Search found 1089 matches

by crustyo44
Wed Oct 05, 2011 05:14
Forum: Sausages
Topic: Hungarian Csabaii
Replies: 43
Views: 30221

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.
by crustyo44
Tue Oct 04, 2011 01:57
Forum: Sausages
Topic: Hungarian Csabaii
Replies: 43
Views: 30221

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...
by crustyo44
Wed Sep 21, 2011 02:43
Forum: Sausages
Topic: [USA] Dave's Kielbasa
Replies: 17
Views: 12047

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.
by crustyo44
Wed Sep 21, 2011 02:30
Forum: Technology basis
Topic: Binder Question
Replies: 23
Views: 34022

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...
by crustyo44
Mon Sep 19, 2011 23:48
Forum: Dry Cured Meats and Sausages
Topic: Project "A"
Replies: 292
Views: 118267

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 ...
by crustyo44
Mon Sep 12, 2011 01:50
Forum: Other products
Topic: Experiment!!!!
Replies: 4
Views: 2804

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...
by crustyo44
Mon Sep 12, 2011 00:49
Forum: Hyde Park
Topic: 1st attempt :) with pics
Replies: 16
Views: 6801

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.
by crustyo44
Wed Sep 07, 2011 00:30
Forum: Canned meat products
Topic: [CAN] Big Guy's "Splam" in a can
Replies: 23
Views: 20057

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.
by crustyo44
Wed Sep 07, 2011 00:12
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 375844

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
by crustyo44
Thu Sep 01, 2011 23:43
Forum: Sausages
Topic: Frankenfurter Fiasco (First sausages!)
Replies: 5
Views: 3952

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...
by crustyo44
Mon Aug 29, 2011 00:48
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 336523

Ross,
You have been lucky. Some other poor devils are certainly copping it.
Regards,
Jan.
Brisbane.
by crustyo44
Wed Aug 24, 2011 00:08
Forum: Technology basis
Topic: Binder Question
Replies: 23
Views: 34022

Hi CW,
Thank you for all that information. Lots of experimenting coming up, for this poor bastard anyway!!!!!!!!
Best Regards,
Jan.
Brisbane.
by crustyo44
Mon Aug 22, 2011 03:02
Forum: Technology basis
Topic: Binder Question
Replies: 23
Views: 34022

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...
by crustyo44
Mon Aug 22, 2011 02:45
Forum: Other products
Topic: Sauerkraut (Home Made)
Replies: 128
Views: 74927

Hi,
It might be a stupid question but what are "dilly beans" exactly.
Regards,
Jan.
Brisbane.
by crustyo44
Mon Aug 22, 2011 02:31
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 329570

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...