Search found 3840 matches

by redzed
Fri Sep 02, 2022 16:52
Forum: Sausages
Topic: Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat
Replies: 3
Views: 1635

Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat

Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat Serdelowa is a high quality emulsified sausage made with the same ingredients as the popular “serdelki” The difference is that it is in a larger beef or hog casing and portioned into long pieces that form rings. The sausage can be made...
by redzed
Fri Sep 02, 2022 16:43
Forum: Sausages
Topic: I Have A Question
Replies: 62
Views: 62326

Re: I Have A Question

Actually I would think that T-SPX and Flora Italia would have given you a stronger funky traditional salami flavour than TD-66 which is intended to be used in fast fermented Northern European products. However, there are many other factors that come into play, and the starter culture is just that, a...
by redzed
Fri Sep 02, 2022 16:25
Forum: Sausages
Topic: Kielbasa Czosnkowa - Garlic Sausage
Replies: 5
Views: 15788

Re: Kielbasa Czosnkowa - Garlic Sausage

Looks great! Definitely for Garlic lovers! Looks and sounds great! I have two garlic sausage recipes but they are quite different from this one... It's time to make some garlic sausage. Thank you for sharing, redzed! Thanks, it is a good recipe, packed with flavour and the aromas will have your nei...
by redzed
Mon Aug 22, 2022 16:18
Forum: Sausages
Topic: Kielbasa Czosnkowa - Garlic Sausage
Replies: 5
Views: 15788

Kielbasa Czosnkowa - Garlic Sausage

https://i.imgur.com/4jKl6uf.jpg?3 https://i.imgur.com/HctMOyc.jpg?5 Kielbasa Czosnkowa - Garlic Sausage It's been now over one month since my garlic has been harvested.. It's at the peak of its flavour and aroma, so it was time to make “kiełbasa czosnkowa”. Garlic is an ingredient in many Polish sa...
by redzed
Mon Aug 08, 2022 06:48
Forum: Hardware
Topic: Reasonably Priced PH Meter
Replies: 5
Views: 1602

Re: Reasonably Priced PH Meter

Hi Dave, welcome to the forum. Search the Hanna- HI981036. It's in your price range.
by redzed
Sat Jul 16, 2022 17:44
Forum: Sausages
Topic: Kielbasa Nadwieprzańska – Wieprz River Sausage
Replies: 2
Views: 1445

Kielbasa Nadwieprzańska – Wieprz River Sausage

Kielbasa Nadwieprzańska – Wieprz River Sausage This is a sausage that has been on my “to do” list for quite some time. Kiełbasa Nadwieprzańska is a relatively new sausage being made only since 1968 in the town of Baranów in the Lublin Voivodship. It was first made and served in a restaurant by the ...
by redzed
Wed Jun 29, 2022 16:31
Forum: Sausages
Topic: Cultures
Replies: 4
Views: 1573

Re: Cultures

There is only one reason why your salami was acidic, and that is too much carbohydrate. Many of the early recipes in books such as Ruhlman, those on the Len Poli site ask for 2 or 3 times as much sugars that are necessary to lower the pH to the 5.3 -5.0 range. Marianski also had higher amounts in ea...
by redzed
Wed Jun 29, 2022 16:17
Forum: Dry Cured Meats and Sausages
Topic: Smoked Salami pH question
Replies: 14
Views: 4379

Re: Smoked Salami pH question

Your pH numbers are fine, I don't think that you will have any sour notes in the flavour. You had fast fermentation during the smoking because of the high temp. That probably affected the colour and final flavour. Fermentation at higher temps also results in a slightly lower pH, regardless of the am...
by redzed
Sat Jun 18, 2022 16:57
Forum: Smoked pork products
Topic: Polish style smoked ribs or wędzonki
Replies: 12
Views: 12902

Re: Polish style smoked ribs or wędzonki

Equilibrium curing takes a bit longer than salt box curing, but because you use a determinate amount of salt, you can't over salt the meat if you let it cure for an extended period of time. I would cure the ribs for 7 days minimum.
by redzed
Fri Jun 17, 2022 15:55
Forum: Smoked pork products
Topic: Polish style smoked ribs or wędzonki
Replies: 12
Views: 12902

Re: Polish style smoked ribs or wędzonki

Rib bones and fat are lighter in weight than meat but I would add salt and cure at 50-60% of the total weight. Do an equilibrium cure 1.8 - 2% salt and .2% #1 Cure.
by redzed
Sat Jun 04, 2022 07:16
Forum: Dry Cured Meats and Sausages
Topic: Salami Polskie - Polish Salami
Replies: 9
Views: 4155

Re: Salami Polskie - Polish Salami

fullysideways wrote:
Fri Jun 03, 2022 01:57
Thanks for the reply! I will definitely include the beef then given the difference it makes.
Let us know how it turns out!
by redzed
Thu Jun 02, 2022 07:06
Forum: Hyde Park
Topic: Is kielbasa healthy?
Replies: 4
Views: 2475

Re: Is kielbasa healthy?

That "gluten free" designation is getting stupid. I saw packaged fresh meat with a "gluten free" sticker. Who would expect to find gluten in a beef roast?
by redzed
Thu Jun 02, 2022 07:03
Forum: Dry Cured Meats and Sausages
Topic: Salami Polskie - Polish Salami
Replies: 9
Views: 4155

Re: Salami Polskie - Polish Salami

It would be a different product, but you can certainly try it. I made this in an attempt to recreate a sausage that was sold in Polanfrom the 1950's to the 1980's. I have also seen pre-war Polish salami recipes that included beef. This particular recipe is 25% beef so the taste is there. Many Polish...
by redzed
Mon May 30, 2022 17:41
Forum: Hyde Park
Topic: Is kielbasa healthy?
Replies: 4
Views: 2475

Is kielbasa healthy?

Start your week by reading this article.
https://polishfoodies.com/is-kielbasa-h ... ion-facts/
by redzed
Thu May 19, 2022 18:39
Forum: Sausages
Topic: Alberta Ed you still around
Replies: 6
Views: 2793

Re: Alberta Ed you still around

Great to hear that! Maybe he'll visit us here once he finds some spare time.