#meatcamp Transcript, 21 January 2010

This #meatcamp focused on history, processing, and variety of sausage.  A transcript of the chat is posted below, in reverse chronological order.


meatcamp @tgnh Thanks as always for joining, adding, questioning. Lots to learn. #MeatCamp -9:22 PM Jan 21st, 2010


GrillCompanion NOOOOO RT iTweetMeat @SteakPerfection Tofurkey?#meatcamp say it ain’t so @iTweetMeat 🙂 -9:22 PM Jan 21st, 2010


iTweetMeat Yes, really. There is such a product. RT @KyFarmersMatter:@iTweetMeat lmao Tofurkey? #meatcamp -9:22 PM Jan 21st, 2010


carrieoliver Thanks to all who joined #meatcamp and to those who had the patience to look the other way when I posted a lot. Appreciate it!#meatcamp -9:21 PM Jan 21st, 2010


iTweetMeat This was another wonderful #meatcamp. As we wind down, remember, to keep using the hashtag … keep the dialogue going. G’night! #meatcamp -9:21 PM Jan 21st, 2010


KyFarmersMatter @iTweetMeat lmao Tofurkey? #meatcamp -9:21 PM Jan 21st, 2010


GrillCompanion @KyFarmersMatter Thanks, I’ll look for rabbit and ham sausage. Always up for something new #meatcamp -9:21 PM Jan 21st, 2010


tgnh Got to go. Thanks all, learned much! t. #meatcamp -9:21 PM Jan 21st, 2010


iTweetMeat @SteakPerfection Tofurkey? #meatcamp -9:21 PM Jan 21st, 2010


SteakPerfection I hv a Hollywood ‘friend’ who want to know if there’s any sausage for vegans – ? #meatcamp -9:20 PM Jan 21st, 2010


lenejohansen @LyndaLaPlante My sister share your sentiment, but reality does not: http://www.thehorse.com/ViewArticle.aspx?ID=9291#meatcamp -9:19 PM Jan 21st, 2010


KyFarmersMatter @GrillCompanion can also look 4 “ham” sausage as ham is more lean & nice flavor but look at ingredient label if not making urself #meatcamp -9:18 PM Jan 21st, 2010


iTweetMeat @GrillCompanion In many ways, seasoned lean ground beef is like sausage. That could be an economical starting point.#meatcamp -9:17 PM Jan 21st, 2010


iTweetMeat You betcha! Much variety. RT @lenejohansen@iTweetMeatBig darn difference between fresh and cured sausages! #meatcamp -9:15 PM Jan 21st, 2010


GrillCompanion @iTweetMeat Oh, hard to say. I like to cook it so many ways. Grill, in omlet, in stuffing, breakfast sausage. #meatcamp -9:15 PM Jan 21st, 2010


meatcamp @fourgreenis I never made it before last week. @cshack_21@renee_martin @fredomartin showed how. Key was starting w/ fab. pork. #MeatCamp -9:15 PM Jan 21st, 2010


lenejohansen @iTweetMeat Big darn difference between fresh and cured sausages! #meatcamp -9:15 PM Jan 21st, 2010


LyndaLaPlante RT @GrillCompanion: Hi all! Any tips for making tasty but lean sausage? Heart patient in my family. #meatcamp -9:15 PM Jan 21st, 2010


iTweetMeat YES! RT @lenejohansen@meatcamp I immigrated to KC when I moved to the U.S., only smoke I endorse is REAL smoke…:)#hardcorebbq #meatcamp -9:15 PM Jan 21st, 2010


andreabakes @meatcamp The best smoked salt I’ve ever had is from Wales. Outstanding. #meatcamp. Horsemeat? I just threw up in my mouth!  -9:15 PM Jan 21st, 2010


iTweetMeat I will have to roadtrip to BGKY and get some! RT@KyFarmersMatter@GrillCompanion Rabbit sausage (fresh, uncured, not pre-cooked) #meatcamp -9:14 PM Jan 21st, 2010


lenejohansen @meatcamp I immigrated to KC when I moved to the U.S., only smoke I endorse is REAL smoke… 🙂 #hardcorebbq#meatcamp -9:14 PM Jan 21st, 2010


KyFarmersMatter @GrillCompanion Rabbit sausage (fresh, uncured, not pre-cooked) #meatcamp -9:13 PM Jan 21st, 2010


meatcamp @iTweetMeat@mpaynknoper OOOOH, ok. Modern Marvels episodes about #meat are just fantastic! <-Maybe I should start watching TV #MeatCamp -9:13 PM Jan 21st, 2010


iTweetMeat @fourgreenis Ahem! #artichokecamp #meatcamp -9:13 PM Jan 21st, 2010


iTweetMeat @GrillCompanion How will the sausage be cooked/handled? There are so darn many kinds of sausage…#meatcamp -9:12 PM Jan 21st, 2010


lenejohansen RT @: @lenejohansen What’s the other 1/3 (1/3 beef, 1/3 pork)? #MeatCamp #Mybad 2/3 horse #meatcamp -9:12 PM Jan 21st, 2010


iTweetMeat @mpaynknoper OOOOH, ok. The Modern Marvels episodes about #meat are just fantastic! #meatcamp -9:12 PM Jan 21st, 2010


meatcamp RT @GrillCompanion: Hi all! Any tips for making tasty but lean sausage? Heart patient in my family. <— @cshack_21? Anyone?#MeatCamp -9:12 PM Jan 21st, 2010


lenejohansen I cracked and told him not let it into country. BTW, he was shocked to hear me volunteer it and not get mad. MB safety first…#meatcamp -9:11 PM Jan 21st, 2010


LyndaLaPlante Oh no i couln’t eat horse meat. #meatcamp -9:11 PM Jan 21st, 2010


mpaynknoper @iTweetMeat History Channel FoodTech Show. Ironically, it was back to back on #historychannel w/ balanced Modern Marvel on eggs. #meatcamp -9:11 PM Jan 21st, 2010


meatcamp @lenejohansen Liquid smoke scares me a bit (not nec. rational, but true). What kind of smoked salt do you like to use in#sausage#MeatCamp -9:11 PM Jan 21st, 2010


GrillCompanion Hi all! Any tips for making tasty but lean sausage? Heart patient in my family. #meatcamp -9:10 PM Jan 21st, 2010


fourgreenis Now the kids are in bed I can get out the sackbut and lurk on #meatcamp [aka #bandcamp]. Can’t join the convo, never made sausage before. -9:10 PM Jan 21st, 2010


lenejohansen @lenejohansen Horse sausage = lean,, amped up with pork, which was not allowed, but USDA guy could not read Norwegian label #meatcamp -9:10 PM Jan 21st, 2010


meatcamp @lenejohansen What’s the other 1/3 (1/3 beef, 1/3 pork)?#MeatCamp -9:09 PM Jan 21st, 2010


iTweetMeat @lenejohansen Oh, yes, #sausage made with #horsemeatis just fantastic (IMO) #meatcamp -9:09 PM Jan 21st, 2010


lenejohansen Favorite Norwegian ever sausage mix, used for important holiday meals is 1/3 beef, and 1/3 pork. #meatcamp -9:08 PM Jan 21st, 2010


iTweetMeat The WURST! RT @carrieoliver@cshack_21 Had beef bratwurst made using steak trim (center cuts). Quite rich, very juicy, delicious. #meatcamp -9:08 PM Jan 21st, 2010


KyFarmersMatter @iTweetMeat even the 70 blend is too much 4me but seems like lots use that mix but not 4me. 75% mayb n som types but most 80/20 #meatcamp -9:08 PM Jan 21st, 2010


iTweetMeat @mpaynknoper Whatcha referencing? re: FoodTech and FSIS. #meatcamp -9:08 PM Jan 21st, 2010


lenejohansen RT @OliverRanch@cshack_21 =>Your meat type v fat content tweet was my moral predicament convincing USDA accepting horse sausage #meatcamp -9:08 PM Jan 21st, 2010


SteakPerfection RT @mpaynknoper: FoodTech gives kudos to USDA inspection at slaughter house – the #meatcamp people should be proud… #meatcamp -9:07 PM Jan 21st, 2010


iTweetMeat @KyFarmersMatter It’s is quite fat (which, tho? 50 or 70?) — just sayin’ that’s the max allowable limit. #meatcamp -9:06 PM Jan 21st, 2010


carrieoliver @cshack_21 Had beef bratwurst made using steak trim (center cuts). Quite rich, very juicy. Not very bratwursty but delicious.#meatcamp -9:06 PM Jan 21st, 2010


cshack_21 #meatcamp another trick for smoked sausages is substituting 1 tbls smoked salt for regular salt to get flavor rather than liquid smoke -9:06 PM Jan 21st, 2010


