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help! i had a disaster!!
I second the excuse to get an MES, i love mine and use it for cold smoking too olliedog, you have acheived what alot of people purposefully set out to do and sometimes can't. Traditionally kielbasa is usually only cold smoked then cooked at eating time. I try to cold smoke mine for as long as... -
Tried My Summer Sausage Tonite And.....
Well the texture issue didn't appear to be as big as i had thought. A day or so in the refridgerator and things firmed up and were ok on the first batch. I wound up making a 2nd batch last week which turned out great. I let it cure for the recipes 2 days which i am positive helped and i also... -
Summer sausage recipes
Made my first attempt at summmer sausage this past weekend. The results weren't quite what i was expecting, so i'm thinking about trying another recipe. The techniques in the recipe could be as much to blame as the recipe itself. I had to make a concession of the curing time to overnight instead... -
Tried My Summer Sausage Tonite And.....
Seems like us sausage makers all get an idea around the same time! I had purchased encapsulated citric acid for my summer sausage but read about buttermilk to get the lactic tang. While shopping i found buttermilk powder and figured this would work great. So i substituted the half cup of... -
Texture not right on Keilbasa I made
My best guess at the problem is from inadequet(sp) mixing. If you don't get a good primary bind then the texture goes all to hell. This typically makes for a crumbly mealy texture though not a mushy one. Another cause could be from heating the sausge during smoking too high too quickly. When... -
our cold smokers
No problem Goat! All this stuff is fresh in my head because its all i've been thinking about for the last few months. The curing, stuffing, smoking of bacons and sausgae is quickly becoming my most favorite thing to do. That doesn't make me wierd or anything does it?!?!- nogoer
- Post #68
- Forum: General Discussion
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Sausage recall!!
This kind of stuff seems like its happening more and more these days. Just last week there was a big recall on ground beef in my area of CT. Not to mention the big recall of all the banquet products form salmonella. Just makes me glad that i not only know how to smoke my own suasge but make it...- nogoer
- Post #9
- Forum: General Discussion
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cold smoking success
Sorry, i don't remember the brand off hand. I got it from Walmart and i think it was around 10-15 dollars. I refuse to invest large amounts of money on pet projects. Its an 1100watt single burner electric hotplate. You should be able to find one suitable at a store near you or get an even less...- nogoer
- Post #12
- Forum: General Discussion
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cold smoking success
Its a countertop electric burner that has a plastic shroud around it. Attached is a picture of a very simlar product, but in black. I plug this in, set it on medium, place the skillet on top with a wood chunk in it and walk away Within a few minutes the chunk is smoldering and the cake...- nogoer
- Post #9
- Forum: General Discussion
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our cold smokers
To add to Goat... The point of cold smoking is to flavor the food without cooking it which would alter the texture of the raw meat. Doing this also helps preserve the meat by chemical reactions from the acids in the smoke reacting with the surface of the meat. To be true cold smoked ,temps must...- nogoer
- Post #66
- Forum: General Discussion
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cold smoking success
You'll probably notice that the smoke generator in the box looks pretty similar to my setup. It was his comments on a pie plate with holes to prevent flareups that gave me the idea of just using the "pie plate" as the hose inlet. That conversion was also the one that gave me ideas for my...- nogoer
- Post #7
- Forum: General Discussion
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cold smoking success
Couldn't figure out the best place to post my excitement so i placed it here to be safe. Last weekend i finally acheived true cold smoking with a brisket peice from spareribs i cured. The particular rack i purchased had quite a bit of the hind belly area on it and i couldn't just "smoke" it...- nogoer
- Thread
- Replies: 11
- Forum: General Discussion
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Sausage Gurus...bratwurst colro question
I'll be honest i didn't search, but i had to ask this before it slipped my mind.... I made bratwurst a few weeks ago using the recipe in Charcutrie with some minor variations. I brought a few with me the day i made them to a family outing and they cooked up white. The rest i vacuum sealed and... -
German Brat recipe help please
Debi is right, this books recipe has what we Americans would typically consider a classic german bratwurst. Its the recipe i use, but i omit the veal because its so friggen expensive around here. I usually use about 4lbs pork butt or country style ribs and another pound of pork fat. I like to... -
Manual grider/stuffer question
I started out just like you using a grinder as my stuffer. After the second time of trying to stuff with the grinder i had a new dedicated stuffer on its way. Not only is it extremely hard to stuff pre gound meat but you're also re-grinding what you already ground. The augers also just dont grab... -
non fat dry milk in recipes
Another book i have by Jerry Predika has a bunch of bratwurst recipe that do not include veal as well. I did it by necessity because it was time to grind and i forgot the veal at the store. Veal is too expensive though to waste on a bad attempt. It will also majorly affect my recipe because its... -
non fat dry milk in recipes
lol, grinding to a finer powder was my first thought when i read the statement last night too My last batch had me mixing all the ingredients up with cubed meat. This sat for a few hours before grinding. By grinding time the milk had turned into a thin paste and after grinding...i highly doubt... -
non fat dry milk in recipes
I recently aquired the newly published 3rd edition of Rytek Kutas sasuage and meat curing book. In his book he discusses the use of soy powder and dry milk as a moisture retainer in some fresh and most smoked sausages. In this discussion he states that one should not use the dry milk intended... -
new smoker more sausage
Were you able to be that precise with the temps because of the hot plate? I rigged up my own cold smoker but there is no way i could get those kind of precise temps. My first full run had me at the mercy of the ambient temps. I was able to keep it cooler by moving the smoke chamber around. I...
