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Champion juicer for emulsifying. Wow!
Thanks to @boykjo .His thread about using a Champion juicer for emulsifying sausage meat sent me straight to Ebay. Got the juicer in the mail today, and one hour later I had made a small test production. Not an exiting recipe, just a proof of concept. Some grinded pork 23% fat, 1.6% salt, some... -
Salamis at 35% weight loss after just 3.5 weeks. What to do?
This time my Salamis will be at my 35% weight loss after just 3.5 weeks. 30% now. They are a deer/pork mix. Stuffed in 2 inch umai skins. I used texel sp318 starterculture. I tried to split one. Not dry on the outside, no airpockets at the inside. My theory is that the taste development are not... -
Your pro tip to empty the sausage stuffer?
Hi and greetings from Norway! I have a sausage stuffer like the one in the picture. When I make a big portion of sausages I usually don't bother with the amount of meat lost in the bend and in the tube and just use it for meatballs or something else. However. I like to experiment and make some... -
Hi from Norway!
Hi! English is not my first language, but I'll give it a try. I'm a Norwegian male living in the middle of Norway, close to the nature (my house in the picture) Too many hobbies and most of them food related. To name a few. Bread baking in a wood fired baking oven, smoking salmon and meat... -
Storing emulsified sausage meat overnight
Hi! Please excuse my bad grammar and spelling errors. I'm Norwegian and English is not my first language. I've just been a reader of this forum for some time. Great forum and great people here! I really want to try to make emulsified sausage. Unfortunately I do not have space for a bowl cutter...
