Search found 40 matches

by martin
Sun May 20, 2018 02:34
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 4488

Non Fat Dry Milk and soy protein concentrate you can buy easily online , I bought mine at sausagemaker.com . NFDM i use for brats or very fine ground sausages - 10g per 1 kg ( sorry my mistake last post , 1-2 %) Soy protein for Polish grilling sausage where fat content is 25- 30 % and i add 15-20g p...
by martin
Sat May 19, 2018 02:31
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 4488

Hi Just make 15 lb ( 7 kg ) Polish sausage special for grilling. Yes I use soy protein 2 g per 1 kg . Sausage is very good moist and plump not cramble. In Poland some sausage makers use for binder(emulsion) clas 3 pork , or beff , but without cutter is not easy . If you make sausage for eating from ...
by martin
Fri Sep 15, 2017 22:39
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 19176

Yep I use sous vide anova circulator to poaching sausage, and this is great toy for that.
by martin
Fri Sep 15, 2017 21:12
Forum: Sausages
Topic: Non Fat Dry Milk
Replies: 12
Views: 9764

Thanks I just trying make a smoked sausage good for grilling, I eat sausage like this in Poland ,witch they very popular in Poland,like here hamburgers on the grill. So I tried to make without any binders,but on the grill sausage lose very fast,moist and juicy and getting dry and crumble,and this I ...
by martin
Thu Sep 14, 2017 22:53
Forum: Sausages
Topic: Non Fat Dry Milk
Replies: 12
Views: 9764

Redzed how is better , sprinkle NFDR over mince or mix with te water first then add to the ground meat?
by martin
Thu Sep 14, 2017 22:29
Forum: Sausages
Topic: 5 best sausage recipes you have made, in your opinion...
Replies: 11
Views: 4182

My favorite is smoked grill sausage , kiełbasa ślàska , or sausage witch i eat couple months ago in Poland , Krakow , at te hala targowa( sqer) where from more then 20years 2 guys with blue food truck , ewrych night make delicious sausage on the fire.I try couple of times make kind of that sausage b...
by martin
Wed Aug 30, 2017 22:19
Forum: For beginners
Topic: Problem with salt
Replies: 4
Views: 2121

Thanx Sleebus
So from now I try to add 15 gram kosher salt per 1 kg plus 2 gram insta cure 1
by martin
Sun Aug 27, 2017 01:47
Forum: For beginners
Topic: Problem with salt
Replies: 4
Views: 2121

Thanks Bob
I made couple of sausages and when i use 20 g per kilo regular table , in my opinion was little bit mor salty then i use 20 g crystal kosher , but i dont know , so I think just stick with one salt and that's all , previous i used table , himalaian , sea salt an kosher
by martin
Fri Aug 25, 2017 23:03
Forum: For beginners
Topic: Smoked sausage - still a bit crumbly...
Replies: 12
Views: 3773

Hm ok
But meny recipe np krakowska sausage finish in smoker and hang in air to cool down , for even couple days , so its mean the baked in smoker sausage is more safe then poaching in hot water ?
155 inside sausage is still155 so what's different for a sefty sausage how you rich 155
by martin
Fri Aug 25, 2017 22:48
Forum: For beginners
Topic: Problem with salt
Replies: 4
Views: 2121

Problem with salt

Hi I have little problem with salt weight, meny recipe call 17 gram per 1 kg , and problem is i like to use crystal dimond kosher salt , witch 17 g is almost 2 tbsp ,kosher salt is 10gram and table salt is 20 gram for 1 tbsp in my scale , uncle google said kosher salt 17 g per one tbsp so I little c...
by martin
Fri Aug 25, 2017 22:18
Forum: For beginners
Topic: Smoked sausage - still a bit crumbly...
Replies: 12
Views: 3773

Hi I use for poaching Anova circulator , and set up for 165 , so the temp never go above that . My question is do I need to cold water bath after poaching my sausage , I think when my highest setting in anova will be 165 , or even 155 so why is the point to cold water bath , my sausage never reach h...
by martin
Mon Aug 14, 2017 20:47
Forum: Sausages
Topic: dry, tough beef sausage
Replies: 11
Views: 3376

Sorry Bob I messed up something. I know before in Poland,before Poland was in EU, max dosage phosphate was 1,5 gram per 1 kilo Now in the EU max is 5 gram per kilo so is exactly like you write,and same like US so looks like 1Tbs per 5lb.So for old norm( polish) is max 1 tsp for 5 lb. But like l said...
by martin
Mon Aug 14, 2017 20:19
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 19176

Thanks
I wrong call the mizdra,i was thinking about trimmings form pork lion,darker meat and some fat ,I think that I polish is called warkocz.
by martin
Fri Aug 11, 2017 14:23
Forum: Sausages
Topic: dry, tough beef sausage
Replies: 11
Views: 3376

Hi 5% that was push not long ago by big corporations and lobbyist who don't care about people's health,but only about the money,commercial sausage it's water fat and skins that they have to use lots phosphate,before the max was 3% but most butchers use 1%. Did you try use 1tbs ? I once for fatty sau...
by martin
Fri Aug 11, 2017 01:21
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 19176

Nice swojska.
Redzed i have some trimmings ( mizdra) from whole pork lion , so what you think , can i use this meats( with some fat) like class3 or class2 , i have always problem how to use this trimmings in sausage.