Search found 58 matches

by Scogar
Sun Jul 19, 2020 14:24
Forum: For beginners
Topic: Hot Italian Today
Replies: 4
Views: 724

Re: Hot Italian Today

Yesterday I made 8 kilos of Marianski's Sweet Italian. I make a lot of salsiccia con rabe (sp?). Basically bitter greens like broccoli raab with sausage and orrechiette pasta. I have come to the conclusion that since I always use Italian sausage as an ingredient there is no point casing it for me. I...
by Scogar
Sun Jul 19, 2020 14:10
Forum: Hardware
Topic: slicer recommendations?
Replies: 3
Views: 383

Re: slicer recommendations?

Welcome Lorenzoid, after waiting for 20 years to slice by machine my thought is wait just a tad more and go for a restaurant auction, there are a few national online variations. If you wait long enough you should be able to get something that you can drive to; to pick up at a fair price. I was able ...
by Scogar
Tue Jun 16, 2020 13:14
Forum: Other products
Topic: Pastrami
Replies: 8
Views: 1428

Re: Pastrami

Butterbean, that looks awesome. I typically make corned beef every year and have converted a lot to pastrami over the years. Ivemostly used Ruhlman's recipe but need to convert to equilibrium. I do tongue this way as well
by Scogar
Thu Apr 02, 2020 03:47
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 378283

Re: Hi New Guys - Introduce Yourself

Welcome aboard
by Scogar
Fri Feb 14, 2020 23:34
Forum: Offal products
Topic: Kaszanka - Polish Blood Sausage
Replies: 28
Views: 17261

Re: Kaszanka - Polish Blood Sausage

Sounds like you re positive on how you like to eat it. Are the cucumbers in brine the sun pickles where a slice of bread is placed on top of the brine to add to the ferment?
by Scogar
Wed Feb 12, 2020 15:34
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 1801

Re: So who's in with me?

When I lived up in New Hampshire I used to go to Elks Club Game Suppers. The best meat all around that I had was beaver hands down
by Scogar
Mon Feb 10, 2020 14:37
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 21
Views: 4449

Re: Argghh Forgot to inject the meat

Thought I would cobble onto this same thread since I started it and I wanted to close out the conversation on injection. Above, are images of the Canadian bacon I made which my wife loves. About the same time I also made a buckboard bacon. Both were recipes from Chuckwagon on the recipe post. As I n...
by Scogar
Fri Feb 07, 2020 17:27
Forum: Hyde Park
Topic: So who's in with me?
Replies: 13
Views: 1801

So who's in with me?

I can do this challenge - who's in? :mrgreen: :mrgreen:

Image
by Scogar
Fri Feb 07, 2020 17:05
Forum: Fishes
Topic: Salmon Snack Sticks
Replies: 4
Views: 2211

Re: Salmon Snack Sticks

I think they would be great with the maple
by Scogar
Sun Jan 26, 2020 17:32
Forum: Smoked pork products
Topic: Argghh Forgot to inject the meat
Replies: 21
Views: 4449

Re: Argghh Forgot to inject the meat

UPDATE The Canadian bacon is done. In essence I made Chuckwagon's recipe but forgot to inject the meat so I let it sit in the brine for one extra day (6 all in). He has two recipes both of which are linked to earlier in this conversation. I made the one with 1/2 cup of salt. I was concerned that no...
by Scogar
Thu Jan 23, 2020 12:32
Forum: Sausages
Topic: Ugliest Kielbasa Ever & What I Learned
Replies: 4
Views: 1291

Re: Ugliest Kielbasa Ever & What I Learned

Wow, that's great news. I'll have to increase the marjoram next time but I'll look for this recipe. It is very tasty I must say. I agree I would probably freeze it raw next time and poach or grill as needed.
by Scogar
Thu Jan 23, 2020 00:45
Forum: Sausages
Topic: Ugliest Kielbasa Ever & What I Learned
Replies: 4
Views: 1291

Re: Ugliest Kielbasa Ever & What I Learned

It certainly isn't as red as a full cure, but it is pink and I was surprised that 0.1% would give this much color
by Scogar
Wed Jan 22, 2020 20:23
Forum: Sausages
Topic: Ugliest Kielbasa Ever & What I Learned
Replies: 4
Views: 1291

Ugliest Kielbasa Ever & What I Learned

So I decided to somewhat make Stefans kielbasa https://wedlinydomowe.pl/en/viewtopic.php?p=42526#p42526 but since I didn't have the time to do it correctly I thought what the heck let me knock some more sense into the noggin. Knowing that his salt and cure content of 1.6% and 0.2% made perfect sense...