Search found 193 matches

by Krakowska
Mon Dec 31, 2012 04:59
Forum: Smokehouses. Construction and Maintenance.
Topic: BE SAFE !!!
Replies: 12
Views: 6867

Use a turkey frier quite a bit down here for a bike club I belong to down here (VNV organization) I do not have one but the last one I used, I would buy and recommend is an electric frier. Flame wise, SAFE! Have to use a smaller turkey but well worth the slight disadvantage. Works very well
by Krakowska
Fri Dec 07, 2012 23:04
Forum: Hardware
Topic: Electronic Meat Thermometer
Replies: 6
Views: 3432

Thanks Gang, Very Much appreciated, Just trying to get the most reliable equipment for the job. :wink:
by Krakowska
Fri Dec 07, 2012 16:29
Forum: Hardware
Topic: Electronic Meat Thermometer
Replies: 6
Views: 3432

Electronic Meat Thermometer

Can someone suggest the most RELIABLE electronic meat thermometer? Went through 2 in 3 years, an Acrite and a Taylor and reviews all seem to have problems with these Chinese made junk, probes mainly the culprit. If there is an alternative and if a manual works better I am open for suggestions. Used ...
by Krakowska
Tue Nov 20, 2012 10:13
Forum: Technology basis
Topic: Fresh Polish - garlic and color
Replies: 32
Views: 21441

I'm open to all suggestions Pete. Never thought of trying Your suggestion. Ordered some ascorbic acid yesterday. Going to do some experimenting, need at least 2 days in the frig to store. Thanks :smile:
by Krakowska
Tue Nov 20, 2012 01:04
Forum: Technology basis
Topic: Fresh Polish - garlic and color
Replies: 32
Views: 21441

Thanks everyone, ALL information posted is helpful and very much appreciated. Looks like this forum is the place to get it right! :grin:
by Krakowska
Sun Nov 18, 2012 17:29
Forum: Technology basis
Topic: Fresh Polish - garlic and color
Replies: 32
Views: 21441

bkamp, do You use sodium erythorbate in your fresh and smoked? If so how much? Thanks
by Krakowska
Sun Nov 18, 2012 16:19
Forum: Technology basis
Topic: Fresh Polish - garlic and color
Replies: 32
Views: 21441

Thanks Fellas, Going to experiment next batch with garlic powder and ascorbic acid. I do have the food saver canisters and it does keep the sausage from discoloring. Chicken will last up to a week in them. I'm looking to get 2 days before any significant discoloration of the sausage. Anyone else use...
by Krakowska
Sat Nov 17, 2012 15:32
Forum: Technology basis
Topic: Fresh Polish - garlic and color
Replies: 32
Views: 21441

Fresh Polish - garlic and color

Been making fresh and smoked Polish for years (couple times a year 30/40 lbs). Gave a lot away to family and friends and have been thinking of selling (at cost) to a few neighbors just to pay expenses and pass the time. Need help on how to keep the color from going to a grey, unappealing color of my...
by Krakowska
Sun Jul 15, 2012 16:38
Forum: For beginners
Topic: Soy Protein vs Powdered Milk
Replies: 16
Views: 22966

Wow, Thank You SO much Chuckwagon. You sold Me on the soy. We are leaving here in Fl tomorrow for My old hometown of Buffalo and will definitely make it back to "The Sausage Maker" before I come back. The Kutas book is what I have been going by. What a real science this hobby is. I have learned so m...
by Krakowska
Sun Jul 15, 2012 04:04
Forum: For beginners
Topic: Soy Protein vs Powdered Milk
Replies: 16
Views: 22966

:grin: Yep, That is enough. Just got finished. Started at 7 this morning, ended at 1015 PM. two batches through the smoker. Just a small Brinkman using apple wood. Thanks Guy, "Fred" :grin:
by Krakowska
Sun Jul 15, 2012 03:50
Forum: For beginners
Topic: Soy Protein vs Powdered Milk
Replies: 16
Views: 22966

Thanks Guys, Never used a binder or filler ssorllih ? Never made any without it. but I only make sausage 4 or 5 times a year and about 25/30 lbs at a crack hand ground. AGAIN many :cool: Thanks
by Krakowska
Sat Jul 14, 2012 21:03
Forum: For beginners
Topic: Soy Protein vs Powdered Milk
Replies: 16
Views: 22966

Soy Protein vs Powdered Milk

I have been using soy protein as a binder for My smoked kielbasa. Just ran out. Would appreciate what is the difference between using the soy vs powdered milk. The milk is so much easier to purchase. If one cannot tell the difference what is the best brand to use. Any other information would be appr...
by Krakowska
Mon Dec 19, 2011 07:24
Forum: Recipes from around the world
Topic: [POL] Pierogi
Replies: 34
Views: 18009

Easy Dough, After making thousands of pierogis, dough in 15 seconds: Use a food processor! 4 eggs, .5 cups of cold water pinch of salt and 2 cups of high gluten flour. Spin eggs and water with the pinch of salt, add flour and spin until all is mixed. IF dough is too loose add flour until the consist...