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  1. W

    Sausage Makers grinder plate and knife sharpening system ? thoughts?

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

    Sausage Makers grinder plate and knife sharpening system ? thoughts?

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

    4 1/2in casing

    thanks for the replies guys.
  4. 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.
  5. 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 ?
  6. 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...
  7. 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.
  8. 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.
  9. W

    ECA/fermento

    A recipe I am wanting to try calls for 11/2 cups fermento. How much ECA would that equate too?
  10. W

    ECA/fermento question

    A recipe I am wanting to try calls for 11/2 cups fermento. How much ECA would that equate too?
  11. W

    The art of making fermented sausages

    yep, I Already follow but havn't tried any recipes. Thanks
  12. W

    The art of making fermented sausages

    I just finished reading Marianski's book. Wow, now trying to get my head wrapped around all the info.
  13. W

    root cellar

    Then will finish drying my semi dry sausage?
  14. W

    root cellar

    will do, thanks
  15. W

    root cellar

    thanks guys I appreciate the advice.
  16. W

    root cellar

    Most of what I make are 1/14 to 13/8 range or in the 21/2 range.
  17. W

    root cellar

    Another question, I have a 12'x12' root cellar for my garden vegies. This morning 11/27/20 the temp is 43 degrees with a RH of 41%. If I wrap in brown paper will this work for drying sausages?
  18. W

    making a dry sausage with a semi dry recipe

    A big thank you for all the wonderful replies,so happy I found this site!
  19. W

    making a dry sausage with a semi dry recipe

    Another question, what do you use to control the PH?
  20. W

    making a dry sausage with a semi dry recipe

    thanks i'll be experimenting
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