So did i let it test to long i put it in casings then in the frig for the curing salt to work over night. Then put it in the smoker 120 for a hour no water in the tray and no smoke then 130 water in tray and smoke for 2 hr then 140 for 1hr then 150 for 1 hr then 170 for like 4 hr tell thay reached 160.
Prague powder substitute?
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Hello folks,
I going to make Longansia. The recipe call for Prague powder. Can I substitute Cold Phosphate? It will be a 5lb. batch.Thanks,
james -
No, I would not think so. These are two very different things. Prague powder is used to cure. Cold phosphate helps meat retain moisture.
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Prague powder #1 is the same as Insta Cure #1, or pink curing salt #1. Walton’s sell it as Pink Sure Cure. It is salt with sodium nitrite and is used when curing or smoking meats. Cold Phosphate is not a substitute.
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Thank you, I will make it as a fresh product so not being smoked. I appreciate the clarification.
james
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I purchased a shoulder which has the skin still on it. Should I remove that or just cut and grind?
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jamesearthdrum said in Prague powder substitute?:
I purchased a shoulder which has the skin still on it. Should I remove that or just cut and grind?
You could do that, but the ground skin may be noticeable as as tough chewy bits in your finished product.
The safest bet would be to remove and discard before grinding. -
Copy that. Thank you.
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jamesearthdrum cut the skin into pieces and boil it with the bone and some garlic and a little salt in a little water. You can add a little meat but it is not necessary. Take out the bone and pour it in a loaf pan and let it set up. Slices easily and is tasty with a dash of vinegar
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Brianzipperdog123 This is something I will probably try, Thanks
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Brianzipperdog123 said in Prague powder substitute?:
jamesearthdrum cut the skin into pieces and boil it with the bone and some garlic and a little salt in a little water. You can add a little meat but it is not necessary. Take out the bone and pour it in a loaf pan and let it set up. Slices easily and is tasty with a dash of vinegar
Pork skin and joint tissue is rich in collagen, a natural gelatin.
Most recipes for head cheese, souse, and other jellied luncheon meats will have these ingredient in the boiled broth to set up around other meat and seasoning ingredient. All good stuff! -
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by YooperDog
jamesearthdrum if you want you can use the skin, but boil it to tender first. Then cool and fine grind. It will give you some binding but also a bit of smoothness/silkiness to the cooked meat. I add it sometimes to my finer ground farce.
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YooperDog - Never tried using skin in sausage. Assuming you could do the same with skin from belly. I’ll try it next time I have one. Thanks.
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Thanks everyone. I will remember this as I plan to make some Pork Pies sometime and they need a jelly.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User last edited by Dave in AZ
jamesearthdrum there are like 10 types of longanisa sausage descended from Spanish influences, and all of them are slightly different. I think the original Spanish version was a fermented aged dried sausage, that is using Prague Powder or Cure 2. My wife is enthused about Filipino longanisa as she grew up with it, but recipes for that are pretty diff from a few south American versions. Make sure you’re picking the version that matches what you’re thinking about. I’m planning on Phillipine version, dang near a mexican chorizo with black pepper and heavy garlic, oregano. Can be smoked or fresh, but she recalls it always being 23mm or so like a breakfast sausage. I’m not committed yet to smoked or fresh. Was planning on using Marianski recipe then tweaking for her memories.
Anyways, Im really interested in what you do amd results, be sure to post! What are your thoughts flavors, and ingredients?
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
bmartin1000 yes. I would skin the belly and use it as I needed it
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In my opinion, simmer the skin in just enough liquid, standard mirepoix, aromatics until very tender. Cool the protein and save the broth - reduce if necessary checking to see the binding of the gelatin.
Cooled skin / protein can be ground or chopped and folded into anything and broth used to bring it all together. ie: souse, head cheese,
Consider simmering with white wine and appropriate aromatics. Some vinegar will help.
After the loaf comes together and chilled, some pickle and / or capers and favorite good mustard when we serve it forth - sliced.
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