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Wedliny Domowe - Meats and Sausages
Replies: 2
by
Bob K » Sat Feb 09, 2019 15:02
First post
For those who frequent the wealth of information that is shared on the Marianski's Meats and Sausages site the banner and link are now at the bottom of each page.
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Thanks for the information
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Last post by dream-builder
Wed Jan 29, 2020 10:39
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How to Post Pictures
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Bob K » Fri Dec 14, 2018 15:52
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
Two free and easy sites to use are IMGUR
How to use:
Or Postimage
Just upload your photo and include the...
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Last post by Bob K
Fri Dec 14, 2018 15:52
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32 Sausage Making Tips To Save You Grief!
Replies: 12
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Chuckwagon » Fri May 02, 2014 00:08
First post
Chuckwagon's 32 Sausage Making Tips To Save You Grief
1. Always use good meat to make good sausage. If you toss junky meat into the hopper, you`ll have junky sausage to contend with. Good Boston Butt (pork shoulder) is the first choice for sausage making. Incidentally, have you ever wondered why...
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Graham, here is the link to our MRI (Member`s Recipe Index). It`s loaded with goodies.
There are several of Kevin`s (NorCalKid) sausages. One of my favorites is his Mortadella sausage. It is amazing. You can check it out at this link:
Kevin has posted several recipes in the MRI. You really ought...
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Last post by Chuckwagon
Sat Jul 05, 2014 11:40
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how long to smoke
Replies: 1
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ursula » Tue Aug 14, 2012 06:28
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Hello all,
I am cold smoking some lovely slabs of pork at the moment. I notice most people smoke for a few hours, then briing it up to temperature. Is there such a thing as too much smoking? In my father's time they would hang the meat pretty much indefinitely in the smoking chamber (the attic),...
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The last few bellies I've done have been in the 10-12 hr range, although I've heard of some people double smoking theirs. I've found that a lighter wood (apple and hickory blend in my case) does a good job in the 10-12 hr range and equalizes after about 2-3 days in the fridge.
Some of this...
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Last post by JerBear
Tue Aug 14, 2012 06:43
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my first smoked pork loin. Looks great. But SOOOOO salty. An
Replies: 4
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ursula » Fri Aug 03, 2012 09:41
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Hi all. Have flicked through previous posts but found little to address my problem. I brine cured a beautiful pork loin (my first) for 8 days in 60% wet brine. Soaked and washed for two hours. Cold smoked for 4 days, then cooked to IT of 152 degrees.
It looked fantastic.
But oh so salty.
I tried...
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Hi Ursula,
Crusty and Butterbean are both old hands at this craft and you can depend upon their wisdom. You wrote: So much to learn!
Don't be afraid to ask any of these ol' timers around here to help you learn. I can think of a bunch of them who would jump at the chance to help you with any...
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Last post by Chuckwagon
Wed Aug 08, 2012 08:42
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Sausages with high moisture content
Replies: 9
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el Ducko » Sat Aug 04, 2012 19:57
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I just turned out a cured sausage which has, among other things, 10%+ fresh onion content. I've hot-smoked 'em, poked holes in 'em, and they're still pretty moist. Where do I go from here? Would a cheap food dehydrator be a good thing to use? Can I just leave it lying around the kitchen for a day...
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I forgot about the oregano as well, that's a staple of greek seasonings.
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Last post by tooth
Tue Aug 07, 2012 23:37
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The right salt.
Replies: 9
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Marty » Sat Jul 28, 2012 04:03
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This is going to sound a little silly, but I'm having some issues in my neck of the woods finding basic ingredients for curing. I have to order curing salts (Prague Powder #1 in 200g packets) online, which is fine - I think I can cope with the wait!
Link to Prague Powder TradeMe NZ search -...
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My experience suggests that I keep the salt below 1.8 % and often as low as 1 % when I start. When salting whole pieces some salt is lost. Any more I weigh all of the meat before I salt it. Experience tells me that beef will use a little more than chicken. It is much easier to add salt than to...
