Search found 139 matches
- Tue Nov 17, 2020 14:41
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 80
- Views: 53070
Re: Venison Sausages
You were doing it the hard way. Find yourself a nice clearing and call them in, no need for bush pushing. They are so promiscuous at this time, they come to what ever sounds or smells like a doe. :D . I didn't get drawn for anything, was supposed to go for deer this past sunday, however due to the w...
- Mon Nov 16, 2020 16:16
- Forum: Venison and Other Game
- Topic: Venison Sausages
- Replies: 80
- Views: 53070
Re: Venison Sausages
Hey Chris, nice looking recipe. Gonna give it try. One little flaw that I see, which would make it taste that much better, is if you actually shot the deer yourself !!!!
- Wed Nov 11, 2020 18:25
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 55470
Re: Weekend sausage
Thx Chris. There is definitely a tang but certainly not sour. If fact, apart from the store bought, visual is slightly different but the taste is almost bang on. So I guess what's confusing me, and that's because I don't know enough about this stuff yet, is in an earlier post you stated to add 6-8 g...
- Tue Nov 10, 2020 14:28
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 55470
Re: Weekend sausage
Th 2.jpg So alongside the KK and turkey sausage, I also made Thuringer, as per meats and sausages website. I used the mondostart 2 culture, 1 gm / kg, and 10 gm of dextrose / kg. Fermented for 36 hrs at 30C and 90 - ish % humidity. Smoked and cooked till the internal temp was 65C and hung it for 3 ...
- Tue Oct 20, 2020 19:27
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 55470
Re: Weekend sausage
1rev.jpg 2rev.jpg 3rev.jpg One week later, my annual Thanksgiving turkey sausage !! Found 3 of the biggest turkeys, de-boned them, salted and cured the meat for 48hrs. Ground the turkey on a 6mm sieve, added lean pork that was ground through 3mm. Instead of adding water to mix, I boiled a turkey ca...
- Thu Sep 17, 2020 13:41
- Forum: Dry Cured Meats and Sausages
- Topic: Types of culture
- Replies: 10
- Views: 4481
Re: Types of culture
Thanks Chris. My plan is to experiment with Thüringer. Calls for the LHP but if you say that the mondostart will have the same effect then that's what I'll try. I did find it but only in Stuffers.
- Tue Sep 15, 2020 19:33
- Forum: Dry Cured Meats and Sausages
- Topic: Types of culture
- Replies: 10
- Views: 4481
Types of culture
I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the ...
- Mon Apr 27, 2020 16:18
- Forum: BBQ
- Topic: Tusiaczek pastrami - by StefanS
- Replies: 9
- Views: 8633
Re: Tusiaczek pastrami - by StefanS
11.jpg 22.jpg 33.jpg 44.jpg So I tried this recipe and it turned out fantastic !!! I cured it with cure and salt for 7 days, repacked with spices for another 2 days. Washed everything off, padded it dry and coated with a 1:1 mixture of molasses and soy sauce. Covered everything with a generous amou...
- Fri Feb 07, 2020 14:34
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 55470
Re: Weekend sausage
Your deer are much larger than ours. Hey Butterbean, if you look on any hunting program or even google hunting Saskatchewan, you'll see that Sask is one of the premium areas in the world for trophy white tail. Believe it or not, the one my son had shot was "average". The biggest I ever got was 8 po...
- Fri Feb 07, 2020 14:31
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 55470
Re: Weekend sausage
Hey Chris, thanks for the advise on the meat processing, however due to the large volumes that I go through, that would take me a forever and a day to do. I'm restricted quite a bit for not only time but space as well. To tell you the honest truth, I can't say, even for myself, that I've done the pr...
- Fri Feb 07, 2020 14:25
- Forum: Fishes
- Topic: Salmon Snack Sticks
- Replies: 4
- Views: 24496
Re: Salmon Snack Sticks
That looks really interesting! Almost like candied salmon but with a lot more work
- Tue Jan 28, 2020 16:11
- Forum: For beginners
- Topic: Record-keeping form
- Replies: 1
- Views: 2062
Re: Record-keeping form
I don't believe there is any specific form out there. One needs to develop something for themselves what's best suited for their application. I personally use an excel spreadsheet with formulations on all the stuff I make. All I do is punch in the quantity required to make and voila, all the ingredi...
- Mon Jan 27, 2020 16:27
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 55470
Re: Weekend sausage
How about giving us the recipe for your sausage? I really would like to see the ingredients and process. Well Chris, it's really nothing special: salt 1.8% - includes the amount in the cure bl pepper 2.0% paprika 2.0% sugar 1.0% majoram 1.0% cure .3% garlic 60 gm / 25 lbs Considering the volume, I ...
- Mon Jan 13, 2020 14:51
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 92292
Re: Stefans kielbasa
Very nice! I'm just impressed with the amount of wood chips you're able to get. Kinda hard for me to get something decent around here. I was fortunate to chop down an apple tree, so I'll have a little bit of saw dust and chips, till I'm able to scrounge some other favorable wood.
- Mon Jan 06, 2020 14:13
- Forum: Sausages
- Topic: Double Smoking
- Replies: 1
- Views: 1952
Double Smoking
I had some double smoked sausage from a shop in Edmonton, which was quite good and buddy mentioned that in Langley BC, he had sampled some and commented that it was also quite tasty. I've never done and honestly don't really know the process. Didn't really see anything on the site nor on the web eit...