Tried to replicate the sausages sold at the night markets in Taiwan, which are similar to Chinese sausage in terms of flavor, but not as dried out.
Used ratio for ingredients based on this recipe: http://lpoli... Read more
This looks pretty awesome. Maybe try with thighs instead of breast?
I took what I learned from the last attempt and made a smaller batch (3lbs) of polish this time that I ended up smoking.
Polish Sausage (from Ryan Farr's book) - Pork shoulder, pork belly, garlic, oregano, nonfat dry ... Read more
For the second attempt, I got ambitious and did 12 lbs (9 pork shoulder, 4 belly), split across 3 types. Hey, if you're gonna make sausage, make SAUSAGE, right? Also, I got a vertical stuffer that made stuffing a breeze ... Read more
Need to try this. Great flavors: Kaffir lime leaves, lemongrass, galangal, red curry, fish sauce, garlic, shallots, soy sauce, chili peppers.
Also good demo of loop tying technique.
Used a friend's KitchenAid meat grinder attachment to try this out. Made 6 lbs split across 2 different types:
Beer brat (recipe from Ryan Farr's Sausage Making book): Pork shoulder, veal breast, pale ale, caraway seed... Read more
Certain recipes call for curing salts and others don't. Is this because of how they are cooked, like smoking, which is at a lower temp and more susceptible to bacteria growth?
Just started getting into this book. Finding it to be a great resource for making different types of sausages. Besides providing the methods, he gives a framework for making sausages with different types of textures, whi... Read more
*Meat should be cold before grinding.
*Aim for 20% fat
*Order of meat grinding for food safety: beef, pork, lamb, chicken
*Slow and go on the grinding speed. The tougher the meat, the slower the speed.
... Read more
*Cuts meat down to size of grinder opening
*Mixes seasonings before grind and after grind
*Measure the first link, then use that to measure the next by folding together. And so on.