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Last post: Re: Couldn't say no by Butterbean, Mon Jan 20, 2020 13:00

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Mon Jan 20, 2020 13:00
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Last post: Deli Meat Specialist by Meat Capitalist, Tue Dec 03, 2019 20:21

Last post Deli Meat Specialist
by Meat Capitalist View the latest post
Tue Dec 03, 2019 20:21
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Something you do or don't like? Let us know. This is also the place for questions regarding this forum.

Topics: 22, Posts: 109

Last post: Re: logging in issue by Bob K, Mon Dec 16, 2019 13:37

Last post Re: logging in issue
by Bob K View the latest post
Mon Dec 16, 2019 13:37

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Last post

32 Sausage Making Tips To Save You Grief

Last post by alex_mercer « Tue Oct 24, 2017 08:17
Replies: 8
by Chuckwagon » Mon Apr 11, 2011 09:34

First post

Chuckwagon's 32 Sausage Making Tips To Save You Grief

1. Always use good meat to make good sausage. If you toss junky meat into the hopper, you`ll have junky sausage to contend with. Good Boston Butt (pork shoulder) is the first choice for sausage making. Incidentally, have you ever wondered why...

Last post

Bookmarking this page!

8 Replies

31167 Views

Last post by alex_mercer
Tue Oct 24, 2017 08:17
Member-Recommended Outlets For Sausage Supplies - CANADA

Last post by redzed « Mon Jan 30, 2017 19:08
Replies: 2
by redzed » Tue Jan 19, 2016 04:20

First post

BSA Canada
Mississauga ON and Montreal PQ

Casings, spices, cures, packaging supplies. Distributor of Bactoferm starter cultures in Canada. May not sell to public.

Butchers and Packers Supplies
Edmonton, AB

Casings, spices. cures, equipment.

Canada Compound
Winnipeg, MB and Woodbridge,...

Last post

I have an update. Stuffers Supply brought in a shipment of hog bladders and they are now available at $6.88 Might not be on the website yet but you can phone them if want to order. This is the first time that hog bladders are available to us from a Canadian supplier.

I ordered some for my...

2 Replies

5008 Views

Last post by redzed
Mon Jan 30, 2017 19:08
Australian And New Zealand Resources Discusion

Last post by caterpillar « Fri Jan 27, 2017 09:12
Replies: 188
by snagman » Fri Oct 05, 2012 06:45
1

…

9

10

11

12

13
First post

Topic was split
Discussion on putting the list together, and misc. items

Jan,
Here is some of my sources for the listings;

Redback Trading - casings, cures
MistyGully - smokers, dust, spices, ingredients ( found them to be expensive )
Butcher At Home casings, equipment ( good supplier, limited...

Last post

crustyo44 , Hi Jan - thanks for your suggestions and links. Cheers Michelle
188 Replies

55123 Views

Last post by caterpillar
Fri Jan 27, 2017 09:12
Member-Recommended Outlets For Sausage Supplies - USA

Last post by Bob K « Sun Jan 17, 2016 16:26
Replies: 1
by jbk101 » Sat Apr 02, 2011 13:01

First post

An area like this I think would be helpful to new users and maybe even the experienced ones to have a place to go and help them find reputable sources for their sausage making equipment that the more experienced members could suggest for such things as Casings, Cures, Smokers , Grinders etc.
Let me...

Last post

Hey Folks as of today this list has been brought up to date, broken links fixed or deleted.

Anyone can add to the list by posting the Link here and we will add it to the list

Thanks
The Mods

1 Replies

30402 Views

Last post by Bob K
Sun Jan 17, 2016 16:26
Australian And New Zealand Resources Corner

Last post by crustyo44 « Thu Oct 04, 2012 07:56
Replies: 1
by crustyo44 » Mon Sep 24, 2012 22:04

First post

Australian And New Zealand Resources For Downunder Members Of WD.

A note from Crusty ...

Hi Everyone,
Seeing that we are getting a few Australian members now, it would be a good idea that we band together to exchange information in regard to suppliers. Charcuterie is a fast growing hobby here...

Last post

Hi Members,
Over the next few weeks and beyond I will be listing all the suppliers of charcuteri ingredients, spare parts for mincers, stuffers etc etc.
If there any Australian members that would like to add their suppliers names, addresses, phone, emails as well as a 1-10 rating in regard to...

1 Replies

65741 Views

Last post by crustyo44
Thu Oct 04, 2012 07:56
Our "Members' Recipes Index"

Last post by Chuckwagon « Mon Jul 18, 2011 01:55
Replies: 5
by Chuckwagon » Sat Jul 16, 2011 10:45

First post

*******************
******************
*******************
Our Members' Recipe Index (MRI)

Part 1 - Sausage recipes
Part 2 (scroll page down) Non-sausage recipes (sauces etc.)

