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Weisswurst - pic may not be suitable for all ages
Thanks PantherFan83. I do have Charcutrie but for some reason opted in favor of Ryteks recipe instead. I still have a feeling that if i tried your recipe substituting chuck for veal that i would probably have similar results. I wont have time this weekend to make another attempt, but when i do... -
Weisswurst - pic may not be suitable for all ages
Well i tried the recipe again this weekend, but to a quarter scaled. I changed a couple things but wound up with the same result. Instead of the food proc i reground 4 times after initial grind. I also made sure of where my fat percent was. Ignoring the fat of the ground chuck for calc purposes... -
Weisswurst - pic may not be suitable for all ages
I wish i could find back fat around here. The butt i use is usually well larded and this batch i had the fatcap part of the butt so it was almost certainly close to enough fat. The only times i use extra fat are when i can't find butt and end up using country style ribs. Around here thats... -
Weisswurst - pic may not be suitable for all ages
Im pretty sure the fat was ok but i wasn't my same anal checker as i didn't cut it all up and measure lean vs fat. The pork had a nice fat cap on it and the chuck was at least 20%. From the look of the pork i was worried there would be too much fat. However without actually having cut it up and... -
Weisswurst - pic may not be suitable for all ages
Yesterday i gave a shot at making weisswurst. Not my first sausage by far, but the first time i emulsified any. As you can see from the pic the results were condifence killing and gross. The food processor had to chug a little to keep up, but each part of the batch clearly looked emulsified... -
I need some ideas/inspiration
i never thought of that! sounds delicious, but im outta time for that today. The chuck is in 2 peices about a lb per, how long would that take to smoke them up? Maybe do it during the week...would looove to have true smoked food during the week. -
I need some ideas/inspiration
A few weeks ago i found some chuck and pork butt on sale so i grabbed a big one of each. I had about 7lbs of pork and 6lbs of beef and figured i would make some 50/50 mix sausages. At the time salami was on my mind as i've had the LHP culture in the freezer for about 2 months already. When it... -
First hot smoke salmon and Q-view
all packaged and ready for snacking at some later date -
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First hot smoke salmon and Q-view
Well i've done lox style cold smoked and grilled salmon before but this was my first try at cured and fully cooked salmon. Sockeye was on sale for 8.99lb so i grabbed a couple peices cured it overnight and smoked it today. I used Bob's brine http://www.smokingmeatforums.com/for...ad.php?t=13365... -
Please Help Experts
meat-man has a good point. The beef you used for the previous batch probably had good fat content where the venison does not because it's so lean. I have never made venison sausage though so i can't comment further. Well, except to say maybe you need a finer grind and longer mix time for a... -
Less than ideal smoking of pork sausage w/Qview
Sirloin is a bit of a lean cut to use by itself too. Add some pork fat the next time to achieve about a 20% fat to meat ratio. Emulsifying it too may be a bit extreme, but i don't see why you can't still use a food processor to make the sausage. Just don't pulverize the bejesus out of the meat... -
Brand/type smoker
+1 for MES(Masterbuilt Electric Smoker). If you're doing batches in 5 or so pounds you just can't beat this thing. It has a digital controller that will do temps from 101 up to normal hot smoking temps. It's as close to set it and forget cold/warm/hot smoking as you can get! I got mine from... -
A Load of Andouille w/ Q-View
I'll second Tims reply, the smoke color problem is definately due to spacing. You need at least a 1/4 in between everything and a half inch is even better. It will also help with cook to temps as the warm smoky air can flow freely between all the sausage. I also try to keep the knotted ends... -
Snack Sticks
Mule, the last time and the first time i made slim jims i used Ryteks recipe. I substituted the fermento with encapsulated citric acid because i just can't get on the fermento bandwagon. I've used the citric acid in summer sausage as well and can attest to it working very well. Plus the fact... -
review and pics of first time smoked sausage
your bologna probably tastes more like a "sausage" because we're more accustomed to emulsified bologna around here. Grinding it through the fine die, while getting the meat smooth doesn't quite imitate emulsification. It all looks good though, and i second the tough times loading your MES. I... -
First time making own brats and a question
I think it sounds kind of weird that the kit mentions anything about cure. Bratwurst are usually intended as a fresh sausage thats either refridgerated or cooked immediately. Even if your'e smoking it, the short hot cook time a brat is normally cooked like would'nt require the use of a cure... -
Aging Sausage
Thanks for the positive give it a try! Even though i'm sure it would work, it's just not in my nature to go running out to buy a gadget just to try something. I have seen them for as little as $50 so it's still a pushing thought. I finally retested my basement for proper conditions after a... -
Aging Sausage
Looking at the Len Poli site i remebered i have seen it before. No doubt he has great info on that site. My only problem is i don't have a garage or a large basment to put an extra freezer. In his setup he uses special rheostats(sp) to turn the humdifier on and off as well as the freezer parts... -
Aging Sausage
Not sure how many of you guys/gals do aged fermented style sausages like salami or pepperoni, but i have a question. I would like to get into making salami, but i need the aging environment to be consistent. I was thnking a wine cooler/fridge might be a good place to store salami during aging...
