Search found 43 matches

by martin
Fri May 22, 2020 03:46
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 15
Views: 3342

Re: Struggling with Frankfurters

Thank You I Live in Connecticut , and last week I check five small farms in here , so most of them wants 4-5$ for lb fresh pork , they call organic that’s way you have to pay that’s much . Maybe I will try call more farmers , I know some people driving to PA from CT to get fresh hog from farmers for...
by martin
Thu May 21, 2020 11:38
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 15
Views: 3342

Re: Struggling with Frankfurters

Thanks, I tried couple of times make winners without phosphate , and they come out ok , but still not like this one I eaten in Europe, so we see if I notice any different with phosphate Yee I know temperature is the most important thing in hot dog, but I don’t have bowl cutter, and in food processor...
by martin
Wed May 20, 2020 21:16
Forum: Sausages
Topic: Struggling with Frankfurters
Replies: 15
Views: 3342

Re: Struggling with Frankfurters

Hi Gonna try this weekend copy my favorite franks- Berlinki, Polish style hot dog better then any American one, sorry but I don’t know why American hotdog are so bad , probably too much old cow’s skins and fat ( that’s they call beef) Berlinki 70% pork and rest is flillers plus phosphates, so try ma...
by martin
Sun May 20, 2018 02:34
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 6345

Non Fat Dry Milk and soy protein concentrate you can buy easily online , I bought mine at sausagemaker.com . NFDM i use for brats or very fine ground sausages - 10g per 1 kg ( sorry my mistake last post , 1-2 %) Soy protein for Polish grilling sausage where fat content is 25- 30 % and i add 15-20g p...
by martin
Sat May 19, 2018 02:31
Forum: Sausages
Topic: Using binders when making sausage
Replies: 18
Views: 6345

Hi Just make 15 lb ( 7 kg ) Polish sausage special for grilling. Yes I use soy protein 2 g per 1 kg . Sausage is very good moist and plump not cramble. In Poland some sausage makers use for binder(emulsion) clas 3 pork , or beff , but without cutter is not easy . If you make sausage for eating from ...
by martin
Fri Sep 15, 2017 22:39
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 22977

Yep I use sous vide anova circulator to poaching sausage, and this is great toy for that.
by martin
Fri Sep 15, 2017 21:12
Forum: Sausages
Topic: Non Fat Dry Milk
Replies: 12
Views: 11466

Thanks I just trying make a smoked sausage good for grilling, I eat sausage like this in Poland ,witch they very popular in Poland,like here hamburgers on the grill. So I tried to make without any binders,but on the grill sausage lose very fast,moist and juicy and getting dry and crumble,and this I ...
by martin
Thu Sep 14, 2017 22:53
Forum: Sausages
Topic: Non Fat Dry Milk
Replies: 12
Views: 11466

Redzed how is better , sprinkle NFDR over mince or mix with te water first then add to the ground meat?
by martin
Thu Sep 14, 2017 22:29
Forum: Sausages
Topic: 5 best sausage recipes you have made, in your opinion...
Replies: 11
Views: 4960

My favorite is smoked grill sausage , kiełbasa ślàska , or sausage witch i eat couple months ago in Poland , Krakow , at te hala targowa( sqer) where from more then 20years 2 guys with blue food truck , ewrych night make delicious sausage on the fire.I try couple of times make kind of that sausage b...
by martin
Wed Aug 30, 2017 22:19
Forum: For beginners
Topic: Problem with salt
Replies: 4
Views: 2512

Thanx Sleebus
So from now I try to add 15 gram kosher salt per 1 kg plus 2 gram insta cure 1
by martin
Sun Aug 27, 2017 01:47
Forum: For beginners
Topic: Problem with salt
Replies: 4
Views: 2512

Thanks Bob
I made couple of sausages and when i use 20 g per kilo regular table , in my opinion was little bit mor salty then i use 20 g crystal kosher , but i dont know , so I think just stick with one salt and that's all , previous i used table , himalaian , sea salt an kosher
by martin
Fri Aug 25, 2017 23:03
Forum: For beginners
Topic: Smoked sausage - still a bit crumbly...
Replies: 12
Views: 4365

Hm ok
But meny recipe np krakowska sausage finish in smoker and hang in air to cool down , for even couple days , so its mean the baked in smoker sausage is more safe then poaching in hot water ?
155 inside sausage is still155 so what's different for a sefty sausage how you rich 155
by martin
Fri Aug 25, 2017 22:48
Forum: For beginners
Topic: Problem with salt
Replies: 4
Views: 2512

Problem with salt

Hi I have little problem with salt weight, meny recipe call 17 gram per 1 kg , and problem is i like to use crystal dimond kosher salt , witch 17 g is almost 2 tbsp ,kosher salt is 10gram and table salt is 20 gram for 1 tbsp in my scale , uncle google said kosher salt 17 g per one tbsp so I little c...
by martin
Fri Aug 25, 2017 22:18
Forum: For beginners
Topic: Smoked sausage - still a bit crumbly...
Replies: 12
Views: 4365

Hi I use for poaching Anova circulator , and set up for 165 , so the temp never go above that . My question is do I need to cold water bath after poaching my sausage , I think when my highest setting in anova will be 165 , or even 155 so why is the point to cold water bath , my sausage never reach h...
by martin
Mon Aug 14, 2017 20:47
Forum: Sausages
Topic: dry, tough beef sausage
Replies: 11
Views: 4075

Sorry Bob I messed up something. I know before in Poland,before Poland was in EU, max dosage phosphate was 1,5 gram per 1 kilo Now in the EU max is 5 gram per kilo so is exactly like you write,and same like US so looks like 1Tbs per 5lb.So for old norm( polish) is max 1 tsp for 5 lb. But like l said...