Search found 108 matches
- Fri Dec 07, 2018 21:53
- Forum: Venison and Other Game
- Topic: Wild Boar and Venison Kiełbasa
- Replies: 4
- Views: 4203
- Sun Nov 04, 2018 17:54
- Forum: Sausages
- Topic: Trehalose, Sodium Erythorbate & MSG use
- Replies: 4
- Views: 3443
redzed, thank you very much for your respond and explanation. I could not reply on your post right away because this website was down and not accessible yesterday for the whole day....This is very helpful for me to know yours and Bob K opinion on this subject. I am trying to refrain from using addit...
- Wed Oct 31, 2018 21:51
- Forum: Sausages
- Topic: Trehalose, Sodium Erythorbate & MSG use
- Replies: 4
- Views: 3443
Bob K, Ha! You are right - the recipes with all those additives belong to Idakrauts. I never ever heard (on this forum) about Trehalose before, that is why I decided to ask this question and get an opinion from more experienced guys... So basically, this is safe to use those additives if measured ac...
- Wed Oct 31, 2018 19:14
- Forum: Sausages
- Topic: Trehalose, Sodium Erythorbate & MSG use
- Replies: 4
- Views: 3443
Trehalose, Sodium Erythorbate & MSG use
Hi everyone, I was searching this forum for a good hot dog recipe and found a few. Couple of them call for Trehalose, Sodium Erythorbate & MSG use. Not too many recepies on this forum call for these stuff. Neither Marianski recipes do... I tried to search the forum to find more information on this b...
- Mon Oct 29, 2018 18:10
- Forum: Sausages
- Topic: Pork Loin Sausage
- Replies: 7
- Views: 8941
On the other hand, if you grind the loin with a 12mm plate, combine with the finely ground beef and follow the rest of the instructions you should still end up with a tasty sausage. :grin: This sounds interesting and I will definitely experiment with this in my nearest future. On the other hand, I ...
- Mon Oct 29, 2018 17:35
- Forum: Sausages
- Topic: My product IMT stalls out - WHAT TO DO?
- Replies: 2
- Views: 2290
Wow! Your advice is pretty different from Mr. Marianski recipe and lot easier to deal with. Definitely will keep it in my "tips & trick" notes. I am going to use it with my next batch of SS. Happy to hear that I don't have to through away all my meats and should be able to finish both sausages with ...
- Mon Oct 29, 2018 15:10
- Forum: Sausages
- Topic: Pork Loin Sausage
- Replies: 7
- Views: 8941
- Mon Oct 29, 2018 14:41
- Forum: Sausages
- Topic: My product IMT stalls out - WHAT TO DO?
- Replies: 2
- Views: 2290
My product IMT stalls out - WHAT TO DO?
Hi everyone and I have a question to ask: what should I do now? I know this topic was discussed on this forum previously but I need to make a decision and am not sure what to do. I was making two type of sausages - summer sausage and cervelat. I decided to follow the recipe from Marianski book for 1...
- Sun Oct 28, 2018 19:02
- Forum: Hyde Park
- Topic: Another record!
- Replies: 4
- Views: 6754
- Mon Oct 08, 2018 15:27
- Forum: Hyde Park
- Topic: Is anyone familiar with this bottle?
- Replies: 4
- Views: 4032
redzed, I partially agreed with you. You are right this cognac is from Azerbaijan, former soviet (USSR) republic. Azerbaijani cognac never was considered a "good" cognac in former Soviet Union. Georgian and Azerbaijani cognacs used to be considered just "OK" cognacs. On the other hand Armenian (espe...
- Tue Aug 28, 2018 13:47
- Forum: Dry Cured Meats and Sausages
- Topic: Is it a huge mistake to use Cure 1 instead of Cure 2
- Replies: 8
- Views: 3935
- Mon Aug 27, 2018 19:52
- Forum: Dry Cured Meats and Sausages
- Topic: Is it a huge mistake to use Cure 1 instead of Cure 2
- Replies: 8
- Views: 3935
- Mon Aug 27, 2018 18:50
- Forum: Dry Cured Meats and Sausages
- Topic: Is it a huge mistake to use Cure 1 instead of Cure 2
- Replies: 8
- Views: 3935
Thank you, Sir! I just tried it and here is a link. Wondering if it works...
https://imgur.com/a/V1n3t9P
https://imgur.com/a/V1n3t9P
- Mon Aug 27, 2018 18:04
- Forum: Dry Cured Meats and Sausages
- Topic: Is it a huge mistake to use Cure 1 instead of Cure 2
- Replies: 8
- Views: 3935
BobK, Thank you very much for you input and the link. I appreciated that. Just red Chris's comment and confirmed for myself that I should not start panicking. :-) By the way, I just cannot figure out how to link (attach) pictures. Went through Q&A several times, then tried to link pictures but.... n...
- Mon Aug 27, 2018 17:09
- Forum: Dry Cured Meats and Sausages
- Topic: Is it a huge mistake to use Cure 1 instead of Cure 2
- Replies: 8
- Views: 3935
Is it a huge mistake to use Cure 1 instead of Cure 2
I remember this was covered in similar topic some time ago but I was not able to find it, so decided to ask this question again: Is it a huge mistake to use Cure 1 instead of Cure 2 curing the whole muscle? I was curing two pork loins (both 1550 g) with Cure 2 a month ago. They lost 30% of their wei...