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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... -
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 -
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... -
Salt and Spice Smoker
Had to make a new salt and spice smoker----the old one was on it's last leg. Used a 12 volt D.C. window motor from a car, a 12 volt converter. I place just the hopper inside my smoke cabinet-----plug it into my multi purpose, hot-cold, perpetual smoke machine. It will then revolve a couple... -
What to do with sheep casings
About 6 months ago I ordered 24-26 mm sheep casings from The Sausage Maker----- They were so small I could barely get them on my 3/8 in. horn. When I contacted The Sausage maker, they apologized and said they had a batch that were marked wrong and sent me the correct size. You guessed it----same... -
Good Place For Sausage Making Equipment.
Huge Mount of restaurants go out of business every day in this country. There are places that specialize in selling off their equipment. One such place I have used for years is PCI Auctions---- https://www.pciauctions.com/ Can't begin to tell you the amount of stuff you can find ----every... -
From The Mouth Of babes---The Truth About Meat Sticks
My Grand-kids will eat just about any meat stick (except real hot pepper) that comes there way----they just disappear!! When the youngest one asked if I brought any of the CHEWY ones----I was a little puzzled. My Daughter explained they like the collagen casings----because there "MORE... -
Looking for the best summer sasage seasoning mix
The list seems endless. Leggs-- The Sausage Maker has theirs----High Mountain--and on and on. What are the chances of coming up with a consensus on the best? I know everyone has different tastes and this may be an impossible question. My Nephew has decided he wants to make 50 plus... -
Old Family Sage sausage Recipe
Made 20 lbs. of old fashioned sage sausage (some call it breakfast sausage) this past weekend. I understand why some people claim it's the most popular sausage in the world------no matter the type sausage I make -----this is the one I always go back to. Couple notes of interest----the... -
Umai Soprressata ----All Done-----My Humble Opinion
Well, it's been about 6 weeks------weight loss, 45 %. Here are some pics-----I'll list some pros and cons at the end. Soprressata Pepperoni Soprresata Parabellum Pros: So much easier to use then the traditional methods-----don't have to worry to much about humidity... -
SALT-----And the CRUNCHIES
Once again, this is more for the less experienced. I used to think--salt is salt-----then the sea salt fad started, with all the health claims----good and bad. Not going to discuss that. If you ever took a bite of sausage or any food for that matter, and hit the "Crunchies" ----sort of... -
MAKING AN INEXPENSIVE TUBE SMOKER
Stainless steel wire mesh, formed into pellet smoke tube-----these work great at about $6.00 a piece. If anyone is interested, I can post a little how to. Tools needed--pair of dykes, screw driver, wood dowel. Blaise -
Pretty good deal on Anvil slicer.
Got an Anvil 12 in. commercial slicer today. Couldn't resist-----$180.00. It's a monster----must be 60 lbs. Has blade sharpener and brand new sharpener stones. Blaise -
Stuffer problem----Gelatin Solution.
After switching to the Hakka stuffer, with it's much larger outlet and outlet tubes, especially the 1 3/8" tube, I was leaving about 1.5 lbs. of meat behind. So I got some unflavored gelatin ( no sugar ) and mixed up a batch. Placed it in the stuffer and low and behold, it worked... -
Dried steak bark in sausage?
Watching a Umai dried steak video on you tube. As the man cuts off the " bark " he says he will save it for sausage or something else. Hate wasting anything if I don't have to. Anyone ever hear of this? What kind of sausage and how? Check it out-----about 4 and half minutes in. Blaise -
Sodium Nitrite----is it cured or is it not
The latest fad seems to be " UNCURED LUNCH MEAT " Sam's Club and others (Oscar Meyer ) supposedly no longer use sodium nitrite. Instead they use celery or spinach. Now, we know that celery and spinach are high in sodium nitrite. So wouldn't that still be a cure? The problem is, ham... -
Umai --- Pepperoni-- bagged ----tagged and ready to hang
5 lbs. of Pepperoni-----5 lbs.of Soppressata ------5 lbs.Parabelum Soppressata, in Umai bags, weighed, tagged and ready to hang for 48 hours. And then into what used to be my cheese cave and is now my fermenting and drying cave----probably 4 to 6 weeks, until 40 % weight loss. Can't wait... -
Hog Clips and Umai bags
Has anyone tried using hog clips instead of the plastic ties on the Umai bags? Any reason you shouldn't ? You guys have convinced me to give the bags a try, so I'm doing a Pepperoni and two different Soppressatas. Then I can compare to my old style dried sausage. Blaise -
Butcher Bologna ???
There are a few places ( maybe four ) in central Pennsylvania that still make butcher bologna. Is anyone out there familiar with it----trying to reproduce the flavor profile of the brand pictured. Wonderful stuff. I suspect it's an un smoked summer sausage type, but around here the old timers... -
The seven deadly Spices
An old timer once told me that these were the "Seven Deadly Spices", not because they would harm you-----but because of their potency, they could easily ruin a batch of sausage. With the American thinking----if some is good, a lot has to be better: well better be careful with these. 1...
