Search found 3843 matches
- Thu Jun 02, 2022 07:03
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Polskie - Polish Salami
- Replies: 9
- Views: 9061
Re: Salami Polskie - Polish Salami
It would be a different product, but you can certainly try it. I made this in an attempt to recreate a sausage that was sold in Polanfrom the 1950's to the 1980's. I have also seen pre-war Polish salami recipes that included beef. This particular recipe is 25% beef so the taste is there. Many Polish...
- Mon May 30, 2022 17:41
- Forum: Hyde Park
- Topic: Is kielbasa healthy?
- Replies: 4
- Views: 8826
Is kielbasa healthy?
Start your week by reading this article.
https://polishfoodies.com/is-kielbasa-h ... ion-facts/
https://polishfoodies.com/is-kielbasa-h ... ion-facts/
- Thu May 19, 2022 18:39
- Forum: Sausages
- Topic: Alberta Ed you still around
- Replies: 6
- Views: 7124
Re: Alberta Ed you still around
Great to hear that! Maybe he'll visit us here once he finds some spare time.
- Thu May 12, 2022 14:52
- Forum: Dry Cured Meats and Sausages
- Topic: Orange and Fennel Salami
- Replies: 31
- Views: 35545
Re: Orange and Fennel Salami
Redzed I want to make your recipe but it has been going around my head to substitute grand marnier for white wine I would appreciate your advice and opinion on the matter greetings thank you Alcohol can not only affect the bind, but it's also an antimicrobial and may kill some of the bacteria. Havi...
- Sat May 07, 2022 06:12
- Forum: Sausages
- Topic: Kiełbasa Kminkowa – Caraway Sausage
- Replies: 1
- Views: 5867
Kiełbasa Kminkowa – Caraway Sausage
Kiełbasa Kminkowa – Caraway Sausage Caraway imparts distinct earthy flavours and a recognizable sharp aroma. You either love it or hate it! It's an old world spice that has been cultivated in Europe for hundreds of years. It's used in variety of Polish dishes and breads, and can be used to make a s...
- Fri May 06, 2022 16:06
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Polskie - Polish Salami
- Replies: 9
- Views: 9061
Re: Salami Polskie - Polish Salami
Chris as usual you are knocking it out of the park Thanks, I've made this salami a few times before, but for reasons unknown, this one turned out better than any of the predecessors. Maybe because of the nice quality of the pork, 60mm beef middles and good timing in taking it out of the chamber. Wi...
- Wed May 04, 2022 07:15
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Polskie - Polish Salami
- Replies: 9
- Views: 9061
Salami Polskie - Polish Salami
Salami Polskie - Polish Salami https://i.imgur.com/FTP27c6.jpg?1 Although salami has an established tradition in Polish charcuterie, it is not is not that widely known. This salami is based on the recipe for “Salami Polskie” in the 1959 Polish recipe book prepared for the government owned sausage p...
- Wed Apr 20, 2022 04:38
- Forum: Dry Cured Meats and Sausages
- Topic: Rosette de Lyon
- Replies: 10
- Views: 9467
Re: Rosette de Lyon
Hmm, I don't understand how your humidity increases when the compressor starts. Usually when the humidity sensor gets a blast of cold air the display registers a low reading.
- Wed Apr 20, 2022 04:31
- Forum: Smoked pork products
- Topic: Smoked leg ham
- Replies: 2
- Views: 3722
Re: Smoked leg ham
Wow that's a rapid cure! Looks like it worked out for you, but I would have left it in the brine for another couple of days. For Easter I brined and smoked a 5.5 kg ham. Pumped approx 10% with an 8% brine (.06% nitrite) and cured for 12 days. It was then rinsed and soaked in cold water for 4 hours, ...
- Wed Apr 20, 2022 04:08
- Forum: Sausages
- Topic: Kosher Beef Sausage
- Replies: 3
- Views: 4689
Re: Kosher Beef Sausage
It might have worked better for you if you would have smoked the sausages at a higher temp and for at least another hour. The IT should have been at least 125 before poaching, and it would have been better to cook to 160f rather than by time. When the sausages are immersed in hot water the heat tran...
- Wed Apr 20, 2022 03:55
- Forum: For beginners
- Topic: cleaning equipment
- Replies: 19
- Views: 17743
Re: cleaning equipment
Why go to the extra expense of buying Starsan? And distilled water? Besides, Star San is an antimicrobial but does not cut grease and clean well. Use what you already have at home. Dish soap and hot water to clean and a dip in a mild chlorine solution if you want to sanitize.
- Fri Apr 15, 2022 15:06
- Forum: Sausages
- Topic: Bavarian Gelbwurst ("yellow sausage")
- Replies: 4
- Views: 4269
Re: Bavarian Gelbwurst ("yellow sausage")
Looks fantantastic! What spices are in there?
- Thu Apr 14, 2022 17:48
- Forum: Sausages
- Topic: Stefans kielbasa
- Replies: 110
- Views: 92525
Re: Stefans kielbasa
What a load of goodness! Your work is done, you can now celebrate! Wesołego alleluja!
BTW, I posted your pictures on The Polish Sausage Club FB page, https://www.facebook.com/groups/5640560 ... 7780144781
BTW, I posted your pictures on The Polish Sausage Club FB page, https://www.facebook.com/groups/5640560 ... 7780144781
- Thu Apr 14, 2022 17:15
- Forum: Dry Cured Meats and Sausages
- Topic: Schornsteinfeger Salami – Chimney Sweep Salami
- Replies: 7
- Views: 5901
Re: Schornsteinfeger Salami – Chimney Sweep Salami
very nice looking salami. Just curious why you decided to cure meat for 48 hours if you are using a culture? If you would review all of my sausage recipes, smoked and salami types you will notice that I precure my meat in almost every instance. Precuring is npracticed in traditional Polish sausage ...
- Thu Apr 14, 2022 17:07
- Forum: Dry Cured Meats and Sausages
- Topic: Rosette de Lyon
- Replies: 10
- Views: 9467
Re: Rosette de Lyon
Yes, I was aware of that and had it set so that there would be a 20 minute delay. My new chamber so far is performing well. seems to hold the temp for a long time between running and so far I have not drilled out any ventilation vents.