Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > Curing of Meats, Charcuterie and Smokehouse Specialties
  New Posts New Posts RSS Feed - Turnin' out sausage
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Turnin' out sausage

 Post Reply Post Reply Page  <123
Author
Message
MarkR View Drop Down
Chef
Chef
Avatar

Joined: 03 February 2011
Location: St. Pete FL
Status: Offline
Points: 625
Post Options Post Options   Thanks (1) Thanks(1)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 26 October 2013 at 09:23
Dan, I looked at both of the recipes (links) you posted earlier, they both use Bactofirm. The lack moisture retention might be the reason.

Mark R
Back to Top
Sponsored Links


Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 26 October 2013 at 09:57
   Thanks for all the help!
Enjoy The Food!
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1778
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 19 October 2014 at 08:01
    Well, I haven't been updating this thread lately.  In this time we've (my brother and I) have made a number of sausages, including Polish, andouille, hot links, beef sticks...about 60 lbs of bacon, in three batches...and now some italian sausage.

   My brother had really gotten the Italian sausage recipe down over the years.  But the quality of meat has been progressively been going downhill.  Even from places that had mediocre consistency...they fell down a few notches in providing flavor.  Hence, when the flavor of your meat goes down...you have to compensate with spices.  In our thinking...sausages is about the meat, just enough of a blend of spices and smoke to give you a product you're looking for.  The better quality the meat...the better the sausage...but you've got to alter the spices, recipe, according to the meat you're getting.  I've been telling him to go to Chenoa meat locker for some time now...he finally went Tongue

  Italian Sausage






























Oh, here's a picture of some of the bacon, on the slicer my brother got (thanks to a nice gentlemen at Smoked-Meat forum)



g'day all!
Enjoy The Food!
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9356
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 05 December 2014 at 17:40
Both the bacon and the sausage look great, Dan! Have you got recipes for them?
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply Page  <123
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.086 seconds.