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SV and Water Ovens
Hey guys -- normally post in the smoking and sausage making forums, but am really getting interested in Sous Vide cooking --especially for poaching my sausages to correct temperature without fat-out. The newer gadgets that are called Sous Vide / Water Ovens look like rectangular crock-pots...- Polka
- Thread
- Replies: 21
- Forum: Sous Vide Cooking
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Help with smoking breakfast sausage to freeze for future use
Me neither, but that is what he wants to do. Sounds like it might be good for a change from time to time. r -
Work sharp knife sharpener
Ceramic 'steel' is good too -- just don't drop it on the floor -- I've broke mine that way...sigh- Polka
- Post #9
- Forum: Slicers, Grinders, Tools, Equipment
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Getting ready to buy some equipment - Need help
Hmmmmm. Catalog Return Center.....searching.....gonna find it, and make it a habit......probably nearest one to me in Dallas...125 miles one way.....@#$% it. -
Help with smoking breakfast sausage to freeze for future use
I cold smoke in eastern Texas where it doesn't get that cold. I put the tube in the bottom below everything. Just so long as I see some smoke, and then know the TBS is moving, I don't worry. I get 4 to 6 hours cold smoke -- delishious! Yes, I use Cure #1 -
Work sharp knife sharpener
Do you use a steele to keep the edge true? It will need a few swipes from time to time while working with them. Sharpening often is not the way to treat a knife, because it always removes metal and creates a new edge. A few swipes upon the steele would keep it straight / true, and last for a...- Polka
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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Sweet and sour cabbage with bratwurst
Glad you liked my sausage formula. It was based on the German traditional spice mixes in SW German areas. Prosit!! -
Hog rings and hog ring plyers
I'm with the pinch, and then zip-ties. Works with my collagen casings. R -
Salvaging Too Salty Meat?
especially if is a starch -- noodles, potatoes, rice, etc. -- in the soup. -
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Sausage and Kale Soup
I would suppose you could substitute any of the cabbage family for the kale: european or asian cabbages, broccoli, cauliflower, etc. -
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Pops Breakfast sausage / Breakfast for supper
Regarding the sage, red pepper, and black pepper -- doubling the spice to be able to taste it -- the flavoroides are fat-soluable. The leaner the meat, the more spices it will take to taste it in the mix. the same will go for many / most herbs -- the science behind "fat = flavor". In the... -
Sausage Making
I've got the Ship-to-Shore version, also from Harbor Freight. Usually make 5# batches of most sausages. Had it three years and doing just fine. Just a suggestion...Even though it is new, I'd consider following the blade/plate sharpening videos. I did two batches, then got the grit papers... -
Sausage Making
To add my two-cents of help to this thread, here is a video guide to keeping the blades and plates of your grinder sharp. I followed them from the beginning of my sausage saga, and have little or no trouble with tissue wrap on my blades...even with chicken skin and such. Hope this helps... -
Using cure #1 right away?
Also, my two cents -- the old European ways, and many instructions say to take your cut up meat, add all the salt, and the cure, and let this cure in the fridge for two or three days, and this will greatly improve your final bind, because the salt and cure affect the myosin development from the... -
boudin craving again
Ah! I see. Yes, it is a different taste. Can be bitter, maybe, if too much used, or overcooked. R -
Jitrnice / Jaternice
Howdy All I was asked to share a Jitrnice recipe while posting to the latest Boudin thread this past week. Checkdude asked, so here ya go! Jaternice / Jitrnice (Yit-ther-nitz-eh) is basically Bohemian Boudin!! As I mentioned in the other thread, I have a "Dump Cook" style Jitrnice... -
boudin craving again
Yes I do have one. It is a bit of a "dump cook" style. I will start a new thread with it. R -
Smoked Kielbasi
I thought NFDM was more of a binder, rather than moisturizer. If you salt and cure your meat(s) for a couple or three days first, you should have excellent bind without needing the milk powder -- 0 added carbs -- there ya go!
