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  1. blaise

    The Impatient Sausage Maker

    Rytec Kutas book -----page 372 in my copy has a short section on drying any smoked sausage. You might want to check it out. Blaise
  2. blaise

    Fat replacer

     Of all the different sausages we make----every bodies favorite, is Ryteks Greek turkey sausage, only we use boneless, skinless chicken breast----its pretty lean----but has never cooked up dry and crumbly. Are you sure the problem is fat?   Have used the fat replacer from The Sausage...
  3. blaise

    Freezing Sausage

    My experiences with freezing sausage-----most sausage will freeze well for long periods ( 6 months to a couple years ), but here are some caveats.  Sausage with strong flavors, like strong Italian cheese, fresh garlic may become overpowering or loose the flavor all together if frozen for long...
  4. blaise

    Where can I buy smoke sticks? What's the best way to smoke sausage on a traditional shaped smoker?

    Stainless rods are nice, but kind of expensive. I use 5/8 in. Poplar wood dowels from Lowes. Been using the same ones for 6 years and no problems. Blaise
  5. Problems With The Sausage Maker

    Problems With The Sausage Maker

    • blaise
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  6. blaise

    Problems With The Sausage Maker

      The Sausage Maker out of New York, was probably one of the first companies that made products for home  sausage making readily available for the average home owner. Have dealt with them for years.   Over the last couple of years, they just seem to make mistake after mistake. In all fairness...
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    • blaise
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    • blaise
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    • blaise
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  10. blaise

    Umai Dry Curing question

    Make sure your paste is wet enough when stuffing and stuff tight. The bag will eventually start to pull away as the meat dries. You are using a fridge ? Right ?   I don't see any problem here----looks pretty much the same as all of mine----and I have had no safety issues to date. Blaise
  11. blaise

    Is autolyzed yeast the same as MSG ?

    If you or someone you know is sensitive to MSG-----read how manufactures may get around the rules? I personally like MSG, but this is interesting----especially towards the end. http://www.wisegeek.org/what-is-autolyzed-yeast.htm Blaise
  12. blaise

    Sausage "binder"Questions

    Bull flower makes a pretty good binder----but it does have gluten.  Soy does not have gluten---but you should be aware of cross contamination----as alot of these products are grown and processed in the same fields and factories as wheat and barely. I would think you would have to be...
  13. blaise

    Summer sausage casing question

    Not sure why some of the guys didn't respond---I will give it a try.   I have experimented numerous times with cloth bags, using various thread counts ( sewed my own bags ) never tried any commercial bags. They all seemed to take smoke very well, but could easily dry to quick and even case...
  14. blaise

    Making Butcher Bologna

    mds51---the stuffer is a Hakka ---7 lb.   Wanted to give an update on the butcher bologna. Three of us have been trying to reproduce this bologna---on and off ---for a couple of years. After this rested in the fridge for a couple of days, the flavor profile has changed (it often does after...
  15. Making Butcher Bologna

    Making Butcher Bologna

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  16. blaise

    Making Butcher Bologna

      In  south central Pennsylvania there are still a few places around that make Butcher Bologna, Ahrens brand being the best. We have tried for years to reproduce that flavor. This is the closest we have ever gotten.   Ironically, almost by accident. My nephew and friends made a large batch of...
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    • blaise
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