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  1. smokininthegarden

    Liquid spice extracts

    Has anyone here ever tried using liquid spice extracts in making sausage? It seems like I tried this several years ago but was not exactly thrilled with the results. On the other hand I have no idea what I was looking for at the time or what I thought the extract was going to achieve. I’m...
  2. smokininthegarden

    Now you have done it!!!!!!!!!!!!!!!!!!!

    I agree with billy bob using the kitchen aid for stuffing doesn’t work very well at all. After using my kitchen aid for that purpose a few times I quickly bought a dedicated stuffer. Cal
  3. smokininthegarden

    Bad or good white mold? (Photo attached)

    If you are like me and don’t want mold growing on your sausage at all, get some food grade potassium sorbate, It is very cheap and a little goes a long way. Dissolve a tablespoon of it into the water you soak your caseing in then soak as usual then stuff. It works very well to keep mold from...
  4. smokininthegarden

    Pickled turkey gizzards

    Sorry the pic didn’t load the first time.
  5. smokininthegarden

    Pickled turkey gizzards

  6. smokininthegarden

    Pickled turkey gizzards

    Hi everyone, just wondering if anyone has ever made these before. I have been wanting to try making them for several years but could not source any gizzards until the other day. Anyways, I’m sure most of you older guys remember seeing these sitting in the big glass jars on the bar at your local...
  7. smokininthegarden

    Fermented snack sticks

    If you want to let it sit in the fridge for any amount of time just don’t add the bactofirm untill Just before you are ready to stuff. After stuffing they will need to ferment for 24 HR At 90 to 100 deg. and 90% RH. After that you can smoke/cook or whatever else you want to do with them. The...
  8. smokininthegarden

    Lamb prosciutto “on the hoof”

    Hi sea2ski I completely understand how you feel, I was the same way at one time, I was terrified I would do something wrong and poison myself or somebody else, but after reading about it for years I just said screw it, im going to do it. For the most part I use bactofirm LHP, it is easy to use...
  9. smokininthegarden

    Lamb prosciutto “on the hoof”

    Poor little lamb, all he wanted to do was frolic in the backyard :) just kidding. Excellent job on the prosciutto, it looks delicious. If you can do dry cured meats like this, dry cured salami will be a walk in the park. Cal
  10. smokininthegarden

    ECA, when to add

    ECA should be added to the meat mixture just before stuffing and cooking. As the name suggests the acid is encapsulated, if you let it sit for any extended amount of time the encapsulation can disove resulting in a unusable product. It is the heat of cooking that releases the acid into the meat...
  11. smokininthegarden

    Adding more acid to a dry cured fermented salami

    Hi, yes, increasing the acidic flavor is my goal, I will be using bactofirm LHP for the starter culture and processing it in the usual way. I will need to look into increasing the dextrose to lower the ph, that may be one approach, I have used ECA and fermento before but never in a fermented...
  12. smokininthegarden

    My first Italian sausage, and please help me improve!

    If you could post the recipe you are using we could give you some suggestions. Cal
  13. smokininthegarden

    A great site for sausage casings.

    - Thanks, always looking for new suppliers for sausage making. Cal
  14. smokininthegarden

    Meat Locker for Dry Aging/Curing

    Hi Carl I don’t use umami bags either, in my opinion if you can’t do it the way it is ment to be done don’t do it at all. As far as a curing chamber goes, and all due respect to Dave, if you are using a small beverage cooler around 3.1 cu. ft. (like the link below) there is no need for...
  15. smokininthegarden

    Black natural hog casings???

    No experience but doesn’t look like anything I would want to use. Cal
  16. smokininthegarden

    Adding more acid to a dry cured fermented salami

    Hi Dave Yeah, I was thinking the same thing, they probably would not be compatible with each other. Just thought I would see if anyone else had any ideas on this. Actually what I was thinking is a dill pickle flavored salami, with fresh dill weed, ground pickle spices etc. it sounds weird but...
  17. smokininthegarden

    Adding more acid to a dry cured fermented salami

    Hi everyone Just a quick question. What would adding a acid such as vinegar or dry powdered vinegar do to my salami mix if I added it to the bactofirm culture just before mixing it with the meat? Would one not get along with the other or will they cuddle and be buddies? This is a totally...
  18. smokininthegarden

    Capocollo

    Hey, nu2 This is how I do it (see recipe) as discussed earlier in this thread the dryer is just a small refrigerator/beverage cooler set on its lowest setting for around 50 to 60 deg. Fahrenheit. So you cure the meat in the fridge as suggested in the recipe, stuff into netting available from any...
  19. smokininthegarden

    Capocollo

    They are done, after hanging out for about 2 weeks in the dryer they are finally done. I must say the flavor of these things is outrageous! Way beyond my expectations. This would be so good on a pizza or a hoagie sandwich but if I don’t stop nibbling on them there won’t be any left:) Very easy...
  20. smokininthegarden

    Coarse black pepper

    Looking through my personal recipes it seems I use anywhere from 1/2 tsp per # to 1 tsp per # of meat. For a fairly mild sausage like bratwurst I use 1/2 tsp per #, for a spicy sausage like kielbasa it can be as much as 1 1/4 tsp per # of meat. And again as someone mentioned earlier it just...
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