Search found 9 matches

by mski2
Sat May 11, 2019 19:25
Forum: Sausages
Topic: Cure time
Replies: 2
Views: 1304

Re: Cure time

Thanks redzed , I got 2% salt ,more than I usually do so Ill give it a try. Ever since I started using the 2 to 4 day cure before grinding my sausage the quality improved 10X. The kabanosy I now make is from a post of yours a few years back , thanks its great. Ill post back with the outcome, who kno...
by mski2
Sat May 11, 2019 15:38
Forum: Sausages
Topic: Cure time
Replies: 2
Views: 1304

Cure time

Hi,
I have 11# of pork cubes curing for Hot smoked polish and kabanosy , something came up and I cannot grind stuff smoke till Tuesday, will be 7 days curing, both recipes call for 72 hours.
Anyone tried week long cure ?
Thanks
Mark
by mski2
Wed Oct 10, 2018 04:28
Forum: Smoked pork products
Topic: Dextros sub for sugar
Replies: 5
Views: 2262

Dextros sub for sugar

Hi, Anyone know the ratio to substitute Dextrose for Sugar in a dry bacon cure ?
When I use sugar or honey I get burnt bacon, I had a recipe for cure with dextrose but it was way too salty and not measured by weight.
Thanks
Mark
by mski2
Sat Sep 29, 2018 17:24
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 7871

I guess because I started this hobby with that book and was discouraged by the terrible sausage recipes, if you follow them they taste worse than the crappiest rubbish in the store. I made his box cured bacon and smoked ribs and they were fine, one of the BIGGEST defects of the book is all volume me...
by mski2
Thu Sep 27, 2018 15:57
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 7871

That book by Rytek Kutas, toss it in the trash or use it to start fires.
Get Marianski's books
Mark
by mski2
Sat Sep 22, 2018 00:58
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 403829

Hi, Mark from S CA.
Been in this hobby for many years still learning, found this place with a wealth of info.
Thanks
Mark
by mski2
Wed Nov 20, 2013 15:46
Forum: Hyde Park
Topic: Polish Hot Smoked
Replies: 9
Views: 5203

Hi thanks all, I seem to get a better texture of the sausage with that method, or maybe its just me.
Thanks again
by mski2
Tue Nov 19, 2013 22:33
Forum: Hyde Park
Topic: Polish Hot Smoked
Replies: 9
Views: 5203

yes

Thats it , couldn't find it on Len's site either. Oops, not I was looking for Hot smoked simalar to that one but smoked at 140 deg
Thanks alot
Mark
by mski2
Tue Nov 19, 2013 17:00
Forum: Hyde Park
Topic: Polish Hot Smoked
Replies: 9
Views: 5203

Polish Hot Smoked

Hi Im new here, I been away from the website and was wondering why the recipies on the site changed?
I used to use the Polish hot smoked sausage that cures the meat in cubes for 3 days before adding spices and grinding, just wondering why this one just grinds and stuffs without the 3 day cure.
Thanks