I usually have 3 or more projects on the go and this week is no exception. I’m building a stone surround for my electric fireplace as well as a live edge pine mantle. While I pick away at that I managed to harvest some sopressata out of the drying chamber, get 10kgs of Hungarian salami fermenting, p...

Is this a cooked sausage or dry sausage? I tend to think your bind issue is in the mixing or if cooked the temps it’s cooked at.

Congrats on your fuet. It’s on my list of things to try( along with a few dozen others😆😆) It took my family and friends to grow to like some of the salamis I make. My 7 year old grandson now loves my “rotten cheese chorizo”.😆 Having said that I think sometimes hobbyists think that dry salami is the ...

Nice looking unit you got there. I never hunted bear although they are everywhere up herr. I was always a little Leary of trichinosis. Good luck!

Scogar wrote: ↑

Tue Apr 20, 2021 20:26

Me, I would go for a lower natural soy sauce and count the sodium as salt since even in soy sauce regardless of specific sodium it tastes salty. For

On the face of I’d have to agree

That looks perfect. I like the searing on the BBQ idea. I have another day to go in sous vide and then I’ll try searing it like you did. I agree the flat of a brisket is a bit too lean. How does the price of chuck rib compare to brisket? For being in cattle country beef is ridiculously expensive here

I’ve been trying new sausages referencing both The greatest sausages and German sausage books a lot lately.

That is the bible of sausage making. It’s a must have

Looks good

Salt and cure are your first defence against bacteria. Smoking times and temps are very different depending on what you are making. It is helpful if you find something you would like to make to show the group your recipe. That way they can address you’re questions specifically. There is a lot to lea...

Cold smoking can be done at intervals over a few days. I cold my bacon 8 hours with thin smoke then 16 hrs rest for 3 days. The site below will explain the different types of smoking. I’ve shown the link for cold smoking below https://www.meatsandsausages.com/drying-preservation/preserving-meat/cold...

BoB K. Wow! Just Wow! I made the smoked meat and pastrami and my wife made the rye bread. Deeelishous

Sorry you had so much trouble but I have to admit I had a good chuckle. :wink: Only because I had the same issues when I tried using a food processor. Meat paste and ice everywhere :lol: and a food processor that could handle the job. :twisted: At least clean up was a breeze :roll: :? It turned me o...

Wonderful story. I’m honoured to give it an attempt.

If anybody in Canada comes across or wants to sell their bowl cutter could you pm me please.