Rosemont_Farm @cshack_21 I raise my own pigs so I’m ahead of the game! Thx! 🙂 #meatcamp -9:06 PM Jan 21st, 2010


mpaynknoper FoodTech gives kudos to USDA inspection at slaughter house – the #meatcamp people should be proud. Somehow you made cattle on hook OK. -9:06 PM Jan 21st, 2010


KyFarmersMatter @iTweetMeat Am surprised by that fresh saus ratio. It’s too fat for me. Seems like lots do that tho from what i see here.#meatcamp -9:06 PM Jan 21st, 2010


andreabakes @CarrieOliver ACK (in my quiet humble opinion, of course) Naw, that’s jus ewww #sausage #meatcamp@KyFarmersMatter//Oh yuck! -9:05 PM Jan 21st, 2010


cshack_21 @Rosemont_Farm #meatcamp pork fat works with goat best and it is readily available. -9:05 PM Jan 21st, 2010


iTweetMeat @cshack_21 Sure does, has to. More protein extraction is needed per unit protein b/c there’s more fat to “contend” with.#meatcamp -9:05 PM Jan 21st, 2010


cshack_21 @CarrieOliver #meatcamp many of the sausage and charcouterie that i have made withe beef – never have I not used pork or veal fat -9:04 PM Jan 21st, 2010


carrieoliver @renee_martin @fredomartin @farmconnect Thx for joining our little #sausagefest#meatcamp -9:04 PM Jan 21st, 2010


JeffreyJKingman @CarrieOliver I wish I could. Big projects afoot. Have a great chat! #sausage #meatcamp -9:04 PM Jan 21st, 2010


KyFarmersMatter @CarrieOliver ACK (in my quiet humble opinion, of course) Naw, that’s jus ewww #sausage #meatcamp -9:04 PM Jan 21st, 2010


Rosemont_Farm @cshack_21 good to know about goat…we’re doing a bunch next week #meatcamp -9:04 PM Jan 21st, 2010


iTweetMeat @carrieoliver In fresh pork sausage, yes, it’s allowable. But 4 the reason that it’s not the tastiest, few get the fat that high.#meatcamp -9:03 PM Jan 21st, 2010


farmconnect Night everyone, thanks for the great sausage chat#meatcamp -9:03 PM Jan 21st, 2010


lenejohansen RT @cshack_21#meatcamp as fat content goes up in#sausage making so does salt => I second that, based on exp. from Norway #meatcamp -9:03 PM Jan 21st, 2010


carrieoliver @iTweetMeat 50% fat is allowable in #sausage? I love fat but that doesn’t sound very tasty. #meatcamp -9:03 PM Jan 21st, 2010


Rosemont_Farm here’s a q for the purists, if I take my meat to the custom shop & specify NO outside meats/ fats will they really do that?#meatcamp -9:03 PM Jan 21st, 2010


renee_martin RT @fredomartin: ok gotta eat now… by al! was WAY FUN! <–Here, here! We have 2 go now. Must feed 2 black holes (sons). #meatcamp -9:03 PM Jan 21st, 2010


iTweetMeat I agree. RT @KyFarmersMatter@carrieoliver IMO ~Beef sausages should have pork added~Too dry w/o #meatcamp -9:02 PM Jan 21st, 2010


farmconnect RT @iTweetMeat: In #fresh pork breakfast sausage, max legal limit for fat is 50%! In other sausages, 30%. #meatcamp#meatcamp -9:02 PM Jan 21st, 2010


KyFarmersMatter @carrieoliver IMO ~Beef sausages should have pork added~Too dry w/o #meatcamp -9:02 PM Jan 21st, 2010


fredomartin ok gotta eat now… by ‘al! was WAY FUN! #meatcamp -9:02 PM Jan 21st, 2010


iTweetMeat In #fresh pork breakfast sausage, max legal limit for fat is 50%! In other sausages, 30%. #meatcamp -9:02 PM Jan 21st, 2010


Rosemont_Farm @fredomartin and I’ll remember you c&ped that & I will ask you for it 🙂 #meatcamp -9:01 PM Jan 21st, 2010


carrieoliver @cshack_21 Several butchers have said harder to make juicy #sausage w/ beef vs. pork or lamb. Is it more about fat % or livestock? #meatcamp -9:01 PM Jan 21st, 2010


iTweetMeat @KyFarmersMatter I think we’re about 80% in cooked products, 70-75% lean in fresh sausage. #meatcamp -9:01 PM Jan 21st, 2010


lenejohansen @iTweetMeat @LyndaLaPlante a favorite sammich topping was the sausage and onion pickle my hsbf dad from austria used to make. #meatcamp -9:01 PM Jan 21st, 2010


farmconnect @CarrieOliver duck and goose sausage w/apples!#meatcamp -9:01 PM Jan 21st, 2010


natejtaylor @CarrieOliver fav sausage is cajun andouille…and haven’t had the chance to make sausage myself yet. #meatcamphttp://myloc.me/35sVo -9:00 PM Jan 21st, 2010


fredomartin cshack_21 #meatcamp I find working with seasalts in sausage making 3-4 tbls per 70/30 10lbs.<— copy&paste that on desktop 4l8r #meatcamp -9:00 PM Jan 21st, 2010


iTweetMeat @farmconnect And that’s another tip you want to avoid nitrate — avoid sea salt. #meatcamp -9:00 PM Jan 21st, 2010


cshack_21 #meatcamp as fat content goes up in #sausage making so does salt -9:00 PM Jan 21st, 2010


KyFarmersMatter I’m surprised by all this 70/30 ratio. I’m more of an 80/20 on fresh type sausages. Guess its preference? 30% 2much fat imo #meatcamp -8:59 PM Jan 21st, 2010


carrieoliver @glamah Duck #sausage sounds great. Any key tips to success? Hope you’ll share the recipe #meatcamp -8:59 PM Jan 21st, 2010


lenejohansen @cshack_21 Do you have a relationship formula? I suppose it varies with the animal. #grewupinlowspicelowfatculture#meatcamp -8:59 PM Jan 21st, 2010


iTweetMeat @LyndaLaPlante Yes, you can pickle sausages. Sry, stream moving fast, missed ur question. #meatcamp -8:59 PM Jan 21st, 2010


farmconnect @KyFarmersMatter Look at the economics of whole hog sausage and price per pound vs. selling at auction need procssr partner. #meatcamp -8:59 PM Jan 21st, 2010


cshack_21 #meatcamp I find working with seasalts in sausage making 3-4 tbls per 70/30 10lbs. -8:58 PM Jan 21st, 2010


SteakPerfection RT @cshack_21#meatcamp the hardest part of#sausage making is balancing protein, fat, salt and flavoring.#meatcamp -8:58 PM Jan 21st, 2010


lenejohansen @carrieoliver See it, and share the link next #meatcamp. Think they all would love that show, and it reminded me of you! -8:58 PM Jan 21st, 2010


iTweetMeat BINGO! RT @cshack_21#meatcamp the hardest part of#sausage making is balancing protein, fat, salt and flavoring.#meatcamp -8:58 PM Jan 21st, 2010


carrieoliver RT @cshack_21#meatcamp hardest part of #sausagemaking is balancing protein, fat, salt and flavoring. <– how do you get right? #meatcamp -8:57 PM Jan 21st, 2010


KyFarmersMatter BINGO! RT @farmconnect@KyFarmersMatter Id always rather turn whole cull n2 sausage,even 4home frzr than try 2auction best return #meatcamp -8:57 PM Jan 21st, 2010


fredomartin @cshack_21 I’ll also post it at @slowfoodmadera – thanks!#meatcamp -8:57 PM Jan 21st, 2010


carrieoliver @lenejohansen Just peeked back, I see post from you earlier today, will take a look. I like #meatcampers #meatcamp -8:56 PM Jan 21st, 2010


cshack_21 #meatcamp the hardest part of #sausage making is balancing protein, fat, salt and flavoring. -8:56 PM Jan 21st, 2010


renee_martin RT @cshack_21#meatcamp trelio.wordpress.com <–his Thai sausage ROCKS! Download it, make it and enjoy! #meatcamp -8:56 PM Jan 21st, 2010


farmconnect @KyFarmersMatter I’d always rather turn a whole cull animal into sausage, even for home freezer than try to auction best return. #meatcamp -8:56 PM Jan 21st, 2010


cshack_21 #meatcamp trelio.wordpress.com -8:55 PM Jan 21st, 2010


iTweetMeat @lenejohansen Welcome to the #meatcamp club.#meatcamp -8:55 PM Jan 21st, 2010


fredomartin @iTweetMeat Good man 😀 #meatcamp -8:55 PM Jan 21st, 2010


iTweetMeat @KyFarmersMatter Many of our small operators in PA do this. Cow meat can be better for sausage making if higher pH#meatcamp -8:55 PM Jan 21st, 2010


lenejohansen @carrieoliver Did you share the Cure de Force link I sent you with your meatcampers? (I guess I am one of them now)#meatcamp -8:55 PM Jan 21st, 2010


fredomartin @cshack_21 let me know when you do it, I need to add it to SFM site…plz? #meatcamp -8:54 PM Jan 21st, 2010


cshack_21 #meatcamp. Sausage is more or less a combination of all it’s parts and a balance of them. -8:54 PM Jan 21st, 2010


carrieoliver @natejtaylor You like to eat bugs, lol #meatcamp. Seriously, what’s your favorite sausage? Have you ever made it yourself? #meatcamp -8:54 PM Jan 21st, 2010


