Recent content by blaise

Rytec Kutas book -----page 372 in my copy has a short section on drying any smoked sausage. You might want to check it out. Blaise

 Of all the different sausages we make----every bodies favorite, is Ryteks Greek turkey sausage, only we use boneless, skinless chicken breast----its pretty lean----but has never cooked up dry and crumbly. Are you sure the problem is fat?   Have used the fat replacer from The Sausage...

My experiences with freezing sausage-----most sausage will freeze well for long periods ( 6 months to a couple years ), but here are some caveats.  Sausage with strong flavors, like strong Italian cheese, fresh garlic may become overpowering or loose the flavor all together if frozen for long...

Stainless rods are nice, but kind of expensive. I use 5/8 in. Poplar wood dowels from Lowes. Been using the same ones for 6 years and no problems. Blaise

  The Sausage Maker out of New York, was probably one of the first companies that made products for home  sausage making readily available for the average home owner. Have dealt with them for years.   Over the last couple of years, they just seem to make mistake after mistake. In all fairness...

Make sure your paste is wet enough when stuffing and stuff tight. The bag will eventually start to pull away as the meat dries. You are using a fridge ? Right ?   I don't see any problem here----looks pretty much the same as all of mine----and I have had no safety issues to date. Blaise

If you or someone you know is sensitive to MSG-----read how manufactures may get around the rules? I personally like MSG, but this is interesting----especially towards the end. http://www.wisegeek.org/what-is-autolyzed-yeast.htm Blaise

Bull flower makes a pretty good binder----but it does have gluten.  Soy does not have gluten---but you should be aware of cross contamination----as alot of these products are grown and processed in the same fields and factories as wheat and barely. I would think you would have to be...

Not sure why some of the guys didn't respond---I will give it a try.   I have experimented numerous times with cloth bags, using various thread counts ( sewed my own bags ) never tried any commercial bags. They all seemed to take smoke very well, but could easily dry to quick and even case...

mds51---the stuffer is a Hakka ---7 lb.   Wanted to give an update on the butcher bologna. Three of us have been trying to reproduce this bologna---on and off ---for a couple of years. After this rested in the fridge for a couple of days, the flavor profile has changed (it often does after...

  In  south central Pennsylvania there are still a few places around that make Butcher Bologna, Ahrens brand being the best. We have tried for years to reproduce that flavor. This is the closest we have ever gotten.   Ironically, almost by accident. My nephew and friends made a large batch of...

Had to make a new salt and spice smoker----the old one was on it's last leg. Used a 12 volt D.C. window motor from a car, a 12 volt converter. I place just the hopper inside my smoke cabinet-----plug it into my multi purpose, hot-cold, perpetual smoke machine. It will then revolve a couple...

That recipe rang a bell-----so I went back in my book and sure enough-----the exact same recipe from 1989-----from a site that claimed to have access to a mass spectrometer-----they had copies of famous products----McDonald's secret sauce, A-1 , Heinz 57 and so on. Back then it probably took 10...

Graywolf,    I  Understand the confusion. Traditional pepperoni is a dry cured sausage, rarely smoked. It requires the right climate, drying chamber or Umai bags.   Because of the huge amounts of pepperoni required by the pizza industry, most commercial pepperoni is a cooked product. What you...

Lets look at the cost-----yes the price of the bags is high compared to other types----but you may be missing the costs involved with other methods. I have two drying chambers----one for the cold months and one for the warmer months. The warm month version involves the cost of a working...