Hey Butterbean great to hear from you! Those are sure lean sausages! I have friends that avoid fat for one reason or another and would love that type of kielbasa. Since szynkowa is made from "szynka" (green ham), and yours is made from the polędwica (loin), so the name would be "kielbasa polędwicowa...

I really can't help you with that. From what remember, it was fairly easy to register but they recently changed their platform an reorganized it considerably. If you are looking at particular recipe, let me know and I'll lift it out for you.

Hi Spud, welcome back! Sugar is definitely not an essential agreement in most Polish sausages. Even so when some recipes include sugar. the amount is usually small, 1-3g per kilo of meat. I include sugar occasionally to balance out the flavour especially when a sausage is heavily spiced such as this...

Sorry for the late reply, but if you are still searching for Špekáček I cans send you a few, but they are all in Czech.

Apologies for the lengthy period of time that the forum was offline. The Polish language forum has now been transferred to a different platform and there were issues with the changes in bringing the English language forum as an adjunct to to the main forum. We are now back in business and want to he...

The shaft on my Chinese bowl cutter seized up and it was out of commission for over a year. I finally found someone who was able to replace the bearings and it's working again. Have to make some wieners soon as it's grillin' season!

Lookin' good! The case hardening is negligible.

snagman wrote: ↑

Sun May 28, 2023 07:01

Doesn't the size prohibit lighting these, and reduced lung capacity of the elderly…….

I think you'd have to be pretty stoned to try lighting a salami!

Hi Redzed, just came across this post. I have been wanting to make one of these for years, but reluctant because of the risk of having to chuck such a big amount of meat. After seeing your success, I think I will finally try it. By the way, the correct name is spianata and not spaniata. Cheers!! I'...

Hope things work out with the chamber. Dry run results are never the same as when the chamber os loaded with product. I've also had mine hibernating since last summer and am in the process of getting it going againt this weekend. Will be hanging a couple of coppas, a lonza and three different salami...

The following was posted earlier on this forum in this discussion: https://wedlinydomowe.pl/en/viewtopic.php?f=6&t=8529&sid=96c6ee0229a894feed5f169c0dbbb028 What is needed in this discussion is to put into perspective that pH is measured on a logarithmic scale, rather than a linear scale. To begin w...

Kiełbasa Śląska - Silesian Sausage Kielbasa Sląska is a very well known and established Polish sausage. It's very popular and available from large and small producers in Poland and abroad. Śląska is a smaller diameter sausage, lightly smoked, and with a mild and delicate flavour. It's delicious hot...

Wow! You sure did a fine job there, peffect cohesion! Sure would like to bite into that sandwich!

What exactly are you making?

Doesn't look too bad. I would use about 25-30% fat. Which recipe and process did you use?