Toggle sidebar

Search results

  • 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. weisswurst

    Pork Shoulder for making sausage??? Decided on Butts help needed?

    I agree with the 80/20 ratio when it is possble to figure. many times its not.Also what you are making is a consideration.Smoking or not smoking? I am with those that said be sure to remove " tough fat " / tendons etc.If you prefer a little more fat it will help if you cut the meat , fat and...
  2. weisswurst

    Long Smoke times questions

    my 2 cents. I only read a couple of replies and I agree with both.They both implied that you should research it a little and have a definite plan . Although " salami " takes on many different definitions in the general conversation  within sausage making " salami" is a very specific and...
  3. weisswurst

    First shot at making Bologna...

    Fannnnntastic!!! I noticed you said you were going to try pickled bologna .If you run across a recipe that calls for vinegar mixed into the meat I would be very careful or you will end up with a grainy, mushy product that is pretty much inedible.Wine , apple juice or vinegar breaks down the fat...
  4. weisswurst

    PA Ring Bologna

    I didnt read all the replies so i hope i do not repeat. Nothing wrong with photos . Looks good!  I will just relate what i do....see if that helps. Stuff it as tight as you can , prick it as you go along.I use natural beef rounds for casing.Air dry and wipe off prior to cold smoking starting...
  5. weisswurst

    Newbie sausage smoker question...

    My two cents.... You do not " have " to use a cure if you are SMOKE COOKING the sausage at higher temps. However do not expect it to taste like the smoked kielbasa or good hot dogs etc. It will taste like pork or beef or both that have been spiced and cooked in a very smoky oven or smoker or...
  6. weisswurst

    Making ring bologna

    Greetings    I havent posted in a while. Home smoked ring bologna is my favorite.It looks to me like you have done a fine job on yours. I concur with the posted comments on the coloration issue.It will come back. The temps posted for ring bologna  are pretty much what i shoot for. When it gets...
  7. weisswurst

    lunch meat

    Geletan is used to help bind together larger chunks of meat . Such as head cheese , different types of lunch meats. Usually one uses unflavored geletan.there is nothing substandard about the geletan.It simply  helps hold the chunks together.If i were to make lunch meat out of poultry I would...
  8. weisswurst

    Sausage Smoking: Could use Your advice

    I have a masterbuilt.I hang from dowels placed nearer to top. Pretty much like in the photos.I like the side opening feature of the masterbuilt.I can control the lower temps much better. One can purchase a smoke generator and mount it , thereby having the ability to cold smoke without the...
  9. weisswurst

    Sausage stuffing question

    I am with those that say to poke it. Also , the dedicated stuffer allows you to pack it in and force a lot of the air out before it gets to the tube.I leave the casing off until the meat is at the end of the stuffing tube. When the meat hits the end of the tube you just reverse the handle enough...
  10. weisswurst

    Bologna problem

    as far as the split bologna being edible. There is no reason why it cant be eaten and enjoyed. I m pretty good at making different things but they do not always turn out as planned. Most of the time they are still very good. as Bearcarver said , i make a lot of uncased stuff and it is very...
  11. weisswurst

    Bologna problem

    I have to agree with Nepas. Starting temp too high . Finishing temp also way too high. Why in one oven and not the other ? Regardless 165 or so is too high to start and 250 is about 75- 80 degrees too high for finishing. If your oven will not go below 170 , try a couple of things. Stuff firmly...
  12. weisswurst

    liguid meat tenderizers

    THATS ABOUT WHERE i AM . HOWEVER THERES GOT TO BE A WAY WITHOUT REFINANCING MY HOUSE TO GET A SILENT CUTTER THAT MIGHT NOT WORK EITHER. THANKS
  13. weisswurst

    liguid meat tenderizers

    I consider the book from TSM to be a text book. Kutas was very thorough. I tried emulsifying the meat years ago as a result of reading his instructions. I am going to have to blame the poor results more on me than the blender. Impatience etc.If I have no other option I will buy a more...
  14. weisswurst

    liguid meat tenderizers

    Thanks guys and I will try it. if it works I will pass the info on. My time also goes back a long way. I am a true " baby " boomer . born in 46 .  What got me into sausage making was when I was a kid there was a family butcher / Bologna maker in Yale  , Michigan that made the best ring Bologna ...
  15. weisswurst

    liguid meat tenderizers

    Thanks Dude and Venture. I am that old also. I am not usually interested in store bought enhancers but in this case I would like to see if it would help me to emulsfy meat for sausage making or if i would just have a grainy mush.And the typical meat tenderizers are loaded with salt.Some of the...
  16. weisswurst

    liguid meat tenderizers

    As Chef Willie said it is papain from the papaya. My interest is because it has no sodium. i was wondering if any one has ever used it and if it actually makes a difference.Or is it like the tenderizing properties in Pineapples which can turn sausage meat into mush.Thanks for the responses ...
  17. weisswurst

    liguid meat tenderizers

     I have seen a product called 3 V Liguid meat tenderizer. It says that it is all natural . Has no  fat , carbs , salt , msg. taste odor. Has anyone ever used this product  for grilling , cooking , sausage making?  Thanks for any help Happy grilling Weisswurst
  18. weisswurst

    sausage temps

    you obviously have formulated a mixture that works for you and you are happy with the results.And thats what making it ourselves is all about. I still would advise new comers to not mix woods and hope for a good result.Its like anything else , get the basics down then experiment and test. I do...
  19. weisswurst

    sausage temps

    The question of sausage making and smoking temps comes up a lot. if i might , I would like to add another 2 cents. what I am going to offer is taken from technical essays , professional " meat / sausage preparers and hobbyists. Some of the newer folk may or may not be aware.When the internal...
  20. weisswurst

    How long with Cure#!

    I think the temps above  225- 300  might    work for Smoke Cooking meat such as brisket , etc . but would not for making sausage such as bologna , hot dogs , smoked keilbasa etc. I think the question of how long can one smoke sausage using insta cure # 1 might be answered by emailing TSM .  ...
Top Bottom
Back
Clicky