Recent content by farrellbox

Hi DanMcG,You mean no adhesive or additives, also can make the meat hold together like cured? How to operate? As in the picture? I worry about too much air into the sausage.

Yes, 25% fat, but once, using 2% salt, sausage and more flexible

Thank you DAVE, I mean if no additives, can make close section?

I made ​​some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons? Two different facets The plate diameter is 10MM or 4MM. Operating temperature of 5 or less Do not use any additives, try soy protein isolate...

I use salted natural casings, soaked with water after cleaning for 30 minutes. With the meat of the pig shoulder meat, add other fat, no CURE.

Hello, everyone, I made ​​some fresh Italian sausage in the open oven with 54 ° C bake for an hour, the oven without the drip tray, and bake for two hours and then 77 ° C, the result is the sausage skin is very crisp, but not chewed easily.Later for a way to bake directly on the grill of 80 ° C...

This is my schematic, what needs to be improved?

This is my schematic, what needs to be improved?

thanks guys, I would like to add a fan to help the hot air circulation?

Hello, everyone, I use the electric heating tubes do an smoker,a question to ask: The smoker size is 100cm * 50cm * 50cm, electric heating power is 1500w, it is enough?