Search found 71 matches
- Thu Sep 15, 2016 02:54
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 156103
I've never had bigos. Actually, I had never even heard of it until now. I looked at a few recipes online and it sure sounds good. I recently finished the last of my kielbasa, so I may have to bump that up to near the top of my list of sausages I need to make. I always tend to give too much away to f...
- Wed Sep 14, 2016 22:58
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 156103
Thanks. They make them 7x bigger than mine, but this should be adequate for me, as I live alone and don't eat a whole lot of sauerkraut. I'm just hoping that it works as well as it's supposed to, as far as keeping the smell to a minimum. I'm curious as to how much of a difference it makes to use lat...
- Wed Sep 14, 2016 02:37
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 156103
I didn't have time to make it last night, so it became tonight's project instead. I went with the 1.6 gallon model. From what I read, it should hold about three heads of cabbage. http://i238.photobucket.com/albums/ff210/MatterOverMind__/C1_zpsceacr3lx.jpg I removed the outer leaves and then quartere...
- Tue Sep 13, 2016 00:19
- Forum: Sausages
- Topic: Bratwurst help
- Replies: 14
- Views: 11481
Here's another recipe from a good friend of mine, as written by him. You could certainly omit the cream if you'd like. 5 lbs Pork Shoulder 2 Tbs salt (use a little less) 3.5 tsp nutmeg 2 tsp white pepper 2 tsp onion powder 2 tsp garlic powder 1 tsp sage a pinch of cinnamon 1/2 cup heavy cream I don'...
- Mon Sep 12, 2016 23:51
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 156103
I used the word "crock" pretty loosely. It's actually this: https://www.amazon.com/gp/product/B00M40ANSI/ If I like my results, I'm going to keep an eye out for a good deal on an actual crock on Craigslist. But until then, this seems like a pretty good design with a lot of good reviews. Plus, the pr...
- Mon Sep 12, 2016 00:17
- Forum: Other products
- Topic: Sauerkraut (Home Made)
- Replies: 140
- Views: 156103
- Mon Sep 12, 2016 00:11
- Forum: Sausages
- Topic: Bratwurst help
- Replies: 14
- Views: 11481
Thanks, redzed! There's a lot going on in these brats, but I've dialed them in to almost exactly what I'm looking for. Like I said, these are far from a traditional German bratwurst. Ingredient ................... MG/KG Pork Shoulder...............1000 Salt...............................20 Ground Co...
- Sat Sep 10, 2016 23:30
- Forum: Sausages
- Topic: Bratwurst help
- Replies: 14
- Views: 11481
Re: Bratwurst help
What exactly is the milk used for in a recipe? I wondered the same thing myself. I'm not sure how accurate this is, but it seems that traditionally, cream was used rather than milk, and it's purpose was to add a certain richness to the sausage. My theory is that people now use milk mostly to add th...
- Sat Sep 10, 2016 14:30
- Forum: Sausages
- Topic: Polska Kielbasa Wedzona
- Replies: 27
- Views: 23706
- Fri Sep 09, 2016 19:13
- Forum: Technology basis
- Topic: Porcine Myology
- Replies: 1
- Views: 9881
That link no longer works, but here's a link to the 3D rotation. You can click on an section of the pig and then any part of the cross-section to get information on any specific muscle. Be sure to check out the sections under the "muscles" drop-down menu as well as videos and sub-primals sections, f...
- Fri Sep 09, 2016 17:50
- Forum: Sausages
- Topic: Polska Kielbasa Wedzona
- Replies: 27
- Views: 23706
0.8% salt 0.12% black pepper - I used fresh ground semi-course 0.05% marjoram 0.2% sugar 0.05% garlic - I used fresh garlic chopped Here is where I varied - prior to curing I checked the pH of the meat and found it to be 5.65 so using the rule of thumb Redzed posted a while back about the pH droppi...