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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-13-2012, 02:19 PM
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#1 |
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is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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making some dutch cured & airdried Sausage for the holidays..
they will be ready just before Christmas..
click on the picture to see how Garnaal does it....
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food bloggin at http://oldjinks.blogspot.com/ |
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11-13-2012, 04:44 PM
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#2 |
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Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Very cool.
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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11-13-2012, 04:50 PM
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#3 |
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somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Fandangtastic there GARNAAL. Is the Bactoferm product specific, or can any type be used in any sausage. I have F-RM-52, but many formulations call for other bacteria. Do you use any mold-600?
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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11-13-2012, 04:55 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I really like that
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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11-13-2012, 05:15 PM
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is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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Quote:
http://www.butcher-packer.com/index....79fb91a3fc53b0 I like the LHP product - been using it since I started making dried sausages and salami - it's fast - give a nice color to your product and I like the typical sour taste it provides that I remember from Dutch dried sausage from home.. I do not use any mold product - like to keep my product clear and wipe with some vinegar if mold shows up.. If you like mold - the good kind that is - I guess you use the 600 - or stick a piece of the skin of Camembert or Brie cheese in your dryer and eventually you will start getting the mold on your sausage also... 
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food bloggin at http://oldjinks.blogspot.com/ |
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11-13-2012, 06:26 PM
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#6 |
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Full Fledged Farker
Join Date: 04-13-12
Location: North West, GA
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Nice recipe. Thanks for sharing!
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11-13-2012, 10:18 PM
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#7 |
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Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Are you guys going off recipes? I'm adding the Salumi book on my Christmas list....
But curious how you guys are doing things....
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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11-14-2012, 11:01 AM
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#8 | |
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is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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Quote:
 http://lpoli.50webs.com/Sausage%20recipes.htm
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food bloggin at http://oldjinks.blogspot.com/ |
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11-14-2012, 11:17 AM
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#9 |
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is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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i found some more info about Bactoferm cultures in one of my files..
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food bloggin at http://oldjinks.blogspot.com/ |
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