Search found 139 matches
- Mon Feb 05, 2018 15:11
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 38831
https://images82.fotosik.pl/986/cc8b0724f855c3e8m.jpg https://images82.fotosik.pl/986/52c21138b96e6f1cm.jpg https://images82.fotosik.pl/986/d2a7a92b6499c70dm.jpg https://images81.fotosik.pl/985/d45a3643bc0832e7m.jpg This weekend wasn't a sausage weekend, but rather a "lets smoke some fish"weekend. ...
- Fri Feb 02, 2018 20:07
- Forum: Sausages
- Topic: Buying Casings?
- Replies: 20
- Views: 8812
What type of smoker do you use? Gas , Elec., wood? If electric they can run dry, use the water pan to add moisture. I've got a homemade, insulated smoker that uses gas. I always have a big bucket of water above the fire to bring up the humidity. Never did measure what the RH is. But as stated befor...
- Thu Feb 01, 2018 14:31
- Forum: Sausages
- Topic: Buying Casings?
- Replies: 20
- Views: 8812
- Wed Jan 31, 2018 16:01
- Forum: Sausages
- Topic: Buying Casings?
- Replies: 20
- Views: 8812
The last time I made salamis, I noticed that the summer sausage casing peeled off nicely where as the krakowska was glued on. Both of them, once they were finished smoking, were submerged in ice cold water for about 20 minutes. These casing werent anything special. My Q is, do I need to use a differ...
- Wed Jan 31, 2018 15:47
- Forum: Dry Cured Meats and Sausages
- Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
- Replies: 56
- Views: 26442
- Mon Jan 29, 2018 23:03
- Forum: Dry Cured Meats and Sausages
- Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
- Replies: 56
- Views: 26442
- Mon Jan 29, 2018 16:20
- Forum: Dry Cured Meats and Sausages
- Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
- Replies: 56
- Views: 26442
Equilibrium cure in vac pack for 20 days (my choice, can be cured 7-10 days) 22.5 g/kg sea salt, cure #1- 2.5 g/kg, black pepper 3g/kg. cold smoked 2x 6 hours with 48 hours rest between. Hanged in curing chamber until 25-30 % weight loss. Hey Stefan, one quick question. After the equil cure, do I j...
- Mon Jan 22, 2018 15:00
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 38831
Jjnurk Just great looking brats. Curious why you don`t like sheep casings. Recently purchased some for hotdogs because it supposed to the best casings for such things and expensive to boot. Hey Laftpig, the sheep casings where certainly expensive as well extremely difficult to work with. Super thin...
- Mon Jan 22, 2018 14:45
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 38831
https://images81.fotosik.pl/971/494d72ae38607e02m.jpg https://images81.fotosik.pl/971/bbb43db51c423caam.jpg The brats on the other had turned out great. Even though I tried to make as authentic as possible, I ommited the lemon zest, so therefore not authentic. Good taste and visually appealing. 9/1...
- Mon Jan 22, 2018 14:37
- Forum: Sausages
- Topic: Weekend sausage
- Replies: 70
- Views: 38831
https://images83.fotosik.pl/970/dc0b6baa5ea5a2d0m.jpg https://images83.fotosik.pl/970/b5fcbda51a0c9d59m.jpg Well this weekend I made, "tried to make" European style wieners and I was rather disapointed in the outcome. Visually not what I anticiapted and it seemed to be missing something flavourwise...
- Thu Jan 18, 2018 14:39
- Forum: Announcements
- Topic: New Website! "All About Spirits" by Stan & Ada
- Replies: 10
- Views: 12121
I've stumbled across this a few days ago. Noticed it's about 5 yrs old and several memebers talking about home distillations and infusions. This is also a passion of mine, the infusion portion anyways, and I have been making several varieties throughout the years, to the point that the local distill...
- Tue Jan 16, 2018 15:02
- Forum: Sausages
- Topic: Bratwurst help
- Replies: 14
- Views: 11275
I plan on making some brats this weekend, as traditional as possible, poached, nice white color, etc. Some of the recipes that I've encountered call for egg whites as binders, others use the whole egg. Does that just become a preference or does it really matter? Lots of good looking recipes here and...
- Mon Jan 15, 2018 19:53
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 44945
Thx. I actually did look at the cartoon drawing of the swine but that really didn't do too much for me. When I talked with the butchers and threw the terminologies at them, kinda makes me wonder how they passed the meat cutting course. The youtube videos are a lot better. Thinking of wątrobianka jus...
- Mon Jan 15, 2018 18:19
- Forum: Smoked pork products
- Topic: Baleron (Polish Smoked Pork Shoulder)
- Replies: 63
- Views: 44945
Several of the Polish residents here are interested in making some baleron, me too :). Sounds easy enough. The local sausage supplier carries beef bung, that holds 15 lbs. I've never worked with beef bung and the sale lady didn't know much about it, does this need to be soaked in water for a period ...
- Mon Jan 15, 2018 14:49
- Forum: Dry Cured Meats and Sausages
- Topic: Pancetta skin on or off?
- Replies: 11
- Views: 8399