I've considered using the acid, but I'm wondering if the bacteria culture would give me a more true form of fermentation taste, and one that I could adjust by the type of culture used, than just adding a chemical? I realize that the art of fermented sausage making is a whole separate art from making...

I'm a bologna lover at heart, and not so much into the "hard" sausages which I understand do use the cultures. Thus, I have zero experience with any type of Bactoferm culture. I was wondering if any of you might have a recipe you could post for bologna that uses a fast acting Bactoferm in place of t...

Butterbean, if I read you right, beer is no. 1 in importance and sausage is no. 2. LOL Hey, that's alright, whatever keeps the customer happy I always say! Some use mustard and others use ketchup, and then there's those out in left field who prefer mayo! LOL

Amen to the knowledge of politics! That alone can take all the fun out of it!

Well, I'm kind of partial to an extra garlic kielbasa myself. I mean to say, I don't think you can really over garlic anything, can you? :lol: I'd simmer it in beer, and keeping with the request for grilling, I'd remove it from the beer and slap it on the grill long enough to brown it up! Any local ...

The wife and I were traveling through a section of town that we both grew up in the other day. Since we no longer live in the city and haven't for some 40 years, it always brings a warm feeling when I do get the chance to travel through the old neighborhood and reminisce. When I was growing up, the ...

Butterbean, could I request a clarification on the meat products in the recipe? You gave the following. The assorted offal meats - 10 lbs. Rough breakdown (2 hearts, 3 kidneys, lights, meat 70/30) 40% Liver 60% I understand the 2 hearts, 3 kidneys, (1) set of lungs. What has me confused is the meat ...

Just looking for a clarification, as I'm heading to my local slaughter house to get some sausage cuts. I notice that some recipes call for pork skin, is this actually the rind off the belly or some other area of the pig? I'll assume then, that when I get my skin that I'll have to scald and scrape it...

Ross, I'd also like to thank you for the video on cutting up those butts. The video was worth a 1000 words as they say.

Rick

Just wanted to report that I had the grandson taste test the Kiszka. He said it was awesome! I tried it and I concur that it is indeed awesome. So we have a keeper. Next on the list is the tongue blood sausage.

Thank you Chuckwagon! Seems like method #2 is what I generally see on the supermarket shelves.

Rudy,
I see Len Poli has a Blut-Zungenwurst (Blood Tongue Sausage) recipe also. Although I believe Len's is a lot more involved with spices and pork shoulder etc. I've never tried it, have you?
Rick

Rudy, I have the slaughter house for my fresh beef blood and I also have an Asian market that sells pork blood (not frozen) and tongues. They say it's fresh and get it in every week. Funny though, it doesn't have any curdling at all like the beef blood, so there must be an additive. I have 4 pints f...

Rudy,
Does this look like the stuff?

http://www.amazon.com/Sodium-Citrate-10 ... B00729JKCQ


Rick

Would someone be kind enough to point me to Stan's pickle recipe? I'll pick up some feet next time I'm at the Mexican meat market and give it a try.

Thanks,
Rick