Recent content by pagraybeard

In my own unprofessional opinion it'll be good. Ive made with up to 20 percent. You need the fat content

You just drop them in the water bath, no bag? Do you have any issues with the fat leaking out?how long do you leave them in the bath. I know , alot of questions, thanks in advance

Search the forums for the mailbox mod.use the amazn tube, the only way to go.

I use fresh garlic in my kielbasa. 6-8 cloves depending on the size in 10#.just what I do

So I mix my binder (NFDM) in last,right before stuffing. Should I be mixing it with the spices and cure in the cup of ice water? I'm sure you guys get tired of the questions lol

I was unaware of the soy being gluten free.when I mentioned the soy they weren't too keen on it.thanks

I can't be certain on the ratio.the ground venison was given to me from a friend who wanted some trail Bologna made. When I process my deer,I try to mix the 20% beef fat in.sometimes I'm light,sometimes I'm heavy.the recipe I usually use calls for NFDM. I may try it without sometime,but now I'm...

Thanks I'll check it out.

Good morning,I've got a question on binding agents. so far I've been using NFDM as my binder in my trail Bologna,kielbasa,and snack sticks. I've got a friend who can't or won't eat dairy.so I thought of using the soy products as a binder and that was a no good for the gluten free friends.so I...

Well im stumped. Gonna try a different recipe. Thanks for the input. Ill post up some pics when i do my next batch

Well I think I'm gonna toss this batch. Maybe try a different recipe and see what happens.thanks for the help

Yep. It's all near the cheese.ive made snack sticks with cheese in them and not had this happen. Looking over my recipes this is the only one I have that calls for powder dextrose. Could it be a reaction between the powder dextrose and instacure #1?

I kinda agree after reading the article. How do I avoid this in the future. Leave out the dextrose or use tender quik ??

All the pieces get if ya wait to eat it

It shows up after a few hours when cut. Only thing was powdered dextrose.its a recipe i used from the web. Seams pretty standard mustard powder, coriander, celery, cup of pwdered milk non fot for binder,podwer dextrose, garlic powder, cup of water, instacure (1tsp)