Bubba,
You will like these rippers even more if you smoke them. I prefer them smoked a mahogany colour. By the way, next batch give them also more Hungarian Paprika.
Regards,
Jan.
Brisbane.

Snagman, I am in the process of making 8.5 kg of this csabai recipe, if it is any better than the earlier version, it needs a gold medal as well. I personally prefer lots of hungarian paprika, garlic, plenty of heat and a nice darkish smoked finish to suit my European taste buds. This it!!!!!!!! Reg...

Hi Dave,
Thank you for your recipe of the kielbasa. They look great and I particularly like your chunky version.
This definetely is on my list as I have heaps of frozen pork on hand at the moment.
Best Regards,
Jan.
Brisbane.

Hi CW, Back again with this Soy question. A mate of mine can purchase SOY ISOLATE but after reading what you wrote, this is different than Soy Protein Concentrate. I am stuffed again!!!!! After looking on the net, I couldn't help but laugh as it said that this Soy Isolate is also used for male enhan...

Hi Wally, Thank you for your great advise. I now own a hand cranked meat mixer and your explanations certainly covered all the points I was wondering about. One thing I have to do here in Brisbane and that is to cool the mixer in the deepfreezer as temperatures here sometimes get out of hand. Thank ...

Unclebuck, Please let us have some info please. I rather like cabbage rolls but this smoking business got me intrigued. There again, if your wife wants you to make some more, they must be OK. I made some smoked csabai sausage some time back and I think this meatmixture would be rather nice as a fill...

Toolhawk,
Please, just don't call yourself a beginner. These salamis look absolutely wonderful and professionally done. I am jealous!!!!!!
Sometimes I wish I lived in a cooler climate.
Regards,
Jan.
Brisbane.

Hi,
I like to make this Splam as well but got a bit overwhelmed with all this canning equipment.
CW, your post about putting the mixture in 5" synthetic casings solved my problem.
Both BIG GUY and CW, THANK YOU.
Best Regards,
Jan.
Brisbane.

Hi CW,
Snagman is a famous sausage experimenter in Syney. We are lucky to be able to pick his brains.
Welcome Mate.
Best Regards,
Jan.
Sydney

Hi w1bsy, Reading your interesting post I cannot understand why the heading was "fiasco" You also wrote that the taste was very good, furthermore you know exactly what good ingredients went in it. Forget about the hassles making these frankfurts, as you get more experienced, all this get easier. Jus...

Ross,
You have been lucky. Some other poor devils are certainly copping it.
Regards,
Jan.
Brisbane.

Hi CW,
Thank you for all that information. Lots of experimenting coming up, for this poor bastard anyway!!!!!!!!
Best Regards,
Jan.
Brisbane.

Hi CW, Man, you got me all mixed up now with all that talk about "dairyfine non fat dry milk" and "powdered milk" from the grocery store. I was going to use skim milk powder as a binder for my next projects this coming weekend. Can you PLEASE tell an old beginner what the exact difference is and wha...

Hi,
It might be a stupid question but what are "dilly beans" exactly.
Regards,
Jan.
Brisbane.

Hi Bubba, I have made something very similar from a german site in the USA. www.kitchenproject.com It is called "leberkase" and is superb. I used to like it very much when living in Europe. There are many regional variations, some with a small amount of liver. Something to check out if you want a sl...