Search found 274 matches
- Fri Nov 29, 2019 02:02
- Forum: Sausages
- Topic: Kiełbasa Czosnkowa (Garlic Sausage)
- Replies: 6
- Views: 5782
Re: Kiełbasa Czosnkowa (garlic sausage)
Oh yes garlic, the wife and I would order out a pizza and take along 6-8 cloves diced up for the pizza man to spread on our pizza. The next day my ride share person would get in the truck and announce, you had pizza with garlic last night didn't you? How can you tell I'd ask.... he replied, because ...
- Thu Nov 28, 2019 21:12
- Forum: Smoked pork products
- Topic: Sawdust
- Replies: 2
- Views: 4784
Sawdust
I’m due to replenish my sawdust and my local butcher supply carries 40# bags. My choice would be hickory or mixed hardwood. Is there a strong feeling for one over the other? I’d be using it for sausage, Hicks, picnics, etc.
- Thu Nov 28, 2019 19:54
- Forum: Hardware
- Topic: DK 506 Manual Clipping Machine
- Replies: 3
- Views: 5547
Re: DK 506 Manual Clipping Machine
Stefan, thanks for your honest review. I guess I won't be in a hurry to order one and instead perfect my bubble knot!
- Thu Nov 28, 2019 14:57
- Forum: Hardware
- Topic: DK 506 Manual Clipping Machine
- Replies: 3
- Views: 5547
DK 506 Manual Clipping Machine
I was wondering if anyone has tried this clipping machine and what they thought of it?
https://www.youtube.com/watch?v=GrSWQftMG6c
https://www.youtube.com/watch?v=GrSWQftMG6c
- Thu Nov 28, 2019 13:07
- Forum: Sausages
- Topic: Kiełbasa Czosnkowa (Garlic Sausage)
- Replies: 6
- Views: 5782
Kiełbasa Czosnkowa (Garlic Sausage)
I'm looking for a complete detailed recipe for this sausage. I've been to the Member's Recipe Index, and it was there, but it directed me to a post by Red a number of years ago. It didn't list spice weights, grind info, finishing info (smoker), etc. I thought it would be nice to give this sausage a ...
- Wed Nov 27, 2019 22:54
- Forum: For beginners
- Topic: Waterproof Casing
- Replies: 1
- Views: 1147
Waterproof Casing
I'm about to make this Tongue Head Cheese which calls for the following; "Stuff into middles or bladders loosely and sew the ends with twine. You may use large diameter waterproof casings. Poach at 82°C (180°F) for 90-120 min (depending on size) until the internal temperature of the meat reaches 68-...
- Wed Nov 27, 2019 21:41
- Forum: For beginners
- Topic: Dewlap
- Replies: 1
- Views: 1123
Dewlap
Here is a partial copy of the recipe for Tongue Head Cheese. https://www.meatsandsausages.com/sausage-recipes/head-cheese-tongue tongues at 185º F (85º C). skins at 203º F, (95º C). jowls at 185º F (85º C). "Cut boiled skinless dewlap into 5 mm (¼”) cubes" What is skinless dewlap, is it the skinless...
- Wed Nov 27, 2019 21:36
- Forum: For beginners
- Topic: Zungenblutwurst
- Replies: 1
- Views: 1122
Zungenblutwurst
I just picked up some pig tongues for $1.99/lb. and snouts for $1.39 lb. So I'm wanting to make some Zungenblutwurst. The recipe calls for .44 lbs. of trimmings and .33 lbs. of skin. Here's my question, I picked-up a package of about 6 fresh hocks that I'm planning on cooking up for the trimming mea...
- Wed Nov 27, 2019 15:02
- Forum: For beginners
- Topic: ClassII Pork
- Replies: 2
- Views: 1325
Re: ClassII Pork
Thank you Bob, that answers my question. I
- Wed Nov 27, 2019 14:28
- Forum: Sausages
- Topic: [CAN] Kiełbasa Czosnkowa (garlic sausage)
- Replies: 11
- Views: 14044
Re: [CAN] Kiełbasa Czosnkowa (garlic sausage)
Red, I’d like to do this recipe, but need a bit more info. How much of each spice are you using, either by weight or percentage of total meat weight. In regards to the additional cured meat and fat, I’m assuming this amount (which you don’t say how much) is in addition to the starting amount plus th...
- Wed Nov 27, 2019 14:08
- Forum: For beginners
- Topic: ClassII Pork
- Replies: 2
- Views: 1325
ClassII Pork
What cuts of pork fall into class II?
- Thu Mar 26, 2015 19:39
- Forum: Offal products
- Topic: Salceson - Polish Headcheese
- Replies: 95
- Views: 86355
- Tue Jan 13, 2015 17:53
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 225439
Red, Without having more to go on in regards to the type of "breakfast sausage" this is, it's hard to say what is needed. I would have thought a pork butt would have sufficed. Without a ready source of fat as this person stated, thus my suggestion on the side pork. Surely not lard for the reasons yo...
- Tue Jan 13, 2015 15:04
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 225439
- Sat Jan 10, 2015 16:23
- Forum: Sausages
- Topic: Sausage "Chatter"
- Replies: 328
- Views: 225439