Search found 338 matches
- Mon Jun 13, 2011 22:22
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469466
Thank you will give it a try next time I make sausge. Have heard so much about it and living where I do there is just no chance of ever getting my hands on some. :smile: We used to get a so called Russian sausage which had similar texture and was very popular, for some reason it has been replaced b...
- Mon Jun 13, 2011 22:15
- Forum: Sausages
- Topic: [USA] Chorizo
- Replies: 14
- Views: 13274
dont u need to add vineger too ????? i read some recepies that had vinegar for mexican chorizzo , i want to make them too , waiting for someones good recepie , lol siggi Most mexican chorizos have vinegar as a key ingredient-the one I used had apple-cider vinegar (see top right of ingredients photo...
- Sun Jun 12, 2011 16:37
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469466
Hi Norcal Kid you forgot to post the recipe for what looks to be a good sausage :sad: Well done you are turning out an excellent sausage regarding texture etc.Something that you will not be able to buy out of a shop. :smile: My apologies! & thanks for the kind words! You can find the recipe here (p...
- Sat Jun 11, 2011 00:28
- Forum: Dry Cured Meats and Sausages
- Topic: Project "A"
- Replies: 292
- Views: 184446
This sounds like a great project & I do want to eventually make my own dry cured salami. However, I think I'll take a seat in the bleachers and watch this play out, notebook in hand. I've already exceeded my sausage budget both monetarily and time-wise for this month. Just ordered an new smoker too....
- Fri Jun 10, 2011 19:56
- Forum: Sausages
- Topic: [USA] Chorizo
- Replies: 14
- Views: 13274
[USA] Chorizo
Having just completed my first smoke with the kielbasa, I still had about 15 lbs of pork butt to put to good use. Chilled & cut for the grinder: http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/MoreMeat_13lbs.jpg I decided to make Mexican-style chorizo - a favorite for breakfast, but...
- Fri Jun 10, 2011 04:54
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469466
Dont forget Craigslist. That's where I found my vintage turkey roaster.JerBear wrote:I definitely don't have one but will be scouring the local thrift shops this weekend!
http://sandiego.craigslist.org/csd/hsh/2419321124.html
- Fri Jun 10, 2011 04:10
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469466
- Fri Jun 10, 2011 02:54
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469466
The drive shaft end is threaded, as is the hole in the large plastic 'donut' (which attaches to the blade) shown on this pic: http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01213.jpg http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01220.jpg http://i868.photobucket.com/albums/ab242/nep...
- Fri Jun 10, 2011 02:16
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469466
uwanna61: The dewalt held up fine, especially since the mixing only took less than a minute. i've used the same drill to mix mortar & thinset. I wouldnt attempt this job with a wimpy cordless however. The clean-up of this mixer is pretty simple & quick too. Here's a few more shots of the mixer: The ...
- Thu Jun 09, 2011 21:23
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469466
Nicely done NorCalKevin! Indeed! How much fat content is in the sausage? How is the "chew"? Great photos too. I wish my first batch had turned out that well but shucks pard, that was way back before they had real grinders! :lol: A Chinese meat cleaver in each hand was called a "food processor". :ro...
- Thu Jun 09, 2011 18:52
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469466
Hi Nick- Keeping the WSM low enough was no small task! It took constant attention and careful adjustment of the number of briquettes & wood to keep it in the desired range. It worked well on these kielbasas, but posed more of a challenge on the brats I smoked. I'm looking forward to my new electric ...
- Thu Jun 09, 2011 16:30
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469466
Kielbasa- Many photos
This is my first attempt at smoking 'cured' sausage-'polish kielbasa'- after spending the past few weekends creating piles of 'fresh' sausages for the troops. This is no small feat as the standard was set by my wife's polish grandmother year's ago. Her 'polska wędzona kiełbasa' is what I'll try to r...
- Tue Jun 07, 2011 04:44
- Forum: Sausages
- Topic: First Go at 'Emulsified' Sausage, fresh Bockwurst
- Replies: 6
- Views: 8238
NorCal Kid, Those look great and I am sure just as tasty! Thanks for sharing. Did you follow the recipe or did you modify it slightly? Also did you use the Whole milk or the Dry Non Fat Milk suggested in the notes section of the recipe? And another question that comes to mind if using the Dry Milk ...
- Tue Jun 07, 2011 02:12
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469466
- Tue Jun 07, 2011 00:28
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469466
Andouille Sausage
I found this great site that has many wonderful recipes. Had to try the andouille recipe. Spices line up: http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Spices_andouille.jpg This recipe called for an ingredient pre-mix before the grind. It also specified for half the pork to be cut...