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PostPosted: Tue Nov 07, 2006 10:04 am
by Wal Footrot
I really appreciate the help here but I forgot to ask one question. By pig jowl I'm assuming that you mean the cheek of the pig as we call it here. Are there alternatives to this if it isn't available?

I also saw another recipe on this site

Saveloy Recipe
8 lbs Lean Beef , Pork etc.
2 lbs Pork Fat
4 lbs Rusk (soaked)
� lb liquid smoke powder

What on earth is liquid smoke powder and what does it do? do I need it and where could I get it?

The seasoning came after. I get the impression that ground white pepper is the main seasoning ingredient for Savs which is OK by me.

PostPosted: Tue Nov 07, 2006 2:49 pm
by sausagemaker
Hi

Jowl is indeed cheek meat if this is unavailable use a fatty belly about 50% lean.
Liquid smoke powder is a way of imparting smoke into the product without the hard work, although 1/2 lb seem very excessive.
If you want a smoked flavour the replace the bacon trim with smoked bacon.

Regards
Sausagemaker

PostPosted: Tue Nov 14, 2006 1:53 pm
by Fluffybunny
Parson Snows wrote:You wrote
Thanks for the support, advice and links (just realised the sausage joke in that!).

You're welcome; as to the links connection pre1630(ish) that wouldn't have been found funny/humerous.


Did they have internet links back in 1630 then?!!

Sausage making on small scale

PostPosted: Sat Dec 29, 2007 12:23 am
by eoronsaye
Hi Guys
Would like to start producing sausages on a small scale to begin with, but would like to know the equipments that is adequate enough for this.

Can anyone reccommend were I can purchase the equipment and what I need. There is immense opportunity in this project I am about to undertake in nigeria.

Look forward to hear from you.

Many thanks
Ese