Earthnik @carrieoliver Hey – just got here – thanks for asking my question in #meatcamp -8:54 PM Jan 21st, 2010


KyFarmersMatter @renee_martin @fredomartin lots of bank geeks in the house! #factsudidntknowboutme #meatcamp -8:54 PM Jan 21st, 2010


renee_martin RT @cshack_21: Ill post the revised and finished recipe for the black garlic-ginger on my blog tomorrow. <–Link for others plz #meatcamp -8:54 PM Jan 21st, 2010


iTweetMeat Was waiting for a flute comment. I had to explain this to my co-host 😉 RT @fredomartin@renee_martin ACTUALLY played flute 😉 #meatcamp -8:54 PM Jan 21st, 2010


natejtaylor Yum! RT @iTweetMeat: Ever read a label saying: lactic acid starter culture? It’s added, w/ sugar, to #ferment. Good bugs& taste!#meatcamp -8:53 PM Jan 21st, 2010


fredomartin @renee_martin ACTUALLY played flute 😉 #meatcamp -8:53 PM Jan 21st, 2010


carrieoliver @cshack_21 Talking dos/don’ts of making sausage, if different by type of meat. How does being a sommelier impact making#sausage #meatcamp -8:53 PM Jan 21st, 2010


renee_martin RT @KyFarmersMatter@fredomartin Ha! I was a band geek. Star trumpet player! #factsudidntknowboutme <–me 2. I played flute. LOL #meatcamp -8:52 PM Jan 21st, 2010


cshack_21 I’ll post the revised and finished recipe for the black garlic-ginger on my blog tomorrow. #meatcamp -8:52 PM Jan 21st, 2010


KyFarmersMatter Do any direct meat marketers n the audience use#sausage 2add value 2their “culls” (4lack of better term)? #meatcamp -8:52 PM Jan 21st, 2010


iTweetMeat @farmconnect Also, if ur really concerned abt nitrates, avoid certain vegetables. They contain much more than cured meats.#meatcamp -8:52 PM Jan 21st, 2010


fredomartin @cshack_21 made great sausage last week. thx for joining us 🙂 #meatcamp -8:52 PM Jan 21st, 2010


lenejohansen @CarrieOliver Nordic sausages are cured. U.S. has better sausage tradition, but low end sausage like hot dog is higher end in U.S. #meatcamp -8:52 PM Jan 21st, 2010


farmconnect @KyFarmersMatter @iTweetMeat got it, will tell family members, why I love #meatcamp #meatcamp -8:52 PM Jan 21st, 2010


fredomartin Ruhlman says you need nitrites to prevent botulism#meatcamp -8:51 PM Jan 21st, 2010


KyFarmersMatter @fredomartin Ha! I was a band geek. Star trumpet player! #factsudidntknowboutme #meatcamp -8:51 PM Jan 21st, 2010


iTweetMeat @cshack_21 Sausage! #meatcamp -8:51 PM Jan 21st, 2010


iTweetMeat @farmconnect Fresh sausage, like breakfast sausage, brats, etc. do not have nitrite/ate in it. #meatcamp -8:50 PM Jan 21st, 2010


farmconnect @cshack_21 Welcome #meatcamp -8:50 PM Jan 21st, 2010


cshack_21 What we talkin about #meatcamp -8:50 PM Jan 21st, 2010


carrieoliver If you’re curious about how to make #sausage,@cshack_21 has popped into #meatcamp. He’s a pro. Let’s ask him questions! -8:50 PM Jan 21st, 2010


KyFarmersMatter @farmconnect if want 2avoid any cured sausage then need 2purchase “fresh” sausages. These r uncooked & uncured#meatcamp -8:50 PM Jan 21st, 2010


renee_martin RT @cshack_21#meatcamp hi yall <–Hi’ya. Carrie posted vid of you making yummy Thai ginger black garlic sausage. Recipe? #meatcamp -8:50 PM Jan 21st, 2010


iTweetMeat Sorry, @SteakPerfection, just saw ur question. Fatting out is when, basically, fat cooks out in the smokehouse. Emulsion breaks#meatcamp -8:50 PM Jan 21st, 2010


meatcamp @drsbbq Apparently, the joke’s on me, lol @farmconnectWill look up #bandcamp later. Or not. #MeatCamp -8:49 PM Jan 21st, 2010


farmconnect @iTweetMeat If concerned about nitrates/nitrites because of info on Diabetes, are there better sausages to use, or avoid?#meatcamp -8:49 PM Jan 21st, 2010


fredomartin @cshack_21 Hey Chris! nice 2 c u #meatcamp -8:49 PM Jan 21st, 2010


cshack_21 #meatcamp hi y’all -8:48 PM Jan 21st, 2010


carrieoliver @lenejohansen You said you enjoy #sausage. What’s your favorite? Any special Nordic style? #meatcamp -8:48 PM Jan 21st, 2010


drsbbq LOL I won’t go any further with that! RT @farmconnect: This one time, at meatcamp…. #meatcamp -8:48 PM Jan 21st, 2010


KyFarmersMatter @iTweetMeat Is a “Food Myth” cured is cured and nitrites r nitrites #meatcamp -8:48 PM Jan 21st, 2010


LyndaLaPlante Can you pickle sausages. #meatcamp -8:48 PM Jan 21st, 2010


Rosemont_Farm @iTweetMeat I have a batch of guinciale in the fridge (sorry off topic) but am fascinated by curing things (cheese too)#meatcamp -8:48 PM Jan 21st, 2010


renee_martin RT @fredomartin@lisamackhill gnite Lisa 🙂#meatcamp -8:47 PM Jan 21st, 2010


KyFarmersMatter Certainly RT @iTweetMeat@KyFarmersMatter Thx Amy. Uncured and “naturally cured” can be pretty much the same thing. Wud U agree? #meatcamp -8:47 PM Jan 21st, 2010


farmconnect @lisamackhill Night, thanks for the links #meatcamp -8:47 PM Jan 21st, 2010


fredomartin @lisamackhill g’nite Lisa 🙂 #meatcamp -8:47 PM Jan 21st, 2010


iTweetMeat @Rosemont_Farm Yeah, they rock my world, silly oxides…#meatcamp -8:46 PM Jan 21st, 2010


lisamackhill Can’t keep my eyes open, and need to get up in the morning to milk my cow. I really keep farmer’s hours. Enjoyed the chat! #meatcamp -8:46 PM Jan 21st, 2010


fredomartin one day, at #bandcamp… (sorry folks, couldn’t resist)#meatcamp -8:46 PM Jan 21st, 2010


Rosemont_Farm @iTweetMeat oh those pesky “Is” and “As” lol 🙂#meatcamp -8:46 PM Jan 21st, 2010


iTweetMeat But, thanks @Rosemont_Farm, for bringing up curing. Lotsa sausages are cured. Hot dogs, salamis, bologna, etc. #meatcamp-8:46 PM Jan 21st, 2010


carrieoliver @Bacon_FTW You joining #meatcamp? Talking sausage. Maybe should put #bacon on the agenda 😉 -8:46 PM Jan 21st, 2010


farmconnect @drsbbq This one time, at meatcamp…. #meatcamp -8:45 PM Jan 21st, 2010


iTweetMeat @Rosemont_Farm Alas, food chemistry. Usually, something “no nitrAtes added: except those naturally occuring…” fun stuff!#meatcamp -8:45 PM Jan 21st, 2010


carrieoliver @drsbbq Not sure what #bandcamp is but #meatcampsounds tastier. So you ever use #sausage in BBQ, or just grill? -8:45 PM Jan 21st, 2010


Rosemont_Farm @fredomartin no problemo, but you better be ready to help at the farm 😉 #meatcamp -8:45 PM Jan 21st, 2010


iTweetMeat @KyFarmersMatter Thx Amy. Uncured and “naturally cured” can be pretty much the same thing. Would you agree? #meatcamp -8:44 PM Jan 21st, 2010


fredomartin @Rosemont_Farm I might use this post in my defense when we show up LOL!! #meatcamp -8:44 PM Jan 21st, 2010


