-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Instructionals
I have made thousands of pounds of many varieties of sausages throughout the years, both professionally as a neat cutter and as a hobbyist. To make the best sausages, you need to use the best ingredients, especially hog and sheep natural casings!
I only use Syracuse Casing Company brand...
"Clear Pickle" Ultra Lo-Salt Canadian Bacon
Ok, I can only have under 1500 mg of salt per day (a small teaspoon or less). So, I am experimenting again, like I did with Pop's Curing Brine, using only the salt contained in the Cure #1 ingredient! I also added ½ cup of sugar substitute (Stevia)...
Let me present this photo of the intructions from a package of cure #1:
Do you seer where it says : "... 24 pounds of curing salt to 100 gallons of water ..."?
take 24 lbs x 16 oz per pound = 384 oz. per 100 gallons of water. That is THE MAXIMUM concentration allowed by Federal Law. Reducing...
Welcome to the world of BBQ'ing! Whether it is grilling or smoking, this is where you can learn!
What is the difference between...
...Smoking and Grilling? They are both performed on similar grates with a heat source!
TEMPERATURE!
Smoking is performed at lower (usually under 300°, around...
This is how I do a turkey (or any poultry).
Equipment:
Food Safe container or bucket. I use a 5 gallon bucket from Home Depot that has the
image on it. That means that the plastic won't leach harmful chemicals into your curing brine.
Curing Brine:
I gallon of potable water (drinkable)
½...
I was born and brought up in a grocery/meat store, and my dad specialized in cured and smoked hams, bacons, shoulders, corned beef, pastrami, cured and smoked chickens and turkeys, etc. in Northern New York. He developed his own brine he brought from his dad's curing and smoking on the farm...
http://www.bonappetit.com/story/every-cut-of-steak-explained
A very nice documentary from Bon Appétit showing where your basic beef cuts come from and the process of breaking down beef.
This article explains the 'uncured' curing, as does this statement from SausageMaker:
http://dontwastethecrumbs.com/2012/09/nitrates-the-good-the-bad-the-truth/
You are here: Don't Waste The Crumbs » Real Food 101 » Nitrates: The Good, The Bad, The Truth
NITRATES: THE GOOD, THE BAD, THE...
CURING
There are two major forms of curing - wet and dry.
I can speak of WET curing - the art of curing in a wet curing brine, that is what I have experience in.
In wet curing, you need to make up a curing brine that has various ingredients. From another Article...
"What is the difference between hamburger and ground beef?"
Hamburger meat is essentially the same as ground beef, which can contain meat and trimmings from any of the primal cuts. But there's a difference between the two. Ground beef can't have extra beef fat added to the mix, while hamburger...
Great information by NEPAS:
CURES - Cures are used in sausage products for color and flavor development as well as retarding the development of bacteria in the low temperature environment of smoked meats.
Salt and sugar both cure meat by osmosis. In addition to drawing the water from the food...
The best way to differentiate between these is to look at the animal and see where they come from:
This is a whole pig with the backbone split down the center, but not separated.
Let's split it:
Now, let's draw cut lines to separate out the parts'n'pieces:
and label them:
First...
The easiest and very well-created ingredient combinations for different sausages are premade mixes. I purchase mine from Butcher Packer (http://www.butcher-packer.com/). Saves me from having lots of bulk ingredients on hand which can go stale, and they are relatively inexpensive and...
IMG_2064.JPG 147k .JPG fileIMG_2064.JPG 147k .JPG file
I looked for this recipe all over and could not find one so here is mine.
1. Got 12 big jalapenos from the local grocer.(Usually grow my own, but its December)
2. Washed each pepper.(Caution the fumes may make you...
Below are Videos 1, 2 & 3 that Cranky Buzzard put together... I thought they would be handy in one place...
http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/ucm188201.htm
U.S. Department of Health and Human Services
U.S. Food and Drug Administration
A to Z IndexFollow FDAEn Español
Search FDASubmit search
Popular ContentHomeFoodDrugsMedical DevicesRadiation-Emitting...
One of the most common questions i get asked is "My curing brine is {ropy, smelly, thick, foamy, spoiled, etc. etc.}"
What causes this? Is it the formula? The stirring? The lack of stirring?
Actually, it is one or more combinations of little things.
First - thickening. This is a normal...
From Wikipedia:
Taste buds contain the receptors for taste. They are located around the small structures on the upper surface of the tongue, soft palate, upper esophagus, the cheek, epiglottis, which are called papillae.[1] These structures are involved in detecting the five elements of taste...
This is an article on Smoke Rings from Joe Cordray:
What is the Smoke Ring and Why Is It There!
How to Get That Coveted Pink Ring With Your Cooking by Joe Cordray
Slow cooked barbecue meats often exhibit a pink ring around the outside edge of the product. This pink ring may range from 1/8...