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Pellet smoker tubes
A little over a year ago I stopped using my Smokai brand smoke generator. It was producing a large amount of tar, the smoke colour was more white than blue and I suspect that it imparted a slight bitter flavour. I replaced it with the Amazen 12 smoker tube and I couldn't be happier. Easier to run...
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Last post by redzed
Fri Dec 29, 2017 18:25
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Recruiting Polish Sausage Making Masters
Hi everyone, my name is Rose-Royce Svitlik from Harbin World Beer Park. At the moment we are recruiting Polish sausage makers from all parts of the world. I read the book 'Polish Sausages Authentic Recipes and Instructions co-authored by Stanley Marianski, Adam Marianski and Miroslaw Gebarowski and...
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Last post by Rose-Royce Svit
Fri Mar 10, 2017 10:20
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Lava Bags and Umai are Same Product
The Tublin 10 dry age meat bags sold in North America as Umai, in Australia as Banquet are now sold in Europe as Lava.
They are all made from the same product made by Tub-EX in Denmark.
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Last post by redzed
Sun Feb 19, 2017 19:50
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Last post by redzed
Sat Dec 31, 2016 08:25
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Last post by nuynai
Sat Dec 10, 2016 17:13
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For Sale: Tublin @5 smokeable dry bags
I start to sell coming weeks Tublin® 05 smokeable bags in Finland and Thailand. I can send also worldwide.
At moment I use in my own business size 250x550 mm2 but later also 200x300 mm2 and 400x700 mm2 and tube for sausage around diameter 50 mm will coming.
at the moment
200x550 mm2 bags 10...
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Last post by Kunde
Mon Aug 15, 2016 04:13
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5lb Sausage Stuffer for Canadians $99
Princess Auto has their 5lb stuffer on sale for $99. Great deal especially when you consider our low dollar. Princess Auto will also will refund your money at any time if you are not satisfied with the product. I bought my 11lb stuffer from them and they went out of their way to bring in a relief...
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Last post by redzed
Thu Jul 28, 2016 15:24
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Following Bob's Lead
Why is it that some people get so obsessed about using the minimal amount of curing salt only to later add some exotic high-priced salt that is rich in nitrates?
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Last post by Butterbean
Tue Mar 15, 2016 22:29
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Chinese pH Electrode
My Chinese pH electrode arrived today. $38USD with free shipping via registered mail. I was afraid that the one I have will fail one of these days and wanted a spare.
It has a standard BNC connector, but did not come with a cord so I have one on order for 5 dollars. I was still able to connect...
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Last post by redzed
Thu Mar 03, 2016 07:45
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Old Member recipe Index
Our Members' Recipe Index (MRI)
Part 1 - Sausage recipes
Part 2 (scroll page down) Non-sausage recipes (sauces etc.)
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(Also, see Stan's Index And Recipe Pages at this link:)
AND Stan's Cure Calculator at this link:...
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Last post by Bob K
Thu Jan 21, 2016 16:56
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Olympia Provisions
Taking advantage of Amazon's 30% discount code, I ordered a copy of the latest charcuterie publication Olympia Provisions :Cured Meats and Tales from an American Charcuterie The title of the book is the same as the name of the Portland meat company that the author Elias Cairo is part owner of. In a...
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Last post by redzed
Thu Dec 10, 2015 19:53
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Happy Thanksgiving
Happy thanksgiving to our Canook friends north of the 49th parallel :!:
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Last post by Bob K
Mon Oct 12, 2015 15:58
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Fish and Seafood Recipes
Most of us here are aware of the vast number of traditional sausage recipes found on our sister site, Stanley Marianski's but many may not know that a dozens of fish and seafood recipes have also been added to the collection. They can be found here If you would like a hard copy of the recipes and a...
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Last post by redzed
Sun Aug 16, 2015 18:12
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Salami microbes
Here is a neat breakdown of the different microbes living in and on a fermented and cured sausage.
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Last post by redzed
Tue Aug 04, 2015 18:07
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ye-ha at last. update
Have not contributed much recently as I have been doing a paper or two:
On 22 February 2011 Christchurch NZ had an earthquake. It severely damaged New Zealand's second-largest city, killing 185 people.
The magnitude 6.3 (ML) earthquake struck at 12:51. It was 5 km deep and 5 kilometres from...
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Last post by markjass
Sun May 24, 2015 12:41
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Bread making
I've just started cooking my own bread. I've started cooking mostly flat breads, pizza bases and Pastadura but slowly expanding my knowledge. I was just cooking the basic (off the back of the flour) till I worked with a retired baker of 45 years that gave me a few tips.
The pics below is of...
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Last post by Ant
Mon Mar 09, 2015 12:06
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Picnic Roasts
Got me a fine deal on Picnic Roasts at 0.89 cents a pound. BBQ'd them for 9 hrs, then wrapped in foil for 2 hrs @ 200 degrees and they came out mighty fine. We had them for my sons going away party as he heads off to Nashville to start his music career.