Rosemont_Farm @iTweetMeat right that was kind of explained to me before when I thought my bacon was nitrite free #meatcamp -8:44 PM Jan 21st, 2010


renee_martin @iTweetMeat Oh COOL! #meatcamp -8:44 PM Jan 21st, 2010


drsbbq @CarrieOliver Is #meatcamp anything like #bandcamp ? LOL -8:43 PM Jan 21st, 2010


KyFarmersMatter RT @iTweetMeat: In sausages, culture added 2drop pH, add flavor Really,it IS cured,n complex way.Celery + culture = nitrite #meatcamp -8:43 PM Jan 21st, 2010


farmconnect Ready to move to a farm in KY near a cool processor and start a biz FarmSausage.com and sell cool sausages online! not kidding#meatcamp -8:43 PM Jan 21st, 2010


Rosemont_Farm @fredomartin please do, stay as long as you like!@renee_martin #meatcamp -8:43 PM Jan 21st, 2010


fredomartin @KyFarmersMatter do you still have the recipe?#meatcamp -8:43 PM Jan 21st, 2010


Rosemont_Farm @fredomartin just saw your 70/30 ratio…will pick you & @renee_martin‘s brains later on this #meatcamp -8:43 PM Jan 21st, 2010


fredomartin @Rosemont_Farm some day, @renee_martin and I will descend on your farm and invade your kitchen… you watch 😀#meatcamp -8:43 PM Jan 21st, 2010


meatcamp @gkonen Nice. I bet 99.99% have never heard of Gelbveih cattle (I sure hadn’t before). Do do make sausages from your beef?#MeatCamp -8:43 PM Jan 21st, 2010


iTweetMeat Wuhuhuhuhuhuhuhuh RT @fredomartin:@KyFarmersMatter wabbit sausage? Hmmm a 1st for me. gotta try that some day… #meatcamp -8:42 PM Jan 21st, 2010


KyFarmersMatter @fredomartin Yummy~more gourmet tho, we use dif seasonings than pork or beef saus #meatcamp -8:42 PM Jan 21st, 2010


iTweetMeat @Rosemont_Farm In sausages, culture added to drop pH, add flavor. Really, it IS cured, in complex way. Celery + culture = nitrite. #meatcamp -8:42 PM Jan 21st, 2010


fredomartin @KyFarmersMatter wabbit sausage? Hmmm a 1st for me. gotta try that some day… #meatcamp -8:41 PM Jan 21st, 2010


Rosemont_Farm @iTweetMeat yep celery juice! you’re so smart!#meatcamp -8:41 PM Jan 21st, 2010


farmconnect RT @KyFarmersMatter@iTweetMeat Oh, I LUV LUV LUV rabbit sausage! @podchef makes som yummy lookin ones 2#meatcamp #meatcamp -8:41 PM Jan 21st, 2010


Rosemont_Farm @lisamackhill oooh added to amazon cart, today will be expensive if I press order LOL Thanks!! #meatcamp -8:41 PM Jan 21st, 2010


renee_martin @fredomartin I remember… we were S’POSED to grind it, but the grinder was full of OTHER sausage mix. So we improvised.#meatcamp -8:41 PM Jan 21st, 2010


farmconnect RT @http://twitpic.com/z55bc – Picture of some awesome beef summer suasage jalepeno cheese made by Beckman’ Kensington Ks #meatcamp -8:40 PM Jan 21st, 2010


iTweetMeat @Rosemont_Farm Ah, ok. Was celery juice or vegetable juice in it? In that case, the culture added to reduce nitrate to nitrite#meatcamp -8:40 PM Jan 21st, 2010


Rosemont_Farm @gkonen oh that looks like it’s a winner! #meatcamp -8:40 PM Jan 21st, 2010


lisamackhill @Rosemont_Farm Good book with good recipes for things to do with skin. Easy, promise! http://tinyurl.com/ya4xz4p #meatcamp-8:40 PM Jan 21st, 2010


carrieoliver @SmokeInDaEye If you’re out there, love to have you join#meatcamp. Just saw your earlier questions about it. -8:40 PM Jan 21st, 2010


KyFarmersMatter @iTweetMeat Oh, I LUV LUV LUV rabbit sausage!@podchef makes som yummy lookin ones 2 #meatcamp -8:40 PM Jan 21st, 2010


fredomartin @renee_martin we did not grind the rind, I chopped it and it looked like onions when I was done…remember? #meatcamp -8:40 PM Jan 21st, 2010


Rosemont_Farm @iTweetMeat yes it was uncured, tasted nice, but lacks oomph #meatcamp -8:40 PM Jan 21st, 2010


gkonen http://twitpic.com/z55bc – Picture of some awesome beef summer suasage jalepeno cheese made by Beckman’ Kensington Ks#meatcamp -8:39 PM Jan 21st, 2010


iTweetMeat Yes, please! RT @farmconnect@KyFarmersMatter Rabbit sausage? tell us…. #meatcamp -8:39 PM Jan 21st, 2010


Bacon_FTW @Rosemont_Farm Rly, in bacon? Not for same reason. Is it a “naturally cured” or “uncured” bacon? #meatcamphttp://bit.ly/70yO1q -8:39 PM Jan 21st, 2010


Rosemont_Farm @iTweetMeat @lisamackhill I think I shd start small (10% or so) & see how it goes #meatcamp -8:39 PM Jan 21st, 2010


fredomartin @Rosemont_Farm u can use fat from anywhere on the animal as long as you get to a 70/30 meat/fat ratio… #meatcamp -8:39 PM Jan 21st, 2010


gkonen Sorry i’m slow we raise Gelveih Angus cross #meatcamp -8:39 PM Jan 21st, 2010


meatcamp If you’ve made sausage or had made for you, what are you favorite cuts/portions to use? Does this differ if beef, pork, lamb?#MeatCamp -8:39 PM Jan 21st, 2010


farmconnect @KyFarmersMatter Rabbit sausage? tell us…. #meatcamp -8:39 PM Jan 21st, 2010


andreabakes @farmconnect Thank you.  #meatcamp -8:39 PM Jan 21st, 2010


iTweetMeat @Rosemont_Farm Rly, in bacon? Not for same reason. Is it a “naturally cured” or “uncured” bacon? #meatcamp -8:38 PM Jan 21st, 2010


renee_martin @Rosemont_Farm The rind for ours was trimmed out, then boiled for a couple of hours in stock before grinding. #meatcamp-8:38 PM Jan 21st, 2010


iTweetMeat @Rosemont_Farm Very good! As long as you don’t get carried away. I made pork sasuage w/ up to 20% skin, not bad. Diff texture. #meatcamp -8:38 PM Jan 21st, 2010


KyFarmersMatter @CarrieOliver depends on type re: tips beef/pork/goat/lamb/rabbit ~Som try 2make 2lean but #sausageneeds fat #meatcamp -8:38 PM Jan 21st, 2010


lisamackhill @Rosemont_Farm Turn the skin into chitlins. Not good in sausage, too tough. #meatcamp -8:38 PM Jan 21st, 2010


Rosemont_Farm @iTweetMeat our bacon from Dayton Meats has lactic acid starter in it, now I know why! cool! thx! #meatcamp -8:38 PM Jan 21st, 2010


Longknife12 @iTweetMeat Saw the sausage making episode on food channel and was in awe, learned a lot/science from Columbus.#meatcamp -8:38 PM Jan 21st, 2010


farmconnect @andreabakes Welcome #meatcamp -8:37 PM Jan 21st, 2010


meatcamp @andreabakes Hello, and thanks for chiming in/lurking.#MeatCamp -8:37 PM Jan 21st, 2010


Rosemont_Farm oh hey good question for everyone here, can I used skin on fat chunks to add fat to my sausages or would that be gross?#meatcamp -8:37 PM Jan 21st, 2010


KyFarmersMatter @CarrieOliver fresh #sausage easy / fermented or cured lil more challenging #meatcamp -8:37 PM Jan 21st, 2010


farmconnect RT @iTweetMeat: If label: lactic acid starter culture? It is added, with sugar, to #ferment. Good bugs! Good taste! #meatcamp#meatcamp -8:36 PM Jan 21st, 2010


KyFarmersMatter @carrieoliver Yeah, pretty easy really (not all, some more difficult) #meatcamp -8:36 PM Jan 21st, 2010


