Search found 24 matches
- Thu Mar 26, 2020 15:16
- Forum: Dry Cured Meats and Sausages
- Topic: Cured, dried and fermented by StefanS
- Replies: 127
- Views: 74423
Re: Cured, dried and fermented by StefanS
Great thread! I have been working on two curing chambers to start learning and making some salami's and cured meats. Great info and motivation.
- Thu Mar 26, 2020 14:36
- Forum: Offal products
- Topic: Kaszanka - Polish Blood Sausage
- Replies: 32
- Views: 37757
Re: Kaszanka - Polish Blood Sausage
Making me hungry reviewing this thread. It has been about a year since my last bite of Kaszanka. Closest place that would have all these ingredients about 300 miles away, I will have to wait until this virus lockdown before I make the trip.
- Thu Apr 25, 2013 15:18
- Forum: For beginners
- Topic: Salt Pork
- Replies: 4
- Views: 4010
Thanks all. It sounds like I did things right. I was comparing what I did to store bought salt pork. I figured worse case that I could cut it into small pieces when needed. I will just package it up into smaller portions than planned and reduce the salt in anything that it is being added to. I appre...
- Wed Apr 24, 2013 16:22
- Forum: For beginners
- Topic: Salt Pork
- Replies: 4
- Views: 4010
Salt Pork
Did my first try at making salt pork using the trimmings from my pork bellies after squaring up slabs. I used Bad Bobs Bacon Balm for the salt pork and cured them for two weeks, over hauling half way through. I rinsed and cleaned excess salt, hung to dry for a day and then started to cold smoke. Abo...
- Sun Apr 14, 2013 23:25
- Forum: Hyde Park
- Topic: "Disclaimer Container" - Where Did My Post Go?
- Replies: 325
- Views: 208389
Sausage casing
I found this commercial casing company willing to sell to hobbyists. I have been trying to find a good supplier of casings and found this company. The prices were better than I could get at the butcher and good quality. Just have to send them a note to get them to email you a current price sheet. ht...
- Sun Apr 14, 2013 22:36
- Forum: Sausages
- Topic: Chorizo With Hot Peppers
- Replies: 20
- Views: 11308
Good Recipe
El Ducko Just made your Chorizo recipe yesterday and stuffed it today, great taste. I added a couple of more cloves of garlic and made a slurry with all the seasonings and vinegar. I thinned out the slurry with a bit of the liquid that I had the peppers soaked in. I didn't have an issue with the vin...
- Tue Oct 30, 2012 19:16
- Forum: Smokehouses. Construction and Maintenance.
- Topic: smoke house construction question
- Replies: 6
- Views: 8361
Thanks. I understand the cold smoking temp range and limit it to late fall to early spring and plan to get things completed accordingly. My idea is to use this box as multi-use smoker. With my current units it is tricky to cold smoke w/o constant monitoring, ate my share of cooked fish that started ...
- Tue Oct 30, 2012 19:01
- Forum: For beginners
- Topic: Water amount issue
- Replies: 6
- Views: 4576
Thanks. I am planning a big sausage making event weekend and still learning. Depending on the amount of help and styles agreed upon we could be producing upwards of 100lbs (big family, lots of requests) for the upcoming holidays. Next comes hunting season and more sausage making. My first run at emu...
- Tue Oct 30, 2012 15:37
- Forum: Smokehouses. Construction and Maintenance.
- Topic: smoke house construction question
- Replies: 6
- Views: 8361
smoke house construction question
I am looking at building a smoke house out of an old non-functioning warming oven this winter. I have gotten the idea out of Stanley's book. Does any one have any suggestions or thoughts before I proceed. I already have a smaller gas and a wood fired smokers, but have no capability to cold smoke unt...
- Tue Oct 30, 2012 12:52
- Forum: For beginners
- Topic: Water amount issue
- Replies: 6
- Views: 4576
Water amount issue
No matter what recipe I use it seems that the prescribed amount of water is not enough and I end up adding more than then listed. I have moved from using my grinder to a dedicated stuffer and that seems to have helped a little. I made Vienna sausages recently and had to add much more water again to ...
- Sun Jul 22, 2012 23:33
- Forum: Curing chambers and Related Equipment
- Topic: How To Build A Home Made Curing Chamber... By Uwanna
- Replies: 49
- Views: 74480
- Sun Jul 22, 2012 23:17
- Forum: Recipes from around the world
- Topic: Fermented pickles
- Replies: 10
- Views: 8700
Maybe it is the lighting, but I was told that if there is still white (lines, spots) inside the pickles, meant that they needed more time in the brine. My great grandma had crocks going throughout her house when I was growing up. Great pickles and vegetables. Her English was about as good as my Poli...
- Sun Jul 22, 2012 22:30
- Forum: For beginners
- Topic: Vienna Sausage recipe question
- Replies: 1
- Views: 4655
Vienna Sausage recipe question
I have an old recipe that I am trying to update before I make it and and would like some input to make sure I am on the correct path and don't cause any issues. This is a compilation of me trying to interpret a family recipe from those who made it when I was growing up and asking questions of those ...
- Tue Jul 10, 2012 19:28
- Forum: For beginners
- Topic: Salt and fat question
- Replies: 13
- Views: 10553
Chuckwagon We just had the perfect storm arrive for the holiday week. Unexpected guests, family events, trying to accommodate all, travel to family events, commitments, etc.... Just got to be a bit much to make all that sausage with the whirlwind of activity going on. The wife really enjoys the fini...
- Tue Jul 10, 2012 19:12
- Forum: For beginners
- Topic: Salt and fat question
- Replies: 13
- Views: 10553