Lime juice/zest sounds perfect for your recipe! Lime pairs really well with your other ingredients (I’m thinking “Pico de Gallo”, minus the tomatoes) I wouldn’t worry about the added liquid or acidity. A little bit of lime goes a long way. My only suggestion would be to go easy on the lime in your i...

If I could modify my recently posted recipe; I think that my statement about the filling for Asian dumplings and potstickers being “typically relatively lean” was basically incorrect. (thanks Bob K, for bringing that to my attention). I hadn’t looked into other Asian dumpling recipes in quite some t...

Thanks for that recipe! Great idea! I love potstickers but we don't eat them at home because of my wife's gluten free diet. I will be definitely making these. You’re welcome! And Thank You, for your helpful replies to many of my other posts and questions!! (Incidentally, I made a batch of the “Chic...

Looks good , sounds good! Real nice job linking! My 2 cents. Switch to Chinese cabbage (Napa) A lot more tender Add dehydrated chopped mushrooms to absorb some moisture. Shiitake are traditional. You can find all the dehydrated fungus (mushrooms) you want at a local Asian market. Then you could add...

Here’s a picture of a batch of “potsticker sausages” I made today. I followed (exactly) the rough draft of the recipe that I just posted (to make sure I wasn’t missing something in the ingredients or instructions). I cooked one up for dinner, and it was everything that I think the taste and texture ...

Here’s the recipe (“Wedliny Domowe” format): 1 kg Pork (sirloin with added back fat, or shoulder/butt partially trimmed) (Basically, 10-20% total fat. More is okay, but typically, Asian dumpling filling is relatively lean) Ingredients per 1000 g (1 kg) of meat: - Cabbage. 500 g (- about 200 g of moi...

If you like potstickers, and you like sausages, you might just love this recipe! (If you want, you can skip this intro and go right to the recipe in the next post/reply) Making filling for potstickers was actually the first reason I got into grinding my own meat, many years ago (because I couldn’t f...

Good question Zed. Yes I did measure the pH. Post fermentation pH was about 4.8-4.9. (but I have no idea what the pH in the spots were). The salt and cure are good.

To make a long story shorter: A few weeks ago I made up a batch of Landjaegers, exactly how I usually make them, except that when I took the bowl of freshly ground meat out of the fridge to mix in the culture and dry ingredients, I didn’t notice that some of the ground meat had become partially froz...

Looks good! What type of dry cured sausage did you smoke? Thanks Bob. The sausages on the left of the pic I posted earlier are an experimental batch of Landjaegers (different sizes, shapes and diameters) to see how they dry differently. The sausages on the right, are a batch of Landjaegers how I us...

Here it is in final testing mode. I couldn’t be happier with how well it all came together! -The chimney created the perfect amount of induced air draft, to draw in fresh air to the external smoke generating tube (in the repurposed toolbox), with the smoking chamber getting a really well circulated ...

Okay. I’m going to wrap up my post-athon today. I just wanted to share my final SUCCESS!! I’d like to share my final steps, with a few pics, before I post the finale, so bare with me... -I decided that I want to bend down as little as possible (bad back and all), so I spent a few hours yesterday mak...

I’m not a sausage expert, by any means, but I think I might have an idea based on my personal experience with fresh vs dried ingredients. After checking (several times) the recipe you referred to, I have to wonder about the fresh ingredients. I love Poblano peppers because they can add a lot of chil...

This morning, I decided to try a few things before resorting to making an exterior smoke generating box (out of an old metal toolbox) to house the smoke tube, and piping the smoke through a hole in the side or bottom of the fridge, (which I would have to buy a new 4” hole saw to accomplish with the ...

Update: Well, the trial run was equally encouraging and discouraging. The smoker produced a great flow of quality smoke, however the internal temperature of the chamber rose to about 20 degrees (F) above the ambient temperature after a couple hours (to 94 degrees) :? This is way too high for its int...