V-465
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Last post by sausagemaneric
Mon Mar 09, 2015 02:58
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New Forum Topic - UMAI and Banquet Bags
Ok all of you UMAI - Banquet Bag fans. We now have a new Forum to consolidate the posts on this Subject.
We are moving the existing info, if we miss any let one of the Mods know.
Thank You Devo for the suggestion :!:
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Last post by Bob K
Tue Jan 06, 2015 13:48
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Christchurch Earthquake + 1401 Days!
Christchurch Earthquake + 1401 Days! Update on my house. Met with my insurance company and builders last Thursday. Plans signed off. Now waiting a start date. They were unable to give a start date. I suspect it will be at least April/May. The builder said that I do not sound excited! I said in a...
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Last post by markjass
Tue Dec 23, 2014 13:45
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MEMBERS RECIPE INDEX (MRI)
Our MEMBER'S RECIPE INDEX (M.R.I) is here:
Part 1 (Top half of page): Sausage recipes only.
Part 2 (Bottom half of page): Non-sausage recipes. (Sauces and sausage related items.)
The index contains links to posts of original and favourite formulations and recipes of our members.
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Last post by redzed
Sun Dec 21, 2014 06:47
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Listeria in Canadian Sausages
In today's news we learned that sausages from a small Canadian producer are suspected with listeria contamination.
Canadians also remember 2008 outbreak where 12 people died after consuming listeria contaminated products from Maple Leaf Foods.
Listeria monocytogenes (commonly called Listeria)...
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Last post by redzed
Thu Dec 18, 2014 00:28
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Testing Ph in Meat
Some facts that sometimes defy logic-
Diluting 1 part meat to 10 parts (distilled, unionized) water will not measurably change the Ph.
The probes that pierce the meat are not the most accurate method.
Common method:
Measuring pH of Meat
Fermented Sausages and Post-rigor Muscle
1.Calibrate the...
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Last post by Bob K
Fri Nov 28, 2014 20:06
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Happy Thanksgiving!
To all of our friends in the US, wish you a wonderful Thanksgiving celebration. Enjoy the day, and to he** with the diet!
redzed
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Last post by redzed
Thu Nov 27, 2014 07:45
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On November 11, remember them!
November 11 is Remembrance Day in Canada, Veterans' Day in The US and Armistice Day in the UK. It is a day for all of us to remember those who made the ultimate sacrifice so that today we live in a free nation.
We must remember. If we do not, the sacrifice of those one hundred thousand...
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Last post by redzed
Tue Nov 11, 2014 03:03
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Last post by king kabanos
Tue Nov 04, 2014 20:26
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Check out the Recipes on our site!
A note to our new members that there are hundreds of great recipes to play with on our website. CW assembled members' contributions here:
And recipes from the Marianski books, including the latest on smoking fish are here:
Hands down, this is the best resource for learning and honing the art...
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Last post by redzed
Thu Oct 09, 2014 16:27
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Crazy week and a half
This afternoon a colleague of mine said she followed me up the corridor this morning. She did not want to interrupt me as she was enjoying my almost skip, however she could not make out what I was singing. She said that it was fantastic to see me back towards my old self after my trials and...
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Last post by markjass
Fri Oct 03, 2014 11:50
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Make Your Own
Four types of sausages manufactured in Ontario being recalled because of samonella risk.
Be safe, follow CW's advice and make your own:
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Last post by Shuswap
Fri Sep 26, 2014 14:17
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Different types of Cure #2 available in the US
THis subject started in project KB.
There are different formulas available in the US sold as Cure #2.
There are different formulas available in the US sold as Cure #2.
6.25% nitrite and 1% nitrate. (SausageMaker)
5.67% nitrite and 3.63% nitrate. (Butcher & Packer)
6.25% nitrite and 4%...
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Last post by Bob K
Tue Aug 26, 2014 14:58
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"Curing And Smoking Fish"
Yee Hawww! Stan and Adam have come up with the last word on Curing And Smoking Fish . What a book they`ve put together. This publication will surprise and benefit even the most experienced of fish smoking specialists. Chapter one explores and discusses the types of fish, oysters, clams, scallops,...
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Last post by Chuckwagon
Sat Jul 19, 2014 00:52
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References And Resources
Hey there smoke addicts, brat biters, and Münchener Munchers! :roll:
Did you know that our site has a Resources & References page in Hyde Park (see the stickies at the top of the page). :lol:
It's a good place to start a search.
Here's a quick link:
P.S. (If you'd like to add a resource or...
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Last post by Chuckwagon
Fri Jul 04, 2014 08:24
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Our "Members' Recipes Index"
Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...
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Last post by Chuckwagon
Fri Jun 20, 2014 08:20
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Our "Members' Recipes Index"
Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...