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Last post by ssorllih
Mon Jul 30, 2012 00:46
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The book, 'ham' making and a question on making bacon
Replies: 1
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markjass » Fri Jul 27, 2012 08:34
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A month ago the book `Home Production of Quality Meats and Sausages` arrived. Thank goodness for internet shopping and free international postage. None of the bookshops around could get hold of it. Apart from a few typo`s it is fantastic. It has given me much more knowledge than I could have...
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This is my approach to adding smoke to my grill
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Last post by ssorllih
Fri Jul 27, 2012 15:05
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Last post by JerBear
Mon Jul 23, 2012 04:57
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Alternatives to poach and sear
Replies: 2
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BenjaminTaylor » Mon Jul 23, 2012 00:27
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When doing sausage to order the traditional poach, hot hold, and sear method is pretty standard.
Does anyone use a different method for cooking sausages quickly?
I worry that poaching them might leach out flavor.
Has anyone tried steaming?
Or slow roasting? (temperature control...
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I agree with redzed, your options really come down to preference. My last big batch I poached, the most recently couple I pulled from the freezer were heated very very slowly on the stovetop and when firm I cranked up the heat a little to color them up.
There is some shrinkage involved in...
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Last post by JerBear
Mon Jul 23, 2012 04:57
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Vienna Sausage recipe question
Replies: 1
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YooperDog » Sun Jul 22, 2012 22:30
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I have an old recipe that I am trying to update before I make it and and would like some input to make sure I am on the correct path and don't cause any issues. This is a compilation of me trying to interpret a family recipe from those who made it when I was growing up and asking questions of those...
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Be very sure to place all of the meats into the freezer for a while before grinding. The last time I ground any meat it was frozen to the stage of barely allowing a knife to slice slabs off the large piece and in cutting the slabs I could have stacked the chunks like toy building blocks. The grind...
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Last post by ssorllih
Sun Jul 22, 2012 22:44
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The use of netting
Replies: 1
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Devo » Fri Jul 20, 2012 16:18
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Why do we use netting on salami?
Just for hanging it?
Does it help in any other way?
Just because it looks cool?
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I'm going to speculate with the following:
Tradition- replete with old-world charm
Practicality- allows for hanging; good air circulation & surface exposure, maintains the shape, relatively inexpensive, keeps netting-weavers employed.
Coolness- refers back to 'tradition' but there's something...
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Last post by NorCal Kid
Fri Jul 20, 2012 17:48
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Soy Protein vs Powdered Milk
Replies: 16
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Krakowska » Sat Jul 14, 2012 21:03
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I have been using soy protein as a binder for My smoked kielbasa. Just ran out. Would appreciate what is the difference between using the soy vs powdered milk. The milk is so much easier to purchase. If one cannot tell the difference what is the best brand to use. Any other information would be...
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Hi Darth,
I`d swear, everyone I`ve talked to lately is diabetic. I have to shoot up 2 types of insulin, three times daily. I finally got tired of needles and started drinkin` the stuff by the bucket!
Hey ol` pal, have you tried making emulsified oil fat replacer in your sausages yet? Remember...
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Last post by Chuckwagon
Wed Jul 18, 2012 07:56
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Salt and fat question
Replies: 13
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YooperDog » Mon Jun 25, 2012 00:23
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I am planning on making some vienna, paraowka and breakfast sausages this week and I have some older recipes that request salt peter, can I use Morton Tender Quick in its place and in place of cure #1?
My other question: Is there any way to measure or quantify the fat/meat ratio?
I think my...
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Hi Yooper Dog,
Well, here ya go. I hope you like 'em. If not, then I'll buy you a bushel of tomatoes to throw at me! :wink:
Viennas Veneno y Asqueroso de Vaqueros
(Cowboy`s Poison & Disgusting Vienna Sausage)
(Made With Imitation Veal )
My extended ranching family of Swiss renegades,...
