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I concur with meat mopper.That is one of the primary reasons for using #1. You can cold smoke at a low temp for quite some time. This is the range that some microscopic critters thrive. The cure prevents them from doing their thing. Weisswurst
I am adding my two cents , not out of experience but curiousity. I know that pineapples contain natural tenderizers. My wife says she can not make jello using fresh pineapples. it turns to mush or rather doesnt form at all.When she uses canned it is ok.This may sound absurd but here goes ...
justpassingthru
If you do use nonfat dry milk use the old fashioned type , not the very light instant type.My only problem with the non fat dry milk is that it CAN live a slightly sour taste that you may not like.In mettwurst that would work well. Even in ring bologna , that very slightly...
There is a lot of good info above.Soy protein concentrate ( or even soy flour from one of those bulk food places ) will help keep the sausage from shrinking. Use enough but not too much water in your recipe.Keep your temps below 180. i keep mine at or below 165.And it comes out at 152 by an...
to Boykjo : What is a boat motor thingy? Are you talking about a bowl chopper?
Erain : The 3/16 grind looks good. A little coarse but not overly so. A lot like the better sausage makers around here use. Good job !
Squirrel : I will be watching for a Kitchen aid . There are a few sausages...
Thanks for the input. I also prefer the " old fashioned " type hot dogs. Some of the kids do not however. Also if I am making a really good coney or chilly dog I prefer the finer grind. I know about the emulsification to hide not so good meat but that wouldnt be my reason. I would want the...
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