Search found 268 matches

by nuynai
Sun Feb 07, 2021 19:03
Forum: Smoked pork products
Topic: Smoked, brined pork loin
Replies: 1
Views: 358

Smoked, brined pork loin

Hello, hope everyone is doing well in these times. Question I have is, I've done 5 lb pieces before but now will be doing 15 lbs, total. Do I need to triple the recipe formula or will one batch cover the total poundage. Will inject but just want to be on the safe side. Any help, much appreciated. Th...
by nuynai
Mon Apr 13, 2020 20:12
Forum: Sausages
Topic: "Wurst" Friday.
Replies: 3
Views: 1374

Re: "Wurst" Friday.

It's very kind of you, that you shared your supply of goodies to those in need. God Bless you. Be safe, stay home and we'll get thru this.
by nuynai
Wed Dec 19, 2018 11:36
Forum: Other products
Topic: CALLING ALL JERKYS
Replies: 6
Views: 2504

Yes, cure 1 is added on my recipe. Another point is, last hour and half, all the jerky is flipped over to dry the bottom.
by nuynai
Tue Dec 18, 2018 11:57
Forum: Other products
Topic: CALLING ALL JERKYS
Replies: 6
Views: 2504

I've done both, ground and sliced with beef and venison. Never had any left over marinade. Put meat in a stainless steel bowl, mixing well. Refrigerate, mixing every 12 hrs. and let it sit for 2 to 3 days. I add liquid smoke to it, as opposed to smoking. Put in my dehydrator for 6 hrs. at 160. With ...
by nuynai
Wed May 30, 2018 12:26
Forum: Hyde Park
Topic: Pizza in Poland
Replies: 2
Views: 2665

Here's a app that that allows you to watch them.

https://www.cookingchanneltv.com/site/apps
by nuynai
Tue May 29, 2018 16:32
Forum: Hyde Park
Topic: Pizza in Poland
Replies: 2
Views: 2665

Pizza in Poland

Saw this on the Cooking Channel and thought our friends in Poland or of Polish descent may find it interesting. Enjoy. PS- maybe someone with better computer skills can download the full episode. Really good and a lot more info. cookingchanneltv.com/shows/secret-eats-with-adam-richman/photos/secret-...
by nuynai
Thu May 17, 2018 16:12
Forum: Fishes
Topic: Shotgun Red's Pickled Fish
Replies: 20
Views: 7591

Ours were made fresh, per holiday and refrigerated. They never lasted long with a loaf rye bread. Don't remember them being cooked, just pickled. Agree that the cooking of commercial product added to the mushy consistence. Thanks for your input.
by nuynai
Thu May 17, 2018 16:02
Forum: Fishes
Topic: Shotgun Red's Pickled Fish
Replies: 20
Views: 7591

I wish I could go back to the roots but can't find the herring in the wood containers. We have a big eastern European culture but slowly it's going away and taking quality, original products with it. May go to internet to find them but may be cost prohibitive. Take care. We have some of the world's ...
by nuynai
Thu May 17, 2018 14:38
Forum: Fishes
Topic: Shotgun Red's Pickled Fish
Replies: 20
Views: 7591

Growing up in a Polish family, this brings back memories. My parents used to get them in wood containers and pickle them their selves. They came in 2 types. Herring with eggs were called Milkers because they had egg in them, females. I don't remember why but they seemed to be preferred. They would b...
by nuynai
Thu Mar 29, 2018 15:41
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1276
Views: 416884

Sausagemaker dry cabinet winner

I never got who the above was. Here's the reply I received from them re the above topic. Hello, The winner was selected, Bill M. from NY. Keep an eye out for more contests, and good luck! Best Regards, Eric Godlove Digital Marketing Manager THE SAUSAGE MAKER INC. 1500 Clinton St. Bldg.123, Buffalo, ...
by nuynai
Wed Mar 28, 2018 12:29
Forum: Dry Cured Meats and Sausages
Topic: Back Fat
Replies: 7
Views: 3283

Question I have is, how much does the salt really penetrate into the fat. IMHO- I wouldn't think much would get in and would just wash off the surface. Never used it, so any help would be much appreciated..
by nuynai
Wed Mar 07, 2018 14:23
Forum: Recipes from around the world
Topic: Old Dinner Recipe
Replies: 4
Views: 2987

My Dad's been doing it since I can remember. Only thing is, we add carrots, onions, potatoes and celery. If you want to kick it up, smoke the rib than add it to the mixture. Another layer of flavor. Enjoy.
by nuynai
Mon Jan 29, 2018 19:47
Forum: Dry Cured Meats and Sausages
Topic: New Salami Sour smell
Replies: 15
Views: 6595

Just been reading about foul smells, molds, etc and was just wondering if there was any go to home test to help from getting sick. I've done things that, even though recipes were followed, they didn't come out exactly looking the same as posted pictures. Never got ill but I wondered if there was any...
by nuynai
Sun Jan 28, 2018 20:02
Forum: Dry Cured Meats and Sausages
Topic: New Salami Sour smell
Replies: 15
Views: 6595

Hey, BB, Red, Bk, is there any poor man/ average guy way to test if its' edible or not, before we throw it out or get ill. Thanks.
by nuynai
Mon Jan 22, 2018 15:36
Forum: Hyde Park
Topic: Smoking with sugar cane
Replies: 2
Views: 2760

Just to clarify, he uses it on BBQ but at 11 mins. in the show, he puts the sugar cane onto the charcoal to smoke. Here's the episode.

pbs.org/video/steven-raichlens-project-smoke-episode-210-tropical-smoke/