Search found 18 matches

by Dumoine
Wed May 18, 2016 08:08
Forum: Sausages
Topic: Italian Sausage Ingredients: Less is More
Replies: 3
Views: 3847

Italian Sausage Ingredients: Less is More

I made 5 small batches of Italian sausage, each batch was a different recipe. I kept the salt constant in all 5 recipes (1%). I then grilled them and did a taste test. I found that I liked the one with the shortest ingredient list the best. So now when I make Italian sausage, I will keep it simple a...
by Dumoine
Sun Nov 30, 2014 21:56
Forum: Sausages
Topic: My rubberier breakfast sausage
Replies: 17
Views: 10595

I had the problem of rubbery sausage once and it was because of the pork I used. I bought some Hormel brand boneless pork butt at Walmart. I noticed on the package that it contained a proprietary brine solution. This brine solution in the meat distorted the taste of the seasonings I added and the te...
by Dumoine
Tue Jun 18, 2013 19:25
Forum: Fishes
Topic: Smoked Lake Trout
Replies: 8
Views: 16357

The brine I use is about 34 degrees according to my calculations. 3/4 cup of Morton Kosher Salt = 186 Grams which is 0.41 pounds per 8 cups or 0.82 pounds per gallon. This calculation does not include the salt that is in the soy sauce. A 30 degree brine according to this web site is suitable for fis...
by Dumoine
Mon Jun 17, 2013 06:20
Forum: Fishes
Topic: Smoked Lake Trout
Replies: 8
Views: 16357

Smoked Lake Trout

I live close to Lake Michigan`s Grand Traverse Bay. The other night, my son came home with four nice looking lake trout that he and a buddy caught trolling on the bay. http://i1074.photobucket.com/albums/w411/mrugbym/image-5.jpg It was kind of late so I just filleted the fish and put them in the fri...
by Dumoine
Tue May 08, 2012 04:31
Forum: Hyde Park
Topic: If you are ever in Chicago....
Replies: 4
Views: 2969

Bubba, i hope you enjoy going there as much as I do. Most of their sausages hang behind the deli counter at room temperature, so you know they take to extra steps to produce them as they did in Poland before refrigeration was wide spread. There is also a good Polish restaurant on the same side of th...
by Dumoine
Mon May 07, 2012 10:36
Forum: For beginners
Topic: Is what I did safe
Replies: 12
Views: 6044

I was looking at the website justsmokedsalmon.com. There are dozens of brine recipes on this site and not one of them contain cure #1. By looking at this site it appears to me that most people who smoke fish do not use nitrates/nitrites. One recipe calls for smoking at 120F for 9-11 hours. The fish ...
by Dumoine
Sun May 06, 2012 07:50
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 357671

http://i1074.photobucket.com/albums/w411/mrugbym/photo1.jpg I just made some Mysliwska. I used the recipe from Stan`s book on Polish Sausages. This sausage is quite lean but still very tasty. The recipe calls for 2kg class one pork, 2.5kg class two pork and 0.5kg class one or two beef. I cut down t...
by Dumoine
Sun May 06, 2012 07:32
Forum: For beginners
Topic: Is what I did safe
Replies: 12
Views: 6044

I am a little confused on why it is not necessary to add cure #1 to fish when smoking. Is soaking in a brine enough to make ithe fish safe from botulism? I also see brines for smoking chicken with no cure #1, is this safe?
by Dumoine
Fri Apr 27, 2012 12:27
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 80503

For a weight in my crock I use strips of oak cross crossed. I set a stone I found on a Lake Superior beach on top of the oak strips to weigh it down. No need to buy the stone weight when the beach is full of them.
by Dumoine
Sun Apr 22, 2012 06:43
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 80503

I too use 2% salt. I usually make sauerkraut in the fall when the fall/winter cabbage is in season. I set the furnace thermostat for the house at 65 degrees. After four or five weeks when most of the fermentation has taken place, I move the crock into the garage. My garage is insulated so it stays c...
by Dumoine
Fri Apr 13, 2012 09:30
Forum: Hyde Park
Topic: If you are ever in Chicago....
Replies: 4
Views: 2969

If you are ever in Chicago....

If you are ever in Chicago, stop in Kurowski's Sausage Shop. This Polish market has an enormous selection of homemade sausages, ham, bacons, head cheese and luncheon meats. Hanging behind the delicatessen counter are several varieties of kielbasa. Kielbasa Zywiecka, Bigosowa, Rzeszowska, Mysliwska, ...
by Dumoine
Fri Mar 16, 2012 02:36
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 357671

My crock is the one from Poland too. You can hear the cabbage ferment as the CO2 bubbles through the water seal. I learned to make sauerkraut from a couple who were born and raised in Poland. They would put a layer of cabbage in the crock followed by a handful of salt, then another layer of cabbage ...
by Dumoine
Thu Mar 15, 2012 03:26
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 357671

I have some very good homemade kraut sitting in a crock waiting for some good kielbasa to come along. We should get together!
After using the binders, would you ever go back to making kielbasa without them?
by Dumoine
Mon Feb 13, 2012 01:38
Forum: Sausages
Topic: [USA] Chorizo (Mexican style)
Replies: 22
Views: 21549

Hi Duck, Thanks for posting. I have been looking for a good Chorizo recipe for a little while. The Latino market in my area makes fairly good Chorizo, but it is not consistantly good. Sometimes they go too heavy on the salt. I made your recipe this weekend and I am eating a piece as I type this. It ...
by Dumoine
Sat Feb 04, 2012 20:04
Forum: For beginners
Topic: Mortadella water content
Replies: 4
Views: 6391

Hi NorCal Kid I made some Mortadella. I used your recipe as a guide and changed a few things. I don't like using garlic powder, so I replaced it with fresh garlic. I added some anise and caraway and increased the black pepper. I cut down on the coriander as I saw other recipes used much less. I adde...