Search found 19 matches

by polka
Mon Sep 02, 2019 04:16
Forum: Sausages
Topic: The herb 'savory' in sausage question
Replies: 3
Views: 100

Re: The herb 'savory' in sausage question

...and then, summer savory would be the one most likely at the grocery store??
by polka
Sun Sep 01, 2019 02:31
Forum: Sausages
Topic: The herb 'savory' in sausage question
Replies: 3
Views: 100

The herb 'savory' in sausage question

Howdy All Received a breakfast sausage recipe from a friend several years ago, and it includes the herb "Savory." I have never made it. Just ran across it again, a day or so ago. I used to grow herbs way before I ever thought of making sausage. I don't have any on hand. So, I need to go looking for ...
by polka
Tue Aug 06, 2019 23:50
Forum: Sausages
Topic: TRANSLATING SAUSAGE RECIPES
Replies: 6
Views: 507

Re: TRANSLATING SAUSAGE RECIPES

Thanks for your input!! My guess was that it was a typo when they posted the recipe, and should have been 3 Teaspoons instead of 3 Tablespoons. I'm like you -- strooooong flavors here. I can't believe it was posted without being tasted. But I've run across dumber things online, too. Genealogy things...
by polka
Tue Aug 06, 2019 11:59
Forum: Sausages
Topic: TRANSLATING SAUSAGE RECIPES
Replies: 6
Views: 507

Re: TRANSLATING SAUSAGE RECIPES

Thanks for the reply! I've been lurking alot, just not posting. Started a batch of beef bacon using briskets. And, I've just cut up 25# chicken thighs for several different sausages. Getting gifts ready for Thanksgiving when I go up to my mom's in Kansas. She's got a great-grand that she's only seen...
by polka
Sun Aug 04, 2019 13:02
Forum: Sausages
Topic: TRANSLATING SAUSAGE RECIPES
Replies: 6
Views: 507

TRANSLATING SAUSAGE RECIPES

Hello All, especially RedZed

When using google or bing translators from Czech to English, or German to English, when Kmin or Kummel, or its derivations go thru, I almost always get Cummin. Shouldn't this actually be Caraway?

Rex
by polka
Wed Mar 06, 2019 12:41
Forum: Venison and Other Game
Topic: Venison question
Replies: 4
Views: 493

Re: Venison question

Thanks much to all of you.

I'll be adding more fat.

R
by polka
Mon Mar 04, 2019 04:57
Forum: Sausages
Topic: Should I dump it?
Replies: 9
Views: 689

Re: Should I dump it?

First thought -- add a bit of sugar. A Second thought -- freeze it until you have meat for another batch, and blend the two, and season carefully. A version of this is to freeze a portion to blend into another batch later, while keeping a portion and blending it now. You get the idea. Hope this help...
by polka
Fri Mar 01, 2019 02:17
Forum: Venison and Other Game
Topic: Venison question
Replies: 4
Views: 493

Venison question

Hello All Have a question regarding venison in sausage, like Kielbasa, etc. I had 7.5 lbs of hind-quarter venison meat and 2.5 lbs brisket fat trimmings that I cured with #1, and all the salt for two days before grinding. (I got excellent bind doing this.) I then added the S/P, garlic and marjoram, ...
by polka
Mon Dec 10, 2018 00:55
Forum: Sausages
Topic: Marianski chart of spices suggested uses in grams
Replies: 2
Views: 585

BobK

You knew exactly what I was looking for. This is it.
Thanks a Million!

Take care
Rex
by polka
Sun Dec 09, 2018 15:06
Forum: Sausages
Topic: Marianski chart of spices suggested uses in grams
Replies: 2
Views: 585

Marianski chart of spices suggested uses in grams

Hello Fellows I have misplaced my marianski book. He published a full list of herbs and spices, and suggested amounts, for making your own formulas. Is it posted on this site? Can somebody point me toward the link? Or reproduce the list in a response? I typically make 2.25kg /5 # batches of sausage....
by polka
Sun Sep 16, 2018 04:52
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 4229

Hey SausageManEric

The salt is what help the reaction with the myosin protein to make the sticky bind. So, I would say yes to that.

Rex
by polka
Fri Aug 24, 2018 00:15
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 4229

Quote: You will also have a better natural bind if you cube your meats, mix thoroughly with salt and curing salt, pack into a closed container and cure in fridge for 48 hours. The meat will absorb the salts during this time and and the process of extracting the myosin will be well on its way. After ...
by polka
Wed Aug 22, 2018 11:55
Forum: Sausages
Topic: Bohemian Cream Sausage (Klobosy) - Need recipe!
Replies: 10
Views: 3371

Rhamnik, and Redzed After re-reading the thread, two things come to mind. The size and use of the casing has no bearing, usually, on the taste of the sausage. He could use the formula and case it in whatever he chooses, including sheep, and cast it into a coil with skewers if he so chooses. Second, ...
by polka
Wed Aug 22, 2018 00:36
Forum: Sausages
Topic: Bohemian Cream Sausage (Klobosy) - Need recipe!
Replies: 10
Views: 3371

Okay, redzed! I'm glad I could help.

It might be a month or two, but I most certainly will do!

Thanks for the help and encouragement you give all the sausage makers on here!

R
by polka
Thu Aug 16, 2018 00:28
Forum: Sausages
Topic: Stuffing using 10mm tube
Replies: 15
Views: 3207

Just a thought:

would a jerky cannon with a sausage stuffing tube be the ticket for the smaller size? Water in the farce / batter couldn't hurt either.

R