Search found 83 matches

by DanMcG
Sat Mar 24, 2018 22:49
Forum: Sausages
Topic: Bohemian Cream Sausage (Klobosy) - Need recipe!
Replies: 10
Views: 5147

How about the link to Sausagemaking? does that sound like what you're looking for?
by DanMcG
Sat Mar 24, 2018 10:47
Forum: Sausages
Topic: Bohemian Cream Sausage (Klobosy) - Need recipe!
Replies: 10
Views: 5147

This isn't a recipe but Excalibur seasoning makes a premix for it. https://www.amazon.com/Excalibur-Bohemian-Sausage-Seasoning-9-76-Ounce/dp/B001BBOH74 This might give you some insight to a recipe the poster klobasy but mentions , " This might be like the Bohemian "Cream Sausage" that some folks in ...
by DanMcG
Wed Mar 14, 2018 08:57
Forum: Hyde Park
Topic: in search
Replies: 3
Views: 2074

Here's a link to where you can purchase a PDF of the article.
https://www.sciencedirect.com/journal/m ... 20/suppl/C
by DanMcG
Mon Mar 12, 2018 17:19
Forum: Hardware
Topic: Avantco Meat Slicers?
Replies: 34
Views: 6688

Splitting? is it a recap?
by DanMcG
Sun Mar 11, 2018 17:13
Forum: Hardware
Topic: Avantco Meat Slicers?
Replies: 34
Views: 6688

That looks interesting Bob, I'll be looking forward to your test reports. I've got a Hobart 512 that just to big and heavy for me now, plus it's overkill for the things I've been doing over the last few years.
by DanMcG
Sun Mar 11, 2018 00:27
Forum: Venison and Other Game
Topic: German White Sausage with Venison
Replies: 11
Views: 3043

I do one similar, with veal, pork, salt, NFDM, ground mustard, lemon zest, white pepper, ginger and mace. It's not my formulation but i'm not exactly sure where I got it.
by DanMcG
Sat Mar 10, 2018 20:22
Forum: Venison and Other Game
Topic: German White Sausage with Venison
Replies: 11
Views: 3043

Looks and sounds good! Why the three lemons in your formulation? Just fine tuning?
by DanMcG
Sun Mar 04, 2018 01:23
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 23736

Great looking product Redzed
by DanMcG
Fri Mar 02, 2018 20:42
Forum: Hyde Park
Topic: Northeastern US Storm & Canada
Replies: 4
Views: 2103

16" of snow and no end in sight.
Image
by DanMcG
Fri Mar 02, 2018 11:52
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 13947

I'm gonna give this recipe a try, what is (Class II & Class III)? If you don't have Marianski's "Home production of Quality Meats and Sausages" you should pick one up, There is an incredible amount of information in it. Chapter 11; https://www.meatsandsausages.com/sausage-making/meat-selection/clas...
by DanMcG
Fri Mar 02, 2018 11:36
Forum: Sausages
Topic: Nylon Casing
Replies: 1
Views: 1170

Interesting. Makes a nice uniform product. Is there an advantage to the over plastic ar cellulose?
by DanMcG
Fri Mar 02, 2018 01:43
Forum: Dry Cured Meats and Sausages
Topic: My first batch and everything looks good!! I Think!
Replies: 57
Views: 9631

First timer and doing 20 Kg....I wish you the best.
by DanMcG
Thu Mar 01, 2018 17:11
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 27563

I used a third party host. Then copy the pic's address, open the "Img" tag at the top of you message body and paste it there...Trust me, I'm not the guy to be giving computer advice, :shock: hopefully someone can give you better instructions. I also noticed that the forum suggests imageshack.us, may...
by DanMcG
Thu Mar 01, 2018 11:59
Forum: Other products
Topic: Celery Powder & Corned Beef
Replies: 20
Views: 3959

Forget the color of the salt, If you're doing a short term cure like corned beef or smoked sausage then you want Cure #1 which contains nitrite. For a long term cure like a ham or salami you want cure #2 which contains nitrate .
I hope this helps.
by DanMcG
Thu Mar 01, 2018 11:12
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 27563

Beautiful Baleron Redzed, and thanks for the Polish lesson, as I've never heard it called this before. I make a cottage ham with a similar spice mix. Casing it sure makes for a great presentation, I always just truss mine up and call it good. http://pic90.picturetrail.com/VOL2294/12267808/24473490/4...