Search found 3610 matches

by redzed
Mon Apr 12, 2021 16:40
Forum: Sausages
Topic: Curing pork fat for smoked sausages?
Replies: 6
Views: 114

Re: Curing pork fat for smoked sausages?

Yes, salting the fat will firm it up, but it will still start melting at 76-77C. So if you are smoking at 80 for longer than 30 minutes, you will have "fat out" and a crumbly texture to your kielbasa. If you are poaching, there is no reason to go over 65C in the smoker.
by redzed
Sun Apr 11, 2021 18:29
Forum: Sausages
Topic: Adding zingy brightness without acid for fresh sausages
Replies: 7
Views: 117

Re: Adding zingy brightness without acid for fresh sausages

Adding vinegar or a large amount of lemon juice will denature the proteins, break the bind and affect the texture of the sausage. Look into using ascorbic acid which is an effective anti-oxidant and is often added to ground beef to maintain the red colour when on display. Rosemary, if used to flavo...
by redzed
Sun Apr 11, 2021 18:25
Forum: Sausages
Topic: Curing pork fat for smoked sausages?
Replies: 6
Views: 114

Re: Curing pork fat for smoked sausages?

Scott is right. When making smoked sausages you don't need to add nitrite to the fat, but you do need to add salt. You can also cut back on the amount of the curing salt you use if the sausage has a high percentage of fat. When Polish sausage makers pre-cure meat prepared for sausage, and the fat is...
by redzed
Sun Apr 11, 2021 17:52
Forum: Sausages
Topic: Kiełbasa Krakowska -Kraków Sausage
Replies: 6
Views: 128

Re: Kiełbasa Krakowska -Kraków Sausage

Looking great. I never can achieve that beautiful color. Mine always turns out much paler. Do you add approx. 20 % water? Is it the beef giving a deeper red? Looks great!! The darker red colour comes from the portion of the ham that I used. A while back I bought several green hams and cut out the l...
by redzed
Sun Apr 11, 2021 17:42
Forum: For beginners
Topic: Spanish Fuet - Unsure if this turned out right
Replies: 11
Views: 132

Re: Spanish Fuet - Unsure if this turned out right

anrew, I don't see anything wrong with your fuet. It has good colour, even drying and proper bind. Certainly does not look like a first time effort at making dry cured sausage. If to you it tastes and smells a bit funky, that is the nature of the beast. It's like Scotch whisky, might throw you off t...
by redzed
Thu Apr 08, 2021 06:44
Forum: Sausages
Topic: Kiełbasa Krakowska -Kraków Sausage
Replies: 6
Views: 128

Kiełbasa Krakowska -Kraków Sausage

Kiełbasa Krakowska - Kraków Sausage Kielbasa Krakowska is the Queen of Polish Sausages. It has it's origins in the beautiful city of Kraków, the former capital of Poland, and today one of the best preserved medieval cities in Europe. A favourite among Poles for centuries, it is always present in Po...
by redzed
Wed Apr 07, 2021 03:45
Forum: Sausages
Topic: Adding zingy brightness without acid for fresh sausages
Replies: 7
Views: 117

Re: Adding zingy brightness without acid for fresh sausages

Adding vinegar or a large amount of lemon juice will denature the proteins, break the bind and affect the texture of the sausage. Look into using ascorbic acid which is an effective anti-oxidant and is often added to ground beef to maintain the red colour when on display. Rosemary, if used to flavou...
by redzed
Wed Apr 07, 2021 03:17
Forum: Sausages
Topic: How NOT to make hotdogs
Replies: 9
Views: 103

Re: How NOT to make hotdogs

I also learned the hard way when I first got my "5kg" Chinese chopper. There is no way it will handle 5kg. So what I do now is add the spices to the cubed meat and fat and grind though the 3mm plate and then chop/emulsify in 2.5kg batches. I add finely crushed ice and take the temp as up to 12C whic...
by redzed
Wed Apr 07, 2021 02:58
Forum: For beginners
Topic: Wheat Gluten vs Vital Wheat Gluten
Replies: 1
Views: 36

Re: Wheat Gluten vs Vital Wheat Gluten

Hi Tonto, welcome to the forum. Wheat gluten is not a flour type product, but something that you will need to make. Marianski explains it here:
https://www.meatsandsausages.com/sausag ... eat-gluten
by redzed
Sun Apr 04, 2021 04:40
Forum: Sausages
Topic: Kiełbasa Taty - Dad's Sausage
Replies: 3
Views: 131

Re: Kiełbasa Taty - Dad's Sausage

Wonderful story. I’m honoured to give it an attempt. You won't be disappointed Ed, keep in mind it's the process that is so much important than the spices. To add to that story...... One of my "customers" happens to be yours Dad's. He had often gone to your Dad's place, throughout the year for saus...
by redzed
Sat Apr 03, 2021 20:40
Forum: Sausages
Topic: Kiełbasa Taty - Dad's Sausage
Replies: 3
Views: 131

Kiełbasa Taty - Dad's Sausage

https://i.imgur.com/Q334lSR.jpg?1 Kiełbasa Taty - Dad's Sausage My Easter sausage this year is a Polish kielbasa with the integral ingredients and made in the traditional way. The meats and proportions are what my father made for decades and it's the sausage that became very well known in his commu...
by redzed
Sat Apr 03, 2021 17:13
Forum: Hyde Park
Topic: Easter kielbasa in New Britian
Replies: 2
Views: 129

Re: Easter kielbasa in New Britian

New Britain has a huge Polish-American cohort. The demand for kielbasa, especially at Easter is natural. :D
by redzed
Fri Apr 02, 2021 17:05
Forum: Hyde Park
Topic: Bowl Cutter
Replies: 3
Views: 106

Re: Bowl Cutter

They are not that easy to find. My Chinese cutter is not working right now and there is no one on the Island that can fix it.

https://www.kijiji.ca/v-industrial-kitc ... 1553130647
by redzed
Fri Apr 02, 2021 08:12
Forum: Dry Cured Meats and Sausages
Topic: How Capocollo Is Made In Italy
Replies: 3
Views: 139

How Capocollo Is Made In Italy

Well it looks like we've been doing it wrong all this time. :? :shock:
https://www.youtube.com/watch?v=3SNoryubiwU
by redzed
Thu Apr 01, 2021 18:27
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1261
Views: 398942

Re: WD Daily Chat - Talk about anything You Like

Hey Red I had Krakauer (which I believe is basically the German variation of Krakowska) on my list of to do’s. I may make it a this weekend and work on a few techniques. I imagine your white sausage is a variation of German wiesswurst, Which I have to admit doesn’t look overly appetizing. :lol: :lo...