Search found 10 matches
- Wed Jun 29, 2022 23:57
- Forum: Hyde Park
- Topic: Is kielbasa healthy?
- Replies: 4
- Views: 7524
Re: Is kielbasa healthy?
Well until you suffer from it I guess it is silly My Mother in law is gluten intolerant, any tiny bit will affect her, so with things like meat they have to specify that the product was not processed with anything that has gluten or cross contaminated . Same with my Daughter with lactose. What I don...
Re: Cure time
Thanks redzed , I got 2% salt ,more than I usually do so Ill give it a try. Ever since I started using the 2 to 4 day cure before grinding my sausage the quality improved 10X. The kabanosy I now make is from a post of yours a few years back , thanks its great. Ill post back with the outcome, who kno...
Cure time
Hi,
I have 11# of pork cubes curing for Hot smoked polish and kabanosy , something came up and I cannot grind stuff smoke till Tuesday, will be 7 days curing, both recipes call for 72 hours.
Anyone tried week long cure ?
Thanks
Mark
I have 11# of pork cubes curing for Hot smoked polish and kabanosy , something came up and I cannot grind stuff smoke till Tuesday, will be 7 days curing, both recipes call for 72 hours.
Anyone tried week long cure ?
Thanks
Mark
- Wed Oct 10, 2018 04:28
- Forum: Smoked pork products
- Topic: Dextros sub for sugar
- Replies: 5
- Views: 6859
Dextros sub for sugar
Hi, Anyone know the ratio to substitute Dextrose for Sugar in a dry bacon cure ?
When I use sugar or honey I get burnt bacon, I had a recipe for cure with dextrose but it was way too salty and not measured by weight.
Thanks
Mark
When I use sugar or honey I get burnt bacon, I had a recipe for cure with dextrose but it was way too salty and not measured by weight.
Thanks
Mark
- Sat Sep 29, 2018 17:24
- Forum: Sausages
- Topic: Using binders when making sausage
- Replies: 18
- Views: 16135
I guess because I started this hobby with that book and was discouraged by the terrible sausage recipes, if you follow them they taste worse than the crappiest rubbish in the store. I made his box cured bacon and smoked ribs and they were fine, one of the BIGGEST defects of the book is all volume me...
- Thu Sep 27, 2018 15:57
- Forum: Sausages
- Topic: Using binders when making sausage
- Replies: 18
- Views: 16135
- Sat Sep 22, 2018 00:58
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 582228
- Wed Nov 20, 2013 15:46
- Forum: Hyde Park
- Topic: Polish Hot Smoked
- Replies: 9
- Views: 6496
- Tue Nov 19, 2013 22:33
- Forum: Hyde Park
- Topic: Polish Hot Smoked
- Replies: 9
- Views: 6496
yes
Thats it , couldn't find it on Len's site either. Oops, not I was looking for Hot smoked simalar to that one but smoked at 140 deg
Thanks alot
Mark
Thanks alot
Mark
- Tue Nov 19, 2013 17:00
- Forum: Hyde Park
- Topic: Polish Hot Smoked
- Replies: 9
- Views: 6496
Polish Hot Smoked
Hi Im new here, I been away from the website and was wondering why the recipies on the site changed?
I used to use the Polish hot smoked sausage that cures the meat in cubes for 3 days before adding spices and grinding, just wondering why this one just grinds and stuffs without the 3 day cure.
Thanks
I used to use the Polish hot smoked sausage that cures the meat in cubes for 3 days before adding spices and grinding, just wondering why this one just grinds and stuffs without the 3 day cure.
Thanks