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Last post by Chuckwagon
Wed Jul 11, 2012 06:52
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Difficulty getting Pork Liver
Replies: 3
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markjass » Wed Jun 27, 2012 09:19
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For a good six weeks I have been trying to get pork livers to make Liver Sausage. It has always been difficult. We have 20+ butchers and numerous supermarkets in town. Only two of them have it very occasionally. Both have been waiting for ages to get some. I have developed and adapted my own recipe...
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I have been in contact with the two best (by that I mean their pork products are to die for) pork free range farms in the South Island of New Zealand about getting hold of Pork Livers. One of them (my favourite) had this to say You will have great difficulty obtaining pork liver in New Zealand. All...
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Last post by markjass
Wed Jul 04, 2012 12:54
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Relating to Brats
Replies: 13
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redzed » Mon Jun 25, 2012 02:38
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I'm in the process of assembling the ingredients for a batch of fresh brats that I will make tomorrow. (CW's garlic walnut cake was a disaster, so I have to make something more appealing.) I have a couple of questions for the those experienced in preparing this popular sausage.
1. Some recipes...
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I am wondering if the holes are not from where the fat was and not air.
That may also be a factor from the beef fat in the ground beef I added. Will certainly not do that again.
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Last post by redzed
Fri Jun 29, 2012 07:10
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Corned Beef Sausage?
Replies: 13
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BenjaminTaylor » Fri Jun 15, 2012 02:49
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Was thinking about goofing around this weekend and trying to make this. Any suggestions?
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It isn't pretty but the taste is pure corned beef it could use a larger percentage of mince and definitely larger casing.
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Last post by ssorllih
Mon Jun 25, 2012 03:13
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Fresh sausage coming out too dry
Replies: 23
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eightysixCJ » Tue May 15, 2012 01:59
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Hello all,
A couple of batches of fresh pork Italian and venison sausage came out a bit on the dry side. I carefully cooked them in a pan over medium-low flame until they were 150 degrees. I used a mixture of 70% lean and 30% fat. For the pork sausage I start with whole shoulder with the bone and...
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My chorizo batches come out crumbly, too, but are supposed to be that way. The vinegar added (which I believe is done to mimic the slight sourness of fermentation in the Spanish real chorizo varieties) makes it crumbly. Several of our forum participants have pointed that out to me. It's okay,...
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Last post by el Ducko
Wed Jun 20, 2012 04:15
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Wood condition for smoking
Replies: 24
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olek » Wed Feb 29, 2012 21:16
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Hi, I've been trying to find information about the condition of wood for smoking but haven't found a good resource, so I wanted to ask what people here have had success with.
I've been using green maple wood. Is there much of a difference between green and seasoned wood other than green releasing...
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Our babies were furry and didn't have their eyes open for a week.
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Last post by ssorllih
Wed May 23, 2012 03:00
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Question For ChuckWagon
Replies: 2
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Devo » Fri May 18, 2012 22:01
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So why is this little guy not taking on the mold like its big brothers? Made the same day, same batch and sprayed with Bactoferm Mold-600 at the same time. The other side has more but still not doing as well as the others.
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Possibly a proteolytic microbial contaminant or heterofermentative bacteria contamination in post-processing. Clean the barren area with a dish rag dipped in a little vinegar and a bit of salt. Re-spray the area with Bactoferm™ Mold 600.
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Last post by Chuckwagon
Sat May 19, 2012 05:39
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Tasting Food Using Your Nose
Replies: 12
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Chuckwagon » Fri May 11, 2012 12:02
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Tasting Food With Your Nose
Did you know we humans experience only four fundamental tastes? Before reading much further, pause and see if you are able to name them. Some scientists allege the existence of a fifth taste called umami , which they perceive as savory . As we make distinctions with...