SteakPerfection what’s “fatting out” in sausage making? #meatcamp -8:36 PM Jan 21st, 2010


fredomartin look up andouille de vire, one of Normandy’s claim to fame #meatcamp -8:36 PM Jan 21st, 2010


lisamackhill We didn’t add enough fat the first few batches.#meatcamp -8:36 PM Jan 21st, 2010


andreabakes Good evening all. Andrea here. Quietly joining#meatcamp -8:36 PM Jan 21st, 2010


farmconnect @fredomartin I will have to try some, sounds interesting. Love the blood sausage with the Irish Breakfast at Fado in Chicago#meatcamp -8:35 PM Jan 21st, 2010


farmconnect RT @iTweetMeat: If label: lactic acid starter culture? It is added, with sugar, to #ferment. Good bugs! Good taste! #meatcamp#meatcamp -8:36 PM Jan 21st, 2010


KyFarmersMatter @carrieoliver Yeah, pretty easy really (not all, some more difficult) #meatcamp -8:36 PM Jan 21st, 2010


SteakPerfection what’s “fatting out” in sausage making? #meatcamp -8:36 PM Jan 21st, 2010


fredomartin look up andouille de vire, one of Normandy’s claim to fame #meatcamp -8:36 PM Jan 21st, 2010


lisamackhill We didn’t add enough fat the first few batches.#meatcamp -8:36 PM Jan 21st, 2010


andreabakes Good evening all. Andrea here. Quietly joining#meatcamp -8:36 PM Jan 21st, 2010


farmconnect @fredomartin I will have to try some, sounds interesting. Love the blood sausage with the Irish Breakfast at Fado in Chicago#meatcamp -8:35 PM Jan 21st, 2010


iTweetMeat Ever read a label and it says: lactic acid starter culture? It is added, with sugar, to #ferment. Good bugs! Good taste! #meatcamp -8:35 PM Jan 21st, 2010


renee_martin RT @carrieoliver@KyFarmersMatter Lots think making#sausage easy. Is it? What are key things to do or not do? <- #1-Goodbutcher #meatcamp -8:35 PM Jan 21st, 2010


carrieoliver @HeatherHAL Did you ever make guanciale w/ that Mangalista jowl? Talking about #sausage on #meatcamp. Thought of you, heh. -8:34 PM Jan 21st, 2010


iTweetMeat Sausage making is an art, easy to screw it up. Over/under-stuffing, fatting out, poor particle definition, fatting out, … #meatcamp-8:34 PM Jan 21st, 2010


KyFarmersMatter @lisamackhill Oh, good luck. It’s wonderful from homemade. I recommend a hog casing like 29/32mm #meatcamp -8:34 PM Jan 21st, 2010


fredomartin @farmconnect the andouille I had in LA was more like a spicy sausage. andouille in France unravel like rind and use specific cuts #meatcamp -8:34 PM Jan 21st, 2010


iTweetMeat @FarmerHaley Take care! #meatcamp -8:33 PM Jan 21st, 2010


carrieoliver @KyFarmersMatter Lots think making #sausage easy. Is it? What are key things to do or not do? #meatcamp -8:33 PM Jan 21st, 2010


iTweetMeat @LyndaLaPlante Yes, heart is used in many sausages, beef, pork, lamb. #meatcamp -8:33 PM Jan 21st, 2010


FarmerHaley been fun lurking, must get now, Cheers! #meatcamp -8:33 PM Jan 21st, 2010


steamykitchen @CarrieOliver @itweetmeat Haven’t made sausage yet. don’t know if i’m interested. If u make for me, I eat. #meatcamp -8:33 PM Jan 21st, 2010


farmconnect @gkonen Welcome #meatcamp -8:33 PM Jan 21st, 2010


meatcamp @gkonen You specialize in any particular breed/cross? Have seen cattle grazing on cornstocks in winter. Happy looking cattle.#MeatCamp -8:32 PM Jan 21st, 2010


farmconnect @fredomartin never tried French andouille, just LA andouille, what are the differences if you have space? #meatcamp -8:32 PM Jan 21st, 2010


LyndaLaPlante Do you think hart will go well in a sausage.#meatcamp -8:32 PM Jan 21st, 2010


KyFarmersMatter @carrieoliver we’ve never made anything like that. Wud b cool 2try it tho #sausage #meatcamp -8:32 PM Jan 21st, 2010


gkonen grass pasture in summer& graze cornstocks and feed alfalfa in the winter #meatcamp -8:31 PM Jan 21st, 2010


carrieoliver @JeffreyJKingman Thank you, Jeff. @ChuckJolley was very kind to invite me to interview. You joining #sausage #meatcamp? -8:31 PM Jan 21st, 2010


steamykitchen @iTweetMeat yes it was. gave it to my FIL. took 30 min to get Foodsaver to work w the Drybags. will post soon #meatcamp -8:31 PM Jan 21st, 2010


renee_martin RT @fredomartin@farmconnect French andouille or LA andouille? they are VERY different <–both good tho #meatcamp -8:31 PM Jan 21st, 2010


iTweetMeat If it has the least bit “tart” to it RT @tgnh: What is an example of fermented sausage? #meatcamp -8:31 PM Jan 21st, 2010


fredomartin @farmconnect French andouille or LA andouille? they are VERY different #meatcamp -8:30 PM Jan 21st, 2010


renee_martin RT @renee_martin@Rosemont_Farm Good thinking or youll have to break out that shovel again! LOL <–@Rosemont_Farm=1; Racoons=0 #meatcamp -8:30 PM Jan 21st, 2010


farmconnect @CarrieOliver @Earthnik my favorite spices for breakfast sausage is sage, or just plain pork sausage with salt & a little pepper#meatcamp -8:30 PM Jan 21st, 2010


iTweetMeat Summer sausage, sopressata, salami … all fermented (or should be… not that fake direct acidification stuff. gak.) #meatcamp -8:30 PM Jan 21st, 2010


tgnh What is an example of fermented sausage? #meatcamp -8:30 PM Jan 21st, 2010


carrieoliver @KyFarmersMatter Most interest’g #sausage last week thx to @Podchef recipe & @fredomartin @renee_martin. Used rinds & back fat. #meatcamp -8:30 PM Jan 21st, 2010


KyFarmersMatter @CarrieOliver like commercial or homemade? lots of variations ~ #sausage #meatcamp -8:30 PM Jan 21st, 2010


lisamackhill @farmconnect @KyFarmersMatter andoille one of my very favorites too. Have the spices, haven’t made it yet. Soon! #meatcamp -8:30 PM Jan 21st, 2010


renee_martin @Rosemont_Farm Good thinking or you’ll have to break out that shovel again! LOL #meatcamp -8:29 PM Jan 21st, 2010


meatcamp @LyndaLaPlante If I’ve had tripe, I didn’t know it. Would like to try it now that I know more about importance of head to tail.#MeatCamp -8:29 PM Jan 21st, 2010


Rosemont_Farm oooh brb have to shut the chickens in b4 the coons come… #meatcamp -8:29 PM Jan 21st, 2010


iTweetMeat @LyndaLaPlante Tripe. Not a fan. Menudo, anyone?#meatcamp -8:29 PM Jan 21st, 2010


farmconnect @KyFarmersMatter andouille sausage one of my favorites.#meatcamp -8:29 PM Jan 21st, 2010


renee_martin @LyndaLaPlante menudo… yes and I like it. #meatcamp -8:28 PM Jan 21st, 2010


iTweetMeat Vacuum, all the difference! RT @lisamackhill: We bought the Westonbrand 2300 vacuum sealer. Amazing.http://tinyurl.com/ydqc6w4 #meatcamp -8:28 PM Jan 21st, 2010


LyndaLaPlante @meatcamp have you ever had tripe. #meatcamp -8:28 PM Jan 21st, 2010


iTweetMeat Anyone out there every make fermented sausages?#meatcamp -8:27 PM Jan 21st, 2010


lisamackhill We bought the Westonbrand 2300 vacuum sealer. Amazing. http://tinyurl.com/ydqc6w4 #meatcamp -8:27 PM Jan 21st, 2010


fredomartin @lisamackhill please FAX me some of that sausage right now!!! ;-D #meatcamp -8:27 PM Jan 21st, 2010


KyFarmersMatter @farmconnect I’m n luv w/our fresh andouille & bratwurst. Custs luv it 2. That’d b my fav #meatcamp #meatcamp -8:27 PM Jan 21st, 2010


carrieoliver @SteamyKitchen What kind of #sausages have you made w/ those wild pigs Scott keeps bringing home for you?! #meatcamp -8:27 PM Jan 21st, 2010


iTweetMeat Yes ma’am! RT @KyFarmersMatter@CarrieOliver whole head movement def needs #sausage gr8 way 2add #value & get more return #meatcamp -8:27 PM Jan 21st, 2010


renee_martin @carrieoliver Our younger son actually prefers mutton to lamb… just sayin’. #meatcamp -8:27 PM Jan 21st, 2010


