Search found 430 matches

by Kijek
Sat Apr 07, 2018 13:23
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 12350

like making a Jumbo Sushi rol
There you go another great mind in action :mrgreen:

Can that also be called thinking outside the box :roll:
by Kijek
Fri Apr 06, 2018 23:18
Forum: Sausages
Topic: Kiełbasa Biała Surowa - Polish White Sausage
Replies: 6
Views: 4847

My father (Polish) used to tell me about a white kielbasa, and we could never find it, not even in the polish stores, this must be it.
Oh how I miss the good old traditional Easters....... :sad:
by Kijek
Fri Apr 06, 2018 23:09
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 12350

Cajun, that the idea I had, glad I'm not a ding bat
by Kijek
Fri Apr 06, 2018 20:27
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 11067

Thanks for the info, now I have a place to start
by Kijek
Fri Apr 06, 2018 20:12
Forum: Dry Cured Meats and Sausages
Topic: Cured, dried and fermented by StefanS
Replies: 108
Views: 33409

Stefan your a master, wow what great looking product.

You talked about the sugna (lard + rice/wheat flour + white pepper)

Sounds interesting, why do you use that?
by Kijek
Fri Apr 06, 2018 20:00
Forum: Dry Cured Meats and Sausages
Topic: What is the Craziest Salami flavor you've ever made?
Replies: 53
Views: 12350

Yes it is. I have never made one. Looks like a challenge to get cased :smile: I was thinking the same Bobk, but then I thought, if you encase the tenderloin in the ground pork, then wrap the whole thing in the collagen paper, then stuff in the netting, one can most likely make an easy process out o...
by Kijek
Fri Apr 06, 2018 19:38
Forum: Microbiology of meat and products
Topic: Problem with starter culture - BL-C 007
Replies: 41
Views: 11067

I'd love to learn how to make charts like the one JCfl did.
For those of youwho do know how, what is it made using EXCEL or is there a program or what?
by Kijek
Wed Apr 04, 2018 13:51
Forum: Microbiology of meat and products
Topic: Question about acidification of dried sausage.
Replies: 21
Views: 6323

O boy, I'm gonna have to make a cup of coffee and read this novel, this should be a good one, :lol: be right back lol
by Kijek
Mon Apr 02, 2018 23:31
Forum: Hyde Park
Topic: Closing Shop
Replies: 7
Views: 3633

That's what I saying......
I'm not going anywhere, and I'll be here chatting, every time I can.
Thanks
by Kijek
Mon Apr 02, 2018 20:47
Forum: Hyde Park
Topic: Closing Shop
Replies: 7
Views: 3633

Closing Shop

Cleaning and sanitizing my little sausage shop over the next week and cover things up with sheets to keep dust off equipment. Seem I now need a total left knee replacement on 5/9/18 and between now and then I have a few doctor appointments for per-op and need to watch my heart health so all goes wel...
by Kijek
Mon Apr 02, 2018 20:35
Forum: Microbiology of meat and products
Topic: Question about acidification of dried sausage.
Replies: 21
Views: 6323

I just love these question and subject, I've learned so much, I can now understand what everyone is talking about, it keeps my mind up to par.
by Kijek
Mon Apr 02, 2018 20:31
Forum: Sausages
Topic: Kabonosy - The Look
Replies: 5
Views: 2196

The Polish specialty store near my house sells everything and the kabanosy is wrinkled.
I also, called my very Polish friend who travels a lot to Poland and he said it is wrinkled.
by Kijek
Fri Mar 30, 2018 00:14
Forum: Fishes
Topic: Smoked Salmon
Replies: 3
Views: 1662

Yes your right BobK, I bet it's gone by now.

I also love the pictures of everyones profressional kitchens, makes me cry, I want one. LOL
by Kijek
Fri Mar 30, 2018 00:11
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 363959

Yes I got the same answer from Miroslaw at Sausage Maker.
That is one lucky guy, what a sweet thing to win.

And I always have my eyes open for the next contest.
by Kijek
Thu Mar 29, 2018 17:38
Forum: Hyde Park
Topic: Store Bought Ham/Reheating
Replies: 4
Views: 2412

Oooo I like that idea BobK.