Try this vendor: http://www.alliedkenco.com/398.aspx Thanks a lot, all saved and will order two, a lifetime supply. Between you and CW there's a heck of a lot of knowlege here , quite a bit of it beyond my educational level. Oh, I do make my own bread for a few years now, I thought your rolls on a ...

I was just reading the "Frankfurter' post in the "Beginners" section and something really caught my eye. The thought of having to emulsify sausage in the cuisanart in small batches is very unappealing to me, to the point I've never done it. A couple of the members who post here have had good success...

Wish me luck!
Ursula[/quote]

Good luck, and have fun! Boy howdy, that IS a tall order.

Hi Ray. It sounds good. If I made it, it would be 66 cloves of garlic, that's all. I'll put in a lot more garlic when I make the Kolbasz for smoking. I've never used liquid smoke before so I kind of wanted to stick to the recipe hoping things wouldn't be over-powering. I'm also thinking of boiling ...

With the weather here back up into the mid 90's I'm once again putting my plans for a batch of smoked Kolbasz on hold until things cool down. Next week I'll be deer hunting with a couple of youngsters just turning 40, Hungarian brothers who apprenticed under me 20 years back. Every year when we go t...

While reading the reviews when I bought my meat mixer a few folks said the main drawback was having to have someone hold the mixer in place while another person turned the handle. My solution was to cut a coupe of 1x4's 24" long, make a couple of notches around the leg grommets so the edge of the 1x...

I'm assuming that these two items are identical in the functions they perform, 6.25% sodium nitrite. I just ordered ten pounds of the stuff, the more you order the better the price it seems. Does this stuff have a shelf life? I plan to shrink-wrap it in 1lb bags and keep them in the pantry. Do I nee...

While I'm retired my wife still works 2-3 days a week consulting in the Silicon Valley, 250 miles round-trip. The days she works are the days I grind and stuff, so today will be pounding out another 22lb batch of my chicken-Italian-dried tomato-black olive sausage. Even tho I've got maybe 30 pounds ...

Oh, and very nice smoker! :cool: Thanks, it works great and I absolutely love it. One of the best features is that by flipping the switch from 625 watts to 1250 watts it goes from a smoker to a roaster. I did a six hour rack of pork ribs at 220° that came out perfect. Between CW's recipes and the d...

"anybody up for doing two turkeys, one with 7Up and one with flat 7Up?" Like most folks, I've been brining turkey and chicken for a couple of decades now, with the exception being the Thankgiving bird that gets deep-fried. Before this effort the brine was just water, salt, and lemons from the backya...

Yesterday I picked up four whole 5&1/2lb chickens at the market to break in the new smoker with, 79¢lb. I made a three gallon solution of water,7-up. powdered dextrose, salt, and sodium nitrite as per CW's directive. I shot up each bird with six ounces of sloution with my marinade injector and ...

Tokaji, and Tokay are 2 different thing. That seemed to be point-on! All I could find was this half-bottle at Bevmo for $24, so I picked it up figuring that would be about right for a 15lb batch. The added expense makes me think this is a sausage I won't be making but on special occasions, and for ...

Beautiful job, looks like a piece of art work!

A little prepared horseradish made the difference for the tartar sauce going from OK to good. I love lingcod and cabazon, two of the oceans greatest gifts.

My friends Geza and Gabor tell my to use the Tokaji if I'm going to make Kolbasz. Too hot to smoke anything here anyhow, been that way for six weeks. Maybe another trip over to the coast for cooling off and more fish fillets for the freezer. Thanks for your advise. RAY