Well done! I've been trying to get my hands on an Adelmann ham press for a while now, without any success. I downloaded the Adelmann catalogue and they make a huge selection and will do custom presses too, but not for any ordinary person it would seem. Weschenfelder in England stocks one model but i...

The latest batch I mixed in the KitchenAid mixer, almost stripped the gears but I got it sticky, and no more moisture under the casing issues, it worked great.

Thanks for the photos Stefan, they look perfect! I may need to get a mixer in order to get it sticky enough.

Every time You had a little bit different meat. Thank you EAnna. You are correct, my emulsion mix was different each time. The first time was pure connective tissue and fat, no meat at all. The second time contained more meat. The ham chunks were the same each time cut from one leg of our own pig. M...

Hi everyone, I am trying to make a polish style sausage with dry cured chunks of ham mixed with a small amount of emulsion to glue it together as suggested by Marianski. I stuff it into a 2" fibrous casing, let it rest overnight in the cooler, then smoke cold for two days on and off, then wrap in pl...

Hi Kijek,
Thanks for the offer of help re: the pastrami, I will look forward to discussing that with you. Mine ended up far too salty to eat.

Greetings all, I'm glad to have finally signed up for this forum, wish I could understand Polish but sadly can't, as there are so many interesting looking videos on the Polish site. I have made a bit of sausage starting with Rytek Kutas' book and then the Marianski brothers. I am currently working o...