Celebrate Sausage S01E18 - Sai Krok Issan
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- Опубликовано: 19 окт 2020
- #Celebratesausage
Welcome to Celebrate Sausage. Today we are making Thailand's Sai Krok Isan!!
You can find a printable recipe for Sai Krok Issan here: twoguysandacooler.com/sai-krok...
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Eric
Take the #celebratesausagechallenge. You can find a printable recipe for Sai Krok Issan here: twoguysandacooler.com/sai-krok-issan/
It is my humble request, can u please make a video on how to cure small cuts of meat which i can do in my fridge in a month time, i am very impatient and i dont have much equipment,m just 1 guy with a cooler, please sir 🙏🙏, love your videos and you amazing.
Hands down my favorite Sausage. Though I prefer it with Woon Sen, or glass noodles instead of rice.
You're crushing the daily videos. Keep it coming!
When I lived in Krasang, my Sister in Law had a Sai Krok stand (they pronounced it "Saigrow" I called it "Psycho Sausage"),
if left to my own devices, I would have just pulled up and parked all day long till I popped.
They put 2 on a stick which were about 3 inches each and slow roasted them next to lump charcoal.
Served with cabbage and "Plik Pe'" (Bird Chilies)
*prik kee noo
Prik kee noo
I made this 10-10-21 and it was wonderful.
I thought rice is just a filler or extender??? So it melts along the fermentation process?
Man I want this! Seriously when I get back from fishing, I've got about 5 types of sausage im gonna make!
This looks tasty Eric. Thanks for the recipe tutorial.
Yours is the only recipe I've seen using "cure", can you tell me the purpose of this addition... just wondering because this isn't really a cured product like bacon or something like that? Planning on making a batch, I miss these sausages as I used to eat them fairly often when I lived in Thailand.
Why is Structure sausage very well?
I've ate this quite a bit along with other Thai sausage, it's really good and very safe if anyone is worried about fermented meat. That bacteria is what keeps you from getting sick.
Do you have a recipe for Nam?
Is there any recommended humidity while fermenting?
Higher is better but with this sausage it's not necessary.
Hi Eric and Team, I have watched most of your videos they are an inspiration!!
I live in Phuket and make Charcuterie as a hobby. I have been making Sausages and Charcuterie as a hobby for over 40 years.
One of my favourite sausages is Isan Sausage and I have made it many times your recipe is very close to the one I make but I do not have Starter Culture available so I use the 2 -3 days at room temperature which is around 29c here most days. I have always had great success doing it the traditional way. To accompany the cooked sausage the Thais eat Hot fresh Chillies, raw Cabbage, and pickled Ginger it is wonderful as you said.
Have you tried or made Chiang Mai Pork Sausage, Neam both Pork or Beef , they are fantastic and also wonderful fermented sausages.
Thank You. I will have to look into those sausages, I'm always on the lookout for awesome sausages to make. Thank you!!
@@2guysandacooler your welcome!!
Is there any concern about Bacillus cereus with the rice being at rt, or does the starter culture and ph drop mitigate that risk?
The starter culture mitigates that completely.
I only have F-RM-52 and T-SPX cultures. Can I use one of these for this sausage?
F-RM-52 works great for this recipe.
What ph am I looking for?
Depending on how tangy you want it 4.6 - 4.8 is a good range. Mine ended up at 4.6 and it had beautiful "sourly notes"
Hi Eric. Thank you for your outstanding content, you are an excellent teacher. If I don't want to add rice do I need to add dextrose to feed the culture? Or is there enough nutrients in the other ingredients? Thank you again
You will ned to add dextrose. For this sausage I would add .75% - 1% of the weight of the meat..
Add 15 cups of rice.
In the intro, your geese are having a great time. This sausage looks amazing, can smell it from here. I love that huge wood bowl the sausage was displayed on. I know you monitor the ph of your fermented meats. What ph did you take it to & would you change your decision after tasting?
LOL. The love the "Geese Sanctuary" we built for them!! The ph I ended up with was a 4.6. This starter culture is extremely reliable and fast 18-24 hours. ferment for 18 (mildly tangy) or 24 hours for a more sourly flavor. If you don't use a culture it generally takes 72 - 96 hours
It is my humble request, can u please show me how to cure small cuts of meat which i can do in my fridge in a month time, i am very impatient and i dont have much space just 1 fridge, please sir 🙏🙏, love your videos and you are amazing.
This stuff is Soo Good , wished this video was out when I did mine...old school at that and hung it in the closet for a week ha ha
He’s got no measurements. Who the fuk I know how much to use.
@@RobertRitchie-re5pt complete measurements are listed in the description box
Good night sir I just wanna know how I can make my burger save it's form and doesn't shrink which the best thikener I can use
Viagra
Are you talking about burgers like a hamburger? or sausages?
@@2guysandacooler burgers
@@yazed363 OK. When you cook a hamburger the proteins begin to denature and the fat begins to render. Adding a binder will only serve to maintain the integrity of the patty and hold in some moisture. The burger will still want to shrink. To keep that from happening you need to place the burger patty on the grill (or where ever you plan on cooking it) and with your thumb make an very visible indentation in the center of the burger. By doing this the burger will hold it's form better. If you want to add a binder, bread crumbs are as good as any..
@@2guysandacooler I just think they added e415 and e417 but how much grams to 10 k of beer
Hhmmm, would you call it "sausage of balls", or "balls of sausage"?
I made this without fermentation but the taste turns out really good
This is my third time making and it tastes good every time Thank youu
What are the measurements???????? What kind of cooking vid is this????????
The kind where you check the description box for the recipe
You didn’t say the whole ingredients. Dude?!?!?!?! Really??????? Fuk!!!!!!!!