http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/ The constant pursuit of flavor country! Mon, 30 Jan 2012 09:14:09 +0000 hourly 1 http://wordpress.org/?v=3.1 http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/comment-page-1/#comment-22268 Alvin Steinhouse Tue, 01 Feb 2011 16:22:09 +0000 http://bestbyfarr.wordpress.com/?p=713#comment-22268 Fantastic weblog! I really adore how it? s uncomplicated on my eyes too because the data are nicely written. I am questioning how i may be notified every time a new submit has been made. I have subscribed to your rss feed which want to try and do the trick! Have a great day! Fantastic weblog! I really adore how it? s uncomplicated on my eyes too because the data are nicely written. I am questioning how i may be notified every time a new submit has been made. I have subscribed to your rss feed which want to try and do the trick! Have a great day!

]]> http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/comment-page-1/#comment-98 Ryan Farr Fri, 27 Feb 2009 16:44:54 +0000 http://bestbyfarr.wordpress.com/?p=713#comment-98 I would go back to using natural casings and explore another source for you intestines. I find if I soak them in water for 4-5 days prior that really helps with the end texture and smell. If you still don't like the smell maybe try soaking them in milk. I don't really have any experience with collagen casings, don't you buy the clamps? I would tie the ends as tight as possible and then tie it in the center to create 2 sausages. Hope that helps, good luck. I would go back to using natural casings and explore another source for you intestines. I find if I soak them in water for 4-5 days prior that really helps with the end texture and smell. If you still don’t like the smell maybe try soaking them in milk. I don’t really have any experience with collagen casings, don’t you buy the clamps? I would tie the ends as tight as possible and then tie it in the center to create 2 sausages. Hope that helps, good luck.

]]> http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/comment-page-1/#comment-97 Dave in VA Fri, 27 Feb 2009 16:26:30 +0000 http://bestbyfarr.wordpress.com/?p=713#comment-97 Quick question: I've tried using salt-preserved natural casings, but can't seem to get that funky smell out, even after multiple rinsings. I've gone to using collagen casings. Any comments on collagen casings, esp. tips on how to get twists to hold? Thanks again! Quick question: I’ve tried using salt-preserved natural casings, but can’t seem to get that funky smell out, even after multiple rinsings. I’ve gone to using collagen casings. Any comments on collagen casings, esp. tips on how to get twists to hold? Thanks again!

]]> http://www.4505meats.com/bestbyfarr/2008/12/29/emulsified-and-poached-sausage/comment-page-1/#comment-96 Rama Mon, 29 Dec 2008 14:19:53 +0000 http://bestbyfarr.wordpress.com/?p=713#comment-96 I remeber doing the exact same thing back in school, thanks for the trip down memory lane http://picasaweb.google.com/ramakho/FishReviewDay2# I remeber doing the exact same thing back in school, thanks for the trip down memory lane http://picasaweb.google.com/ramakho/FishReviewDay2#

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