Search found 98 matches

by bolepa
Tue Aug 28, 2018 13:47
Forum: Dry Cured Meats and Sausages
Topic: Is it a huge mistake to use Cure 1 instead of Cure 2
Replies: 8
Views: 2562

I got it! I had to click on the uploaded image and then I can see all those blue buttons.
Thank you, Bob K!
by bolepa
Mon Aug 27, 2018 19:52
Forum: Dry Cured Meats and Sausages
Topic: Is it a huge mistake to use Cure 1 instead of Cure 2
Replies: 8
Views: 2562

"just click the blue copy box that says BB code"
BobK, I can see only gray copy box which does not say BB code - just COPY button. When I click on it, it blinks once (copying the link). After I tried to paste it in my post it show up as a link only - not the image.
by bolepa
Mon Aug 27, 2018 18:50
Forum: Dry Cured Meats and Sausages
Topic: Is it a huge mistake to use Cure 1 instead of Cure 2
Replies: 8
Views: 2562

Thank you, Sir! I just tried it and here is a link. Wondering if it works...

https://imgur.com/a/V1n3t9P
by bolepa
Mon Aug 27, 2018 18:04
Forum: Dry Cured Meats and Sausages
Topic: Is it a huge mistake to use Cure 1 instead of Cure 2
Replies: 8
Views: 2562

BobK, Thank you very much for you input and the link. I appreciated that. Just red Chris's comment and confirmed for myself that I should not start panicking. :-) By the way, I just cannot figure out how to link (attach) pictures. Went through Q&A several times, then tried to link pictures but.... n...
by bolepa
Mon Aug 27, 2018 17:09
Forum: Dry Cured Meats and Sausages
Topic: Is it a huge mistake to use Cure 1 instead of Cure 2
Replies: 8
Views: 2562

Is it a huge mistake to use Cure 1 instead of Cure 2

I remember this was covered in similar topic some time ago but I was not able to find it, so decided to ask this question again: Is it a huge mistake to use Cure 1 instead of Cure 2 curing the whole muscle? I was curing two pork loins (both 1550 g) with Cure 2 a month ago. They lost 30% of their wei...
by bolepa
Sun Jul 08, 2018 16:00
Forum: Hyde Park
Topic: Good year for wine
Replies: 10
Views: 3148

Dispose them just because they are too sweet??!! Amazing.... First I though this is a joke.
by bolepa
Wed May 16, 2018 14:44
Forum: Fishes
Topic: Shotgun Red's Pickled Fish
Replies: 20
Views: 5481

Butterbean, this recipe really intrigues me. I just watch this on Youtube and scheduled to make a "pickled fish" this weekend.... Sounds very interesting. Thank you !
by bolepa
Sun Apr 22, 2018 17:25
Forum: Other products
Topic: Teriyaki Jerky
Replies: 6
Views: 3036

Very tasty looking jerky! Teriyaki jerki is my favorite. First time I used 5# of beef and got only slightly more them 2# of jerky - didn't even noticed it because it's gone so fast.... Three weeks ago I made almost 15# and between my relatives and friends (and me of course) - it's all gone!!! Should...
by bolepa
Fri Apr 20, 2018 14:12
Forum: Hardware
Topic: Dedicated smoker for sausage making
Replies: 14
Views: 4514

cajuneric, I believe you are talking about Smokin-It # 4D. Yes, these smokers come with Auber temp controller. They are big enough and can hold up to 75# of meat (not sausages though). The price for this smoker is $1,899.99 with free shipping and it's out of my price range. Three days ago I pulled t...
by bolepa
Thu Apr 19, 2018 17:33
Forum: Hyde Park
Topic: Top 5 Items You make
Replies: 8
Views: 3741

Baleron (a.k.a. Cottage Ham or Cottage Roll)
Krakowska Sausage Traditiona
Polish Smoked Sausage (Polska Kielbasa Wedzona)
Bacon
Kiełbasa Swojska
by bolepa
Sun Apr 15, 2018 21:16
Forum: Sausages
Topic: Kabanosy Revisited
Replies: 9
Views: 3225

Butterbean, This is indeed very interesting information. I was thinking about the same thing: how to make kabanosy a little dryer and shelf stable. I will be impatiently waiting for other forum members input on this....
by bolepa
Tue Apr 03, 2018 14:30
Forum: Hyde Park
Topic: Closing Shop
Replies: 7
Views: 3639

kijek, everything will be OK with you. Come back to this board sooner... I wish you all the best and Good luck!
by bolepa
Fri Mar 30, 2018 22:34
Forum: Sausages
Topic: Kiełbasa Swojska
Replies: 45
Views: 25298

redzed, looks like you omitted Allspice, Nutmeg and Juniper berries in this modified recipe comparing with your previous one... From your view point - does it taste better? I was very happy with your previous recipe. :-)
by bolepa
Tue Mar 20, 2018 01:25
Forum: Dry Cured Meats and Sausages
Topic: Salame Crespone
Replies: 14
Views: 4118

BobK, thank you for the link - good to know. I never dealt with them before....
by bolepa
Mon Mar 19, 2018 21:15
Forum: Dry Cured Meats and Sausages
Topic: Salame Crespone
Replies: 14
Views: 4118

redzed, your salami looks impressive! I just checked several US based suppliers (sausagemaker, butcher-packer, waltonsinc) and non of them carrying HOG MIDDLE CAP casing. Is this only you can find in Canada? If this is a case, can collagen casing be used for this salami and if yes, what diameter wou...