redzed, Nice looking sausage!Great color...Did you use 30-35 mm casing for this sausage? I am looking forward to try this recipe but with pork only....

redzed, thank you very much for your respond and explanation. I could not reply on your post right away because this website was down and not accessible yesterday for the whole day....This is very helpful for me to know yours and Bob K opinion on this subject. I am trying to refrain from using addit...

Bob K, Ha! You are right - the recipes with all those additives belong to Idakrauts. I never ever heard (on this forum) about Trehalose before, that is why I decided to ask this question and get an opinion from more experienced guys... So basically, this is safe to use those additives if measured ac...

Hi everyone, I was searching this forum for a good hot dog recipe and found a few. Couple of them call for Trehalose, Sodium Erythorbate & MSG use. Not too many recepies on this forum call for these stuff. Neither Marianski recipes do... I tried to search the forum to find more information on this b...

On the other hand, if you grind the loin with a 12mm plate, combine with the finely ground beef and follow the rest of the instructions you should still end up with a tasty sausage. :grin: This sounds interesting and I will definitely experiment with this in my nearest future. On the other hand, I ...

Wow! Your advice is pretty different from Mr. Marianski recipe and lot easier to deal with. Definitely will keep it in my "tips & trick" notes. I am going to use it with my next batch of SS. Happy to hear that I don't have to through away all my meats and should be able to finish both sausages with ...

Another nice looking sausage, redzed! I am sure it tastes great and it's easy to make... Do you think 12 mm plate will work for this sausage or kidney plate works only? Thank you!

Hi everyone and I have a question to ask: what should I do now? I know this topic was discussed on this forum previously but I need to make a decision and am not sure what to do. I was making two type of sausages - summer sausage and cervelat. I decided to follow the recipe from Marianski book for 1...

Congratulations!! This is my favorite and "everyday" forum. Thank you everyone who keeps it up!

redzed, I partially agreed with you. You are right this cognac is from Azerbaijan, former soviet (USSR) republic. Azerbaijani cognac never was considered a "good" cognac in former Soviet Union. Georgian and Azerbaijani cognacs used to be considered just "OK" cognacs. On the other hand Armenian (espe...

I got it! I had to click on the uploaded image and then I can see all those blue buttons.
Thank you, Bob K!

"just click the blue copy box that says BB code"
BobK, I can see only gray copy box which does not say BB code - just COPY button. When I click on it, it blinks once (copying the link). After I tried to paste it in my post it show up as a link only - not the image.

Thank you, Sir! I just tried it and here is a link. Wondering if it works...

https://imgur.com/a/V1n3t9P

BobK, Thank you very much for you input and the link. I appreciated that. Just red Chris's comment and confirmed for myself that I should not start panicking. :-) By the way, I just cannot figure out how to link (attach) pictures. Went through Q&A several times, then tried to link pictures but.... n...

I remember this was covered in similar topic some time ago but I was not able to find it, so decided to ask this question again: Is it a huge mistake to use Cure 1 instead of Cure 2 curing the whole muscle? I was curing two pork loins (both 1550 g) with Cure 2 a month ago. They lost 30% of their wei...