That is right up my alley. Thanks for posting Chuckwagon. I will give it a go this summer and post results!

dave

Oh my. That Bolete looks tremendous. I have a friend from the Czech Republic that is teaching me to identify mushrooms. We have picked Boletes, Chanterelles, Oyster. The aroma of drying wild mushrooms is tremendous.

Yes CW, you may just beat me to the pierogies

I do plan on trying both sauerkraut and spinach with feta soon. They sound delicious indeed. Thanks for recipes folks

Salami and pepperoni made at home is the very best of all. There are some safety procedures to follow, but you'll never buy "store bought" salami again! Best wishes, Chuckwagon I have never attempted a salami or pepperoni. The process intimidates me a bit. I am not sure I really have the proper con...

Ok Zacharias! Where in the world are you finding all the energy to do all that? I think Chudziak or Siara must be sneaking over to help you. :lol: You didn't say whether or not you were pleased with the way your bacon turned out. Did you get a nice color on it? Did you stop at IMT 130deg.F. then tu...

It's after midnight , at least in Poland :lol: and where the promised pictures :?: Sorry...bacon came out last night and into the fridge overnight. All good intentions of photos. Today was too busy to even slice the bacon. I did however make 5 lbs of gloucestershire sausage, 5 lbs of breakfast saus...

The belly is in the smoker. Been in for about 4 hours. Internal temp is 120F. It should be done in an hour or so. I'll get some pics in the morning after a good bloom.

Thanks Chudziak. They look delicious with a lot of time spent on making them look pretty. I love sauerkraut. That should be a fine addition. Diced Kielbasa and sauerkraut :lol: I have also recently been learning to collect wild mushrooms and love them too. The aroma when they are drying is unbelieva...

OK, while this isn't sausage related specifically, I am very curious to find a traditional Polish recipe for pierogies. My grandma on my Dad's side is from Poland and we have a recipe from my Mom that we make but I think it has changed over time. The dough is flour, water, and sour cream and the fil...

that looks delicious. The last time I made liver sausage it was a bit dry. I did boil it fairly hard. I wonder if this is what dried it out so much.

So the skwarki is what is left from the cube after the fat is melted away?

Dave

PS. What is keeping you in Bristol, New York. Are you in a rural gorgeous green place? Why don't you come to Utah, saddle my horse, strap on a six-gun, and go hunting with me in the Uintahs! Sometimes I'm not too sure what keeps us here. My youngest son is still in college only 30 minutes away. For...

I started an 8.5 pound pork belly this morning for homemade honey maple pepper bacon. It will cure all week and I will smoke it with Hickory next Saturday. The maple syrup was made by me in February, the honey is from a local friend's apiary. This is the belly cut in half and ready to rub http://i24...

I put 1/2 a loin in the brine this morning. I also added a few juniper berries and bay leaf to the brine. I will let it sit all week and into the smoker next Saturday, along with some bacon.

Dave Zac

I too offer my congratulations to Golaszm and his lovely new bride. May your life be full of love, fun and fine food!

Dave Zac

The first couple of pictures look like something we call headcheese. I have actually been wanting to make that too. All these sausages look delicious. Thanks for posting the pictures.