Rosemont_Farm I think there’s so much opportunity to create fun things with sausage making. #meatcamp -8:27 PM Jan 21st, 2010


KyFarmersMatter @CarrieOliver whole head movement def needs#sausage gr8 way 2add value & get more return #meatcamp -8:26 PM Jan 21st, 2010


meatcamp @gkonen Hello! What kind of beef do you raise there in NE?#MeatCamp -8:26 PM Jan 21st, 2010


lisamackhill We had some of our own hot Italian sausage with pasta for dinner tonight. Yum. #meatcamp -8:26 PM Jan 21st, 2010


iTweetMeat @steamykitchen Do you make sausage in your kitchen? What kinds? #meatcamp -8:26 PM Jan 21st, 2010


KyFarmersMatter @iTweetMeat snack sticks r huge also summer sausage then andouille brats & breakfast links #sausage #meatcamp -8:26 PM Jan 21st, 2010


carrieoliver @lisamackhill That makes sense, older sheep for #sausage. I want to try mutton some day, see what all the fuss is about.#meatcamp -8:26 PM Jan 21st, 2010


iTweetMeat @steamykitchen The other vacuum packager was pretty sucky (as in, bad) … was yours? #meatcamp -8:25 PM Jan 21st, 2010


Porkchop1950 Will be looking for some of those seasonings. German Sausage mix w/ground pork from someone out there. Thanks got ta go. #sausage #meatcamp -8:25 PM Jan 21st, 2010


farmconnect @KyFarmersMatter Welcome what kind of sausage are you guys proud of in your shop? #meatcamp #meatcamp -8:25 PM Jan 21st, 2010


gkonen Gerry Konen beef producer from Ne U guys R making me hungry #meatcamp -8:25 PM Jan 21st, 2010


Rosemont_Farm @fredomartin thanks – it was exciting to be part of your tasting – next time maybe I Tamworth or Large Black chops 🙂#meatcamp -8:25 PM Jan 21st, 2010


fredomartin if the ingredients are good, it is difficult to mess up making sausage… just sayin’… #meatcamp -8:25 PM Jan 21st, 2010


steamykitchen @iTweetMeat finally got Foodsaver to work with Drybags. Not perfect, but good enough http://bit.ly/70eJ9u#meatcamp -8:25 PM Jan 21st, 2010


renee_martin RT @fredomartin: Hi Heather (@rosemont_farm), your pork meat was DE-LI-CIOUS!! <–oh yes ma’am it was. #meatcamp -8:24 PM Jan 21st, 2010


iTweetMeat @KyFarmersMatter What is your favorite kind of #sausage, Amy? Any big sellers from your shop? We move a lot of our snack sticks. #meatcamp -8:24 PM Jan 21st, 2010


carrieoliver @KyFarmersMatter Welcome back. We touched briefly on how #sausage fits into whole-head movement. Love your thoughts on this. #meatcamp -8:24 PM Jan 21st, 2010


renee_martin @iTweetMeat see @Fredomartin ‘s response to that question. We’re still newbies. #meatcamp -8:24 PM Jan 21st, 2010


iTweetMeat @Longknife12 That sounds delicious! #meatcamp -8:24 PM Jan 21st, 2010


iTweetMeat Anyone every buy one of the #sausage kits at, say, a outdoor supply store? #meatcamp -8:23 PM Jan 21st, 2010


Rosemont_Farm @carrieoliver the pig I sent to you was finished exactly the same as Buster EXCEPT we added soaked Barley to Buster’s diet.#meatcamp -8:23 PM Jan 21st, 2010


Longknife12 @CarrieOliver Jaternice and jelita are traditional cz sausage in a gut case, mushy, and squirts out when cut. Jelita has blood. #meatcamp -8:23 PM Jan 21st, 2010


fredomartin Hi Heather (@rosemont_farm), your pork meat was DE-LI-CIOUS!! #meatcamp -8:23 PM Jan 21st, 2010


farmconnect @iTweetMeat Brat sized hog casings are my favorite for brats and Italian sausage, even for plain pork sausage #meatcamp#meatcamp -8:22 PM Jan 21st, 2010


GreenSoil RT @CarrieOliver@Rosemont_Farm After tasting the pork chops from your pig, I can only imagine how delicious the #sausagewill be. #mea … -8:22 PM Jan 21st, 2010


KyFarmersMatter Late Comer! Soakin’ wet n Ky but cattle/horses r well after hail storm. Looks like gr8 chat. I luv #sausage #meatcamp -8:22 PM Jan 21st, 2010


carrieoliver @Rosemont_Farm Been meaning to ask, what was finishing diet for that pig? Was it different than #Buster#meatcamp -8:22 PM Jan 21st, 2010


iTweetMeat @renee_martin By “natural hog casings,” do y’all know what that means? cleaned intestines. often lamb are used, too. #meatcamp -8:22 PM Jan 21st, 2010


JeffreyJKingman @CarrieOliver Hey I saw the article you were in in Cattle Network! Nice! #sausage #meatcamp -8:22 PM Jan 21st, 2010


carrieoliver @Rosemont_Farm After tasting the pork chops from your pig, I can only imagine how delicious the #sausage will be. #meatcamp-8:22 PM Jan 21st, 2010


fredomartin a friend who owns a restaurant got casings from a distributor. I also found some from a reputable deli “Sam’s” in Fresno, CA) #meatcamp -8:22 PM Jan 21st, 2010


renee_martin @carrieoliver ooh… Charolais… no fair. We haven’t had dinner yet and now I’m starving. #meatcamp -8:22 PM Jan 21st, 2010


Rosemont_Farm @farmconnect thanks! I plan on doing some ourselves, but we have so much meat and so little time lol #meatcamp -8:21 PM Jan 21st, 2010


renee_martin @iTweetMeat we used natural hog casings. #meatcamp -8:21 PM Jan 21st, 2010


carrieoliver @FarmerHaley Agree, nothing better than great burgers. I had #sausage made from trimmings of center cuts of Charolais. Very rich. #meatcamp -8:20 PM Jan 21st, 2010


fredomartin still waiting on some of the recipes from contributors. the recipes should be up there b4 end of week #meatcamp -8:20 PM Jan 21st, 2010


Porkchop1950 Go figure. Got elk steaks, hamburger. Family won’t eat them, but break out the brats (same stuff) and they can’t get enough.#meatcamp -8:20 PM Jan 21st, 2010


iTweetMeat For those of you home #sausage makers, what kind of casings do you use? #meatcamp -8:20 PM Jan 21st, 2010


fredomartin We are posting the 6 recipes at slowfoodmadera.org shortly #meatcamp -8:19 PM Jan 21st, 2010


farmconnect @Rosemont_Farm if you can find some Gyro seasoning, you can do interesting things with goat and lamb sausage! #meatcamp#meatcamp -8:19 PM Jan 21st, 2010


iTweetMeat @fredomartin Yes, yikes. As for Landjager, it is another low-temp sausage that uses other factors to ensure safety.#meatcamp -8:19 PM Jan 21st, 2010


iTweetMeat An example is Lebanon bologna. Only cooked to 120F, but pH is so low, +salt+smoke, safe end product (that is sensational!)#beef #meatcamp -8:19 PM Jan 21st, 2010


fredomartin @iTweetMeat YES thanks for finding the name: Lanjager. thanks! #meatcamp -8:18 PM Jan 21st, 2010


meatcamp @fredomartin @renee_martin What were the 6 recipes we made w/ Suey? I loved them all. #MeatCamp -8:18 PM Jan 21st, 2010


iTweetMeat Some sausages are “special” in that they are cooked to a very low temperature (even tho made w/ ground meat) #meatcamp -8:18 PM Jan 21st, 2010


renee_martin RT @farmconnect@iTweetMeat Sometimes even Garlic, mint and FETA lamb brats! #meatcamp <—oooh. #meatcamp -8:18 PM Jan 21st, 2010


fredomartin beef bung!! yikes! #meatcamp -8:17 PM Jan 21st, 2010


RadicalOmnivore Mmmmm…choritzo…. RT @lisamackhill: We turn older sheep into sausage. I like choritzo, but I’m from west Texas originally. #meatcamp -8:17 PM Jan 21st, 2010


Rosemont_Farm we’re slaughtering 6 goats next week as well and will be turning the older dry does into sausages too, any spicing tips?#meatcamp -8:17 PM Jan 21st, 2010


iTweetMeat @fredomartin Landjager? #meatcamp -8:17 PM Jan 21st, 2010


renee_martin @iTweetMeat I actually liked @Haggis until they told me what was in it… LOL… was much younger and fussier then. #meatcamp-8:17 PM Jan 21st, 2010


carrieoliver @Longknife12 What is Czech jaterice & jelita? Sound interesting! Add the #meatcamp hashtag and you’ll show up in all#meatcamp posts. -8:17 PM Jan 21st, 2010


iTweetMeat Perhaps the “oddest” casing I’ve ever seen used is a beef bung. But hey it works. #meatcamp -8:17 PM Jan 21st, 2010


