Search found 103 matches

by DanMcG
Sat Jan 30, 2021 16:16
Forum: Dry Cured Meats and Sausages
Topic: First time Kabanos! Need Some Advice
Replies: 5
Views: 473

Re: First time Kabanos! Need Some Advice

By splitting do you mean actually splitting the casing, or is that a term for fat out or rendered fat collecting under the casing. It sort of looks like that is what's happening.
by DanMcG
Sat Jan 16, 2021 10:30
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 19
Views: 1805

Re: Boneless Pork Loin - Kasseler Style

Thanks for the reply Redzed. I might try to rig up something before the next round of bacon.
by DanMcG
Thu Jan 14, 2021 10:04
Forum: Smoked pork products
Topic: Boneless Pork Loin - Kasseler Style
Replies: 19
Views: 1805

Re: Boneless Pork Loin - Kasseler Style

Don’t allow smoking temperature to exceed 26C. What is your reasoning behind the 26C temp? I'm just curious as the lowest I can do is 100f /38c on my electric smoker and as much as I'd like to get it lower, the product still comes out pretty good. Thanks for the recipe Redzed, it looks perfect from...
by DanMcG
Thu Dec 24, 2020 16:03
Forum: Sausages
Topic: Deer Liver Sausage time again (Leberwurst)
Replies: 11
Views: 2874

Re: Deer Liver Sausage time again (Leberwurst)

Man Fatboyz, that looks outstanding.
by DanMcG
Sat Nov 28, 2020 17:56
Forum: Venison and Other Game
Topic: One of those things
Replies: 5
Views: 825

Re: One of those things

I guess it's time to invest in a metal detector! I'm glad ya found it.
by DanMcG
Sun Feb 16, 2020 11:19
Forum: Microbiology of meat and products
Topic: Potential of toxic moulds in sea salts
Replies: 8
Views: 4046

Re: Potential of toxic moulds in sea salts

Wow, I would have never given this a thought, but it does make sense.
(I think your two links are the same Redzed. )
by DanMcG
Thu Jan 23, 2020 17:56
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 15
Views: 4992

Re: Struggling with Frankfurters

With straight pork, no beef, I'd cut back on the water.
Egg white @ 1-3% will help firm it up as will NFDM.
The darker the meat (like the ones you mentioned) the more myosin it contains, so you'll get a better bind
by DanMcG
Wed Jan 15, 2020 11:51
Forum: Hyde Park
Topic: White foam on bacon
Replies: 1
Views: 1204

Re: White foam on bacon

I've always thought the same thing with the foam being the phosphate pump leaching out. It never happens with any of my dry cured bacon. :wink:
by DanMcG
Fri Jan 10, 2020 17:43
Forum: Sausages
Topic: Lukainka (French Basque?) Sausage Recipe
Replies: 3
Views: 1400

Re: Lukainka (French Basque?) Sausage Recipe

Lol Chris, I guess it's possible, but the Greek loukaniko has a noticeable orange and anise flavor which I'd think he'd notice.
by DanMcG
Fri Jan 10, 2020 12:50
Forum: Sausages
Topic: Lukainka (French Basque?) Sausage Recipe
Replies: 3
Views: 1400

Re: Lukainka (French Basque?) Sausage Recipe

Ok, So while searching for a recipe I've come to realize lukainka translates to sausage, or pork sausage. I'm guessing what he's looking for is a particular sausage, but it's not called lukainka sausage.
by DanMcG
Fri Jan 10, 2020 11:09
Forum: Sausages
Topic: Lukainka (French Basque?) Sausage Recipe
Replies: 3
Views: 1400

Lukainka (French Basque?) Sausage Recipe

Someone on another forum is looking for a recipe for lukainka sausage and I thought you all might be able to help. Here is his post: I have one source to buy Lukainka but it's about 130 miles away so I would like to have a recipe as a backup. A few online searches have mentioned it, but no signs of ...
by DanMcG
Sun Dec 22, 2019 11:02
Forum: Hyde Park
Topic: Was I dreaming?
Replies: 3
Views: 1449

Re: Was I dreaming?

I don't think you were dreaming, I seem to remember the something similar.
by DanMcG
Sun Dec 22, 2019 10:58
Forum: Hyde Park
Topic: Cabbage roll Sausage
Replies: 6
Views: 2739

Re: Cabbage roll Sausage

That sounds tastey to me, My only concern would be the high temp while cooking. I'm not sure what the casings will do at 350°f for a long period of time.
by DanMcG
Sat Dec 21, 2019 14:35
Forum: Technology basis
Topic: Fibrous Casing Adhesion
Replies: 11
Views: 3232

Re: Fibrous Casing Adhesion

I have a couple thoughts on the wrinkled casings. If the casing were pre-stuck, ( small holes to let the air out when stuffing) they will take on water while poaching. I did some yesterday using a Sous Vide method and a couple bags leaked. Normally I'd dunk the wrinkled sausage in boiling water and ...
by DanMcG
Sat Dec 21, 2019 06:40
Forum: Technology basis
Topic: Fibrous Casing Adhesion
Replies: 11
Views: 3232

Re: Fibrous Casing Adhesion

Sorry Micro, I don't see any pic's.