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how to prepare fresh pork liver
baboy I wish giving my wife some pig organs is all it took to make her happy and join me in sausage making LOL Ive seen some differnt post about using the SV to finish with. Did you put the Braunschweiger in a bag or just in the water bath. I did get some discolored water when cooking and am... -
how to prepare fresh pork liver
Are those protein lined casing? How long do you smoke and SV it for? I just used the SV at 155 for 3.5 hours. I used a protein lined casing. It had some kind of a dark ring around the outside but the inside color was very similar to yours. I wasnt sure if I over cooked it. When I pulled the... -
how to prepare fresh pork liver
I ve made srapple or paun-has before it usually dosn't have liver in it. Thanks Dave I 'll make sure and cook it up till temp. I'am actually plan on using my SUV to water bathe it. Some of the recipes call for simmering thee liver for 10-15 min before grinding it. The liver pudding is fully... -
how to prepare fresh pork liver
We butchered a pig yesterday and I want to make some liverwurst. In the past Ive soaked the liver in a pan of water mainly because that seemed lived the thing to do. I wasn't happy with the results. the liver seemed water logged. I think Iam going to just rinse it this time. Whats everyone's... -
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When to weigh dry cured meats
When using UMAI bags when do you weigh your dry cured meats after stuffing before the 36-72 hr fermentation, or just before you put it in the refrigerator? -
Protein lined casing inside a UMAI bag
I dont have a curing chamber. I would still put it in the refrigerator. I thought this would give me more options on casing. That way you could smoke it first or after or what ever you wanted. -
Protein lined casing inside a UMAI bag
When making dry cured meats in a curing chamber recipes call for protein lined or beef middles for stuffing. I guess this the freedom of a chamber to use what ever casing you want. Whats everyone think about stuffing into a protein lined casing or any other casing of your choice and putting that... -
Venison Wieners/Hot Dogs
I've seen some YouTube ov other people using it for the same purpose. Looks a lot easier to clean than your food processor and you don't have to do it in batches. -
Venison Wieners/Hot Dogs
How did you discover that a juicer would emulsify meat and what is the intended use for the homogenize attachment. Not trying to bust your chops just curious. Looking to get one myself. -
Philly cheese steak
Thanks for the replies I was looking for a ground and stuffed recipe. I found a lot of mixes for sale from several suppliers was looking for a recipe. Sorry for any confusion. -
Philly cheese steak
Any body have a good Philly cheese steak sausage recipe they would like to share? -
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Chicken sausage weekend
I just copied and pasted the recipe from my file. I didn't have any vinegar this time and dont remember the if the last time I made them using the vinegar. They taste great without it so I think Iam going to take it out of the recipe. I sure there was a reason I put it in the first time not... -
Chicken sausage weekend
I found a thread on here about the wiping plate and using a bag. I think Iam going to have the Math teacher at the School I work at try and make a wiping plat with the 3D printer. I think part of the problem is the cylinder is not 100% round. Casting in those day weren't as good as today... -
Chicken sausage weekend
I made three 5 lb batches of chicken sausage this weekend. Just plan chicken sausage, spinach feta cheese and sun dried tomatoes, and buffalo blue cheese. Turned out great. Had a friend stop by to help I am not sure I might have turned her into a sausage head. I used my newly acquired... -
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cold or hot smoke
I brined some buck board bacon using Morton tender quick. Can I cold smoke it or dose it have to be hot smoked? It has been in the brine for 10 days.