Porkchop1950 @iTweetMeat Garlic and mint lamb sausage. Send the recipe to my local meat man please #meatcamp -8:17 PM Jan 21st, 2010


farmconnect @iTweetMeat Sometimes even Garlic, mint and FETA lamb brats! #meatcamp #meatcamp -8:16 PM Jan 21st, 2010


iTweetMeat So, it’s all about making the most of the animal. By definition, even #Haggis is a type of #sausage#meatcamp -8:16 PM Jan 21st, 2010


lisamackhill We turn older sheep into sausage. I like choritzo, but I’m from west Texas originally. #meatcamp -8:16 PM Jan 21st, 2010


fredomartin ever had those German square smoked sausages anyone?#meatcamp -8:16 PM Jan 21st, 2010


Porkchop1950 @meatcamp AH its just great. Local concern out of Wasilla, AK and they sell what doesn’t get paid for. May call and order more. #meatcamp -8:16 PM Jan 21st, 2010


Rosemont_Farm @renee_martin I heart @podchef#meatcamp -8:16 PM Jan 21st, 2010


farmconnect @Porkchop1950 Bear Sausage definitely sounds interesting. #meatcamp #meatcamp -8:15 PM Jan 21st, 2010


Rosemont_Farm @meatcamp we used to do a deer, bear, elk pepperoni style stick for eating when I was with my XH – v good w mustard!#meatcamp -8:15 PM Jan 21st, 2010


fredomartin one thing for sure: a sausage stuffer with a piston is the way to go, the kitchenaid attachment is way slow and no fun#meatcamp -8:15 PM Jan 21st, 2010


iTweetMeat @farmconnect Garlic and mint lamb brats. This I must try.#meatcamp -8:15 PM Jan 21st, 2010


iTweetMeat @FarmerHaley What about #beef summer #sausage?#meatcamp -8:15 PM Jan 21st, 2010


renee_martin @carrieoliver @Podchef assigned us a book to read 2 do our own charcuterie: CHARCUTERIE & FRENCH PORK COOKERY by Jane Grigson #meatcamp -8:14 PM Jan 21st, 2010


meatcamp @Porkchop1950 You are the first person I’ve met who’s said they enjoy the flavor of #bear meat! Lots enjoy Venison, Elk #sausage#MeatCamp -8:14 PM Jan 21st, 2010


farmconnect @iTweetMeat #meatcamp, local processrs turn our lamb into brats w/sweet cherries, and my fav, garlic and mint brats#meatcamp -8:14 PM Jan 21st, 2010


Rosemont_Farm we’re taking pork & wild duck to the local shop Saturday to have sausages made, we have about 200#s of meat, need to hire help lol #meatcamp -8:14 PM Jan 21st, 2010


fredomartin there are as many blood sausage recipes as reg sausage. the 1 I know comes from the French Basque country #meatcamp -8:14 PM Jan 21st, 2010


FarmerHaley @carrieoliver only once, its hard to pass up on the hamburger! #meatcamp -8:14 PM Jan 21st, 2010


lisamackhill Buy a good grinder! We need a better one.http://tinyurl.com/yhj6jxw #meatcamp -8:13 PM Jan 21st, 2010


carrieoliver I was pointing out how few steaks one gets in beef or chops in pork or lamb. @iTweetMeat how does making #sausage help?#meatcamp -8:13 PM Jan 21st, 2010


iTweetMeat Not there’s an interesting way to refer to a #sausage#pudding#meatcamp -8:13 PM Jan 21st, 2010


iTweetMeat @LyndaLaPlante Have ever had blood sausage? (Sometimes called “blood pudding?) #meatcamp -8:13 PM Jan 21st, 2010


Porkchop1950 I know we are talking domestic animal sausage, but I have the best bear sausage in my freezer I have ever eaten.#meatcamp -8:13 PM Jan 21st, 2010


Rosemont_Farm @renee_martin I believe it was just in crocks or barrels (this was 1870s-ish) #meatcamp -8:12 PM Jan 21st, 2010


meatcamp @LyndaLaPlante Welcome to #meatcamp#MeatCamp -8:12 PM Jan 21st, 2010


fredomartin I took some footage myself but have not posted it yet… will do shortly 🙂 #meatcamp -8:12 PM Jan 21st, 2010


renee_martin @carrieoliver LOL! #meatcamp -8:12 PM Jan 21st, 2010


LyndaLaPlante RT @iTweetMeat: Sort of the non-sausage equivalent of it is what my greatgrandmother called “butcher’s mess” It had EVERYTHING in it! # … -8:12 PM Jan 21st, 2010


Rosemont_Farm @renee_martin it was a brine & boil then store, then he’d boil 1x every so often…it’s uhhh interesting to say the least 😉#meatcamp -8:12 PM Jan 21st, 2010


carrieoliver @FarmerHaley Great to have you join. Ppl often think of pork, not beef, when it comes to #sausage. Do you make any w/ your Simmis? #meatcamp -8:12 PM Jan 21st, 2010


fredomartin @lisamackhill thanks Lisa. Carrie video posted some of our sausage making fun from last week… Carrie, wanna shout the url?#meatcamp -8:11 PM Jan 21st, 2010


iTweetMeat @FarmerHaley Hi Mike — what is your favorite kind of sausage? #meatcamp -8:11 PM Jan 21st, 2010


renee_martin @Rosemont_Farm Yes please! Did he just pickle and seal or was a canning water bath involved? #meatcamp -8:11 PM Jan 21st, 2010


iTweetMeat Sort of the non-sausage equivalent of it is what my greatgrandmother called “butcher’s mess” It had EVERYTHING in it!#meatcamp -8:11 PM Jan 21st, 2010


lisamackhill http://www.sausagesource.com/ These guys are about 20 minutes from my house. Great resource. #meatcamp -8:10 PM Jan 21st, 2010


carrieoliver @fredomartin @renee_martin When do you start making#sausage. I could tell Suey wasn’t your first time. (Ignore obvious pun.)#meatcamp -8:10 PM Jan 21st, 2010


FarmerHaley Mike Haley, Purebred Simmental producer joining in for a bit to see what all the buzz is about #meatcamp -8:10 PM Jan 21st, 2010


agropinion Bummed I have no time for #meatcamp. Working on presentation for Ks Auctioneers. -8:10 PM Jan 21st, 2010


searedfoodblog RT @Rosemont_Farm – my pioneer grandfather had a beef pickle recipe for preserving his meat…very interesting…#meatcamp #food -8:10 PM Jan 21st, 2010


Rosemont_Farm @iTweetMeat I’ll grab his journal and try to do a quick blog post tonight and tweet it if my migraine allows. #meatcamp -8:10 PM Jan 21st, 2010


iTweetMeat @fredomartin My great grandfather would eat headcheese with limburger cheese. #notpleasanttoseeorsmell #meatcamp -8:10 PM Jan 21st, 2010


Porkchop1950 @carrieoliver Over the past 35 years about anything a farmer used I sold it to them. retired and today I sell compost. :>)#meatcamp -8:09 PM Jan 21st, 2010


lisamackhill @fredomartin We are working our way through “Home Sausage Making” http://tinyurl.com/yegw4bg #meatcamp -8:09 PM Jan 21st, 2010


iTweetMeat @Rosemont_farm What’s the pickling recipe? #meatcamp -8:09 PM Jan 21st, 2010


carrieoliver @Longknife12 Thanks for joining #meatcamp. You involved in #sausage one way or another? Or just like to savor it. #meatcamp -8:09 PM Jan 21st, 2010


fredomartin it also streched our allocated #10 up to #15 of sausage#meatcamp -8:09 PM Jan 21st, 2010


LyndaLaPlante RT @iTweetMeat: And, how we make sausage really hasn’t changed that much. Pardon the explanation, but stuffing other animal parts into i … -8:08 PM Jan 21st, 2010


Porkchop1950 Where can you buy the spices and what recipes can you follow to make really good German Sausage? #meatcamp -8:08 PM Jan 21st, 2010


iTweetMeat As for delicacy, I think that it was primarily a utilitarian thing and eventually someone figured out how to make it uber fancy#meatcamp -8:08 PM Jan 21st, 2010


Rosemont_Farm my pioneer grandfather had a beef pickle recipe for preserving his meat…very interesting… #meatcamp -8:08 PM Jan 21st, 2010


renee_martin @iTweetMeat 4 sure. @Fredomartin & I chose a “pork rind” recipe (via @Podchef) for our contribution to the event.#meatcamp -8:08 PM Jan 21st, 2010


carrieoliver @Porkchop1950 Welcome! You sold #sausage to farmers? Or something else? #meatcamp -8:08 PM Jan 21st, 2010


fredomartin I smell headcheese in the near future… #meatcamp -8:08 PM Jan 21st, 2010