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I was wrong once before in my life, but that was the time I thought I was wrong. :shock:
...know what you mean. People say I'm arrogant, but what the h@&& do they know? :lol:
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Last post by el Ducko
Sun May 13, 2012 16:06
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Is what I did safe
Replies: 12
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markjass » Sat May 05, 2012 15:06
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I have made these sausages before and baked them in the oven at 100 degrees C for about 5 hours. I love them and decided to smoke them rather than bake them. I did not use a cure and thought I could smoke them until they were fully cooked (say about 5 hours). I borrowed a friends smoker for the...
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I was looking at the website justsmokedsalmon.com. There are dozens of brine recipes on this site and not one of them contain cure #1. By looking at this site it appears to me that most people who smoke fish do not use nitrates/nitrites. One recipe calls for smoking at 120F for 9-11 hours. The fish...
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Last post by Dumoine
Mon May 07, 2012 10:36
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Brisket to Pastrami
Replies: 9
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nuynai » Fri May 04, 2012 15:28
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The question I have is, if I buy a commercially produced corned beef brisket can I smoke it low and slow to make pastrami or is there a problem with bacteria forming. My thinking is, that it already has a cure in it and it would be safe. Thanks in advance.
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The biggest complaint that I have with store bought corned brisket is shrinkage.I corned an angus brisket this spring and was pleased to find that it was just as big when i finished as when i started.
Ross, you are so right! Regrettably, that's the price for being in a hurry.
Jim
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Last post by two_MN_kids
Sat May 05, 2012 03:04
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Boild Ham questions
Replies: 37
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Nakom » Sat Apr 07, 2012 14:58
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If you can dry cure a ham at high temp why cant you brine cure one as long as you keep it sealed?
The reason i am asking is because I have 4 large hams to cure and not enough room to cure them in the fridhge for 30 days.
thanks
Nick
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Thanks I may try that next time. I hae 2 big hams to go these were the 2 small ones.
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Last post by Nakom
Fri May 04, 2012 11:54
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(Question About) Sopressata
Replies: 8
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oops1215 » Wed Feb 08, 2012 01:50
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My brother is married to a women from Calabria and every winter they have a Sopressata event very much like depicted on this site. I have been invited and it is a great time but my Sopressata never comes out. They don't use any cure just kosher salt and seasonings and pretty much rely on mother...
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Nice looking sopy guys!
Bob
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Last post by Baconologist
Wed May 02, 2012 00:45
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Free wood for smoking
Replies: 3
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ssorllih » Sun Apr 29, 2012 03:51
First post
If you live in a region where the utility company has to keep the trees cut along the right of way you can collect an abundance of fine wood when they are finished with their work. Also the local arborists are hired to remove trees from around homes and they will gladly tell you what species they...
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It may be a little past prime time, but fruit orchard owners trim their trees in mid winter. A lot of fruit woods are good for smoking and they'd be happy to exchange your work cleaning up, in exchange for the wood.
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Last post by nuynai
Sun Apr 29, 2012 15:21
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Different textures of cooked bacon - brined vs. dry cured.
Replies: 31
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story28 » Sun Apr 15, 2012 02:27
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Hi everyone. I read this interesting question on a group thread on Facebook and thought it would be an interesting discussion for our board here. Take a look at the post below.
I've only done home-cured bacon a few times, and each time, the bacon wouldn't crisp up when cooked.... Am I doing...
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That bacon looks good!
I have no experience on dry curing so I will try the brine cured version soon.
There are some pieces in the Freezer that I cut for bacon, and I'm going to try them similar to what Ross did.
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Last post by Bubba
Sun Apr 29, 2012 02:36
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What to do with extra beef fat?
Replies: 24
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JerBear » Wed Feb 08, 2012 20:49
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When I made my pastrami I started with a 12.5 lb brisket and lost about 2.5-3 lbs in trim loss before brining. It just about broke my heart to toss the fat trim but didn't know what to do with it.
Any suggestions?
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I forgot two of the most obvious, all-beef franks and summer sausage.
Bob
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Last post by Baconologist
Thu Apr 26, 2012 22:43
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Add Your Pin To The WD Map.
