StonedGardener
Well-Known Member
Limburger cheese.....oh yea!
Fittin'
- Thread starter too larry
- Start date
MICHI-CAN
Well-Known Member
I enjoy smoking Body Odor. Not curing my cheese with it. Finicky on cheese. A rock solid old regiano or asiago is my thing. Sharp, salty and nuts upfront. I'm poor. Ate beyond most peoples knowledge of food still.
xtsho
Well-Known Member
When I was growing up my father always went to a place called Fetzers German Sausage and Deli in Beaverton right outside of Portland. They had everything. Real bologna, head cheese, etc... They closed down years ago but after your post I looked them up and it looks like they are still around making sausage. Not nearly the selection they used to have and it's damn expensive. I'll either make my own sausage or get it at Gartners Meat Market. Where they're cutting meat right in front of you and have over 40 different types of sausage including Thuringer.
StonedGardener
Well-Known Member
It ain't for eveyone....I'd pop jars in markets, let the kids have a good whiff, oh how I wish I had my camera! I was weened on that funky concoction by my grandfather.......old School butchery.......stark, sawdust all over floors to absorb grease, giant rolls of that old school orange colored meat wrapping paper, giant 8×8 massive butcher blocks and big freezer with beef quarters hanging on those giant meat hooks....my older brother and I would knock the hell out of those carcasses, long before "Rocky",,,,,he stole our schtick !...blahblahblah....shouldn't of hit that bong already , apologies.
StonedGardener
Well-Known Member
It certainly better than eating meat products imported from Soth America. Ain't quality anymore (local,fresh etc.) It's the fucking money profits. THURINGER......your the first person who knows what it is..........about time...........it disappeared around here
xtsho
Well-Known Member
My father always got the thuringer. There is difference though between what's called thuringer in the United States and the original from Germany. Most of the thuringer here is more like a summer sausage while the original German thuringer is more like a bratwurst with different spices. At least that's what I've gathered during my investigations into sausage making and different kinds of sausage. Sausage making is an art. Anyone can stuff a casing but the best stuff is made by those that have more skill then me. Maybe with some more experience under my belt I'll get better.
Unsmoked fresh sausage are easy. It's the smoked sausage and dry cured that can get complicated. I've always wanted to make a dry cured sausage like salami. I just might get something going. I have a wine cooler that I'm going to look into using as a curing chamber.
Here's some snack sausage I made.
Last edited:
injinji
Well-Known Member
The wife made up a new recipe today. Google had some to choose from but they were all too complicated. She went with simple. Spaghetti squash and tomatoes, with a little cheese on top. Just a touch of olive oil, salt and pepper. Also had okra and parm to go with our fish.
Yum yum! I like your styleMy father always got the thuringer. There is difference though between what's called thuringer in the United States and the original from Germany. Most of the thuringer here is more like a summer sausage while the original German thuringer is more like a bratwurst with different spices. At least that's what I've gathered during my investigations into sausage making and different kinds of sausage. Sausage making is an art. Anyone can stuff a casing but the best stuff is made by those that have more skill then me. Maybe with some more experience under my belt I'll get better.
Unsmoked fresh sausage are easy. It's the smoked sausage and dry cured that can get complicated. I've always wanted to make a dry cured sausage like salami. I just might get something going. I have a wine cooler that I'm going to look into using as a curing chamber.
Here's some snack sausage I made.
It's not too hard to dry-cure. The most difficult thing for me is keeping the humidity right during the various stages, but as long as you're in range you're good. A few takeaways I learned are:
- Always calculate your ingredients by percentage in weight, particularly the kosher or pickling salt and the Prague powder #2 in relation to meat.
- Don't substitute Prague Powder #1. Prague powder #2 contains nitrates as well as nitrites, and the bacteria in your meat need the nitrates during the long cure where they convert them to nitrites.
- Follow the initial fermentation directions carefully, especially time and temperature. If you don't have a pH meter that can be used with meat paste, then use strips to ensure you get an adequate pH drop from the LABs in the expected time frame.
- You need air movement, but not too much. A computer fan is all you need for a basic wine fridge.
- If you don't want mold, smoke after the cure a few weeks into the drying. Don't oversmoke at this stage, because you only want to inhibit mold growth, not kill all the bacteria working inside your meat. You can always smoke more later when finished and vacuum pack it. The smoke will penetrate.
- If you want mold, use a commercial P. nalgiovense inoculant like Bactoferm M-EK-4. It will outcompete any other mold and protect it, while raising the pH within the meat almost to European taste standards. Most Europeans despise what we North Americans call "salami" (California artisan excepted) due to its higher acidity level and sharper taste.
- I prefer a natural casing compared to the artificial collagen casings. Beef middles casings are the perfect size (55-65mm) for most salami types and often come pre-tied at one end in single-salami lengths. They never bust while stuffing, and the meat adheres solidly to the casings as everything shrinks together as they dry. This hasn't always been my experience with collagen casings.
xtsho
Well-Known Member
What happened to @too larry
injinji
Well-Known Member
Too Larry is stuck in his work computer and hasn't worked since March of 2020 due to the pandemic. I had this account for pm'ing my grow notes to myself, so I've been using it until my work works itself out. (sorry I thought everyone here knew)
xtsho
Well-Known Member
injinji
Well-Known Member
I was trying not to get sideways with RIU's TOS. But I dropped a couple three clues.I didn't get the memo
xtsho
Well-Known Member
Multi-berry sherbet. I like sherbet because unlike ice cream it doesn't cause me the issues dairy does. It's also much simpler than making ice cream. Just blend the berries, strain, add a small amount of dairy, I used half and half, chill, then freeze in ice cream maker.
A combination of tayberries, raspberries, strawberries, and blueberries from the garden. It turned out exceptionally well. Better than anything you can buy at the store.
A combination of tayberries, raspberries, strawberries, and blueberries from the garden. It turned out exceptionally well. Better than anything you can buy at the store.
StonedGardener
Well-Known Member
My visitors from Raleigh turned me on to a real gourmet sandwich.......peanut butter on bread with real bacon crumbles and grape jelly(has to be grape).....oh dear, what a good stoner treat!