Search found 3639 matches

by redzed
Sat May 26, 2012 17:32
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 148278

Paprika question

I am in the process of preparing a Hungarian style smoked sausage. Yesterday I searched a couple of supermarkets for Hungarian Paprika and hot paprika but to no avail. I ended up buying a generic paprika (origin unknown). I also have a nice smoked paprika that I purchased from a sausage supply house...
by redzed
Mon May 21, 2012 03:23
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1307
Views: 442883

Yeah! Was the land of Forrest Gump!
by redzed
Sat May 19, 2012 18:21
Forum: Sausages
Topic: Sausage "Chatter"
Replies: 327
Views: 148278

My next one will be a hungarian style sausage and Snag's recipe looks good. It calls for all pork, and I wonder if anyone tried it with a combination with beef. I would also be curious to taste an all-beef version, as I can't imagine it having the flavour without pork fat in the mix. Also the pics i...
by redzed
Sat May 12, 2012 21:28
Forum: Smoked pork products
Topic: smoked hocks
Replies: 25
Views: 25241

I smoked three hocks and fresh ham bones last week. These were saved from three hind legs I boned for Krakowska. Since I was doing this for a bean soup, what I needed was that cured/smoked flavour. I made cuts into the Hocks every two inches and brined them for four days, the meaty bones for two day...
by redzed
Sat May 12, 2012 07:41
Forum: For beginners
Topic: Tasting Food Using Your Nose
Replies: 12
Views: 5854

You do a good job and your teaching skills do come through. The time and research that you put into these informative posts is appreciated.
by redzed
Fri May 11, 2012 16:58
Forum: For beginners
Topic: Tasting Food Using Your Nose
Replies: 12
Views: 5854

Nice essay and great lesson CW. You have an unusual talent in crafting an abridgement with so much information.
by redzed
Fri May 11, 2012 16:45
Forum: Other products
Topic: Formed hams?
Replies: 16
Views: 8893

Well we do see these football sized formations of cooked "chicken breast" meat in the supermarket delis. Wonder how the big boys produce these things?
by redzed
Fri May 11, 2012 05:14
Forum: Other products
Topic: Formed hams?
Replies: 16
Views: 8893

Methinks you need to get some transglutaminase.
by redzed
Sun Apr 29, 2012 05:34
Forum: For beginners
Topic: Free wood for smoking
Replies: 3
Views: 2718

Nice Tip Ross. But only useful if you don't use a Bradley!
by redzed
Fri Apr 27, 2012 16:05
Forum: For beginners
Topic: Different textures of cooked bacon - brined vs. dry cured.
Replies: 31
Views: 12898

Now that's bacon! Makes you never again buy the soft, slimy, packaged stuff you get at the supermarket.
by redzed
Thu Apr 26, 2012 16:56
Forum: Sausages
Topic: [USA] Smoked Cheddar Kielbasa
Replies: 15
Views: 11634

Great looking kielbasa. Sure would have liked to have a sample.
by redzed
Thu Apr 26, 2012 16:51
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 86013

I use a mild potassium sulphate solution to prepare my 15 gallon crock, and then rinse it with warm, bordering on hot water. I also make my own wine, (and hooch, but don't tell anyone), so I have this stuff around. You can buy it at any home wine and beer making supply store.

Chris
by redzed
Wed Apr 25, 2012 16:39
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 86013

We make 120 lbs of sauerkraut each year and only in the fall, when the late hard packed head variety is available. At that time it is crisp, full of liquids and sweet tasting. The results are not as good when you use cabbage that has been in cold storage for 8 months. We use a 15 gallon Medalta ston...
by redzed
Wed Apr 25, 2012 03:16
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 33042

Oops, forgot about the part that the meat should be cured for 15 days.
by redzed
Wed Apr 25, 2012 01:58
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 33042

1. Pork butt - 5 kg 2. Salt - 180g 3. Saltpeter .007 kg 4. Pepper - .01 kg 5. Allspice - .01 kg 6. Artificial casing or caul fat membrane Rub meat with the salt, saltpeter and mortar crushed spices. Place in a container (preferably stoneware), cover with a plate and press with weight. Set aside in a...