Nice Tip Ross. But only useful if you don't use a Bradley!

Now that's bacon! Makes you never again buy the soft, slimy, packaged stuff you get at the supermarket.

Great looking kielbasa. Sure would have liked to have a sample.

I use a mild potassium sulphate solution to prepare my 15 gallon crock, and then rinse it with warm, bordering on hot water. I also make my own wine, (and hooch, but don't tell anyone), so I have this stuff around. You can buy it at any home wine and beer making supply store.

Chris

We make 120 lbs of sauerkraut each year and only in the fall, when the late hard packed head variety is available. At that time it is crisp, full of liquids and sweet tasting. The results are not as good when you use cabbage that has been in cold storage for 8 months. We use a 15 gallon Medalta ston...

Oops, forgot about the part that the meat should be cured for 15 days.

1. Pork butt - 5 kg 2. Salt - 180g 3. Saltpeter .007 kg 4. Pepper - .01 kg 5. Allspice - .01 kg 6. Artificial casing or caul fat membrane Rub meat with the salt, saltpeter and mortar crushed spices. Place in a container (preferably stoneware), cover with a plate and press with weight. Set aside in a...

I don't think this recipe is of much help to most of us. I'd like to see the entire Polish version but it looks like an old home recipe from a time where there was a shortage of proper curing ingredients and lack of appropriate storage. Whether they are talking here about ammonium nitrate or ammoniu...

I drive a red Z4. I refer to it as the Zed, (Americans would say zee), my wife calls it "useless".

You are right about the plethora of oak species available. The Polish Quercus Robur is in fact a white variety. The lumber industry categorizes the wood by the color of the wood. And while most oak used in smoking will have similar characteristics, there will also be differences in varying proportio...

The native oak in Poland is Quercus robur or known to us as French oak or English oak. And that is the variety that is most used in smoking in Poland. Red oak and white oak are native to Eastern North America. Red oak does now grow in Poland, but some places it's considered an invasive species. Wher...

In the end, its all a matter of taste and what you like. Potato starch is obviously a traditional ingredient, and readily available for a long time. Soya, milk powder and now the carrot stuff are modern ingredients. By the way, I spent three weeks cycling around Holland last September and very much ...

I sure hope you injected them!

Binder is used in commercial products for economic reasons. Soy powder or flakes mixed with water are a lot cheaper than meat. And when used in the right amounts they absorb the flavour of the product and its almost impossible to tell that they are there. Sausage supply houses sell not only to home ...

We do have some Polish speaking members here. Perhaps they could help with the rest of the translation. The temperatures are of course in celsius. Baleron might be a cousin to what Americans call Canadian bacon (in Canada we know it as back bacon), (Polędwica wędzona, in Polish) but it is, as has b...