Holly Mackerel ! Bob 😳. Is that a new strain of Botulina?

Chris - will do not more than 50g/kg of liver. If will have a more that needed, my wife will make a "pasztet". In my part of World couldn't find any Filipino store http://wedlinydomowe.pl/en/templates/lightbrown/images/ranks/icon/icon7.gif, but I've found a slaughterhouse on farm, and they will sell...

Chris - thanks for your inspiration. My mouth is watering so I have started to looking for ingredients. And it is problem here with: pork blood, pork liver, pork heart. Biggest problem is with pork blood. I have found "slashing" farm but they not collecting a blood because they under FDA inspection....

Chris - what I see on pictures - your "Kaszanka" was worth a every second of cleaning up mess made during preparing. Again - it looks so perfect, so exactly like my Mom's product.

hmm why you are so far Chris? It looks like exactly from my teen ages, and taste must be same (I've seen ingredients on Polish site). One of my favorite on grill - one link of Kaszanka cut in 1/2" thick slices, fill up space between cuts with 1/4 thick full ring of onion, over wrap with aluminum foi...

Holly mackerel.... Chris you surprised me... your plate looks very nice. By the way - preparing to make a new "some amount" of polish kielbasa.

They are looks perfect. For sure taste is perfect too, so what to say : applause, bravo King.

It is relatively old topic but I found it and decide give a try - so here are my results: Ihave used North Fork recipe and process. http://i356.photobucket.com/albums/oo6/stefan536/DSC_1032_zpslbed1ya9.jpg Got some Salmon Fillets - Norway/Atlantic Salmon (farm raised) http://i356.photobucket.com/alb...

hi Jan.
Here is one of many of them :
http://wedlinydomowe.pl/en/viewtopic.php?t=4923
Redzed just reposted it in that topic with other recipes for your new smoker:
http://www.wedlinydomowe.pl/en/viewtopi ... 1829#31829

Just small suggestion to "kurczak" recipe, and to other polish recipes - keep in mind that these amounts of salt should be added to FRESH meats, poultry only. From my experience most of meat or chicken or turkey or fish bought in supermarkets - they are processed with solution (for color, freshness,...

Hello King Kabanos. Nice video, nice kielbasa. Double smoking is nothing new - sometimes I'm doing it also. Video plus your 5th picture is telling me that they used min. two sizes of grinding plates. Additionally process in double smoking was: smoking- poaching-smoking. Also look at meat quantity an...

Hello Sausage Lovers. Spring so it is a busy time in garden and my small orchard, but during that time I have made some kielbasa and other smoked stuff. Very interesting flavor, texture, and visually nice - two kinds of kielbasa; Krakowska Suszona ( semidry) and Hunters Kielbasa (semi dry). Few pict...

Than you very much Bob. Now it is clear that I have to use photobucket.

Hello all.
Question - is it possible to post/attach a picture/pictures directly from my files on my comp, or it should be only added thru external server like fotosik, imageshack or photobucket?

Hello Pat. Oh my goshh... Hunting for bear is scary, isn't it? Pictures, area breathtaking, but terrain is very difficult, so not for me :cry: By the way - never before I was thinking about a bear meat so is a surprise to hear that the meat can taste better or worse depend on bear diet. Picture with...