Here's the company in Chicago I believe you're talking about. I've had the sausage you're talking about. It's sold in a Polish deli here in Buffalo, NY.
www.andysdeli.com
Search found 268 matches
- Sun Dec 25, 2016 22:45
- Forum: Sausages
- Topic: Kiełbasa chłopska - Polish Peasant Sausage
- Replies: 14
- Views: 9890
- Sat Dec 10, 2016 17:13
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Master Built recall
- Replies: 0
- Views: 11948
- Thu Dec 01, 2016 08:17
- Forum: Hyde Park
- Topic: For all the hunter sausage makers here!
- Replies: 41
- Views: 23509
- Tue Nov 29, 2016 12:19
- Forum: Sausages
- Topic: loose casings
- Replies: 3
- Views: 5847
- Mon Nov 28, 2016 15:35
- Forum: Hyde Park
- Topic: For all the hunter sausage makers here!
- Replies: 41
- Views: 23509
- Mon Nov 28, 2016 12:58
- Forum: Hyde Park
- Topic: For all the hunter sausage makers here!
- Replies: 41
- Views: 23509
- Tue Nov 08, 2016 22:02
- Forum: Fishes
- Topic: Cold smoke rainbow trout.
- Replies: 6
- Views: 11469
- Tue Oct 25, 2016 15:02
- Forum: Sausages
- Topic: More Sausage Recipes from Stan Marianski
- Replies: 4
- Views: 4341
- Fri Oct 21, 2016 15:11
- Forum: Dry Cured Meats and Sausages
- Topic: Storing Prosciutto
- Replies: 1
- Views: 2271
Storing Prosciutto
This was my first attempt at the above. I was just watching as a friend who made it before was doing them. It was a learning experience that I'll fine tune. They're deboning them, vac sealing and freezing them for storage. I don't see the need to freeze but the vac sealing and deboning, I can accept...
- Sat Oct 01, 2016 20:16
- Forum: For beginners
- Topic: BBQ Ribs HELP
- Replies: 8
- Views: 6767
- Sat Oct 01, 2016 14:28
- Forum: For beginners
- Topic: BBQ Ribs HELP
- Replies: 8
- Views: 6767
Hey Lou. I'll give my 2 cents. See you're using a BGE, good choice. Love mine. Couple questions. Did you take off the back membrane. Smoke won't penetrate that and get throughout the ribs. Just take a butter knife, slid it along the 2nd from end rib bone and pull. Once started, it'll come off pretty...
- Wed Sep 21, 2016 15:18
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 469442
- Sun Sep 18, 2016 18:34
- Forum: For beginners
- Topic: Safe length of storage time
- Replies: 9
- Views: 7105
- Sat Sep 17, 2016 19:36
- Forum: For beginners
- Topic: Safe length of storage time
- Replies: 9
- Views: 7105
- Sat Sep 17, 2016 15:24
- Forum: For beginners
- Topic: Safe length of storage time
- Replies: 9
- Views: 7105
Safe length of storage time
Hello everyone. The question I have is, if there is any general rule of time items made with Cure #1 will be safe to eat when vac sealed and refrigerated properly. I usually make items in larger batches for convenience and than vac seal them to individual portions. Thanks in advance.