Longknife12 RT @iTweetMeat: Those sausages could contain “unyummy” stuff in a yummy way, like blood sausage. #meatcamp -8:07 PM Jan 21st, 2010


iTweetMeat And one of the biggies was to preserve meat (chiefly via salting and drying, sometimes smoking, too). Still make sausages lk ths #meatcamp -8:07 PM Jan 21st, 2010


renee_martin @iTweetMeat The most fascinating part is being able to use every single part of the animal to make something incredibly delicious #meatcamp -8:07 PM Jan 21st, 2010


meatcamp @iTweetMeat Were sausages considered a delicacy? or more utilitarian @fredomartin, how about in France? #MeatCamp -8:07 PM Jan 21st, 2010


fredomartin @lisamackhill do you post your sausage recipes? Renee and I are about to dive into charcuterie once we pick up our pig 2moro 😀 #meatcamp -8:06 PM Jan 21st, 2010


Porkchop1950 From Colorful Colorado. I love sausage and want to know how to make it. Always sold to farmers for a living. Hello Everybody #meatcamp -8:06 PM Jan 21st, 2010


iTweetMeat Those sausages could contain “unyummy” stuff in a yummy way, like blood sausage. #meatcamp -8:06 PM Jan 21st, 2010


iTweetMeat And, how we make sausage really hasn’t changed that much. Pardon the explanation, but stuffing other animal parts into intestines #meatcamp -8:06 PM Jan 21st, 2010


iTweetMeat It seems like many other foods, we can make what was originally a utilitarian way to serve (and preserve) lower “quality” foods#meatcamp -8:05 PM Jan 21st, 2010


carrieoliver @farmconnect Yes, Suey (Glouchestershire Old Spot) event was @SlowFoodMadera #meatcamp -8:05 PM Jan 21st, 2010


lisamackhill Hi #meatcamp We are a small farm in NH, specializing in heritage breeds of critters, out on pasture. We make our own sausage.-8:05 PM Jan 21st, 2010


fredomartin @farmconnect yep, Madera, CA #meatcamp -8:05 PM Jan 21st, 2010


fredomartin Thanks Carrie. The sausages were served with 8-week fermented sauerkraut… YUM! #meatcamp -8:04 PM Jan 21st, 2010


renee_martin @carrieoliver Suey, Sausage & Suds was GREAT fun… now hooked on making our own sausage. #meatcamp -8:04 PM Jan 21st, 2010


iTweetMeat Well, we hope you feel free to join in this evening. Here. We. Go. #meatcamp -8:04 PM Jan 21st, 2010


meatcamp @SteakPerfection @tgnh @farmconnect Belated welcome.#MeatCamp -8:04 PM Jan 21st, 2010


Rosemont_Farm Hi, Heather – pig farmer extraordinaire in Yamhill Or :oP #meatcamp -8:04 PM Jan 21st, 2010


farmconnect @CarrieOliver Eat local Madera … Madera CA? #meatcamp-8:04 PM Jan 21st, 2010


iTweetMeat And sopressata, another favorite. #meatcamp -8:03 PM Jan 21st, 2010


carrieoliver @fredomartin @Renee_Martin <— welcome! Folks, these two hosted Suey, Sausage & Suds event. 1 pig, 6 sausages. Brilliant.#meatcamp -8:03 PM Jan 21st, 2010


fredomartin heavily into pork these days… but we are also getting some grass fed beef tomorrow from OpenSpaceMeats up north#meatcamp -8:03 PM Jan 21st, 2010


iTweetMeat @SteakPerfection Yeah, he he. Here in dark, cold central PA. Sleet and snow tonight 😦 #meatcamp -8:03 PM Jan 21st, 2010


renee_martin Hi all. Looking forward to this evening’s chat.#meatcamp -8:02 PM Jan 21st, 2010


tgnh favs are dried italian sausage..capacolla, salami #meatcamp -8:02 PM Jan 21st, 2010


fredomartin Hi all, glad to be here. Where’s the beef? #meatcamp -8:02 PM Jan 21st, 2010


farmconnect Mike, Michigan, raise grass fed sheep and cattle, recently started FarmConnect.net, seriously love sausage. #meatcamp -8:02 PM Jan 21st, 2010


iTweetMeat My favorite is a fresh pork sausage, made with apples and cinnamon. Oh, I’m Chris, from Penn State. Meat geek. #meatcamp -8:01 PM Jan 21st, 2010


carrieoliver @MeatCamp I’m Carrie Oliver, founder of Artisan Beef Institute, teaching that beef is like wine (same for pork, lamb, poultry).#meatcamp -8:01 PM Jan 21st, 2010


iTweetMeat Hi Trish, what’s you favorite type of #sausage#meatcamp-8:00 PM Jan 21st, 2010


SteakPerfection Joe O’Connell from sunny SoCali (hehe) — Italian#meatcamp -8:00 PM Jan 21st, 2010


tgnh Good Evening everyone. Trish here! #meatcamp -8:00 PM Jan 21st, 2010


meatcamp @tgnh @Rosemont_Farm @HollyHadsell This video’s for youhttp://bit.ly/4zludr (& it’s just the beginning of #making #sausage)#MeatCamp -7:59 PM Jan 21st, 2010


SteakPerfection RT @: RT @iTweetMeat …time for #meatcamp! And,@CarrieOliver is showing in the stream! #ecstatic <- talking #sausage!#MeatCamp #meatcamp -7:58 PM Jan 21st, 2010


iTweetMeat I suppose I should be courteous, too, and write that there will be LOTS of tweets from me in the next 2 h or so … #meatcamp -7:58 PM Jan 21st, 2010


renee_martin RT @CarrieOliver: Quick video for #meatcamp w/@cshack_21 @fredomartin making #sausage http://bit.ly/4zIudr#meatcamp -7:58 PM Jan 21st, 2010


iTweetMeat @carrieoliver Nice video. Do you like using iMovie?#meatcamp -7:58 PM Jan 21st, 2010


carrieoliver Plz. forgive upcoming flurry, I’ll be co-hosting #meatcampchat re: #sausage. Join if you can. Will also be posting as @MeatCamp#meatcamp -7:57 PM Jan 21st, 2010


iTweetMeat @KyFarmersMatter Duty calls! See you in the stream when we see you in the stream 😉 #meatcamp -7:57 PM Jan 21st, 2010


KyFarmersMatter @CarrieOliver @iTweetMeat Might b late 4#meatcamp ~Just has a huge downpour & lots o hail. Gotta go check my horses & cattle -7:56 PM Jan 21st, 2010


tgnh @Rosemont_Farm R u joining #meatcamp 2nite? Sausage! -7:55 PM Jan 21st, 2010


carrieoliver Quick video for #meatcamp w/ @cshack_21 @fredomartinmaking #sausage http://bit.ly/4zIudr #meatcamp -7:55 PM Jan 21st, 2010


RayLinDairy @greenleafbbq Have you heard about the Twiter chat#meatcamp on Thursday nights? Tonight the topic is sausage. CC@CarrieOliver @iTweetMeat -7:55 PM Jan 21st, 2010


iTweetMeat As we get this rolling, please intro yourself and tell us what your favorite kind of #sausage is … #meatcamp -7:54 PM Jan 21st, 2010


farmconnect @iTweetMeat You are quite welcome. Looking forward to learning about my favorite #food#sausage in #meatcamp in 8 minutes w/ @CarrieOliver -7:54 PM Jan 21st, 2010


iTweetMeat It is! Tonight is about #sausage! RT @freezerburns:@CarrieOliver #meatcamp????? Wow. that sounds like an amazing event. #meatcamp -7:53 PM Jan 21st, 2010


meatcamp RT @iTweetMeat: Well its about time for #meatcamp! And,@CarrieOliver is showing in the stream! #ecstatic <– talking#sausage#MeatCamp -7:53 PM Jan 21st, 2010


carrieoliver RT @iTweetMeat: Well its about time for #meatcamp! And,@CarrieOliver is showing in the stream! #ecstatic <— Plz join in 10 min #meatcamp -7:50 PM Jan 21st, 2010


iTweetMeat @Pleasanthouse Sad to hear you won’t be joining us this evening. I will post a transcript of the chat to my blog after we’re done#meatcamp -7:49 PM Jan 21st, 2010


iTweetMeat Well it’s about time for #meatcamp! And, @CarrieOliver is showing in the stream! #ecstatic #meatcamp -7:48 PM Jan 21st, 2010

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