Search found 103 matches

by DanMcG
Tue Dec 17, 2019 01:55
Forum: Hardware
Topic: Using meat grinder to crush ice?
Replies: 8
Views: 6125

Re: Using meat grinder to crush ice?

corn? seriously? why, how?
by DanMcG
Mon Dec 16, 2019 21:09
Forum: Hyde Park
Topic: I thought it funny
Replies: 5
Views: 1705

Re: I thought it funny

LOL, that seriously made me laugh out loud! I'm no expert but those look dand good from here
by DanMcG
Mon Dec 16, 2019 12:18
Forum: Suggestions & Feedback
Topic: logging in issue
Replies: 1
Views: 1180

logging in issue

Is anyone else having trouble logging in? It started yesterday that I have to log in twice to actually get on the site. Today it also said I needed to log in when I tried to reply to a post. Might just be my computer, but it's only happening here.
by DanMcG
Mon Dec 16, 2019 11:40
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 39215

Re: [USA] Braunschweiger - Liver Sausage

I'm wondering it the reason some recipes call for cooked liver is too make the product more spreadable. The cooked proteins wouldn't be binding the the fats and water, so it's more of a pate in texture then a cooked sausage?
by DanMcG
Mon Dec 16, 2019 11:00
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 39215

Re: [USA] Braunschweiger - Liver Sausage

Thanks for the reply BB. To add to my confusion I started researching the difference and in Liver sausage chapter of the "The Home Production of Quality Meats and Sausage" they state...."Liver must NOT be cooked" then in all the recipes I looked at, the instructions states, to poach for 8-10 minutes...
by DanMcG
Sat Dec 14, 2019 08:47
Forum: Offal products
Topic: [USA] Braunschweiger - Liver Sausage
Replies: 39
Views: 39215

Re: [USA] Braunschweiger - Liver Sausage

I know this is an old thread, but while researching liverwurst I was pretty well set on starting with cooked/ poached liver as I've seen numerous recipes calling for it, but then I come across this recipe with Butterbean grinding raw liver. What would be the pros or cons to either?
by DanMcG
Thu Dec 12, 2019 10:22
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 14
Views: 2487

Re: Cure #2 with different percent of sodium nitrate

redzed wrote:
Thu Dec 12, 2019 04:01
In the EU it's 500ppm and in Canada only 200ppm. So who is right?
Thanks, I wasn't aware of this.
by DanMcG
Wed Dec 11, 2019 09:37
Forum: Dry Cured Meats and Sausages
Topic: Cure #2 with different percent of sodium nitrate
Replies: 14
Views: 2487

Re: Cure #2 with different percent of sodium nitrate

After reading this, I started looking around and noticed Allied Kenco's #2 is also 1% nitrate, and on the other end of the scale Craft Butchers Pantry uses 6.4%...that's a heck of a range of NO3
by DanMcG
Sun Dec 08, 2019 10:40
Forum: Smokehouses. Construction and Maintenance.
Topic: New Smoker Build Questions
Replies: 5
Views: 1888

Re: New Smoker Build Questions

redzed wrote:
Thu Dec 05, 2019 19:33
Let us know how it works out and post some pics of the finished project.
I'd like to see how it works out for ya too.
by DanMcG
Sat Dec 07, 2019 11:05
Forum: Technology basis
Topic: Peanut fed pigs
Replies: 1
Views: 836

Re: Peanut fed pigs

Good read Butterbean, thanks for sharing. Funny how the best hams in the world are finished on acorns, but peanuts are not recommended. I guess it's all about the amount of oil in the peanuts.
by DanMcG
Fri Dec 06, 2019 11:27
Forum: Sausages
Topic: Smoked breakfast sausage
Replies: 7
Views: 1915

Re: Smoked breakfast sausage

Country hams are salt cured, and need to be soaked for a day or two.
by DanMcG
Thu Dec 05, 2019 11:29
Forum: Sausages
Topic: First Liverwurst
Replies: 11
Views: 2572

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.
by DanMcG
Tue Dec 03, 2019 09:26
Forum: Smokehouses. Construction and Maintenance.
Topic: New Smoker Build Questions
Replies: 5
Views: 1888

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.
by DanMcG
Sun Dec 01, 2019 08:27
Forum: For beginners
Topic: New To Sausage Making
Replies: 5
Views: 1688

Re: New To Sausage Making

Welcome to the forums William!
by DanMcG
Sun Dec 01, 2019 08:25
Forum: Sausages
Topic: Bratwurst Sausage .First Attempt
Replies: 2
Views: 1289

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.