Home made sausages
Islay Corbel
3 years ago
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Islay Corbel
3 years agoRelated Discussions
Home Made Sausage Part 2
Comments (45)I have a very large assortment of FS canisters. Sizes from the 6 qt. all the way down to 1 pint. The smaller diameter ones have domed tops instead of the concave type on the big 6 quart models. I have been buying many of the canisters for several years now and was still able to get another of the narrower but taller ones just for the loins. The phosphates help the pork hold onto moisture, as well as acting as a binder. It MUST be dissolved in water all by itself, and can take several minutes of continual stirring. I usually do it in a drinking glass. About a tablespoon or two of the phosphates are used per gallon of brine, more than that and it can bet a 'bleachy' taste. Once dissolved, its added to the balance of water in the brine mixture along with the nitrite cure #1. A good digital scale able to weigh up to 25 pounds can help too. Mine was cheap and is a godsend when it comes to weighing meats before and after injection of brines. I also use it to weigh the ground pork for sausages, so I can usually figure out how much seasonings and salt to use. I like to inject the brine as much as possible into a loin. Its because its quite dry once its cooked, and with the extra brine it helps or retain more moisture. You can't overdo the injection, as it can only hold so much of the brine. I usually use the same injection ratio for pastrami/corned beef. 4 oz per gallon of the nitrites is way too much!! Sausage Maker site- http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=2 Has the cures and usually needs about 1 teaspoon per 5 pounds of meat. With a gallon of brine, the nitrite can be up to about a tablespoon. Keep in mind the nitrites are only about 30% of the actual pink granuated product, the other 70% is salt. They do this so you can measure more accurately by diluting it so it will not be as difficult to measure. Sometimes the bags of brine mix will include the nitrite as an added packet and they also usually have some basic instructions on how much to add to the quantity of water. Think of the measurements of the total liquid in the brine, and not the weight of the pork loin. Adding maple syrup to the brine is fine. In a gallon of brine, a couple of teaspoons of maple syrup is very small. I would add about a half cup to a gallon of brine. Keep in mind it will make it slightly sweeter, but still has a mild maple flavor when used with a little liquid hockory smoke flavor. The brine mixes usually have salt, brown sugar and some other minor things. Usually when I bake mine at that low 175 degree oven its about 3 hours in the oven. After 2 hours I raise the oven temp to about 200 degrees. I use a digital probe thermometer to measure internal temp. 160 is the max, 150 is fine too. Follow the instructions on the cure mix for baking etc. I don't have a smoker here so I use the liquid smoke. When I do beef pastrami that can be in the oven about 6 or more hours before it reaches 140-150. If you plan to make some with the added herbs, they would be chopped up in the brine, but NOT injected as they can clog the needle. In that case but don't add the smoke, maple or any other flavors. Sage, thyme, and even pepper, and garlic are OK, but the amounts you mention are still a bit small for a gallon of brine. If your only going to do a 5 pound piece, then make a half gallon of brine and half all the other additives. Never reuse a brine, never mix it and then refrigerate if its not injected right after mixing. For sugar, they use dextrose which holds up better to heat compared to cane. As mentioned, the brine mixes already contain brown sugar. Bake the loing untrimmed, fat side up. I cover mine with foil so it doesn't dry out too much while baking. Your loins should keep for at least 10 days in the cold part of the fridge....See MoreHelp with scone "blow out".
Comments (69)Thank you! Thank you!! ssomerville...I roll one long rectangle, use my bench scraper to cut in half lengthwise, then bang out the triangles. Super fast and easy and consistent! teresa_mn and mustangs...I think the secret is to underbake, which is probably not very scone-like, but I only bake them about 10 minutes...12 max. They are waaaaay too dry if baked the length of time the recipe states. ann_t...they still don't rise like yours! But I'm getting there!! :) maxmom...yes, I use the RLB recipe. I don't use a food processor, just my hands! I use heavy whipping cream. The one thing I started doing after mixing in the cream and chips, dried fruit, whatever...is use my hands to form all the dough and dry bits into a ball (somewhat kneading it and continuing to push it all together) before I put it on the mat to roll. The 4 times roll, fold, repeat builds the layers in the dough. I'm not all that gentle with it, as opposed to biscuits...that I only roll once (no folding, etc) and use TLC! Lastly, I do not brush the tops of the scones (or biscuits). Thank you again all!! :)...See MorePaprika Chicken....
Comments (20)Man, I don't know how I missed this Thread! Glad you bumped it back up, Bruce! Isgen, your chicken and bangers turned out great. Soon I'll have smoked paprika again...can't wait. Bruce, all I did for the Hungarian paprika was smoke the peppers, then did a final dehydration. After that, I just ground the peppers into powder. Let's see some pics! I'm going to harvest a few Hungarian's, too. Josh...See MoreMade Cabbage and Sausage Soup
Comments (7)Sounds like a good soup! Sheilajoyce, I had a bad case of salmonella years ago. I spent the whole day in the ER, and they wanted to admit me, but I insisted on going home. I don't think I got out of bed for two weeks. I've never been so sick in my life, to the point where I couldn't even imagine myself well. The ER doctor prescribed an antibiotic, which I continued to take despite a phone call from the Department of Health telling me that antibiotics were useless for salmonella. I don't know if your antibiotic is useless for your illness or not, but I think it might be a good idea to read up on it, and also look into taking a probiotic. Antibiotics can really mess up your gut flora, affecting lots of things, including mental health. I've had a lot of antibiotics for tick-borne illnesses over the years, and wish I'd started taking a probiotic along with them (but not at the same time of day) from the start. I've had good results with Theralac. I hope you'll be fully recovered soon....See MoreIslay Corbel
3 years agoIslay Corbel
3 years agoLynda (Zn9b/23 - Central CA Coast)
3 years agoIslay Corbel thanked Lynda (Zn9b/23 - Central CA Coast)Lynda (Zn9b/23 - Central CA Coast)
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3 years agolast modified: 3 years agoIslay Corbel
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3 years agolast modified: 3 years agoIslay Corbel
3 years ago
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