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Chuckwagon » Sat Apr 21, 2012 08:15
Hi smoke sniffers and sausage addicts!
Don`t forget to put your pin in the WD map! Want to know where your fellow members live? Find them on the map page. We ask new members to post their pins but many ol` timers haven`t done it yet. It`s simple. Here`s how to do it: At the top of the page in the...
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Last post by Chuckwagon
Sat Apr 21, 2012 08:15
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chorizo turned out too salty
Replies: 1
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kristje » Sun Apr 08, 2012 19:23
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I made 22# of dry cured spanish chorizo and it turned out too salty. I used 280g of sifto kosher salt as called for in the art of making fermented sausage book. just wondering if it is the brand of salt or the recipe. any tips would be great.
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If you dried it to a 30% weight loss you would finish with about 4.7% total salt. Certainly within edibility but very salty. Perhaps it is formulated to be consumed in small portions with good cheeses, crusty breads and good wine. I doubt that it was eaten like fresh sausage.
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Last post by ssorllih
Sun Apr 08, 2012 22:31
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confused about how much water to add to rzeszowska kielbasa
Replies: 5
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king kabanos » Thu Apr 05, 2012 06:37
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i just bought the book polish sausages recipe and instructions and i have a big question . iam going to smoke 10 lbs of rzeszowka kielbasa and the recipe says to emulsify the kielbasa 30-35% water.. i don't understand that at all can some please help me out!!!! how many cups of water would i add to...
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baconologist i kind of understand you but i am not quite there??? your saying to only add 30-35% water to the beef 1 and pork 3 thats 2.20 pounds?? its all going to get grinded anyway right? so how many cups would i add to the rzeszowska. and what does that mean 30-35 % of what you know??? its...
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Last post by Baconologist
Fri Apr 06, 2012 03:01
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HOW To Post A Photo On Wedliny Domowe
Replies: 3
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Chuckwagon » Mon Nov 21, 2011 23:03
First post
Here's a short video on how to post a photo on the forum:
Make sure your speakers are turned up then click on this link:
If you still have trouble posting a photo, contact us for some help. We'd like to share your photos of some great looking sausages!
Photobucket has changed since the...
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Yup Randall! I can vouch for the help that Bubba has given folks in posting photos on the forum. Ol' Bubba is a most patient man and has his heart exactly in the right spot when it comes to helping others. Don't hesitate to contact him for help in posting photos - he's sort of our resident photo...
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Last post by Chuckwagon
Thu Apr 05, 2012 05:59
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1st timer needing some really simple directions and help
Replies: 3
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Vermonter » Mon Apr 02, 2012 12:22
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I have three pigs I am slaughtering on Friday this week. I am wondering if there is a thread on here that would help an idiot like me take all the extra stuff not going to the butcher to make sausage? I will have all the offals plus the heads. I could really use some very simple instructions and...
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Welcome Jay. I think you'll find that the people on this forum are more than willing to share their collective wisdom and experience. Ask lots of questions and you'll get lots of answers!!!
Lynn
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Last post by HamnCheese
Tue Apr 03, 2012 00:01
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Casing management?
Replies: 14
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eightysixCJ » Mon Mar 19, 2012 02:07
First post
Hello all,
I finally made my first batch, a whole lot of fun. Organizing/separating the hank of hog casings was a learning experience. I figured out spreading them out on a 6-foot folding table was the way to go. Rinsing had some more learning. A couple of questions;
How much rinsing of the...
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How long will casings stay fresh if they are rinsed and soaked in fresh water in the fridge?
Tom
Tom, if you have any leftover casings after they have been rinsed in water to remove salt, you could simply let the casings dry enough so they're not dripping wet and then pack them in a zip-lock...
