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Help make a chicken sausage
good to hear your preliminaries have improved -- likely better second time around. Keep us informed. R -
Help make a chicken sausage
Yes -- I also vote to drop the breast, and use all thigh all the time. If the graininess remains -- drop Frank to 1/3 to 1/4 cup instead of 1/2 cup -- or, as said above, switch to something like cholula, after you taste the different non-vinegar hot sauces. I save a bit of fat, and add it to... -
Question about binders
I have used up all that I purchased over the past couple of years, and haven't bought any more for over a year. I don't think I need them anymore. Some old Czechs and Pols told me the same thing -- prepare your meat/s, and then mix in your salt and cure (if you are using cure), and put it away... -
Rye sausege recepie???
Of course, this works out great. However, I didn't, and it was really good, too. Your choice. R -
Rye sausege recepie???
I was going thru that other thread on the other forum. You know, rye bread without caraway doesn't have any character that jumps out at you, yelling "RYE"!! I think we are tasting the caraway seed. I know I do. Here is something you can do like the Czechs do in their Cream Sausage... -
Rye sausege recepie???
Here is a Russian Sausage I found, and tried. It was tasty, and unique. <edit: I just found my original copy off the interwebs -- it was named "Caraway Sausage" > 5# beef or mixed with pork (1 tsp cure #1 – if smoking the sausage) 2 tablespoons salt 1 tablespoon black pepper 3... -
Question about binders
I think...temperature has to do with causing / preventing fat-smear, and other texture ailments in the processing. I know temps can ruin the sausage of too high, and / or too fast. All sausage is best when processes as cold as possible. Boudin and Jatrnice being the only exceptions (they used... -
"Requirements" for the carousel ?
Well, I guess I lost my doggie- Polka
- Post #10
- Forum: General Discussion
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"Requirements" for the carousel ?
don't have a clue --- but bet you a 10 dollar dog it is random by program generation...educated guess on my part- Polka
- Post #2
- Forum: General Discussion
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Stuffer Question
Howdy All Can somebody suggest what I'm doing wrong? I have the 5# / 7L stuffer from Hakka, which worked well the first couple of years. I've had it four, now. It seems like it is harder to use than it used to be -- as in, only Superman can crank the crazy thing. What do I need? Better... -
Pizza Pepperoni
Looks good! Thanks for sharing! Interesting -- no paprika????? -
Polish sausage fail
Maybe I scrolled too fast, but I've put almost ruined sausage in the bean pot, and it did better than I expected. R -
Hot Dogs.
FWIW -- I freeze leftovers when in a larger amount. But then, you could have the next morning with your eggs, and a couple in your lunch bag, and then the last ones for supper the next night. .....no, it won't turn you off from hot dogs, if they are good. The mixed with potatoes, etc., are... -
A 'new to me' L O L moment -- Cheers
thank you for moving to the correct forum -- R -
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Brine for Corned Beef / Pastrami
Howdy All I am looking for a brining formula for corned beef that is using ground spices and weights in grams or ounces -- not whole spices, or spoons. I don't have the whole spices, and since I only have ground spices, certainly need to find equivalents from whole to ground -- the usual =... -
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sausage formula looks outa whack
That's what I was thinking -- just needed some confirmation. Thanks much, Jimmy -- dzienkuje! Vielen dank!
