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Summer Sausage, messing around in the kitchen
While getting groceries the other morning, There was I was looking through the mark down section of the meat department and came home with a pork steak, and NY strip steak. After trimming I ended up with 651g of meat. I cut up the meat then stuffed a cloth casing, fermented using F-LC 24 hours... -
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Several first for me this batch of sausage
This was the first time for me using cloth casings, or using a charcoal chimney to heat my uds. I broke down a picnic into smaller portions, I used 1kg on this sausage. The spice profile was more or less the Jadgwurst recipe Marianski's book. I used a scale for the salt and cure, but did the... -
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Souse vide questions, bringing sausage up to temperature
I poach a lot of the sausage that I make. I poach my fresh (I guess that makes it a cooked sausage) sausage before freezing. I also poach my smoked sausages to bring the up to food safe. I am thinking about getting a sous vide to make the process easier. I like the idea of temperature control... -
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Howdy from far North Texas
I have been smoking and cooking for years. I have learned a lot from lurking on this forum. I enjoy making fresh and cured sausages. I want to learn more about making dry and fermented sausages. I have been using a UDS for a while now, it is my goto smoker. I am glad I finally got off of...
