Interesting thing happened to me today. Smoking a batch of sausage to find out that there is a "soot like" deposit on all the sausage. Nothing in the process has changed except that it's overcast and on / off rain. Has anyone noticed that differences in smoking technique to the temps and weather cha...

After making a pile of my regular sausage before Christmas (300 lbs), thought I would give liverwurst a try. I used 40% pork liver, 40% pork trimmings and 20% pork. There were so many different spice variations out there, so I created my own. After the liver scalding for 3 minutes and the pork sligh...

Just a picture of the elk my son got this past year.

Looks yummy! What sort of spices / ratio do you use for the parowki? I've been trying a few recipes and really haven't had too much success on the flavor profile.

There were several comments throughout stating that their sausage recipe was "specially formulated for grilling."
Can someone shed some light on that in regards to what exactly goes into a grilling recipe. Is it the addition of binders, more water, more fat, added grinding, etc, etc, etc?

October is National Pork Month. If you haven't made any sausages this month, get going!


Too busy having fun !

Thx Chris, that the site I was actually looking on. Still haven't wrapped my head around the types of bacteria and what they do.

Quick question. I'm still a rookie when it comes to the starter cultures and fermentation. I would like to make some more of this, however I cant find any of the bitec lm-1 that I used before on the market. I'm sure there's an equal substitute however, I'm not sure which bacteria I'm looking for to ...

Last night's hail storm . Nothing left of the garden nor any vegetation, all shredded.

redzed wrote: ↑

Tue Aug 24, 2021 15:52

Pork Class III, (hock) rich with connective tissue, no fat, 100g

Hey Chris, did you use any skin from the hock on this one? Looks tasty, think I'm gonna try it.

Thought I'd put my 2 pickles worth as well. Pretty much the same ole Polish recipe that every other Pole is using. 1 tbls of non-iodine salt, dill and black currant leaves. I just added a ton more of garlic - 10 cloves worth and a tps of chilli flakes for a lot of zing !!!

HAHA nice !!! but mine's bigger sid=c805dd201886e2e789b0e085e1d8d784#

Hello fellow Saskatchewanite !!! Last weekend was bacon making weekend. 1.8 % salt, 0.25% cure and about 3.00% brown sugar with a dousing of chilli flakes. This was equilibrium cured for 2 weeks. The pork hock was a late addition which I quickly made a brine, injected and let sit for 2 days. Everyth...

To add to that story...... One of my "customers" happens to be yours Dad's. He had often gone to your Dad's place, throughout the year for sausage. However, with your Dad's failing health, that came to a halt. He somehow heard about me and started to coming to me because "the stuff I make is the clo...

viewtopic.php?p=38105&sid=eeb6fecd0bba0 ... 488#p38105


Good thread on Phosphate use.