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M
(Sweet) Italian Sausage
I use this basic recipe too. However, I triple the sugar ratio and double the fennel. It is still not "quite" what I'm looking for, but it is getting there. My next batch will include more fennel. -
M
1st hamburger grinding question
Owning a small supermarket for 25 years, I assisted in my meat dept. many times. Our "go to" process on grinding is what I still use today at home. Once thru sharp knife and medium plate. Then mixed well to distribute fat to lean. Next a second pass thru the same plate. The mixer/grinder was...- Makkara
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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M
Toss it, or eat it?
Coming from you, I will keep it. I trust my process and have had success with many other cured meats. Thank you for your input. Your level of expertise in curing meats is mind blowing!! -
M
Toss it, or eat it?
I need input on a chunk of bresaola I found in the back of my garage refer. It is not dated but I believe it is 5+ years old! I used the UMAI recipe, enjoyed it, and then forgot about it. It has been vac packed the whole time. I do remember wiping it with vinegar once to get rid of a white... -
M
First time hotdog making (prbly last time) and forgetting about ribs
I too have had surface fat on a batch of dogs. What I did was strip off the casings as soon as done in sous vide, throw them back in warm sous vide water to rinse off fat. Bloom on racks with fan for an hour and then refrigerate. I never iced bathed them. -
M
Somebody To Double Check My Numbers
I prefer metric. 8% on that mix. Easier to figure out seasoning for uneven meat weights. 15#=6,810 grams. 6810 x .08=544.8 grams of seasoning -
M
Smoked Salmon Sticks
Could use a little more salt in my opinion. Wife likes them as they are. They hold their shape well, but aren't slim jim stiff. -
M
Smoked Salmon Sticks
Thanks all. It's a favorite of my wife. Happy wife......... -
M
Smoked Salmon Sticks
After finishing up the holiday smoking, I thought I'd post up one of my cooks. Since I saved my Spring Chinook for cold smoking, I picked up 3 fillets of Alaskan Sockeye. Skin, remove brown fat, and eliminate as many bones as possible. Toss in freezer for an hour and then thru coarse plate once... -
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What are your experiences with different types drywall mud mixers for mixing meat?
I use #3 and have been happy with the results. Food grade 5 gallon bucket and a sturdy plug in drill with side handle. -
M
Happy Fridge
The shop refrigerator is filling nicely for holiday giveaways. I know it's not all sausage, but this seemed the best place to post. Venison summer sausage, 2 different smoked cheeses, umai lonzino, umai ginger salami, and antelope hot dog farce waiting for the champion juicer tomorrow. Still... -
M
Cryovac Smell
Usually happened once a month in our supermarket. Most often with whole bone-in pork loins. We took the cryo bag, and the purge outside to the dumpster ASAP. The product was fine, and the aroma disappeared after a few minutes.- Makkara
- Post #11
- Forum: Blowing Smoke Around the Smoker.
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M
Feb. 2021 Fiocco di Prosciutto is ready...
Incredible! This is so far above my skill level. I hope all who partake in its consumption have half a clue of what they are enjoying! -
M
Summer Sausage with bacon
It was time for a small SS batch and I had a new mix to try. I found an un-opened container of TSM summer sausage seasoning that I forgot I had ordered earlier. Rooting around in the freezer I found a bag of cubed top round, and a bag of bacon fat. The combination of these two bags would give... -
M
Tubesteak Tuesday
Thank you all for the positive comments. I'm still learning, as we all are. The information that I have gleaned off of this forum has been invaluable. I will try to "pay it back" with future posts. -
M
Tubesteak Tuesday
Search for Champion Juicer. I found mine used for around $80. -
M
Tubesteak Tuesday
I agree twine is easier at times. But when using cellulose casings, twisted tight, I find that doing this solo with zip ties work best for my not so nimble fingers. -
M
Tubesteak Tuesday
Realizing we were out of hot dogs, I decided it was time to remedy the situation. I dug around the freezers and ended up with around 13# of mostly beef chuck, and a small amount of fatty pork butt trim. Monday was coarse grinding, seasoning mixing in 5gal bucket with drywall mud paddle, fine...
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