Toggle sidebar

Recent content by wyfly

  • 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.
  1. W

    pre-mixed spices

    Thanks for the reply and thanks again for sharing your country sausage recipe. A friend shared some alligator meat from a gator he killed in Florida. I used 1/2 gator, 1/2 pork in your recipe. Damn good.
  2. W

    pre-mixed spices

    Thanks Olaf!
  3. W

    pre-mixed spices

    I make a salami using a modification of an old Mortons tenderquick recipe. It is for 1lb I 50 times the recipe weigh it then devide by 50. This mix will last me for some time. My question is, is it ok to leave the cure stored with the dry spices over time or will it effect the cure?
  4. W

    Cajun Breakfast Sausage; Family Recipe

    Thanks for sharing.I will give it a try.
  5. W

    game breakfast sausage

    I make a game salami that popular locally, using 2/3 game 1/3 fatty pork, But I have never been able to find a breakfast sausage using game that I or friends liked. Would someone be so kind to share a favorite?
  6. W

    Sausage Makers grinder plate and knife sharpening system ? thoughts?

    Thank you for taking the time to make these videos. Tried it, worked for me too.
  7. W

    Sausage Makers grinder plate and knife sharpening system ? thoughts?

    Thanks everyone for sharing your knowledge. You guys are the greatest!
  8. W

    Sausage Makers grinder plate and knife sharpening system ? thoughts?

    Has anyone used the Sausage Makers grinder plate and knife sharpening system ? Thoughts ?
  9. W

    4 1/2in casing

    thanks for the replies guys.
  10. W

    4 1/2in casing

    I have a request from a family member to make elk salami in 4 1/2 in. casings. What would be the best way to stuff them. Ideas please.
  11. W

    Another go at andouille

    Just wondering, I notice the above chart is the thermal death curve for salmonella. Is the curve the same for botulism ?
  12. W

    Beef suet...good for using to make venison SS?

    thanks for the reply. I was ranch raised and have butchered my own meat for most of my 71 years. I can relate to your experience with beef. however since the kids have left a beef lasts well over a year. Vacuum sealing extends the life greatly. And yes fried foods are much better fried in bacon...
  13. W

    Beef suet...good for using to make venison SS?

    Not to start an argument here but I wonder is at least part of the shelf stability of lard cannot be attributed the pasteurization it goes through while being rendered.
  14. W

    ECA/fermento

    10 lbs I realize they are not the same but was under the assumption they did the same thing, lowering the PH and giving a tart taste.
  15. W

    ECA/fermento

    A recipe I am wanting to try calls for 11/2 cups fermento. How much ECA would that equate too?
See more
Top Bottom
Back
Clicky