Search found 173 matches
- Mon Jan 12, 2015 15:44
- Forum: For beginners
- Topic: Making semi dry cured snack sticks without starter culture
- Replies: 6
- Views: 7562
Thanks Bob, Yes, I read they could be used, but unfortunately I can't get my hands on them either. I think my main worry is, if it is safe. If it doesn't taste good I will have to chuck it. Don't really like that idea, but it ain't a train smash. If it doesn't smell good, I will chuck it as well (ye...
- Mon Jan 12, 2015 13:58
- Forum: BBQ
- Topic: Yet another BBQ Brisket
- Replies: 3
- Views: 7792
- Mon Jan 12, 2015 09:57
- Forum: For beginners
- Topic: Making semi dry cured snack sticks without starter culture
- Replies: 6
- Views: 7562
Making semi dry cured snack sticks without starter culture
I wasn't sure where to put the topic, so just put it in the beginners section. Moderators: please move it if it is in the wrong section I am looking/thinking about making some semi- fermented /semi-dry cured sausages, but there are a couple of issues, of which the main one is that I can`t get any st...
- Fri Jan 09, 2015 06:54
- Forum: Sausages
- Topic: Hot Bath Only Sausage?
- Replies: 2
- Views: 3710
I am sure the more experienced sausage makers will chime in shortly as well. For fresh sausages, you don't really need a water bath. You can make them and keep in the fridge for a couple of days, or freeze them. When you want to eat them, you can poach them, grill them, use them in soups or fry them...
- Sat Jan 03, 2015 08:02
- Forum: Hyde Park
- Topic: HAPPY NEW YEAR 2015!
- Replies: 3
- Views: 4579
- Wed Dec 24, 2014 07:47
- Forum: Hyde Park
- Topic: Merry Christmas 2014
- Replies: 14
- Views: 14390
- Fri Dec 05, 2014 10:17
- Forum: For beginners
- Topic: Chili Powder
- Replies: 6
- Views: 8520
paprika (or bell pepper) is related to the chili. To me paprika powder has no heat, or hardly any, whereas chili powder has loads (if it is not stale) I suppose it is all in the semantics and changes a bit per country and language. Paprika in Dutch is what the English call bell pepper, and here they...
- Thu Dec 04, 2014 06:09
- Forum: For beginners
- Topic: Chili Powder
- Replies: 6
- Views: 8520
- Tue Dec 02, 2014 11:11
- Forum: BBQ
- Topic: To Fry or Grill
- Replies: 5
- Views: 7533
- Fri Oct 10, 2014 09:42
- Forum: Sausages
- Topic: [USA] Authentic Polish Kielbasa (Hot Smoked)
- Replies: 17
- Views: 20330
- Mon Sep 22, 2014 08:42
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 163273
- Sun Sep 21, 2014 10:59
- Forum: For beginners
- Topic: Re-thinking my smoking strategy
- Replies: 2
- Views: 2703
- Sat Sep 20, 2014 08:32
- Forum: For beginners
- Topic: Re-thinking my smoking strategy
- Replies: 2
- Views: 2703
Re-thinking my smoking strategy
I have been using a pro/q cold smoke generator to smoke my sausages and bacon etc and been finishing them off by poaching in hot water. I have tried the oven, but it is very difficult to keep it below 100 oC, let alone below the 93-94 oC that is recommended. Lately I have also been smoking at a high...
- Fri Sep 19, 2014 13:15
- Forum: Hyde Park
- Topic: what types of jam's, pastes, relishes do you use
- Replies: 3
- Views: 3354
I am not the biggest sauce eater. I stick with mustard and chili paste (home made). I like serving pickles with the sausages. I just like the combination. If there are other people around I sometimes make some mayonaisse, but I think the sausages are good enough by themselves. Oh, and fried onions g...
- Thu Sep 18, 2014 15:16
- Forum: For beginners
- Topic: Project KB (For Beginners)
- Replies: 261
- Views: 163273
I like the look of those, Graybeard! I leave it to the others to answer your smoking time questions. I had a total different issue when smoking my canadian bacon. I use a proQ csg and the thing just didn't want to light. In the end I got so frustrated that I placed the whole csg on the hot plate and...