I've never had bigos. Actually, I had never even heard of it until now. I looked at a few recipes online and it sure sounds good. I recently finished the last of my kielbasa, so I may have to bump that up to near the top of my list of sausages I need to make. I always tend to give too much away to f...

Thanks. They make them 7x bigger than mine, but this should be adequate for me, as I live alone and don't eat a whole lot of sauerkraut. I'm just hoping that it works as well as it's supposed to, as far as keeping the smell to a minimum. I'm curious as to how much of a difference it makes to use lat...

I didn't have time to make it last night, so it became tonight's project instead. I went with the 1.6 gallon model. From what I read, it should hold about three heads of cabbage. http://i238.photobucket.com/albums/ff210/MatterOverMind__/C1_zpsceacr3lx.jpg I removed the outer leaves and then quartere...

Here's another recipe from a good friend of mine, as written by him. You could certainly omit the cream if you'd like. 5 lbs Pork Shoulder 2 Tbs salt (use a little less) 3.5 tsp nutmeg 2 tsp white pepper 2 tsp onion powder 2 tsp garlic powder 1 tsp sage a pinch of cinnamon 1/2 cup heavy cream I don'...

I used the word "crock" pretty loosely. It's actually this: https://www.amazon.com/gp/product/B00M40ANSI/ If I like my results, I'm going to keep an eye out for a good deal on an actual crock on Craigslist. But until then, this seems like a pretty good design with a lot of good reviews. Plus, the pr...

This thread has inspired me to order a crock and give this a go.

I'll be sure to post my results.

Thanks, redzed! There's a lot going on in these brats, but I've dialed them in to almost exactly what I'm looking for. Like I said, these are far from a traditional German bratwurst. Ingredient ................... MG/KG Pork Shoulder...............1000 Salt...............................20 Ground Co...

What exactly is the milk used for in a recipe? I wondered the same thing myself. I'm not sure how accurate this is, but it seems that traditionally, cream was used rather than milk, and it's purpose was to add a certain richness to the sausage. My theory is that people now use milk mostly to add th...

Thanks, Butterbean.

So, out of curiosity, how much sugar were you considering using that caused the mental debate?

That link no longer works, but here's a link to the 3D rotation. You can click on an section of the pig and then any part of the cross-section to get information on any specific muscle. Be sure to check out the sections under the "muscles" drop-down menu as well as videos and sub-primals sections, f...

0.8% salt 0.12% black pepper - I used fresh ground semi-course 0.05% marjoram 0.2% sugar 0.05% garlic - I used fresh garlic chopped Here is where I varied - prior to curing I checked the pH of the meat and found it to be 5.65 so using the rule of thumb Redzed posted a while back about the pH droppi...