Search found 193 matches
- Mon Dec 31, 2012 04:59
- Forum: Smokehouses. Construction and Maintenance.
- Topic: BE SAFE !!!
- Replies: 12
- Views: 10029
- Fri Dec 07, 2012 23:04
- Forum: Hardware
- Topic: Electronic Meat Thermometer
- Replies: 6
- Views: 5234
- Fri Dec 07, 2012 16:29
- Forum: Hardware
- Topic: Electronic Meat Thermometer
- Replies: 6
- Views: 5234
Electronic Meat Thermometer
Can someone suggest the most RELIABLE electronic meat thermometer? Went through 2 in 3 years, an Acrite and a Taylor and reviews all seem to have problems with these Chinese made junk, probes mainly the culprit. If there is an alternative and if a manual works better I am open for suggestions. Used ...
- Tue Nov 20, 2012 10:13
- Forum: Technology basis
- Topic: Fresh Polish - garlic and color
- Replies: 32
- Views: 36454
- Tue Nov 20, 2012 01:04
- Forum: Technology basis
- Topic: Fresh Polish - garlic and color
- Replies: 32
- Views: 36454
- Sun Nov 18, 2012 17:29
- Forum: Technology basis
- Topic: Fresh Polish - garlic and color
- Replies: 32
- Views: 36454
- Sun Nov 18, 2012 16:19
- Forum: Technology basis
- Topic: Fresh Polish - garlic and color
- Replies: 32
- Views: 36454
Thanks Fellas, Going to experiment next batch with garlic powder and ascorbic acid. I do have the food saver canisters and it does keep the sausage from discoloring. Chicken will last up to a week in them. I'm looking to get 2 days before any significant discoloration of the sausage. Anyone else use...
- Sat Nov 17, 2012 15:32
- Forum: Technology basis
- Topic: Fresh Polish - garlic and color
- Replies: 32
- Views: 36454
Fresh Polish - garlic and color
Been making fresh and smoked Polish for years (couple times a year 30/40 lbs). Gave a lot away to family and friends and have been thinking of selling (at cost) to a few neighbors just to pay expenses and pass the time. Need help on how to keep the color from going to a grey, unappealing color of my...
- Sun Jul 15, 2012 16:38
- Forum: For beginners
- Topic: Soy Protein vs Powdered Milk
- Replies: 16
- Views: 31567
Wow, Thank You SO much Chuckwagon. You sold Me on the soy. We are leaving here in Fl tomorrow for My old hometown of Buffalo and will definitely make it back to "The Sausage Maker" before I come back. The Kutas book is what I have been going by. What a real science this hobby is. I have learned so m...
- Sun Jul 15, 2012 04:04
- Forum: For beginners
- Topic: Soy Protein vs Powdered Milk
- Replies: 16
- Views: 31567
- Sun Jul 15, 2012 03:50
- Forum: For beginners
- Topic: Soy Protein vs Powdered Milk
- Replies: 16
- Views: 31567
- Sat Jul 14, 2012 21:03
- Forum: For beginners
- Topic: Soy Protein vs Powdered Milk
- Replies: 16
- Views: 31567
Soy Protein vs Powdered Milk
I have been using soy protein as a binder for My smoked kielbasa. Just ran out. Would appreciate what is the difference between using the soy vs powdered milk. The milk is so much easier to purchase. If one cannot tell the difference what is the best brand to use. Any other information would be appr...
- Mon Dec 19, 2011 07:24
- Forum: Recipes from around the world
- Topic: [POL] Pierogi
- Replies: 34
- Views: 27697
Easy Dough, After making thousands of pierogis, dough in 15 seconds: Use a food processor! 4 eggs, .5 cups of cold water pinch of salt and 2 cups of high gluten flour. Spin eggs and water with the pinch of salt, add flour and spin until all is mixed. IF dough is too loose add flour until the consist...