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Dried italian sausage
No i did not. Those voids definetly could harbor bacteria and they also explain the "melting" fat i got during the second week. I had the same issue with a test batch of saucisson sec a few years back and i wound up talking with Len Poli about the fat drips and he explained it's usually from... -
Dried italian sausage
Finally cut into these and found out i seriously need to re-evaluate my stuffing techniques. They were still soft not because they hadn't dried fully, but because they had air pockets still and were not packed tight enough. Cut into one and found a giant void inside too. Not sure where the... -
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- nogoer
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- nogoer
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Sausage Smoking: Could use Your advice
I've got the MES 30 i think. I always hang from dowels, but i often have to make concesions with how much and what size links i make. The dang thing isn't tall enough, but that shouldn't be an issue for you with the 40. I did tons of research into smokers with the specific use of doing sausage... -
Wisconsin Brats
I think it's the texture more than anything else. German brats are typically emulsified and use a high percent of veal along with additional fat and pork which gives it the white color. Nepa's appeared to use only pork with no additional fat and the texture is just a course grind. His will look... -
Wisconsin Brats
Can i make a request for a post final mix pic? I'm still trying to regain my proper mixing techniques and seeing the proper mixed product from the master will help me gauge where i am messing up. I think i went from not enough to too much...see my dried italian thread on that one! -
Dried italian sausage
I think this weekend im going to cut into one of them and see what it looks like. They will have been hanging for a month by then. If it's still soft i will leave the other one alone and let it go for another week or two. They very well could be soft still because of not being stuffed tight... -
Dried italian sausage
Here's a pic of the sausages current state. Next time i need to find a draftier place. While it's hardened a lot i am still able to squeeze it some and it still feels a,little soft in the middle. -
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- nogoer
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Dried italian sausage
Sorry it took so long, but i wound up getting real busy with a few batches of homebrew and preparing for an overdue vacation. Vacation was good timing, it forced me to wait an extra week on this sausage and it's ending right when it's time to keg a fresh batch of steam beer. Below is a pic of... -
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- nogoer
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Sausage Fat Question.
I whole heartedly agree! Theres a reason pork bellies became a commodity and a coined termed! Now your lucky to even find the dam things these days. Let alone find nice big thick fatty ones. It's all these health nuts going around telling everyone how they should eat that turned pork into the... -
Dried italian sausage
Another 13 days and a few hours and it should be all done. Everyone will just have to wait like i have to -
Dried italian sausage
Is that srcasim The guy who gave me the recipe does do a fry test but only to get a feeling of wether theres enough salt or not. This is not something i could ever hope to acheive without guidance from him or his parents. He did ask his father for a salt amount but the best he got was "about"... -
Dried italian sausage
No i didn't test a sample. It's only 1lb worth and this is more to prove the technique and end product. The salt was really the only unknown seasoning but thats so heavy because it's the main curing/drying agent. The rest of the seasoning i used amounts i knew were good from other sausages i've... -
Dried italian sausage
The wife was perusing facebook last friday night and i happen to catch a glimpse of one of her friends posting about his sausage exploits. Naturally i jumped over and started prodding with questions about who and what. Turns out it's the brother of a friend of hers from high school that she... -
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- nogoer
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- nogoer
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Cob smoking
I had set aside a few cobs to dry out and was going to see how they smoked but they ended up getting moldy within a few days. I think my biggest question is how do the cobs need to be prepared in order to smoke with them. I would imagine eventually they will dry out and be as almost as hard as...- nogoer
- Post #4
- Forum: General Discussion
