There's nothing like a fresh Wiesswurst right out of the cooking tank with some fresh bread and Thome mustard! Remember, with weisswurst it has to be sweet mustard! :D As to the lemon, I definitely would not use lemon juice. The acid breaks down the myosin and will destabilize the emulsion Go the b...

Hi After another failed attempt, the frustration got the better of me and I just abandoned this whole experiment but my fingers started to itch again and have another go. I've been reading these responses again and was quite interested in the fact of heating up the mixture to 12-14c. Every tutorial...

https://i.imgur.com/39Kr3Vz.jpg?1 I used up last year's supply of white tail meat and made my favourite sausage. Because I did not have enough deer meat left, This time it's 40% venison rather than 50% because I didn't have quite enough and wanted to make 8kg. This time I also smoked it once but fi...

There is some good and common sense info here in an earlier thread: viewtopic.php?t=5469

Looking good! Kangaroo meat is super lean, and it turns into shoe leather before you can say "Kangaroo" :-) When cooked as a steak, the best way to eat it is very rare, bordering on blue. For sausages, 30% pork back fat or so will do wonders. As you say, the flavour is quite mild, not anywhere near...

I was gifted a kg of ground kangaroo meat a little while ago, and it was high time to hop to it and crank out something. From what I gleaned on the net, kangaroo meat is quite gamey and lean. I decided that a well seasoned sausage with other meats might work well and made a fresh Calabrian sausage w...

Congrats, your version of spicy kabanosy look pretty darned tasty!

Very nice meats and salami! Looks like your chamber is performing well and you have all your ducks in a row!

I just use dish soap and a hot water rinse, making sure everything is dry before putting away. Occasionally I sanitize with non-scented Oxi-Clean (sodium percarbonate and sodium carbonate), which I also use to clean and sanitize my wine making equipment. Contrary to what the makers of Star San claim...

<r><QUOTE author="Bob K" post_id="45515" time="1647611168" user_id="4217"><s>[quote="Bob K" post_id=45515 time=1647611168 user_id=4217]</s> No. Fermentation does not happen that rapidly....especially at 40-45 f <e>[/quote]</e></QUOTE> Agreed. The part with the pH dropping almost immediately to 5.28 ...

I wonder how venison would be instead of the beef? I do have a 10 pound piece of beef a friend gave so might use that. The venison would work well, but then, it would not be the same sausage. It's the beef that makes this sausage very different form the others, majority of which are made with pork ...

Looks great! I made some of these last year and thought they were very good. Yup, the paprika and beef produces a nice colour on the smoked sausage. First time that I made this kielbasa, and the 70% beef content does result in a very good tasting sausage, actually better than I expected. We sampled...

Kiełbasa Ukraińska – Ukrainian Sausage This is a Polish version of Ukrainian sausage that was sold in the government operated stores in Communist Poland from the 1950's to the 1980's. The recipe here is from the 1959 internal recipe book published by the government. My version was made according to...

Kiełbasa Dobra – Good Sausage This is a basic and easy to make kiełbasa. If you have never made a smoked Polish style sausage before, it's an ideal starter kielbasa. All you you need is a pork butt and a small amount of pork belly. No need to classify the meat or grind it using three different plat...

jym571 wrote: ↑

Wed Feb 16, 2022 20:17

so you used transglutaminase to stick the salami to the muscle this is correct regards EAnna

Eanna sent me an edited description of the process in making the filetto baciatio and clarifies that she did not use any transglutaminases. Please refer once again to her post from Feb. 5, 2022.