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who's everyone rooting for this weekend?
I don't dare say - I'm still traumatized from watching four super bowl defeats in my impressionable years...Oh hell, GO VIKES!- ringodad
- Post #30
- Forum: General Discussion
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1st attempt venison salami QUESTIONS.
Meat Hunter, you raise very good questions. I've been puzzling over that as well. Can I assume that you're trying to find alternatives available locally, as I am? If so, I think that Textured Vegetable Protein could sub for the soy protein. I saw that in the organic aisle at my Cub. Mulepackin... -
Ringodad says Howdy
Hello all. I've beenfooling around with meat smoking for about eight years, ever since I got my Pitmaster Deluxe. While brisket and ribs and the occasional roast was fine, I hankered for a smokehouse. My wish came true in July '09 when I bought an MES. I'm having lots of fun, catching up on... -
Why do my homeade sausage's have a urethra??
Here's my .02 - When you stuff a casing with a smaller diameter stuffing tube and allow the meat to kind of backflow around the tube, you are going to have a hollow space right smack in the middle of your casing. I noticed this when I made some Krakowska last weekend. I had shut off the grinder... -
Interesting Twist - Summer Sausage
No, I'm sorry that I didn't yet. I'll try to get on the ball and get some photos. BTW, I'm fiddling with the idea of letting the stuffed sausage hang in a cool part of the basement instead of the fridge that last night. With cure in it, I can't imagine that 70 degree temp would hurt it. What say... -
Interesting Twist - Summer Sausage
I finally decided to try a sample log of summer sausage and have done a lot of reading about how to get that "tang" we all want. I didn't want to wait for mail order to receive either the Bactoform or Fermento or Encapsulated citric acid so decided to take a couple of people's advice and use... -
How Much Water?
BTW, I have a small Cabelea's grinder too, I think it's the 1/2 horse model and it pushes the sausage out at this consistency just fine. -
How Much Water?
I've had real good luck with 1 cup per 5 pounds - you can add more to make the meat easier to work with, but unless you're using some kind of filler like dry milk or soy protein, etc. the water will mostly evaporate anyway.
