Canning

Jonathon Austin sorry it took me so long to find this place.

dwald23 Probably the only time you’ll hear me say this but try adding a little LESS fat and see what that does for you. Generally I like a 70/30 but if you are specifically looking to firm it up that is the easiest way I can think to do it.

So, I was looking through some stuff today on very early members (I wanted to see how long Austin had joined before I did and if there was a way to decrease his reputation and increase mine JK) and I noticed that NDKoze has been with us from the beginning, how close to the beginning? Well, Austin joined Meatgistics in Feb 2016 (before it was live) and NDKoze joined on July 16th which was actually the first day it was available for non employees to join! If I missed anyone else who is still pretty active and joined day 1 I apologize and you deserve credit too!

Bubba Bubba Coupon code is now working, max value is $100 and don’t forget you have to choose free shipping in the lower left hand of the page when you apply to coupon code.

Bubba Bubba fixing that now and the lack of continuity bother you too much?

Crisbie The old Alka Seltzer commercial would be proud

Crisbie That looks and sounds amazing, well done!

So, I can’t say for sure that microwaving the casings with sausage inside would return similar results but I can say that collagen doesn’t seem to like to be microwaved?

Mschmidt When making a fresh sausage like a bratwurst you don’t necessarily need to add water, I do sometimes to make mixing in the seasoning easier. First, I would take a look through the Meatgistics University stuff on fresh sausage just for a good base of knowledge (though if you are already making good product I would say you probably won’t learn much from it).

I asked on water because this can happen if you add too much water to a fresh sausage so I was making sure that wasn’t the issue. How do you defrost and cook?

Clyde Johnson Do you cook them totally in the microwave or just defrost. I’d guess that we might have hit on the issue there. Microwaves heat up food by exciting the water molucles in the food and forcing them to vibrate. I’d guess that you are forcing small amount of moisture from the collagen but I am going to go put some empty collagen casings into a microwave and see what happens. BRB

Holden Nyhus Lol yeah that could be hard, just be patient and try not to break anything. I believe the biggest issues with those is often the grease that goes into the main body, it has a tendency to harden up when it is not in use very often and from the looks of that one I am guessing it has been a while since it saw regular use?