 09:23
- Forum: For beginners
- Topic: Greetings from Germany
- Replies: 5
- Views: 2352
Re: Greetings from Germany
Welcome Marko! I would love to see an authentic Nurnberg sausage recipe if you have one.
- Mon Sep 23, 2019 18:47
- Forum: Hardware
- Topic: # 32 Grinder Plates - 3mm (1/8")
- Replies: 8
- Views: 6296
Re: # 32 Grinder Plates - 3mm (1/8")
Nice gesture Butterbean!
- Sun Sep 01, 2019 08:54
- Forum: Sausages
- Topic: The herb 'savory' in sausage question
- Replies: 3
- Views: 2339
Re: The herb 'savory' in sausage question
I'd go with summer, I think winter savory is bitter. but then again it would depend on the recipe.
- Sat Aug 31, 2019 10:51
- Forum: Hardware
- Topic: Odd grinder
- Replies: 4
- Views: 4850
Re: Odd grinder
That was the way they were back in the day.
We still have one that we use for grinding toast,onions and celery for Thanksgiving dressing/stuffing. It also works well for grinding liver for pate', but never tried it with raw meat. I'd bet it would work ok if the meat was cubed small and semi frozen.
We still have one that we use for grinding toast,onions and celery for Thanksgiving dressing/stuffing. It also works well for grinding liver for pate', but never tried it with raw meat. I'd bet it would work ok if the meat was cubed small and semi frozen.