Search found 98 matches

by bolepa
Fri Mar 16, 2018 17:13
Forum: Hardware
Topic: Dedicated smoker for sausage making
Replies: 14
Views: 4522

BobK wrote: "As far as temp control on any of the electric smokers, there are lots of good plug and play controllers available now in the 20-30$$ range...that are accurate. Set at any temp you desire." Thank you BobK. I was considering PID controllers with electrical smoker but was not sure if this ...
by bolepa
Thu Mar 15, 2018 19:19
Forum: Hardware
Topic: Dedicated smoker for sausage making
Replies: 14
Views: 4522

Dedicated smoker for sausage making

Hi everyone, I did my best and spent a lot of time trying and hoping to find any information on line (net) but with no result so I am gaving up and decided to open a new topic. Sometime ago I opened a topic on this forum asking if a "Smokin It #3" smoker will work to smoke/cook sausages but was sugg...
by bolepa
Tue Mar 06, 2018 15:33
Forum: Offal products
Topic: Made some salceson
Replies: 76
Views: 48692

Redzed said: "
my broth is not that clear
" Thank you for your reply, sir! Sounds like I don't have to kill myself over trying to make 100% clear broth!!!
by bolepa
Mon Mar 05, 2018 20:33
Forum: Offal products
Topic: Made some salceson
Replies: 76
Views: 48692

jjnurk, thank you for the advice. I remember my mother used to use the same process but I tried it so many times with a little success. The key word here is what you said: "not even wanting to boil". Salceson is on my "to do soon" list so I`ll try my best to produce clear broth. :-)
by bolepa
Mon Mar 05, 2018 17:55
Forum: Offal products
Topic: Made some salceson
Replies: 76
Views: 48692

Redzed, from the pictures you posted I can see that after cooking meats, broth is very (and always) clear. Can you share "your secrets" how to avoid a foggy broth?
by bolepa
Thu Mar 01, 2018 21:55
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 29418

Thank you, DanMcG! Will try tonight....
by bolepa
Thu Mar 01, 2018 16:44
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 29418

DanMcG, looks really nice (and I am sure very tasty too)! I see you were able to post a picture... Would you mind too share with me how did you do this? Thanks!
by bolepa
Wed Feb 28, 2018 22:59
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 29418

Thank you, redzed. My baleron was very tasty and still juicy but I am pretty sure that (based on the picture you provided) yours was more juicer. I just copied and pasted your respond into your recipe and next time will poach meet to 148F.
by bolepa
Tue Feb 27, 2018 16:28
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 29418

Since I saw redzed's post and pictures, the idea of making Baleron was sitting in my head all this time. Finally, last weekend this was done: like redzed said - "absolutely delicious". I followed all the directions per redzed with only two small changes: 1. one smaller piece of meat was stuffed into...
by bolepa
Mon Feb 26, 2018 21:36
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 15014

Perfect! Thank you, redzed!
by bolepa
Mon Feb 26, 2018 18:38
Forum: Sausages
Topic: Hot Dogs!
Replies: 36
Views: 15014

Mouthwatering hot dogs - they look just beautiful!!!
Redezed, will it work if I substitute venison with beef? I don`t have sources to get venison....
Thanks.
by bolepa
Mon Feb 26, 2018 15:42
Forum: Hyde Park
Topic: R.I.P Chuckwagon
Replies: 18
Views: 8010

O, my... Such a sad news... He was a such wonderful person. His willingness to share his knowledge, experience and of course recipes was hudge! I definitely learned a lot from him...
We all miss him.
My condolences to the family...
by bolepa
Thu Jan 18, 2018 15:30
Forum: Hardware
Topic: Food Processors
Replies: 5
Views: 2202

Got the same one - Cuisinart DFP-14BCWNY 14-Cup Food Processor - from Bad & Bath two weeks ago. Used 20% off coupon and paid $165 including tax. Emulsified 8 pounds of meat last weekend using this machine. Works like a beast! Very happy!
by bolepa
Thu Jan 11, 2018 21:20
Forum: Smoked pork products
Topic: Ham Cure?
Replies: 5
Views: 2063

Laftpig,

I noticed that you may sous vide that picnic and am very interested in the end result. Just wondering if there is a difference in between poaching and souse vide technics when you cook a whole muscle.
Would you mind to updated us with the result (and maybe pictures?) when you done?
Thanks.
by bolepa
Mon Dec 18, 2017 22:15
Forum: For beginners
Topic: Class III pork
Replies: 9
Views: 3092

Please use this link to find an answer:
https://www.meatsandsausages.com/sausag ... on/classes