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Last post by IdaKraut
Thu Mar 29, 2012 16:28
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Beginning Slaughtering & Butchering Technique
Replies: 31
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sendin » Mon Mar 12, 2012 21:00
First post
I have a small potato farm about 60 miles north of San Francisco not too far from the coast. I work full time and in Nov I got 2 Tamworth and 2 Berkshire feeder hogs to raise for meat and to help me take out a huge stand of blackberries; I take out the vines and they take out the roots. They are...
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That's a bell scraper. Pretty handy taking the hair off without cutting the flesh. The pig was fed peanuts, corn and a 12% ration along with some out of date tortilla bread. He was a plump bugger. A little moreso than I wanted cause he was hard to pick up by hand.
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Last post by Butterbean
Tue Mar 27, 2012 15:13
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Pastrami
Replies: 3
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DLFL » Thu Mar 22, 2012 16:57
First post
I smoked the pastrami yesterday after soaking it in water for 12 hours. The corned beef was salty and I had to change the water about half way to being done. This fixed it. I wanted to fix the pastrami before smoking. This turned out great . I used a chuck roast and reapplied peppercorns before...
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Hey Dick, that looks great! So you would recommend a 12 hour water soak after the wet cure?
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Last post by HamnCheese
Mon Mar 26, 2012 23:21
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First grind
Replies: 13
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eightysixCJ » Mon Mar 19, 2012 02:40
First post
Hello all,
Finally getting started. Made about 10-pounds of various fresh Italian sausage in hog casing. Lots of fun mixing, tasting, stuffing, and eating!
Today, Italian sausage with sage, cheese, fresh garlic and parsley, and white wine.
With lentils and fried potatoes.
Tom
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...I completely missed using the stomper as a pusher. Will do that next time...
I'm just curious - and this is a serious question - how DID you use the stomper or what did you think it was for? I ask because it might be worth updating the handout for my introduction to sausage making workshop to...
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Last post by eightysixCJ
Wed Mar 21, 2012 04:15
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Confused about cold smoking
Replies: 13
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kozulich » Tue Mar 13, 2012 12:06
First post
New here to the forum, but I've got a batch of Polish sausage going. I made it yesterday, and my intention was to cold smoke it, according to the Marianski book. But I'm thinking myself in circles here. So the book says the maximum temp for cold smoking is 86 degrees F. But the book also says this...
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This is the recipe and method that I would trust.
As to your local sausage maker there may be things that he isn't telling. Like, how thick is the smoke? How hot is the smoke? Does he monitor the IT?
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Last post by ssorllih
Tue Mar 20, 2012 17:31
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Black liquid inside smoker
Replies: 16
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olek » Tue Jan 10, 2012 03:13
First post
Hi, I recently build a smoker (picture attached) and I'm using it for the first time to smoke bacon. The inside of the smoker is coated in a black liquid. I'm just wondering if this is normal (smoke condensing?) and safe or if it's a sign that something is wrong?
Thanks.
Uploaded with...
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remember that wood is cellolose and as such when it burns it oxidizes carbon and hydrogen. That yields large volumes of H2O and CO2 plus heat. This water vapor also contributes to the condensate. Typically wood can loose fifty percent of its freshly cut green weight when it dries. When it is cut...
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Last post by ssorllih
Tue Mar 20, 2012 01:50
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Learning in small batches
Replies: 15
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ssorllih » Thu Feb 09, 2012 23:03
First post
Meat is somewhat expensive and not to be used carelessly. My first piece of smoked meat was a turkey thigh that turned out well. My salami A. was a crop failure but one also learns from failure. This week I am curing two (count em) chicken thighs to smoke over pear wood. The chicken was only 49...
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We must also keep in mind that if we went into a sausage shop in Naples and asked for a kilo of Italian sausage they would ask what kind.
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Last post by ssorllih
Mon Mar 12, 2012 20:35
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Can't Locate Mapeline
Replies: 16
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revid » Sun Jan 29, 2012 02:05
First post
This is a split topic from: Topic Split 2.23.12 by CW @ 21:09
Mapeline (artificial flavoring)
Can't buy this in Canada,not even wally world.If someone can but it near them I would send money down to them to buy and ship to me.I know I maybe sticky my neck out here but hoping for some trust...
