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made some low fat chicken sausage, and please help with additives of fresh sausage!
Yes, also keep meat and fat cold while mixing -- above 40-42 degrees and fat begins to smear and not do right. I've done that too often. That is the magic with Sausage making -- cold cutting, cold grinding, cold mixing and stuffing -- then drying before smoking. Keep us updated!! R -
Hill Country smoked sausage Question
Yeah-- keep the Internal Temperature at or below 152 -- pull at about 150 because, if you'll remember, it keeps rising for a short time after you pull it out -- unless you ice water bath for a few minutes to take the heat out. -
made some low fat chicken sausage, and please help with additives of fresh sausage!
about that. I use about 1/2 cup per 5# -
made some low fat chicken sausage, and please help with additives of fresh sausage!
For all my chicken sausage, and I make a lot, is chicken thighs, skin and fat included + nfdm, and I get a good bind, and excellent link sausage. If I am making breakfast sausage for links or patties, I add some of my brisket fat trimmings to get close to 70 / 30. Works great for us!! -
Future chicken dinner? NOT!
Great crowing! Yep, hard to eat the pets. But you've got eggs to look forward to come spring. You have easter-eggers. Feed stores won't have Americaunas, as they are now a breed, but usually from specialty breeders. I miss my chicks. We're inheriting my wife's folk's place, that even tho...- Polka
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Diggingdogfarms Wisconsin Wannabe Brats
using mace is a great idea! MAce and Nutmeg come from the same plant. mace is much better choice for sausage making. Not so "in your face" like nutmeg can be sometimes. IMHO! Thanks for sharing R -
Expensive Hobby....
Good for grinder. You will want to get a separate -- stand alone -- stuffer. You will be frustrated with the KA stuffer. Tollerances are too loose, and you get alot of squirt back, and other issues. It can be done, but takes the fun out of it. Just my two cents. R- Polka
- Post #30
- Forum: Slicers, Grinders, Tools, Equipment
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STRONG taste from Instacure #1 Pink Salt/Prague Powder???
Yeah, needs minimum 24 hours before anything is truly cured, and then you will know. R -
My first Italian sausage, and please help me improve!
Also in re-reading the thread, I'm not sure what your internal temps you are trying to reach -- should be about 152 IT for the sausage when heating for poaching and freezing, or cured and smoking. My first two batches were a similar mishap to yours -- meat and fat / water separated, and was... -
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ring bologna - a german "Fleischwurst" meat sausage
"This" refers to my remark? Or something you tried to post, and didn't come thru?? -
ring bologna - a german "Fleischwurst" meat sausage
I just took a gander at the ingredients -- sorta like Accent / MSG in a liquid base of Kikoman Soy Sauce. Close?? (Kikoman is wheat based SS, not like LaChoy). -
STRONG taste from Instacure #1 Pink Salt/Prague Powder???
metallic? maybe your salt is mis-labelled?? iodized salt usually is the culprit. Like several, I don't really think the cure is the ailment, but something else. Did the little woman accidently switch the salt thinking, "salt is salt"?? Anyway, Hope you find the culprit, and share what you... -
STRONG taste from Instacure #1 Pink Salt/Prague Powder???
Have to agree with the above remarks -- iodized table salt at the amounts needed in bacon brine or sausage does give an off / metallic taste that can be noticeable by most. But, cure, if anyone notices it, tends to make your meat taste a bit more "hammy" than it would without. Just my two... -
Smoked Sausage & Strawberry Rhubarb Pie
Looking forward to it Bear! Thanks for your time and trouble! I mentioned the crust, only because it appeared homemade. R -
Beer Salami
Two things: Could you share the meats and amounts you used? Second, what is the "Snoopy" elec unit you are using? Thanks R -
Smoked Sausage & Strawberry Rhubarb Pie
Bear -- have you, or your wife posted the recipe for that pie, and the crusts on this site someplace?? would like to have them, if you and Mrs. are willing..... R -
using baking powders in emulsified sausage?
Even tho I posted contrary because of my query to RedBull, this meat product is leavened?? Really? Who woulda thunk?? thanks for sharing!! r -
using baking powders in emulsified sausage?
Okay-found the link. It does not say how much to use in comparison to the amount for AmesPhos. https://www.smokingmeatforums.com/threads/some-new-coarse-brats-diy-without-bowl-cutter.288819/ RedBull -- if you run across this, would you please post an equivalent BP to AmesPhos? Thanks -
using baking powders in emulsified sausage?
Okay -- RedBull's opa on the Videos Opa Jochen -- made a remark about added ingredients -- question was answered as phosphates, and that a phosphate based baking powder would do the same thing as adding Amesphos. I'll have to find the post and find out if they said how much. But it is not...
