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  1. streetguy

    Spice lined casing

    I've been searching the web for spice lined casing like cracked black pepper. The sausage maker has one its $12 I think for one it stuffs about 4lbs. Any body have any other suppliers?
  2. streetguy

    Buffalo cutter

    Actually I think Iam leaning towards a bowl chopper like a Robot coupe. Its like a food processor on steroids.
  3. streetguy

    Buffalo cutter

    I've been kicking around the idea of getting a buffalo chopper. Dose anyone know if the bowl comes off or if you have to clean it attached to the machine?
  4. streetguy

    I`m making Salami, Brats, german sausages, etc. on youtube

    Thanks. I do enjoy the videos. Maybe you could explain why different cuts of meat are ground thru different plates and why they are mixed separate then combined.
  5. streetguy

    I`m making Salami, Brats, german sausages, etc. on youtube

    I have been watching the videos on u tube and enjoy them. I've been translating some of the recipes trying to learn some German. What brand chopper is that in the videos and can you get one in the USA?
  6. streetguy

    Fermented Summer Sausage Time

    To be clear you use cure#1
  7. streetguy

    I`m making Salami, Brats, german sausages, etc. on youtube

    I've seen these videos on u-tube. They are great. Where can you find the recipes?
  8. streetguy

    Protein lined casing inside a UMAI bag

    Not yet might be a winter project. Was hopimg for more feed back. Also looking into a wine cooler to use as a curing chamber.
  9. streetguy

    Weight of cure # 1

    Thanks Dave that is what my goal is to convert everything to weight measurements instead of volume.
  10. streetguy

    Weight of cure # 1

    Dose anyone know what the weight o a teaspoon of cure # 1 is in grams?
  11. streetguy

    To freeze summer sausage or not to

    Me and a buddy of mine where talking do you have to freeze fully cured and cooked summer sausage? You see it all the time on the shelf in stores. We figured commercial products have preservatives added to help with the shelf life. If vac packed could you store summer sausage in the refrigerator...
  12. streetguy

    At what temp dose cured meat bind together?

    I fully understand to cook any meat cured with cure #1 to 152 degs. Then there is the whole pasteurization in a suvid using a chart and holding at lower temps for a period of time. Dry cured with cure #2 is never cooked but rather use salt, dehydration and bacteria to kill all the nasty stuff...
  13. streetguy

    Which cure to use with bank form tsp X

    I'm not real sure what I plan to do yet. I think what I want to do is a coarse grind with a bacteria (TSX-P) and let it ferment for a day and then cook at 152 degrees. I guess I am trying to replicate old world summer sausage. I've done some dry cured with UMIA bagels and was looking for a...
  14. streetguy

    Which cure to use with bank form tsp X

    So because you use the bacteria you don't need to fermento to start things fermenting.
  15. streetguy

    Which cure to use with bank form tsp X

    What don't you like about the fermento?
  16. streetguy

    Which cure to use with bank form tsp X

    I have TSP-X Did you use a coarse grind? Do you use any fermento and dextrose?
  17. streetguy

    Which cure to use with bank form tsp X

    Chop saw at what temp did you hang pre smoked and post smoked and where did you hang it?
  18. streetguy

    Which cure to use with bank form tsp X

    Havent made any thing yet was just see if It could be done.
  19. streetguy

    Which cure to use with bank form tsp X

    Yes I forgot to add after 2 or3 days of fermenting I planned on smoking it to an internal temp of 155. Tried to edit the subject to bactofern.
  20. streetguy

    Which cure to use with bank form tsp X

    Has any body used a starter culture when making semi dry cured sausage? If so which cure sid be best 1 or 2?
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