Search found 32 matches
- Sun Nov 30, 2014 21:56
- Forum: Sausages
- Topic: My rubberier breakfast sausage
- Replies: 17
- Views: 14008
I had the problem of rubbery sausage once and it was because of the pork I used. I bought some Hormel brand boneless pork butt at Walmart. I noticed on the package that it contained a proprietary brine solution. This brine solution in the meat distorted the taste of the seasonings I added and the te...
- Tue Jun 18, 2013 19:25
- Forum: Fishes
- Topic: Smoked Lake Trout
- Replies: 8
- Views: 21488
The brine I use is about 34 degrees according to my calculations. 3/4 cup of Morton Kosher Salt = 186 Grams which is 0.41 pounds per 8 cups or 0.82 pounds per gallon. This calculation does not include the salt that is in the soy sauce. A 30 degree brine according to this web site is suitable for fis...
- Mon Jun 17, 2013 06:20
- Forum: Fishes
- Topic: Smoked Lake Trout
- Replies: 8
- Views: 21488
Smoked Lake Trout
I live close to Lake Michigan`s Grand Traverse Bay. The other night, my son came home with four nice looking lake trout that he and a buddy caught trolling on the bay. http://i1074.photobucket.com/albums/w411/mrugbym/image-5.jpg It was kind of late so I just filleted the fish and put them in the fri...
- Tue May 08, 2012 04:31
- Forum: Hyde Park
- Topic: If you are ever in Chicago....
- Replies: 4
- Views: 3652
Bubba, i hope you enjoy going there as much as I do. Most of their sausages hang behind the deli counter at room temperature, so you know they take to extra steps to produce them as they did in Poland before refrigeration was wide spread. There is also a good Polish restaurant on the same side of th...
- Mon May 07, 2012 10:36
- Forum: For beginners
- Topic: Is what I did safe
- Replies: 12
- Views: 7884
I was looking at the website justsmokedsalmon.com. There are dozens of brine recipes on this site and not one of them contain cure #1. By looking at this site it appears to me that most people who smoke fish do not use nitrates/nitrites. One recipe calls for smoking at 120F for 9-11 hours. The fish ...
- Sun May 06, 2012 07:50
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 476924
http://i1074.photobucket.com/albums/w411/mrugbym/photo1.jpg I just made some Mysliwska. I used the recipe from Stan`s book on Polish Sausages. This sausage is quite lean but still very tasty. The recipe calls for 2kg class one pork, 2.5kg class two pork and 0.5kg class one or two beef. I cut down t...
- Sun May 06, 2012 07:32
- Forum: For beginners
- Topic: Is what I did safe
- Replies: 12
- Views: 7884
- Fri Apr 27, 2012 12:27
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 158914
- Sun Apr 22, 2012 06:43
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 158914
I too use 2% salt. I usually make sauerkraut in the fall when the fall/winter cabbage is in season. I set the furnace thermostat for the house at 65 degrees. After four or five weeks when most of the fermentation has taken place, I move the crock into the garage. My garage is insulated so it stays c...
- Fri Apr 13, 2012 09:30
- Forum: Hyde Park
- Topic: If you are ever in Chicago....
- Replies: 4
- Views: 3652
If you are ever in Chicago....
If you are ever in Chicago, stop in Kurowski's Sausage Shop. This Polish market has an enormous selection of homemade sausages, ham, bacons, head cheese and luncheon meats. Hanging behind the delicatessen counter are several varieties of kielbasa. Kielbasa Zywiecka, Bigosowa, Rzeszowska, Mysliwska, ...
- Fri Mar 16, 2012 02:36
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 476924
My crock is the one from Poland too. You can hear the cabbage ferment as the CO2 bubbles through the water seal. I learned to make sauerkraut from a couple who were born and raised in Poland. They would put a layer of cabbage in the crock followed by a handful of salt, then another layer of cabbage ...
- Thu Mar 15, 2012 03:26
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 476924
- Mon Feb 13, 2012 01:38
- Forum: Sausages
- Topic: [USA] Chorizo (Mexican style)
- Replies: 22
- Views: 24917
Hi Duck, Thanks for posting. I have been looking for a good Chorizo recipe for a little while. The Latino market in my area makes fairly good Chorizo, but it is not consistantly good. Sometimes they go too heavy on the salt. I made your recipe this weekend and I am eating a piece as I type this. It ...
- Sat Feb 04, 2012 20:04
- Forum: For beginners
- Topic: Mortadella water content
- Replies: 4
- Views: 7146
Hi NorCal Kid I made some Mortadella. I used your recipe as a guide and changed a few things. I don't like using garlic powder, so I replaced it with fresh garlic. I added some anise and caraway and increased the black pepper. I cut down on the coriander as I saw other recipes used much less. I adde...
- Mon Jan 30, 2012 21:23
- Forum: For beginners
- Topic: Mortadella water content
- Replies: 4
- Views: 7146
Mortadella water content
I am confused on how much water to add when making Mortadella. I looked at the recipe for Polish Mortadella in the book, Polish Sausages, Authentic Recipes and Instructions. It calls for 30-40% water. I take this to mean 300-400ml of water per 1000g of meat. The recipe for Polish Mortadella on this ...