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Last post by Chuckwagon
Fri Jun 20, 2014 08:19
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Our "Members' Recipes Index"
Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...
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Last post by Chuckwagon
Fri Jun 20, 2014 08:17
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Our "Members' Recipes Index"
Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...
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Last post by Chuckwagon
Fri Jun 20, 2014 08:16
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Our "Members' Recipes Index"
Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...
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Last post by Chuckwagon
Fri Jun 20, 2014 08:14
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Members Recipe Index
Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...
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Last post by Chuckwagon
Fri Jun 20, 2014 08:09
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Member's Recipe Index
Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...
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Last post by Chuckwagon
Fri Jun 20, 2014 08:06
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MEMBERS RECIPE INDEX (M.R.I.)
Our MEMBER'S RECIPE INDEX (M.R.I) is here:
Part 1 (Top half of page): Sausage recipes only.
Part 2 (Bottom half of page): Non-sausage recipes. (Sauces and sausage related items.)
Entries must be authentic and original. Click on this link:
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Last post by Chuckwagon
Tue Jun 17, 2014 02:37
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Curing Pork - Butterbean's Methods & Advice
I would like to copy and paste a post or two by our fellow-member BUTTERBEAN in Georgia. Joe is a professional but way too much of a gentleman to blow his own horn . He would never brag... although his projects are some of the finest we've seen! So, we're bragging ABOUT him... and re-posting some...
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Last post by Chuckwagon
Thu Jun 12, 2014 05:22
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Seeking Sumac Sausages (continued): Merguez
Merguez is a spicy lamb-based fresh sausage found in countries bordering the Mediterranean. As you might expect from its origins, it is Halal so pork is not used.
Here`s a recipe for merguez that I just put together. One of our daughters met a fellow student while on a semester abroad in Paris....
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Last post by el Ducko
Sun Jun 01, 2014 17:36
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Where's The "Members Recipe Index"?
Hi Folks,
Many people have said they couldn`t remember where to find our Member`s Recipe Index . It`s easy! Just remember that all the reference lists are in Hyde Park at the top of the page in the stickies . There are other references there too. Don`t miss the Index Of Member-Recommended Outlets...
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Last post by Chuckwagon
Wed May 21, 2014 13:13
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PH strip
I'm trying to find pH strips with a tighter range and I've come across these:
Will these serve me well for measuring before and after pH for fermenting meats? If not, what do you suggest? BTW, I'm not looking at buying a digital pH meter either.
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Last post by rgauthier20420
Mon May 19, 2014 21:17
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Beginner's hints and tips
Hi everybody! I stumbled across an old forum post from one of our most successful members. He graduated from Culinary Institute Of America and now owns and operates his own charcuterie business called Three Little Pigs in Washington D.C. Jason and Carolina Story are good friends of mine and I'm...
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Last post by Chuckwagon
Sun May 18, 2014 08:55
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Wow, Never Seen So Many Meat Products
Old stomping grounds up in Buffalo. Here is an outfit 35 years ago we went here many times to buy meats, a box (40 lbs.) of chicken wings at $.19 a lb. $7.60 for a box and I see it now at over $70.00 a box. I am amazed at the products for sale. Naturally there are no prices since they change daily....
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Last post by Krakowska
Mon May 12, 2014 22:21
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#5 grinder closeout
I blundered into a stock clearance at WallyWorld the other day, and bought a #5-size Great Outdoors electric meat grinder for 30 bucks. Tested it out on a small amount of pork chops and bacon, making chorizo. The thing came with two grinder plates, one with 3/16 and one with 1/8 hole diameter...
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Last post by el Ducko
Sun Mar 23, 2014 02:38
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Room with a View
I could get use to looking out on this every day
But I think somebody is way happy that we live right here. RAY
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Last post by sawhorseray
Mon Feb 17, 2014 01:19
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WARNING: freezer compartment may overheat and thaw!!!
Whataya know---- a new way to die!
Please be aware that, if you store anything in the freezer compartment of a garage refrigerator in the winter, there is a possibility that it will thaw. It seems counterintuitive, but during prolonged periods of chilly weather, 40 degF and below, your...
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Last post by el Ducko
Thu Feb 13, 2014 23:55
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A new "mustard" forum in WD
Hi Smoke Addicts!
Just a note to tell you about the new WD Mustard Grotto . We`re getting quite a collection of home-made mustard recipes so we gave them their own spot. Why do we cut a slice from a remarkably tasty sausage and still crave that little hint of mustard? Is there something wrong with...
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Last post by Chuckwagon
Tue Feb 04, 2014 13:09
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Beginners Equipment
Just wanted to mention to all the beginners out there, don't forget to check out any used restaurant equipment stores in your area.
Unfortunately with the economy the way it is, there are a lot of restaurants, meat markets, bakeries, etc. going out of business every day. Their loss could be your...
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Last post by Rick
Sat Jan 18, 2014 19:54