Search found 335 matches

by Dave Zac
Sun Sep 26, 2010 20:56
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511623

Well I started my first Kabanosy today. 1/2 pork trim and 1/2 whitetail venison. 5 1/2 lbs (2-1/2 Kilo) total. It is now in the fridge for the next few days. Question though. It will be 6 to 7 days before I can grind, stuff and smoke. I assume the extra 3 or 4 days of curing will be OK. Any opinions...
by Dave Zac
Thu Sep 09, 2010 14:37
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552284

High of 66 degrees here in New York today. Sausage & smoking season is in the air. I'm getting excited indeed.
by Dave Zac
Tue Sep 07, 2010 14:48
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1321
Views: 552284

Hi Dan, Welcome neighbor. Good to see you wandered on over. I'm sure you will be able to learn from these fine folks as well as contribute to us all. :mrgreen:
by Dave Zac
Sat Sep 04, 2010 01:32
Forum: Canned meat products
Topic: Deviled Ham
Replies: 9
Views: 17433

Boy howdy will I try this recipe. I have a little ham in the freezer...Hmmm

Thanks Folks
by Dave Zac
Thu Aug 26, 2010 01:36
Forum: Stanley & Adam Marianski author's corner
Topic: Stan Marianski's new book - Home Production Of Quality Meats
Replies: 7
Views: 16178

Looks interesting CW. What I need to learn, is how to create my own recipes. I've gotten pretty good at understanding why we do what we do, and make a good sausage when following a recipe, I can't yet put together the right spices to make my own recipe. I also noticed on the site a book titled Polis...
by Dave Zac
Sun Aug 22, 2010 17:46
Forum: Other products
Topic: [Italy] Pancetta
Replies: 9
Views: 9328

Thanks Trosky. It is indeed pork side. An italian friend of mine was just telling me that he uses it in soups, chowders, bisque and sliced thin with good italian bread.
by Dave Zac
Sat Aug 21, 2010 16:14
Forum: Other products
Topic: [Italy] Pancetta
Replies: 9
Views: 9328

[Italy] Pancetta

My pancetta is finally finished. It has a very strong flavor with heavy pepper. It is too much for me to eat by itself as one would eat bacon. It cured for about 4 weeks before it had lost 25% of its original weight. Anyone have ideas on uses with pancetta? http://i24.photobucket.com/albums/c37/dave...
by Dave Zac
Thu Jul 29, 2010 15:06
Forum: Dry Cured Meats and Sausages
Topic: Troubleshooting Dry-Cured Fermented Sausage
Replies: 7
Views: 39741

Thanks Chuckwagon. This will be most helpful indeed.
by Dave Zac
Wed Jul 28, 2010 18:53
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511623

I have not yet made it. My Pancetta is still drying. We were very humid here last week (80%) so I only lost a few ounces in a week. Back down to 70% humidity so I hope one more week and it will have lost 25% of it's original weight. I did a bit of research on fermented sausages. Correct me if I'm wr...
by Dave Zac
Fri Jul 23, 2010 18:13
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1288
Views: 511623

I just printed the recipe for Kabanosy and am ready to give it a go.

I finished a pancetta that may be ready to try this weekend so I am up for another test.

I am curious as to the differences in salami's that use products as Bactoferm and this Kabanosy. Is it not really like a salami?

Dave
by Dave Zac
Thu Jun 17, 2010 16:41
Forum: Recipes from around the world
Topic: [POL] Pierogi
Replies: 34
Views: 27376

Well, for what it's worth, I made the pierogies last weekend. I made spinach and feta from the recipe posted by Shadow, and sauerkraut. The dough was from the recipe posted by Shadow as well. I wasn't a big fan of the wheat flour; probably because I'm used to white flour. Otherwise, they were delici...
by Dave Zac
Wed Jun 09, 2010 13:35
Forum: Offal products
Topic: Liver sausage
Replies: 28
Views: 37819

I made my liver sausage last weekend and it turned out wonderfully. Sorry, no pictures. I left some fresh and smoked some. To me it is very good on a roll with some hot mustard and excellent as a pate mixed with mayo and mustard. I also just discovered the main site (http://wedlinydomowe.com/index.h...
by Dave Zac
Fri May 21, 2010 16:28
Forum: Canned meat products
Topic: Canned Meats - Basic Methods
Replies: 14
Views: 26768

While we can a lot of vegetables, I have never canned meat or fish. What are the benefits of canning meat besides not having the freezer space to store frozen meats?
by Dave Zac
Thu May 20, 2010 16:23
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker Build
Replies: 17
Views: 21926

Wow, absolutely amazing! That is a smoker that will be passed on down to your little helper!

Fantastic job.
by Dave Zac
Sat May 15, 2010 14:12
Forum: Hyde Park
Topic: Posting Pictures
Replies: 7
Views: 6367

nice job Trosky...you must be the envy of the neighborhood! Especially when all the
neighbors get a whiff of you smoke in the air. I just LOVE that smell.

Dave Zac