i just bought a talsa stuffer for home use production bacuase this thing is just awesome and can fill casings very quickly and it will probably last me a long time. Tell me what you think of this stuffer. does anyone on this forum use a hydrualic stuffer ? click on the link below and also check out ...

ok i found this hobart slicer on Craiglist for $300 do you think i should go with this one its used and in good condition they say or the brand new cabelas 10 inch for $230 there is a link below for both http://s25.postimg.org/cdgdvq6q3/00y0y_e_EQYCYSMp_KE_600x450.jpg http://www.cabelas.com/product/...

i want to but a meat slicer for bacon, baleron and other types of smoked meats but dont know what to get and what is good product? this one at cabelas looks preety good and wonder if anyone has it or knows of a better one in the 250 doller range, plus its on sale. its just going to be for home use h...

oh right into the jars covered with boiled brine and sealed tight for a long lasting pickle

dzienkuje za stowa uznania!!!nope red zed learned everything by myself thanks to reading stanley marianski books. And also cant wait to go to the school next year becuase i will be visiting my grandma in warsaw and learn a lot from the professionals out there. Also next up will be some parowki with ...

yeah i made them and its really easy but there not the pickles that you usually get at the market like vlasic. they are fermented brined pickes with no vinegar in them but reakky tasty and better than the stuff you get at the store

thanks nick they were good and eaten wayyyy to quick

i used 3.5 pork shoulder and 1.5 pork jowl .

This was some brined cured bacon i made. kept in brine for 7 days and then hot smoked. same as the baleron



baleron

This is a recipe is from stans book and here are some pictures of some kaszanka. i think its dziadek one or krulewska recipe. this pic is right after being stuffed http://s25.postimg.org/ev505gwwb/20140411_191522.jpg some kaszanka hanging right about to be poached http://s25.postimg.org/r0ystm0zv/20...

This recipe is also from stans marianski book but i tweaked it a little by adding pork shoulder instead of class 1 ham and added a one and a half pound of some jowl beacuse my grandma wanted a fatty style kielbasa. Thats why i call it swojska because its my style on krakowska. check it out. also air...

This recipe is from Stanley marianski book on polish sausages http://s25.postimg.org/7tg9ar823/20140814_080620.jpg kabanosy right out of the smoker http://s25.postimg.org/7hysxzrm3/20140814_163808.jpg kabanosy dried out for 5 days http://s25.postimg.org/c013q37nv/20140817_205423.jpg http://s25.posti...

i want to try this dry cure on some bacon and chuckwagons recipe calls for 25 pounds but dont want to do that much. i am going to buy 5 pounds of pork belly should i use the same amount or cut the ingridents in half? Sons Of Bees Bacon Honey Rubbed, Maple Flavored, Dry-Cured Bacon All along the uppe...

thanks for everything guys and i think i am going to go with the cabelas 1 1/2 horsepower grinder its 150 bucks more and 10 pounds heavier. i know that its really dam heavy but i am a 25 year old husky guy and i think i an handle it no problem. i dont have to walk far at all from the garage to the k...