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  1. farrellbox

    Is this the difference between the two the sausage?

    I made ​​some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons? Two different facets The plate diameter is 10MM or 4MM. Operating temperature of 5 or less Do not use any additives, try soy protein isolate...
  2. farrellbox

    Why the sausage skin can not be chewed easily?

    Hello, everyone, I made ​​some fresh Italian sausage in the open oven with 54 ° C bake for an hour, the oven without the drip tray, and bake for two hours and then 77 ° C, the result is the sausage skin is very crisp, but not chewed easily.Later for a way to bake directly on the grill of 80 ° C...
  3. farrellbox

    a problems

    Hello, everyone, I use the electric heating tubes do an smoker,a question to ask: The smoker size is 100cm * 50cm * 50cm, electric heating power is 1500w, it is enough?
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