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Homemade Beef Sausage - Page 2

post #31 of 38

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Edited by kokopuffs - 12/12/13 at 4:26am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #32 of 38
Quote:
Originally Posted by MaryB View Post
 

Koko what plates are coming with the number 10? I use one for my small batches of breakfast sausage and italian sausage.


Mary, visit their home page and look around.  You can also contact them by phone as I've done in the past.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #33 of 38
Thread Starter 
Quote:
Originally Posted by teamfat View Post
 

 

Usually just 2, 3 pounds at a time.  Which is fine for fresh sausages and tasty burgers, but I want to start getting into more serious dried and cured salumi, doing 5 to 10 pounds a batch at least once a month.

 

mjb.

teamfat, let me know when you start the Salumi, I'm interested in the dry cure process. Isn't there a curing box that a person could either buy or make to get a temp controlled dry curing.......My wife just flew out of Salt lake yesterday after a visit with her sister in Orem.............take care............Bill

post #34 of 38
Quote:
Originally Posted by ChefBillyB View Post
 

teamfat, let me know when you start the Salumi, I'm interested in the dry cure process. Isn't there a curing box that a person could either buy or make to get a temp controlled dry curing.......My wife just flew out of Salt lake yesterday after a visit with her sister in Orem.............take care............Bill


Go here to Umai bags for some related info concerning dry curing.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #35 of 38
Thread Starter 
Quote:
Originally Posted by kokopuffs View Post
 


Go here to Umai bags for some related info concerning dry curing.

Umai bags are cool, I'm going to try that, looks like a easy process.,,,,,,,,,,thxs Bill

post #36 of 38

Also check out the forums at www.sausagemaking.org - lots of info there.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #37 of 38

BillyD - I was referred to you by Kaneohegirlinaz who told me you used to work for Spencecliff... My dad used to design and supply all of their restaurants in Hawaii and I'm a 1965 grad of Kailua H.S.  

 

I, too, make a lot of homemade sausage. My most popular is what I call "Toobiyaki".  It's an overnight marinade of teriyaki with a 50/50 combo mix of coarse cut beef and pork for added flavor.  I stuff it very wet and without preservatives or curing salts because it never lasts long enough to need it.  I cook them slowly over mesquite to take on a little of the flavor of kiawe wood, and then wrap them in a heated  flour tortilla to keep all the juices from rolling down everyone's arm.  I used to make a sweet, thick teriyaki mayonnaise to lather on the tortilla, but lately I've switched to a lather of onion jam combined with a mayonnaise made with sesame seed oil and Shiracha rooster sauce for a bit of heat. I got the idea to do so from the chef at the Moana Hotel who now serves his French Fries this way.  ONO!  Give it a shot... you won't be disappointed.

 

When I get a chance, I hope to go back into the archives and read more of your posts.  But need to run off today to help cook for a large luncheon for a non-profits Christmas party here in San Jose.

post #38 of 38
Thread Starter 
Quote:
Originally Posted by KailuaKid View Post
 

BillyD - I was referred to you by Kaneohegirlinaz who told me you used to work for Spencecliff... My dad used to design and supply all of their restaurants in Hawaii and I'm a 1965 grad of Kailua H.S.

 

I, too, make a lot of homemade sausage. My most popular is what I call "Toobiyaki".  It's an overnight marinade of teriyaki with a 50/50 combo mix of coarse cut beef and pork for added flavor.  I stuff it very wet and without preservatives or curing salts because it never lasts long enough to need it.  I cook them slowly over mesquite to take on a little of the flavor of kiawe wood, and then wrap them in a heated  flour tortilla to keep all the juices from rolling down everyone's arm.  I used to make a sweet, thick teriyaki mayonnaise to lather on the tortilla, but lately I've switched to a lather of onion jam combined with a mayonnaise made with sesame seed oil and Shiracha rooster sauce for a bit of heat. I got the idea to do so from the chef at the Moana Hotel who now serves his French Fries this way.  ONO!  Give it a shot... you won't be disappointed.

 

When I get a chance, I hope to go back into the archives and read more of your posts.  But need to run off today to help cook for a large luncheon for a non-profits Christmas party here in San Jose.

Hey KK, Welcome to CT, good to see a good Hawaiian guy. I worked for Spencecliff in 1978, many, many moons ago. I started with Spencecliff catering, then the Coffee shop and Prince Kuhio at Ala Moana Ctr. I then opened a new Restaurant at Bishop Museum. I then moved to Coco's at the corner of Kalakaua Avenue and Kapiolani ave. ......If you ever get back to Hawaii, the manager of Rainbow Drive in is a old Spencecliff manager, nice guy.........take care.......Bill

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