Chuckwagon wrote:And the winner for April 2011 is ............................... Big Guy !

Chuckwagon, mean May congratulations Big Guy,

The book it's on it's way. Thanks maxell.

It's OK steelchef, I do not mind liquid smoke Just asking in case one does not use it, how do you recommend to smoke this sausage.
Liquid smoke is another subject, and even if I did not used it so far, I'm open to try in future.

steelchef, if I do not use liquid smoke what is the alternative to this in your interesting recipe?

daveduvet, instead us take assumptions, could you please check on the packing of cure #2 you used, the % of nitrate/nitrite. We will be able to assist you then, than the most correct way.

BBQ is ok, there are not too many recipies here, so if there will be a lot, we will split categories.

No candidates for the month of February, well....., we will keep the book for March.
Maybe someone will join.

SikaStag, I've corrected your link. And a little help here:
http://www.youtube.com/watch?v=SL_ymezOxls

Well, here it comes mine. Years ago, when I was just about to create my account on wedlinydomowe.pl I was wondering, which nickname should I register. At the same time, my kids were watching TV. Quite famous polish comedy produced in 1997 and directed by Juliusz Machulski titled "Killer" was on air....

Did somebody noticed, that since yesterday our forum is 1 year old

Hello Everybody, I do have a request to all of our forum members. Please use certain prefix in the name to the topics posted here. Adding [country name] before topic, will faciliate search engine of the forum, to find recipies. Example: [USA] Topic Name Typing just [USA] in the search engine, will r...

Małgoś, Nice to see you here Finally

Chuckwagon wrote:Are you going to give up your secrets?

Not all, but some

Soon to come, "Queen" of polish sausages.

Cranky Buzzard is going to ask you if the meat should be marinated in wine overnight. Is 8 hours a little "long" for a meat marinade? Well, I do not marinate in wine, but 24h in the described marinate only. Lemon acid and oil does the trick. As I alway keep it in fridge, where temp does not go abov...