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exactly , 1 tsp of Mapleine has the maple flavour equivalent of 5 cups of maple syrup, with out the sugar content
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- 10007 Views
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Last post by Big Guy
Fri Feb 24, 2012 16:04
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Mortadella water content
Replies: 4
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Dumoine » Mon Jan 30, 2012 21:23
First post
I am confused on how much water to add when making Mortadella. I looked at the recipe for Polish Mortadella in the book, Polish Sausages, Authentic Recipes and Instructions. It calls for 30-40% water. I take this to mean 300-400ml of water per 1000g of meat. The recipe for Polish Mortadella on this...
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Hi Dumoine
I'm sorry the texture wasn't what you wanted, but it sure does look good!
Per CW's note: after doing several 'emulsified batches' of meat using a mixer (processor, actually), I had similar results. The meat tended to be 'rubbery (too elastic from too much 'processing'). The last few...
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Last post by NorCal Kid
Sun Feb 05, 2012 02:28
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cryovacked fat back
Replies: 8
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oops1215 » Sat Jan 21, 2012 22:50
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Hello,
I have seen in my local market pieces of cryocaked fatback in the meat section of the refrigerator. Do you think it is safe to use in a cured sausage?
Thanks
Brian
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besides trichinellosis concerns, that the fat needs to be from certified pork?
I admit, I did not know trichinellosis did not live in fat of the pork. Thanks for pointing that out Vagreys. But if you got your fat from certified pork you would :
1) Know that your fat came from a certified hog that...
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Last post by Keymaster
Mon Jan 30, 2012 14:06
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Happy To Help If I Can
Replies: 39
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Chuckwagon » Sat Apr 10, 2010 06:12
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Hi everyone,
Its so nice to see this forum take shape. Perhaps we can grow together and help others. I'd like to introduce myself and offer any help that I may, to beginners - the best folks in the world!
I am Chuckwagon and have a wagon load of experience making sausage, hams, bacons, and dried...
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I knew you were going to bust my chops for that one. I see what you are saying though. It is all coming out of the book Meat and Science Applications . It says ...nitrite can form nitrosamines by reacting with secondary amines in cooked cured meat..
I guess my only interest is understanding what...
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Last post by story28
Wed Jan 18, 2012 00:44
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stuffing tubes.
Replies: 14
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mking5 » Thu Apr 21, 2011 19:56
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What kind of stuffing tubes are the best? Plastic, stainless steel, aluminum, straight, tapered? I used a tapered plastic tube last week making some hot italian sausage and had a very hard time getting the hog casing onto the tube.
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Hi,
This subject seem to have a lot of good answers, my way of slipping on the skins is easy, just have some sausagemeat protruding from the nozzle end, this opens the skins completely, making it much easier for the skins to slide on the tube as well as greasing the tube a bit at the same time....
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Last post by crustyo44
Mon Jan 16, 2012 23:34
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New USDA Guidelines
Replies: 3
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Ninkasi » Mon Jan 09, 2012 07:02
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With the USDA now saying pork can be consumed safely when cooked to an internal temperature of 145 degrees Fahrenheit .... can /should we adjust some of our finishing temperatures of sausage?
Or is the reason many sausages shoot for a desired temperature is to kill/avoid a specific bacteria. All...
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Thanks for the insight!
I am enjoying browsing this forum. It is one thing to read books on sausage making but another to put that information to use. I am new to the world of sausage making and it is wonderful to find a nice mix of experienced and novice members with the same passion.
Cheers!
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Last post by Ninkasi
Wed Jan 11, 2012 19:52
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grinder plates
Replies: 11
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mking5 » Tue Apr 19, 2011 19:10
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Is there a front and back to the grinder plates that the knife rests against?
