Search found 139 matches
- Sat Apr 09, 2022 17:11
- Forum: Sausages
- Topic: smoking vs atmospheric pressure
- Replies: 0
- Views: 17626
smoking vs atmospheric pressure
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...
- Mon Jan 17, 2022 14:56
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 55593
Re: Weekend sausage
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...
- Mon Jan 17, 2022 14:38
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550712
Re: WD Daily Chat - Talk about anything You Like
Just a picture of the elk my son got this past year.
- Tue Dec 21, 2021 14:40
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 92457
Re: Stefans kielbasa
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.
- Sun Dec 05, 2021 01:14
- Forum: Sausages
- Topic: Formulation for the grill
- Replies: 1
- Views: 2998
Formulation for the grill
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?
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?
- Mon Oct 18, 2021 21:12
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550712
Re: WD Daily Chat - Talk about anything You Like
October is National Pork Month. If you haven't made any sausages this month, get going!
Too busy having fun !
Too busy having fun !
- Mon Oct 04, 2021 12:33
- Forum: Dry Cured Meats and Sausages
- Topic: Spianata Romana
- Replies: 32
- Views: 43713
Re: Spaniata Romana
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.
- Fri Oct 01, 2021 17:27
- Forum: Dry Cured Meats and Sausages
- Topic: Spianata Romana
- Replies: 32
- Views: 43713
Re: Spianata Romana
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 ...
- Wed Sep 01, 2021 15:32
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550712
Re: WD Daily Chat - Talk about anything You Like
Last night's hail storm . Nothing left of the garden nor any vegetation, all shredded.
- Wed Aug 25, 2021 14:18
- Forum: Sausages
- Topic: Kielbasa Grillowa - Polish Style Grilling Sausage
- Replies: 3
- Views: 2737
- Tue Aug 24, 2021 15:12
- Forum: Other products
- Topic: Pickles!
- Replies: 38
- Views: 42922
Re: Pickles!
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 !!!
- Wed Aug 11, 2021 13:42
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 550712
Re: WD Daily Chat - Talk about anything You Like
HAHA nice !!! but mine's bigger
sid=c805dd201886e2e789b0e085e1d8d784#- Thu May 27, 2021 20:21
- Forum: Smoked pork products
- Topic: Ham and Bacon
- Replies: 5
- Views: 7702
Re: Ham and Bacon
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...
- Sun Apr 04, 2021 02:23
- Forum: Sausages
- Topic: Kiełbasa Taty - Dad's Sausage
- Replies: 9
- Views: 5637
Re: Kiełbasa Taty - Dad's Sausage
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...
- Mon Mar 22, 2021 15:09
- Forum: Sausages
- Topic: South African farmers Sausage
- Replies: 11
- Views: 5040