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    My first Italian sausage, and please help me improve!

    thank you, i was thinking to buy one of these things! nice to know this is still in fashion!
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    just want to make sure, this is THE cure 1!

    yeah, i do use scale for these kind of things, i even always try to convert all of the tsp and tbsps into grams, and put them into excels. anyway, as i was wondering, for his recipe, lets say, he would have 1000g of meat, and 18g of salt, and 2.5g cure, which is 93% of salt, then, wouldn't it...
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    just want to make sure, this is THE cure 1!

    Thank you for helping, I’m running into some issues here. I am reading home production of quality meats and sausages by Stanley marianski. I think the cure 1 from the book is referring to pure sodium nitrite, instead of the pink salt cure 1. But, in the same book, he uses 2.5g of cure 1 for...
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    My first Italian sausage, and please help me improve!

    Thank you, and this is a bit out of my league at the moment . Thank you for helping!
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    My first Italian sausage, and please help me improve!

    So the mixing would help the myosin to coat the water and keep them within? I have been reading marianski s book.
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    My first Italian sausage, and please help me improve!

    So, how do you mix them well with machines? I have been using either a stand mixer or a food processor. I normally use food processor for the emulsified sausages. How do you mix them and for how long? Thank you!
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    just want to make sure, this is THE cure 1!

    i bought the Prague powder premium one from amazon. I know this is poisonous, so I just wanna post this, and make sure this is the cure 1, that’s list in every recipe. And don’t overdose and die by eating my own bacon and sausage, thanks guys for confirming the obvious and save my life. Many...
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    My first Italian sausage, and please help me improve!

    in china, it is the same, the more fat it has, the cheaper it is, except for the belly. the 6-4 is the ratio, 6 is lean, 4 is fat. i was told, i should use butt, which is 8-2 ratio, but that part is very expensive, so i have 6-4 mostly. from what i read, 5-5 is the limit, so i guess 6-4 is...
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    Is the thickness of the belly a problem?

    i found some very cheap, well comparably, pork belly. But it’s a bit thin, about nearly two inch, and a bit more fat. I m wondering if it would work? And speaking of which, can you fail on making bacon? Are there any common errors you could make?
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    skimmed milk powder & NFDM, same thing????

    I’m currently in China, diary product is not that common here. With the trade war going on, pork price is going sky high, that’s why I have to use chicken a lot....
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    Rolling The Smoke On 12lbs. Of Bacon

    Thank you for sharing, just out of curiosity, you can actually eat the bacon after you smoke it to 155, right? And frying up is only for the crispiness?
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    Sriracha & Honey Cured Pork Belly aka Homemade Bacon

    This is your YouTube channel? Subscribed. Thank you!
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    skimmed milk powder & NFDM, same thing????

    So I could just use it interchangeably?
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    Sriracha & Honey Cured Pork Belly aka Homemade Bacon

    found it on youtube. thank you.
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    Sriracha & Honey Cured Pork Belly aka Homemade Bacon

    the video is gone, do you happen to have the recipe? i would like to try, after seeing all the comments. thank you.
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    skimmed milk powder & NFDM, same thing????

    it seems that i cant find NFDM to buy at my location. but they do have skimmed milk powder everywhere. so i am wondering if they are the same thing? i checked online, it says, the only difference is the protein level for NFDM is not standardized. so...any ideas?
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    My first Italian sausage, and please help me improve!

    snack sticks is what i am going to make next, so very useful!!!!thank you!
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    My first Italian sausage, and please help me improve!

    So, more like an emulsified sausage, extract more protein from the meat? Is there any additives I could add to increase the binding ability? Other than egg whites.
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    My first Italian sausage, and please help me improve!

    thank you, i will try your recipe next time. my friends tried my sausage, and claim :" what are these seeds i am eating?" where i am staying, people arent used to these kind of sausage, lol.....so i guess, i have to use the powder forms of these spices......
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    My first Italian sausage, and please help me improve!

    the original recipe doesnt call for any soy protein. the reason i used soy protein is, when i took sausage classes, all of the sausages i made and cooked, all turned out to be dry and tasteless. the meat were all very coarse, like eating the taco stuffing ground beef, and no juice, no taste...
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