Thanks Chris. My plan is to experiment with Thüringer. Calls for the LHP but if you say that the mondostart will have the same effect then that's what I'll try. I did find it but only in Stuffers.

I'm wanting to make a German style salami, ferment for a couple days to get the tanginess, smoke then dry. I was going to use bactoferm LHP DRY, however I need to purchase a large quantity for lots of $$$. So I was looking at other options however I don't really know anything about this. I read the ...

11.jpg 22.jpg 33.jpg 44.jpg So I tried this recipe and it turned out fantastic !!! I cured it with cure and salt for 7 days, repacked with spices for another 2 days. Washed everything off, padded it dry and coated with a 1:1 mixture of molasses and soy sauce. Covered everything with a generous amou...

Your deer are much larger than ours. Hey Butterbean, if you look on any hunting program or even google hunting Saskatchewan, you'll see that Sask is one of the premium areas in the world for trophy white tail. Believe it or not, the one my son had shot was "average". The biggest I ever got was 8 po...

Hey Chris, thanks for the advise on the meat processing, however due to the large volumes that I go through, that would take me a forever and a day to do. I'm restricted quite a bit for not only time but space as well. To tell you the honest truth, I can't say, even for myself, that I've done the pr...

That looks really interesting! Almost like candied salmon but with a lot more work

I don't believe there is any specific form out there. One needs to develop something for themselves what's best suited for their application. I personally use an excel spreadsheet with formulations on all the stuff I make. All I do is punch in the quantity required to make and voila, all the ingredi...

How about giving us the recipe for your sausage? I really would like to see the ingredients and process. Well Chris, it's really nothing special: salt 1.8% - includes the amount in the cure bl pepper 2.0% paprika 2.0% sugar 1.0% majoram 1.0% cure .3% garlic 60 gm / 25 lbs Considering the volume, I ...

Very nice! I'm just impressed with the amount of wood chips you're able to get. Kinda hard for me to get something decent around here. I was fortunate to chop down an apple tree, so I'll have a little bit of saw dust and chips, till I'm able to scrounge some other favorable wood.

I had some double smoked sausage from a shop in Edmonton, which was quite good and buddy mentioned that in Langley BC, he had sampled some and commented that it was also quite tasty. I've never done and honestly don't really know the process. Didn't really see anything on the site nor on the web eit...

1.jpg I've done quite a bit of bacon with very good results both visually and taste. My ratios, for the sugary one is: Salt 2.00% Cure #1 0.25% Brown Sugar 3.00% other wise I use 2% white sugar for the regular one. I have occasionally run out of brown sugar, to which I threw in some molasses with t...

StefanS wrote: ↑

Mon Dec 30, 2019 20:50

Piekne kielbasy....

Dzięki !!!

1.jpg 2.jpg 3.jpg Just wanted to show off some good ole Saskatchewan bucks from this year's hunting. After the fun hunt, then came the work. December weekends consisted of 300 lbs of Polish, jalapeno, pepperoni sticks (with ghost peppers) and some Krakowska. Followed by another 200 lbs of deer saus...

I had a hankering as well and was thinking of making some next week!

Is there a taste difference is you use a beef bung vs synthetic?

Hey Chris,
that looks really nice and tasty. Certainly something that I want to try, however I'm not sure if I have the patience for it