Recent content by nogoer
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bah to recent failures...how bout some bavarian leberkase
this was way too easy to notgive it a try. If you have a normal food processor youre good to go. -
bah to recent failures...how bout some bavarian leberkase
http://www.homebrewtalk.com/f56/leberkaese-recipe-211336 tablet cut and paste isnt so great for fat fingers. That one should work. -
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bah to recent failures...how bout some bavarian leberkase
well ive posted recently about my banger failures and today i sucessfully made leberkase so ifigured it was appropriate to post again. N ot sure how i go from failing at straight up fresh sausage to sucess at an emulsified loaf but YAY! Recipe came from here... -
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what am i doing wrong, issues with texture
My cooking method is basically what Brican said. I just gently fried them in a pan until they were brown and delicious looking. None of them split, although there was quite a bit of fat that rendered out anyway. I probably did cook them too long, but i like to cook the snot of of bangers til... -
what am i doing wrong, issues with texture
thinking back i may had always used the medium plate where as lately ive been using fine. Breadcrumbs are an ingredient for the style, all banger recipes should have them. the beef had a little fat and the pork was normal 20%. Then the extra lb fat put me at least in the 25%or more, could that... -
what am i doing wrong, issues with texture
just made a batch of english bangers based on Ryteks recipe and altered to be beef and pork. they cooked up great, didnt explode and were firm and tasted just fine. However they werea little dry and crumbly. i have been having majors issues with this problem and am about to get out of the... -
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Pre-cooking fresh sausage
Lol, did a search on my question and found i already posted the same question some time ago. Not sure why i never responded to you guys though...sorry. Update to the situation, i finally got back in the saddle and think i have my texture issues resolved. I started using the kitchen aid for... -
Anyone else here doing non-fermented semi-dry sausages?
From what i have learned, the more airflow the better. It helps by getting rid of excess moisture easier which is the main goal in dried sausage. My last attempt took almost 3 weeks and it was in a low airflow area with a humidity somewhere around 60-70%. As long as your using cure #2 then the... -
Need advice on choosing casings
I just use dry salt pack hog casings. They sell them in the stores around me and i put them in a baggie in the meat drawer of my fridge. Been doing this for years now and the only reason i tossed any was because thier cheap enough to just get more if your old ones have been around for too long... -
Dont do this
OH GOD THE NIGHTMARES! Seriously that final pic looks exactly like my one and only disasterous attempt at summer sausage. I think i had a bad temp probe though because by the time it reached the proper internal temp i could feel the liquid fat in the casing. Like yours there was no saving it... -
Anyone else here doing non-fermented semi-dry sausages?
First off Nepas is your best source of info here on drying sausage. Second, i think your over complicating it. Humans have been making dry sausage for millenia and doing it whatever way they could figure out. I have made a few attempts at exactly what i believe your describing. In fact if im...
