My mother-in-law celebrated her 80th birthday and so a party in her honor was thrown this past weekend. One of the requests I received was to bring enough kielbasa for 20...-the unfortunate part was I didnt get this request until a few days prior to the event. So between work & other commitments, I ...

Question; why the 175 degree bath and not take them to temp and quick quench in ambient water? Charlie Thanks for the nice comments, Charlie, My 'usual' process is to take 'em from the smoker, plunge them into the poaching liquid, then once desired IT is reached, I would normally drop them into an ...

Such a beautiful summer day out, I decided to make a batch of beef & pork franks and some snack sticks. I used two mixes from AC Legg. I usually prefer to mix my own spices & ingredients, but have found the ACLeggs stuff pretty good & convenient. It also contains no gluten so it's safe for my purpos...

Regarding the inclusion or avoidance of dextrose in the product & its; impact of blood-sugar levels: The key is absorption rate by the body. The simpler the sugar, the more immediate the body's absorption & deposition into the bloodstream. One way to mitigate (slow) absorption (=elevated blood sugar...

Thanks for the play by play, Kevin . Now the reason for the post. Have you ever frozen the finished stix? I didn't get the opportunity to freeze any of the sticks as they disappeared before I could vac-seal & freeze. :mrgreen: What kind of shelf life do they have? Refrigerated? I'm going to make up...

I guess great minds think alike I also made a couple of batches of chicken sausages today. Great job on yours they almost look emulsified. I moved up to hog cases 29-32 mm they are more forgiving than using sheep cases. I was just checking out the two batches you made, Big Guy! Nicely done! Another...

:smile: problem is with all these amazing recipes on this forum, my project list gets longer by the week. But I don't mind, it's fun to do and I have a fair sized freezer to hold a good variety. I hear ya, Ron. Too many good recipes on this forum. I currently have 12.5lbs of pork ribs currently in ...

Would you mind sharing the volumes of spices you used please? I'd like to try making this Thai sausage in time to come. best regards Bubba Here ya' go , Bubba. Adjust per your tastes.... For 4 pounds of boned thighs , skin, fat & all. 1 tbl ground galangal (5.5g)(optional, but adds that 'thai' myst...

I thought I'd try something a little different this time instead of the ol' stand-bys of pork & beef. I purchased some chicken thighs & decided to try a chicken sausage using Thai spices. The fairly extensive list of ingredients. 'Galangal' is a ginger-like spice with some floral hints-very popular ...

Very interesting! It looks delicious. This has me intrigued, so I attempted to translate the recipe from Polish to English with the aid of "Google translate" with only moderate success. I did enjoy the last line of the google translation: "Final stage: schinkenspeck countries in thin slices, put on ...

The texture of your sausage looks very nice. Did you find any problem in using the porto wine in the recipe? thanks, CW. I was very pleased with how the texture came out. It holds together very well, even when sliced quite thin. I've had problems before adding wine to garlic sausage (1/2 cup)-the f...

Here's a link to a pdf of the recipe: http://lpoli.50webs.com/index_files/NewJerseyPorkRoll.pdf Things I did that varied from this recipe: - No maple powder (optional) - No LHP. Rather than using a starter culture, I used 17g of ECA for the 'tang' - I smoked the roll (hickory) for two hours & cooked...

Nor Cal, I know you love & respect the guy, but think he went OFF LINE some time ago. Check it out. I'll stand my Marianski! Actually, I'm not really all that familiar with 'the guy' but some other have folks have made this recipe so I figgered I'd give it a go. I do have the Marianski book & find ...

That's mighty interestin' stuff kid. But tell me... where did you come up with the temperature of 155 degrees to stop? Is this another Michael Ruhlman recipe? CW, The recipe is from Len Poli of Sonoma Mountain Sausages. He actually poaches his roll until the IT reaches 152°. Taylor pork roll was al...

My wife & her family are all from New Jersey and practically every time her relatives come west to Calif, they bring several rolls of tangy pork roll (a.k.a. "Taylor's Ham"). You cant get it out here so for my wife & sons, its a real treat. One can order online & have it mailed, but the shipping is ...