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Hello
it looks to me that you have the Harbor Freight Electric Meat grinder
The grinder that I have is actually from Gander Mountain but The manual link shows an Identical manual to the one that I was able to receive (Hard Copy) from Gander Mountain. The only difference that I observed was the...
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Last post by jbk101
Tue Jan 10, 2012 18:08
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WHERE To Post A Message On Wedliny Domowe.
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Chuckwagon » Wed Dec 21, 2011 12:51
Not sure which forum to post your message in? Don't worry about inadvertently posting in a wrong forum. That's what moderators are here to do. We re-route if necessary. However, we do really appreciate people thinking about where to post a topic before they hit the enter button. Here's a rough...
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Last post by Chuckwagon
Wed Dec 21, 2011 12:51
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What two years of making summer sausage can do
Replies: 6
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Blackriver » Mon Oct 17, 2011 00:52
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Just wanted to post a picture of the summer sausage I made last weekend, I also posted my very 1st attempt at summer sausage two years ago. I just want to thank Chuckwagon for all of his help to get me to where I am with sausage making. Without the forum and people like Chuckwagon who bend over...
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We must learn from the mistakes of others . We can't live long enough to make them all for ourselves.
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Last post by ssorllih
Thu Nov 24, 2011 05:30
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Salt Content in Sausage
Replies: 8
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Dumoine » Mon Nov 07, 2011 00:00
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Hi, I just joined today and this is my first post on this wonderful site. As I read and learn, I see from the sausage making guidelines that the recommended amount of salt for fresh sausage is 1.8%. I wanted to try the Hickory Hill Hot Italian Sausage recipe, but the it calls for 42 grams of kosher...
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I have a friend that will salt country ham.
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Last post by ssorllih
Thu Nov 10, 2011 01:25
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coppa recipe question
Replies: 9
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andrejwout » Tue Jul 12, 2011 13:32
First post
Hi, Im just looking at doing coppa from the marianski book and its a touch confusing.
boneless pork butt/shoulder metric 1000g(1 kg) - 2.20 lb
then uderneath that it says butt will weigh about 2.2kg(5 lbs)!!!
That makes no logical sense as surely the final product weighs less after losing water...
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Hi Andrejwout,
I've just received a reply from Stan Marianski (Seminole). He wrote:
Hi Chuckwagon,
The sentence Pork butt will weigh about 2.2 kg (5 lbs) is confusing and will be replaced in the second edition of the book with : A small pork butt weighs about 2.2 kg (5-6 lbs).
The recipe is...
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Last post by Chuckwagon
Wed Jul 13, 2011 02:15
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Chicken & his fat /skin
Replies: 17
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spud » Sat Apr 17, 2010 02:43
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Hi
Have had what I would explain as reasonable success making fresh Sausages from Beef, Pork but every time I tried to make something with chicken the taste is strange. I have followed recipes from Books of notable authors but the taste is strange. The moisture in them all was a problem but that...
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Hi Spud,
I couldn't care less what you call me Mate, I am now a banana bender and being Dutch born I am also called a Clogwog. Big Deal.
Butcher at Home are good people. Join their mailing list and you can buy specials every month.
Check their recipes?
Have a look at www.redbacktrading.com.au,...
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Last post by crustyo44
Wed Jun 22, 2011 23:14
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silly question
Replies: 3
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andrejwout » Sun Jun 19, 2011 18:07
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Hi everyone, this is my first post. I am just beginning with charcuterie and still reading about stuff. So far i have only made pastrami and will now move on to sausgae/salamis.
Anyway...ive bought some starter cultures (t-spx) to make salami Genoa but there seems to be a bit of debate about their...
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Hi andrejwout and welcome to the forum.
You wrote:
Hi everyone, this is my first post. I am just beginning with charcuterie and still reading about stuff. So far i have only made pastrami and will now move on to sausgae/salamis. Anyway...ive bought some starter cultures (t-spx) to make salami...
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Last post by Chuckwagon
Mon Jun 20, 2011 05:36
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