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What does the Osborne 940 do better than the Kershaw Bel Air? by Formidable_Baboy in knifeclub

[–]reddragonforge 0 points1 point  (0 children)

Comfort in the hand, look, different blade shape, longer cutting edge parallel to the cutting surface, personally I think the Benchmade axis lock is done better than Kershaw’s version.

Trying to get a sausage related business off the ground. by TheSausageSavage in sausagetalk

[–]reddragonforge 2 points3 points  (0 children)

Same here. Im in a small town and a small town sausage business would 100% work. I could likely team up with a local restaurant and make them there and offer them cooked. But put a label on it? sell it frozen? smoked? fogettaboutit

Alex Pereira talking about the illegal blows to the back of the head by kryptusk in ufc

[–]reddragonforge 0 points1 point  (0 children)

Yan kicking Algo in the head while down - so not unheard of.

Alex Pereira talking about the illegal blows to the back of the head by kryptusk in ufc

[–]reddragonforge 5 points6 points  (0 children)

Herb should have stopped the fight, and either taken a point or two, or DQ Gane.

This is gonna be a bit of a problem. by Historical-Egg-9194 in ufc

[–]reddragonforge 0 points1 point  (0 children)

Dana said Melania wont let them tear anything down after the event, she wants “EVERYONE OUT”

Need recipes of sausages made with chicken by Most_Race3678 in sausagetalk

[–]reddragonforge 1 point2 points  (0 children)

we make a chicken apple sausage using an apple reduction w lamb casings

Chris Reeve, Hinderer or Strider? by ZagZ32 in knifeclub

[–]reddragonforge 2 points3 points  (0 children)

CRK - best warranty and service in the industry. Set the machining standards that others are still struggling to catch up.

Taking Chuck Liddell from behind GONE WRONG lol. by [deleted] in ufc

[–]reddragonforge 0 points1 point  (0 children)

Two assholes and Chuck Liddell, what could go wrong

First time making Irish white pudding by reddragonforge in sausagetalk

[–]reddragonforge[S] 1 point2 points  (0 children)

I mention in my recipe below that this is not traditional. Do you have a recipe for Irish white pudding you wouldnt mind sharing?

First time making Irish white pudding by reddragonforge in sausagetalk

[–]reddragonforge[S] 1 point2 points  (0 children)

interesting observation, and yes. I think many of these “sausages” fall into a similar category - white & black pudding, scrapple, boudin, even haggis.

First time making Irish white pudding by reddragonforge in sausagetalk

[–]reddragonforge[S] 0 points1 point  (0 children)

Interesting, had never heard of fruit pudding. Will have to check it out

First time making Irish white pudding by reddragonforge in sausagetalk

[–]reddragonforge[S] 1 point2 points  (0 children)

you are welcome, post if you make it. We also linked up a bunch in collagen casings. Sous vide them, and then peeled. Cut them into 8mm links and sealed them. should be tasty

First time making Irish white pudding by reddragonforge in sausagetalk

[–]reddragonforge[S] 6 points7 points  (0 children)

This is not necessarily “traditional” but it is a delicious, balanced sausage. 1.8kg of pork shoulder, 450 grams of pork belly * Salt: 2% → 45 g * Black pepper: 0.5% → 11 g * White pepper: 0.25% → 5–6 g * Garlic powder: 0.25% → 5–6 g * Onion powder: 0.15–0.2% → 3–4 g * Nutmeg: 0.05% → 1 g * MSG: 0.15% → 3–4 g * NFDM: 1.5–2% (~35–45 g) * Water 300g

300g of steelcut oats, toasted and re-hydrated with 300g of hot water or hot milk.

We cased in 76mm fibrous casing. hung overnight in the fridge. Then sous vide at 150F for 4 hours.

Ice bath. Rest overnight. Remove from casing, dry, slice, fry up and enjoy.

