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. Culinary Otter

    My First Sausage

    I haven't been able to find it anywhere for sale up north (without insane prices) unfortunately so no. May have to expand my search. I did however, recently discover that those are the main ingredients in Maggi, Soni might try adding that in a small dose.
  2. Culinary Otter

    My First Sausage

    I put MSG in almost everything :emoji_laughing: The others have you well-covered on the binder.
  3. Culinary Otter

    Which Water Stones?

    Nothing I've ever worried about, it's pretty minimal. If I was on a septic system and not a city line I might be concerned. I just make sure it's on the sink side and not the disposal side, if you have one.
  4. Culinary Otter

    My First Sausage

    Well worth it if you can find one, IMO.
  5. Culinary Otter

    Cold smoking some cheese in the Yoder

    Yeah - that's about the only way I could keep it partially lit. I'll have to play around with it again in warmer weather.
  6. Culinary Otter

    My First Sausage

    Stuffing really isn't all that difficult either, just takes a bit of practice and some specialized gear. I lucked out and started making sausage with someone who used make them as a kid, but there's lots of video tutorials out there to help. Last year I took a sausage making class to level-up...
  7. Culinary Otter

    Cold smoking some cheese in the Yoder

    Do you crack the diffuser open at all? I found doing it that way I didn't have enough airflow to keep it lit. Then I moved it to the fan path and that was definitely a fail.
  8. Culinary Otter

    Wait, What?? There's a gland in my Butt!!!!

    Had no idea. Assuming I've had deer sausage with some in there. :emoji_anguished:
  9. Culinary Otter

    Which Water Stones?

    I use the sink holders. Nice that you can clip them to a bucket or such too if I don't want to sit at the sink.
  10. Culinary Otter

    Shun Knives….

    My biggest issue is for a similar price point you can get into handcrafted/artisan makers. Trolling around knife forums, I've read a lot of complaints that Shun's heat treating allegedly makes them easier to chip than other similar knives, but I've never personally had the issue. I have one Shun...
  11. Culinary Otter

    Seeking Advice Making 5.7 inch Thick Sandwich Meat / Sausage

    Do you have a recipe you recommend or a spice blend you buy? Balogna is on my short list of things to make now.
  12. Culinary Otter

    Seeking Advice Making 5.7 inch Thick Sandwich Meat / Sausage

    At 165F/74C, the temp was very likely your enemy, not the time. I do my ready-to-eat sausages at 151F/66C with no issues. At that temp aim for a time of 1 hour per inch of thickness. In your case (5.7") I'd probably go 6 hours for a bit of a buffer. I personally don't factor in the temp they're...
  13. Culinary Otter

    Finishing sausage with sous vide?

    Yup we do all of ours directly in the SV, not in bags. Depending on the size of the pot sometimes we need to supplement with the stove burner. I just go by time (1 hour per inch) and don't worry about IT. We usually set it at 66C. The only time we get much grease in there is if we poke holes...
  14. Culinary Otter

    Butchering Pig

    I've always used loin or tenderloin. Tenderloin is my preference. If you use loin make sure you trim the fat cap off.
  15. Culinary Otter

    Omega Juicer for Emulsified Sausages

    In another thread @Gonna Smoke asked if his Omega 8006 juicer would work for emulsified sausages. Decided I'd be a guinea pig and picked up the 8007 this week, and I'm happy to report it very much worked! Double grind on a 3.5mm plate. Then into the juicer and on its way to becoming SPAM.
  16. Culinary Otter

    My summer sausage recipe

    That SS looks delicious! Also as a sidebar you have very nice handwriting 🤣
  17. Culinary Otter

    New to this Forum

    Absolutely. There's potato starch and dairy fillers in this one. Given his circumstance, want to limit that
  18. Culinary Otter

    New to this Forum

    Lol you're not wrong. If I try making this I'll use legit turkey parts tho I don't mechanically separate my meat in this house 🤣
  19. Culinary Otter

    Use or throw out ????

    Thanks. That corroborates my theory. Just think the original question got lost in the shadows so wanted to verify.
  20. Culinary Otter

    Use or throw out ????

    @SmokinEdge you likely have forgotten more about cure than I'll ever know. If this is indeed the case, would it still be okay to thaw it and leave it overnight (after thawing) to let the cure do it's thing? My understanding is that it's heat that shortens the runway for cure. Freezing should...
Top Bottom
Back
Clicky