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Tried a starter culture, think it went into overdrive! W/QVIEW
how did the summer sausage and jims turn out with the starter culture, thinkin about doing that myself, citric acid isn't doin it for me. Was the mold an issue or is it normal. They look fantastic. -
Liverwurst
try Rytek Kutas braunschweiger recipe in Great Sausage Recipes and meat curing, aka (the bible) it is absolutely fantastic. Made it many times and friends love it, pork liver is usually pretty easy to come by at the local slaughter house. -
sausage stuff....well places to get
ps seasoning in Iron Ridge WI shipping is very fast,great products, online catalog -
pickled polish sausage
Larry, I found a recipe and gave it a try with little smokies b4 i try it with my own polish. Here it is, 2lb polish /kielbasa 1c water 3/4c brown sugar 3c white vinegar 1tsp crushed red peper put sausage in jars with sliced onions, use cooked sausage and don't re-cook, boil ingredients and... -
SUMMER SAUSAGE TANG???
I use 1oz encapsulated citric acid to 10lbs meat. Add after grinding, while mixing. Capsules are designed to melt at 135 degrees so you need to hold the internal temp at 135 for a couple of hours for the acid to do its job, thats pretty easy to do while your smoking. I guess you can try alittle... -
pickled polish sausage
I'm looking for a recipe for hot or mild pickled polish sausages, The kind you always used to see on the back bar at the taverns. Does anyone have a good one? -
SAUSAGE - smoked and then frozen
If your going to smoke it don't forget to cure it. If your making fresh and freezing no cure is needed -
summer sausage and snack stick
dacdots, could you tell me if encapsulated citric acid is the same as fermento? I've bought the citric acid from ps seasoning but great sausage making book uses fermento, i wonder if i can use them in the same proportions? I may have to get in touch with ps to see what the difference is. on... -
grinders
I'm new to this site and have a grinder problem, When i mix my pork and venison together i have a problem with the pork fat wrapping around the grinder screw and will not go through, it just sticks to the screw and goes around and around. i end up taking it all apart and cleaning up the screw...
