Ad blocker detected: Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker on our website.
Search found 268 matches
- Sun Feb 07, 2021 19:03
- Forum: Smoked pork products
- Topic: Smoked, brined pork loin
- Replies: 1
- Views: 44
Hello, hope everyone is doing well in these times. Question I have is, I've done 5 lb pieces before but now will be doing 15 lbs, total. Do I need to triple the recipe formula or will one batch cover the total poundage. Will inject but just want to be on the safe side. Any help, much appreciated. Th...
I've done both, ground and sliced with beef and venison. Never had any left over marinade. Put meat in a stainless steel bowl, mixing well. Refrigerate, mixing every 12 hrs. and let it sit for 2 to 3 days. I add liquid smoke to it, as opposed to smoking. Put in my dehydrator for 6 hrs. at 160. With ...
Saw this on the Cooking Channel and thought our friends in Poland or of Polish descent may find it interesting. Enjoy. PS- maybe someone with better computer skills can download the full episode. Really good and a lot more info. cookingchanneltv.com/shows/secret-eats-with-adam-richman/photos/secret-...
I wish I could go back to the roots but can't find the herring in the wood containers. We have a big eastern European culture but slowly it's going away and taking quality, original products with it. May go to internet to find them but may be cost prohibitive. Take care. We have some of the world's ...
Growing up in a Polish family, this brings back memories. My parents used to get them in wood containers and pickle them their selves. They came in 2 types. Herring with eggs were called Milkers because they had egg in them, females. I don't remember why but they seemed to be preferred. They would b...
- Thu Mar 29, 2018 15:41
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1234
- Views: 394082
I never got who the above was. Here's the reply I received from them re the above topic. Hello, The winner was selected, Bill M. from NY. Keep an eye out for more contests, and good luck! Best Regards, Eric Godlove Digital Marketing Manager THE SAUSAGE MAKER INC. 1500 Clinton St. Bldg.123, Buffalo, ...
- Wed Mar 07, 2018 14:23
- Forum: Recipes from around the world
- Topic: Old Dinner Recipe
- Replies: 4
- Views: 2649
- Mon Jan 29, 2018 19:47
- Forum: Dry Cured Meats and Sausages
- Topic: New Salami Sour smell
- Replies: 15
- Views: 5913
Just been reading about foul smells, molds, etc and was just wondering if there was any go to home test to help from getting sick. I've done things that, even though recipes were followed, they didn't come out exactly looking the same as posted pictures. Never got ill but I wondered if there was any...