I was wonder what type of vinegar, cider or white, is best for when doing a pickled bologna. I had an experience in the past using cider vinegar and smoked sausage, where the smoke made my vinegar very dark and cloudy and unappealing to the eye as well as taste. I've since switched to the white vine...

Looks delicious!

jbk, thanks for the Andrulis Farmers Cheese tip. They're 100 miles NW of me, so shipping shouldn't be so bad. I'll certainly give em a try.

DelNorte, how about using some cottage cheese? Press it in a cheese cloth and let it drain.

Big John, thank you in advance for the pierogi recipes.

Somehow I thought Chuckwagon was going to say, a nice plate of baked beans and pierogi around the campfire on a starry night! LOL

Just wanted to mention to all the beginners out there, don't forget to check out any used restaurant equipment stores in your area. Unfortunately with the economy the way it is, there are a lot of restaurants, meat markets, bakeries, etc. going out of business every day. Their loss could be your gai...

I think it's great to have a love and passion for something like a small meat market making sausage or a bakery making bread and such. It used to be a wonderful rewarding undertaking. Unfortunately today, the local laws and ordinances, along with the local health department laws, make it virtually i...

Can't you control your smoker temp with a controller from www.auberins.com

For those that use Butcher-Packer for casings. What exactly is the difference between the Casing for Frankfurters, Viennas (24/26mm) @ $60.50 and Casing for Snacks, Hot Dogs (24/26mm) @ $44.67??? Both sheep, both the same size, I don't get the big price difference. I emailed them this question, but ...

Don't know what happened above, but that first paragraph should have read, I was at a restaurant supply store yesterday looking for an Oliver bread slicer. This store buys, refurbishes and resells equipment from restaurants that go out of business. I bought a 20 qt. Hobart mixer from them several ye...

I was just to Sam's Club today and checked the price on pork butts by the case, $1.39. Been that price for the last several weeks. I'm wondering when that hog virus that taking its toll on the hog supply is going to be reflected in the price. The news says it's found in 20 states now. Predominately ...

Igor,
Thank you for the comments and suggestions on the culture usage. I'll look into it. I'll do some research, as I don't believe Butcher-Packer in Detroit carry those two types you referenced.
I currently have a package of LHP in the freezer for my experiment.

Bob and Nuynai,
Here was the video and the site where I purchased my maker from.
https://www.youtube.com/watch?v=5uUpmVOKeZU

Yes, making pierogi is a assembly line operation for sure.

I was wondering if we had any pierogi makers on the forum? The wife and I have made them where we cut the dough out with a glass and fill and seal each one by hand. Time consuming yes, but a labor of love. Well I was watching a video on YouTube on making pierogi with a pierogi maker. Kind of a round...

I was at a restaurant supply store yesterday looking for an Oliver bread slicer. This store buys, refurbishes and resells equipment from "restaurants" that go out of "business". I bought a 20 qt. Hobart mixer from them several years ago and it has been meeting my needs and working like a champ. Walk...