tag:blogger.com,1999:blog-4957204371850582308.post6896679052756573818..comments2024-02-16T01:14:04.242-08:00Comments on The Sausage Jockey: The Sausage Jockeyhttp://www.blogger.com/profile/07646538080611193998noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4957204371850582308.post-68551136271707900972023-07-08T21:13:23.930-07:002023-07-08T21:13:23.930-07:00bolu
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çanakkale
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denizli
B4G<a href="https://bolu.escorthun.com/" title="bolu" rel="nofollow">bolu</a><br /><a href="https://bursa.escorthun.com/" title="bursa" rel="nofollow">bursa</a><br /><a href="https://canakkale.escorthun.com/" title="çanakkale" rel="nofollow">çanakkale</a><br /><a href="https://corum.escorthun.com/" title="çorum" rel="nofollow">çorum</a><br /><a href="https://denizli.escorthun.com/" title="denizli" rel="nofollow">denizli</a><br />B4Grevannoreply@blogger.comtag:blogger.com,1999:blog-4957204371850582308.post-72465872197625212082012-05-01T09:31:04.582-07:002012-05-01T09:31:04.582-07:00Mixed results I'd say, but getting better!
I&...Mixed results I'd say, but getting better!<br /><br />I've been using the T-SPX from sausagemaking.org. So far (since starting about 3 months ago) I've tried bresaola (River Cottage Meat Book; was way too salty, actually inedible), duck prosciutto (one went mouldy, in a bad way; they were wrapped in cheescloth and i didn't check them often enough), pancetta (dead easy) and lonzino. Just put another lonzino on yesterday, the first one turned out really well. I stuffed the loin into a beef bung before hanging it to dry, worked a treat; my experiences with the duck made me check it every day. I'd like to make some cured sausage next i think.Maxhttps://www.blogger.com/profile/11958646931750600520noreply@blogger.comtag:blogger.com,1999:blog-4957204371850582308.post-86343541248271031692012-05-01T05:56:33.418-07:002012-05-01T05:56:33.418-07:00Thanks Max! Which bactoferm product do you use, ou...Thanks Max! Which bactoferm product do you use, out of interest? <br /><br />Only very patchy mould at the moment. I've been told that a lot of the saucisson you can get commercially is rolled in flour as opposed to actually being covered fully in benign mould....this could explain my mould envy?<br /><br />What whole muscle cures have you had a go at? I looked into bresaola, but to be honest I'm not a massive fan of bought bresaola so didn't think it was worth it. Have you had good results?The Sausage Jockeyhttps://www.blogger.com/profile/07646538080611193998noreply@blogger.comtag:blogger.com,1999:blog-4957204371850582308.post-78049710983498439502012-05-01T03:34:01.760-07:002012-05-01T03:34:01.760-07:00Looking good. So far with my own (whole muscle) cu...Looking good. So far with my own (whole muscle) cured meat experiments I have found the bactoferm to produce patches of mould, rather than total coverage. I'm keen to see how it works out with sausagesMaxhttps://www.blogger.com/profile/11958646931750600520noreply@blogger.comtag:blogger.com,1999:blog-4957204371850582308.post-11883450076687152012012-05-01T01:48:55.676-07:002012-05-01T01:48:55.676-07:00Don't worry Godfather - I intend to supply pro...Don't worry Godfather - I intend to supply proof that they're not fatal.....or die trying (literally :)!). <br /><br />Prof, I'm hoping they'll go nicely with a bottle of Beaujolais!The Sausage Jockeyhttps://www.blogger.com/profile/07646538080611193998noreply@blogger.comtag:blogger.com,1999:blog-4957204371850582308.post-67365122842705496102012-05-01T01:26:27.887-07:002012-05-01T01:26:27.887-07:00A bit late for this batch but I'd love to crea...A bit late for this batch but I'd love to create a bacterium destroying liquer to accompany your fine sausages, something not only to compliment the flavours but that has a potentially life saving alcohol content..... <br /><br />Prof. Richard D. StilenstienerBeneficial Productionshttps://www.blogger.com/profile/06036820291532253351noreply@blogger.comtag:blogger.com,1999:blog-4957204371850582308.post-23966063116097866162012-04-30T10:16:57.834-07:002012-04-30T10:16:57.834-07:00Suggest you let Rachel try it first... to thank he...Suggest you let Rachel try it first... to thank her for having put up with your experiment... no other reason of course...<br />And take a picture of her first bite... and of your first bite... After I see the pictures I will let you know if I want the recipe...<br />The Godfather.JYWhttps://www.blogger.com/profile/07337498314204021185noreply@blogger.com