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Posted: Fri Apr 11, 2014 22:46
Many wonderful ideas have ended up on a reef because of poor communications. People need to talk and talk and talk.
Proposed New Project For Beginners - Project KB
Posted: Fri Jul 18, 2014 02:10
Hey, hey, "Beginning Sausage Makers".
I've Been Thinkin'!
Many of the folks who have registered at WD lately are beginners looking for information on basic sausage-making as well as a little support and knowledge from experienced people. True beginners must feel a little overwhelmed when they see ol' timers discussing bacteria and things such as pH and Aw. Shouldn't there be a place for a novice? Also, there are a few ol` timers like our pal "spud" (a founding member) who are now finding a bit more time to pursue their hobby with a little more tenacity after retirement.
I'd like to propose a new, shorter project for beginners with an emphasis on time-tested techniques
and know-how as well as building a platform of support from more experienced members helping as we go along. I propose we start by making a simple Polish Kielbasa while completely reviewing all techniques and methods for beginners. I also suggest that we go a bit slower with this project, to be sure beginners have the resources and time to become completely involved in the plan. More experienced members would be invited to add to the chat, donate supportive dialogue, and proven techniques. However, experienced members signing up for the project would be expected to make a batch of fresh Kielbasa right along with the beginners, even submitting a few photos.
Having completely reviewed the process by initially making "fresh"
sausage, I'd like to start a second batch of "cured-cooked-smoked"-type
sausage of the same recipe to demonstrate the difference in color, texture, preparation, and taste. This is a "brat"-type sausage and we would certainly invite posts of the more experienced members in this area.
Finally, I'd like to examine the original recipe and compare it with the requirements and procedure for making a "semi-dry cured"
Completing these sausages and gaining experience simply adds to a member`s qualifications for eventually crafting a "dry-cured"
sausage eventually. Beginners should realize that it takes much experience and understanding to begin the process of "dry-curing" a fermented sausage such as salami. This is a great place for beginning sausage makers to get a start on the process. To avoid confusion and insure a great sausage in each category, I would recommend one of the more simple Polish Sausages or Kielbasa. Did you know that there is an "official" list of Polish Sausages? Yup! Here`s a link:
http://www.meatsandsausages.com/sausage ... h-sausages
Is anyone interested in this short, new project? Perhaps we could call it "Project K-B"
(for Kielbasa-beginning). As always, I would recommend registering for the project with a closing date. This is to protect the group from any overcritical comments and possible derogatory criticism from outside the project, by people not completely committed to each member`s advancement.
How about a few comments and thoughts? Don`t be shy.
Posted: Fri Jul 18, 2014 07:41
Good idea, but I would leave it open for everyone to pitch in with comments, so people that haven't joined yet, can come in later and ask questions etc.
And people are gaining experience all the time and slowly move out of the beginners category, but may have some useful insights (and can still remember all their initial mistakes, problems etc etc) and they should be able to help out other beginners or something like that
Posted: Fri Jul 18, 2014 14:03
CW, the link to Polish Sausages opens up a "not found" page but on that page you can go to "sausages by country" at the top menu and go to the Polish list.
Shuswap, thank you for the info. I've corrected the link. (7/19/14) Sure appreciate your interest.
Posted: Sat Jul 19, 2014 03:26
Great idea, CW. Every time I make a new batch, I seem to invent a new way to go wrong, and it seems to always involve something basic that I haven't quite reduced to standard practice. This new series would surely help. ...plus, it will familiarize me and others with classic Polish-style sausages.
Sign me up!
Posted: Sat Jul 19, 2014 04:06
I am in also. In my humble opinion, Project B2 got taken over by dry cured sausage subjects way to fast. I think we lost beginners interest because of it. Dry cured is the top of the line in sausage making. There is a lot that can be learned on the way up. For example not to many people will stick there neck out on the subject of heat (cayenne pepper). El ducko DID He gave me a formal to use and the chub and meat sticks came out great. When your end result has white fat to the outside. You know you did it low and slow. El ducko wanted me to post the recipe but shame on me , it was a kit for somebody else. I met the comment and done with that.
Posted: Sat Jul 19, 2014 14:12
I would be interested in joining this project depending when it actually starts. Right now I am in Las Vegas babysitting my grandkids for a couple of weeks. After that I will be home to work on it.
Posted: Mon Jul 21, 2014 02:50
graybeard wrote:I would be interested in joining this project depending when it actually starts. Right now I am in Las Vegas babysitting my grandkids for a couple of weeks. After that I will be home to work on it.
I'm sure that a couple of weeks won't matter. If you look back at the past few projects, or actually, the bulletin board in general, it looks like Chuckwagon is attempting to herd cats instead of cattle.
Hmmm.... That may explain a few things!
Anyway, welcome to WD. We look forward to your posts. Ask questions, give comments where needed, and above all, enjoy. It's a great hobby. Here's hoping that you can win enough to get home with a shirt on your back and enough pocket change to buy some pork, once the project kicks off.
Posted: Mon Jul 21, 2014 05:24
Hey Graybeard, now be careful in that town! My ol' haunts are there. And what happens in Vegas... stays
What a place! The Duk is right... it'll be a couple of weeks before we get off the ground. We've got to see if a few more folks are interested.
Posted: Mon Jul 21, 2014 20:56
I would definitely be interested in doing this project and making some fresh sausage. A friend and I will be doing our second run of fresh sausages this weekend, but we're always looking for an excuse to make more.
Posted: Tue Jul 22, 2014 03:12
Hi smoke addicts. It looks like a few folks are interested in a new project. We should have at least ten and preferably twenty to start. My pal Grasshopper (Mike) said something the other day, and I believe he is absolutely correct. He said:
In my humble opinion, Project B2 got taken over by dry-cured sausage subjects way to fast. I think we lost beginners interest because of it.
Mike is right! I would propose that while working on this particular project, we slow down and enjoy our creations. I believe we shouldn`t even get into the "dry-cured" type at all within this project, reserving it for another project later on in the "fermented sausage" forum. I`ve got a lot of ideas for presenting quite a bit of information to the beginning sausage maker who is learning the basics of "fresh", "cured, smoked, and cooked", jerky and kabanosy, and some light "cooked-semi-dry" type later on. We would also welcome the experience and comments of members having sausage-savvy and a familiarity and background in sausagemaking. So far, the roster looks like this:
Wedliny Domowe " Project KB" - For Beginners
1. Sambal Badjak
3. El DuckO
Does anyone have other ideas or suggestions?
Posted: Tue Jul 22, 2014 05:28
Hi CW & Team.
Can I have a seat please.
Posted: Tue Jul 22, 2014 13:07
I had a quick look through the "MRI" (Members' Recipe Index) and there are a whole lot of sausage types that we can cover. Yum! ...sounds like a plan. ..a GREAT plan.
...time to start shopping for pork!
...and by the way, should we do some chicken and/or turkey sausage along the way?
Posted: Tue Jul 22, 2014 14:07
Spud ol' friend, you can have the front seat! And El Duk, sure we can do other types too. This is YOUR forum. MMmmmmm... perhaps a "duck" sausage also!
heh, heh, heh....
Posted: Tue Jul 22, 2014 14:50
Chuckwagon wrote:I would propose that while working on this particular project, we slow down and enjoy our creations. I believe we shouldn`t even get into the "dry-cured" type at all within this project,
Sounds good to me. As I posted yesterday, I've been so focused on my UMAi bag project and curing back bacon, I hadn't realized I was out of fresh sausage. A little balance will be a good thing