Search found 1954 matches
- Wed Jan 20, 2021 15:13
- Forum: Other products
- Topic: Naem moo - Thai Fermented Sausage
- Replies: 8
- Views: 6111
Re: Naem moo - Thai Fermented Sausage
Scogar, check the pork picnics at the grocer. Often they have skin-on picnics or butts. You don't need much skin to make this so a picnic would be more than enough. It does have some heat but not bad since you only place about two chilis per sausage. I think this whole process is interesting and the...
- Wed Jan 20, 2021 00:05
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 70779
Re: Cured, dried and fermented by StefanS
Interesting to see it displayed like this. Thanks.
- Tue Jan 19, 2021 20:52
- Forum: Sausages
- Topic: Butchered Pig
- Replies: 14
- Views: 3014
Re: Butchered Pig
Using some of the skin you have I'd suggest you try making Naem moo. I suspect you'd have trouble finding green banana leaves but you might try substituting corn shucks or corn leaves. This is a really good fermented sausage and not to say interesting in process, texture and flavor. https://wedlinyd...
Re: Cure Time
Non-ground and in chunks is my preferred method but life gets in the way sometimes and I sometimes stray from the path I know best. In a perfect world, I would use the process you are doing every time because in my view it simply makes for a superior product in many ways. Here are some I spent two d...
- Tue Jan 19, 2021 17:25
- Forum: Dry Cured Meats and Sausages
- Topic: Snack Stick recipe.
- Replies: 13
- Views: 4692
Re: Snack Stick recipe.
Personally I wouldn't bother using carrot binder. If you find you need a binder for a snack stick it means your process needs improving. Add your salts to the cut up meat and stick it in the fridge for 2-4 days. When you remove it, it should feel like it has a slimy glue on it. Coarse grind the meat...
Re: Cure Time
You are good. I believe the longer is better as this will give the cure more time to work and your sausages should have a much better color in my opinion if you aren't using a cure accelerator. Only problem I've seen in doing it this way is when you salt/cure the meat and grind then let the mince cu...
- Fri Jan 01, 2021 21:18
- Forum: Sausages
- Topic: Pork Trim or Pork Butt for Venison Summer Sausage
- Replies: 2
- Views: 1305
Re: Pork Trim or Pork Butt for Venison Summer Sausage
If you are talking the 70/30 trim it won't matter but if its the 50/50 you need to back up and not add over 30% to the mix. The 70/30 makes a good sausage mixed with venison on a 1:1 mix.
- Wed Dec 30, 2020 20:43
- Forum: Dry Cured Meats and Sausages
- Topic: Chorizo Tasting - B/B+
- Replies: 6
- Views: 1201
Re: Chorizo Tasting - B/B+
Those look wonderful. I'd be more than willing to sample those. I don't know how or why Mr. Google would not be able to convince them, but there you have it. Everyone's alive and no worse for the wear, but still. I think I know those people of whom you speak and wonder if they even know that Google ...
- Wed Dec 30, 2020 20:27
- Forum: Dry Cured Meats and Sausages
- Topic: Starter cultures
- Replies: 4
- Views: 1070
Re: Starter cultures
Can't say I've ever noticed a difference but have never looked to be honest. I've always treated it like I do yeast in wine or beer making. Don't know if this is the correct way but it seems logical and have always gotten quick and good fermentations on all.
- Mon Dec 28, 2020 18:53
- Forum: Sausages
- Topic: Christmas Kiełbasa 2020
- Replies: 9
- Views: 2298
Re: Christmas Kiełbasa 2020
That looks wonderful and I'm sure your lucky friends appreciated them.
- Fri Dec 25, 2020 20:59
- Forum: Dry Cured Meats and Sausages
- Topic: Hungarian paprika Landjaeger type fermented sausage recipe needed
- Replies: 18
- Views: 2920
Re: Hungarian paprika Landjaeger type fermented sausage recipe needed
I recently made some Kielbasa Mysliwska using Marianski's recipe and since I was letting the meats cure for several days before processing got the whim of adding some dextrose and FRM52 to the mix and let them ferment for 1.5 days till the pH dropped then went on with the process only keeping them i...
- Wed Dec 16, 2020 17:46
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 10276
Re: First Coppa
Looking good. They do throw off some strange aromas at times. I love to smell their progression. I like it the most when it smells like cheese but once got a floral bouquet I thought interesting. I think you made a good choice dusting the outside with paprika as this should make it look really nice....
- Wed Dec 16, 2020 17:46
- Forum: Dry Cured Meats and Sausages
- Topic: First Coppa
- Replies: 41
- Views: 10276
Re: First Coppa
Looking good. They do throw off some strange aromas at times. I love to smell their progression. I like it the most when it smells like cheese but once got a floral bouquet I thought interesting. I think you made a good choice dusting the outside with paprika as this should make it look really nice....
- Tue Dec 15, 2020 15:06
- Forum: Dry Cured Meats and Sausages
- Topic: Spicy Coppa (again)
- Replies: 6
- Views: 1223
Re: Spicy Coppa (again)
Looks great. I really like the color.
- Mon Dec 14, 2020 21:10
- Forum: Sausages
- Topic: Christmas Smoke
- Replies: 5
- Views: 1669
Christmas Smoke
Seeing Stefan's sausages inspired me ...... maybe to much so as I have a fair amount of game meat in the freezer and I recently made some modifications to the smokehouse and have been wanting to see how she runs. So with these things prodding me I may have gotten a bit overzealous and bit off more t...