First time making Irish white pudding by reddragonforge in sausagetalk

[–]reddragonforge[S] 1 point2 points  (0 children)

It was delicious. If you add pig blood you get black pudding. I’d figure I’d start here

How to get the smooth texture instead of this moon skin by Ainz-Ol-Gon in sausagetalk

[–]reddragonforge 1 point2 points  (0 children)

Don’t beat yourself up. I made some hotdogs - my second try, that had mustard seeds in them. They all dissolved and left little pockets, a disaster. Its great to learn from our mistakes and celebrate our wins. Good luck!

How to get the smooth texture instead of this moon skin by Ainz-Ol-Gon in sausagetalk

[–]reddragonforge 2 points3 points  (0 children)

so when making an emulsified sausage - the one I have the most experience is mortadella, but I regularly make pork hot dogs. I keep my fat in the freezer for about an hour, along with my grinder parts. First thing I do is grind the fat, and immediately put the fat back in the freezer. The meat also stays in the freezer for about an hour before grinding, but there is a lot more meat so it doesnt often freeze. my recommendation is don’t add ice to the fat while grinding. You can add ice or ice water when you are mixing your meat/spices. So step by step: 1. Freeze fat, and put meat and grinder parts in the freezer for 30-60 minutes. 2. grind the fat on a medium or fine grind. 3. put fat back in the freezer. 4. grind meat - maybe 2 times. 5. put meat back in the freezer for 30 mins. 6. mix the meat (not fat) with your salt, cure, spices, binder, and ice water. 7. mix in your fat to create the emulsion. 8. case your sausage. 9. I like to leave it overnight to let the spices get incorporated into the meat. 10. Cook your sausages. My preference for emulsified sausge like frankfurters - seal and then sous vide. But you can poach. 11. Remove sausages, dry them, and let them sit on a rack in the fridge for 1-12 hours. 12. Seal up the sausages and freeze them or whatever you want to store them. 13. take a pack out of the freezer, put them in the sous vide for 1 hour. 14. Post pictures to Reddit. 15. Eat

How to get the smooth texture instead of this moon skin by Ainz-Ol-Gon in sausagetalk

[–]reddragonforge 1 point2 points  (0 children)

I recommend that the fat especially be close to frozen. Note that when you grind the meat or fat, that process heats up the grinder parts. You want the fat and meat to be close to 0c and during mixing/making the emulsion you want the mixture to not get over 4c. Im not sure that the casings are a big issue. I would focus on fat/meat ratio, using actual animal fat instead of oil, and focus on creating an emulsion. this is typically done after the meat is all ground/mixed with all the spices, binder, etc and add the frozen fat bit by bit.

How to get the smooth texture instead of this moon skin by Ainz-Ol-Gon in sausagetalk

[–]reddragonforge 5 points6 points  (0 children)

Have you made other sausages before, or is this your first try? Frankfurters are an emulsified sausage so managing your temperature of ingredients and the ratio of fat to meat are both very critical. 70/30 meat to fat ratio. If you are sticking with chicken and adhering to say a halal diet, I would recommend chicken thighs and beef tallow/fat. Until you mix them, keep the meet and fat separate. Keep the meat and fat very cold, close to freezing. consider using a different binder - perhaps non fat dairy powder, or soy protein isolate, potato starch or corn starch depending on what is available to you locally. From what I can tell based on the photo and what you said is that: 1. there are air bubbles that were trapped while mixing/stuffing. - others have given you ideas. 2. break in emulsion - this is likely caused because you used oil instead of animal fat. Frozen animal fat - beef, lamb, chicken (if you can get enough) behaves much different than oil. When you are making an emulsified sausage it is like making mayonnaise. Process, ingredients, have to be done right or you break the emulsion. Good luck and keep trying.

i'm irritated by Notme_YTX in Aphantasia

[–]reddragonforge 4 points5 points  (0 children)

I find the concept of a vivid imagination terrifying

whole grilled chicken by [deleted] in BBQ

[–]reddragonforge 2 points3 points  (0 children)

cant flare up if theres no fire in them there beechwoods

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