Search found 121 matches

by Siara
Tue Feb 01, 2011 07:33
Forum: Sausages
Topic: [CAN] Cactus Gap Kielbasa
Replies: 14
Views: 15029

Big Guy, thanks for sharing this recipe with us. This looks great. I do have a question. In your recipe I see:
Big Guy wrote:1 tsp special meat binder
What did you use?
by Siara
Fri Jan 28, 2011 08:34
Forum: Sausages
Topic: [BEL] Metka Lososiowa By Siara
Replies: 7
Views: 7419

Metka lososiowa. A. Ingredients: 1. Beef kl. II or III cured - 1 kg (18-21g peklosol; cure time 3 days ) 2. Pork belly without skin not cured - 4 kg B. Spices and other materials: I. Spices: a) used during curing process: 1. Peklosol - 0,07 - 0,08 kg (depend from your taste) b) added during product...
by Siara
Fri Jan 28, 2011 07:28
Forum: Sausages
Topic: [BEL] Metka Lososiowa By Siara
Replies: 7
Views: 7419

No, we do not :???: But when we smoke "mysliwska" or "jalowcowa" we add juniper to wood chips, so the smoke flavor gives beautiful aroma to the sausage. We need to split this topic, as it started to be about "metka" . :wink: I'll do it tomorrow. Let me also see if I can post "metka" recipe :cool:
by Siara
Thu Jan 27, 2011 07:28
Forum: Books&Videos of meat processing
Topic: Our summer meeting
Replies: 7
Views: 7546

Right click the link, and choose "save target as". Save it somewere on your hard drive, and enjoy watching. This can take more than an hour to dowload, so it will start playing only after download is complete. That is probably why after an hour after opening via WMP you could not see any movie. All ...
by Siara
Thu Jan 27, 2011 07:23
Forum: Sausages
Topic: [CAN] Hungarian Bratwurst
Replies: 6
Views: 7429

Chuckwagon wrote:He has offered to share his recipe to anyone who asks. If you'd like to smoke your own, shoot him a PM.
Hey, why not posting it on the forum, and make available for everyone :wink:
by Siara
Wed Jan 26, 2011 12:33
Forum: Books&Videos of meat processing
Topic: Our summer meeting
Replies: 7
Views: 7546

Troski, Yes, but this is long version one of five available ( 1,5 hour). Can't tell 1,2,3,4 or 5. The one you refer to is just couple of minutes long trailer.
by Siara
Tue Jan 25, 2011 22:34
Forum: Announcements
Topic: New contest - recipe of the month
Replies: 86
Views: 73253

You can probably also be able to guess the month CW :wink:
We will mail them to you, then.
by Siara
Tue Jan 25, 2011 21:03
Forum: Announcements
Topic: New contest - recipe of the month
Replies: 86
Views: 73253

Siara wrote:We also have some give away calendars.
I need one volunteer, who will distribute them between those willing.
No one interested?
by Siara
Tue Jan 25, 2011 09:29
Forum: Hyde Park
Topic: Assistance and Ideas needed
Replies: 5
Views: 3251

CrankyBuzzard wrote:What is the name of the new book? I'd like to get it.
Or wait till end Jan for the contest results, maybe you will be lucky :cool:
by Siara
Sun Jan 23, 2011 01:11
Forum: Announcements
Topic: New contest - recipe of the month
Replies: 86
Views: 73253

Excellent, your recipe looks like a winner of Jan :mrgreen:


Please do not consider it a verdict , this is just my opinion.
As stated in the contest rules, winner will be chosen by Jury.
by Siara
Fri Jan 21, 2011 23:23
Forum: Sausages
Topic: Boudain Sausage Problem
Replies: 5
Views: 3695

Double R, where can I find recipe You used?
by Siara
Thu Jan 20, 2011 07:33
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 365533

It is difficult, to completely eliminate air pockets. There are however some tricks. You need to start from the last part of meat mixing, do it carefully and slowly not to mix in air. Next when filling your stuffer, you should form meat balls, which are just bit smaller than your stuffer diameter, a...
by Siara
Mon Jan 17, 2011 17:38
Forum: Announcements
Topic: New contest - recipe of the month
Replies: 86
Views: 73253

New contest - recipe of the month

Hello smoke addicts, It's my pleasure to invite you, to take part in our "Recipe of the month" contest Rules are quite simple: 1. Post the recipe which you like to share ( just meat products ). 2. Include the pictures of the ready made product and preparation phase 3. This will be translated to poli...
by Siara
Sat Jan 15, 2011 17:05
Forum: Announcements
Topic: New moderator
Replies: 13
Views: 11999

Welcome aboard CW :wink:
by Siara
Fri Jan 14, 2011 15:09
Forum: Offal products
Topic: Liver sausage
Replies: 28
Views: 31253

toolmann wrote:the only thing the cure does is the brighter colour
Not 100% true toolmann, indeed it does influence color, but also is antyseptic and kills bacteria.
Read about curing here:
http://www.wedlinydomowe.com/sausage-making/curing