Recent content by farrellbox

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  1. farrellbox

    Is this the difference between the two the sausage?

    Hi DanMcG,You mean no adhesive or additives, also can make the meat hold together like cured? How to operate? As in the picture? I worry about too much air into the sausage.
  2. sausage-making-13.jpg

    sausage-making-13.jpg

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  3. farrellbox

    Is this the difference between the two the sausage?

    Yes, 25% fat, but once, using 2% salt, sausage and more flexible
  4. farrellbox

    Is this the difference between the two the sausage?

    Thank you DAVE, I mean if no additives, can make close section?
  5. farrellbox

    Is this the difference between the two the sausage?

    I made ​​some fresh sausage, a little confused. Cross-section of the sausage seem loose, this is the difference with CURED sausage? Or other reasons? Two different facets The plate diameter is 10MM or 4MM. Operating temperature of 5 or less Do not use any additives, try soy protein isolate...
  6. farrellbox

    Why the sausage skin can not be chewed easily?

    I use salted natural casings, soaked with water after cleaning for 30 minutes. With the meat of the pig shoulder meat, add other fat, no CURE.
  7. farrellbox

    Why the sausage skin can not be chewed easily?

    Hello, everyone, I made ​​some fresh Italian sausage in the open oven with 54 ° C bake for an hour, the oven without the drip tray, and bake for two hours and then 77 ° C, the result is the sausage skin is very crisp, but not chewed easily.Later for a way to bake directly on the grill of 80 ° C...
  8. IMG_0900.jpg

    IMG_0900.jpg

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  9. 1213.jpg

    1213.jpg

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  10. farrellbox

    a problems

    This is my schematic, what needs to be improved?
  11. 1213.jpg

    1213.jpg

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  12. farrellbox

    a problems

    This is my schematic, what needs to be improved?
  13. farrellbox

    a problems

    thanks guys, I would like to add a fan to help the hot air circulation?
  14. farrellbox

    a problems

    Hello, everyone, I use the electric heating tubes do an smoker,a question to ask: The smoker size is 100cm * 50cm * 50cm, electric heating power is 1500w, it is enough?
  15. 1111.jpg

    1111.jpg

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