*******************
******************
*******************

( Also , see Stan's Index And Recipe Pages at...

Last post

You are mighty welcome Bubba. Be sure to check out Stan Marianski`s book recipes on this site. The page also includes much information about smoking, building a smokehouse, all sorts of other references, and even has a handy spice and cure measuring reference. Here`s a link:

Best Wishes,...

5 Replies

70875 Views

Last post by Chuckwagon
Mon Jul 18, 2011 01:55
Couldn't say no

Last post by Butterbean « Mon Jan 20, 2020 13:00
Replies: 5
by Butterbean » Sat Jan 18, 2020 17:38

First post

I was recently asked if I'd be willing to carry off a broken chest freezer and dispose of all its contents as they had thawed after the freezer broke. Since I have a problem saying no sometimes I agreed to do this even though it turned into quite a job because the freezer was full and I had no...

Last post

I have used some about ten year old meat many times. Sometimes it's ok for the humans but I have never had my dog turn it down if it was a bit too freezer tasting. He is currently eating Mexican chorizo in small amounts (due to spices) mixed in with his food. I haven't see a happier dog. Wouldn't...

5 Replies

86 Views

Last post by Butterbean
Mon Jan 20, 2020 13:00
White foam on bacon

Last post by DanMcG « Wed Jan 15, 2020 11:51
Replies: 1
by Butterbean » Mon Jan 13, 2020 21:25

First post

I haven't eaten store bought bacon in some years now but was given 3 lbs of thick sliced bacon for Christmas from a company I do work for. The bacon was beautiful but when I went to fry it all sorts of liquid came out of it along with a white foam that looked similar to sea foam. Anyhow, I was just...

Last post

I've always thought the same thing with the foam being the phosphate pump leaching out. It never happens with any of my dry cured bacon. :wink:

1 Replies

94 Views

Last post by DanMcG
Wed Jan 15, 2020 11:51
Cabbage roll Sausage

Last post by Butterbean « Mon Dec 23, 2019 01:06
Replies: 5
by Determined » Sat Dec 21, 2019 23:13

First post

It's that time again to be making up a bunch of perogies and cabbage rolls for Christmas.

Have been doing this for decades so no I have no questions about recipes or methods.

So here is my question.

Everyone in the family loves cabbage rolls except for my wife, she likes the filling but not the...

Last post

Sorry to hear that. After reading your process it sounds very similar to making Cajun boudin and I believe your solution lies in doing some research in this area. Burst casings is a common problem in boudin so do a Google search of that and I think you will find your solution.

5 Replies

183 Views

Last post by Butterbean
Mon Dec 23, 2019 01:06
Was I dreaming?

Last post by Butterbean « Sun Dec 22, 2019 16:41
Replies: 3
by Butterbean » Sat Dec 21, 2019 22:16

First post

Lately I've been experimenting with contrasting textures in sausages using different grinds. I find the contrast interesting to the eye and to the palette. Anyhow, during the processing of some hams I ended up with some cooked pork skins that I thought might add an interesting texture to smoked...

Last post

I've seen it a lot of times and used in head cheese, also in Wursts, Some references in this string:

I use it in head cheese and like the texture it gives as I like the cartilagey crunch you get from properly cooked ribs and things like that. I've recently been experimenting with sausages that...

3 Replies

133 Views

Last post by Butterbean
Sun Dec 22, 2019 16:41
I thought it funny

Last post by bolepa « Fri Dec 20, 2019 22:23
Replies: 5
by Butterbean » Mon Dec 16, 2019 20:30

First post

I've been working on processing a pig and decided to use some of the skin to make pork skins. I had gone through all the steps and had them ready to fry and my daughter had mixed up a seasoning blend to dust them with when a friend dropped by. As we began to fry the skins he began telling us that...

Last post

You just cracked me up!!! Hilarious!

5 Replies

178 Views

Last post by bolepa
Fri Dec 20, 2019 22:23
logging in issue

Last post by Bob K « Mon Dec 16, 2019 13:37
Replies: 1
by DanMcG » Mon Dec 16, 2019 12:18

First post

Is anyone else having trouble logging in? It started yesterday that I have to log in twice to actually get on the site. Today it also said I needed to log in when I tried to reply to a post. Might just be my computer, but it's only happening here.

Last post

No problems here...

1 Replies

97 Views

Last post by Bob K
Mon Dec 16, 2019 13:37
Deli Meat Specialist

Last post by Meat Capitalist « Tue Dec 03, 2019 20:21

by Meat Capitalist » Tue Dec 03, 2019 20:21

Deli Meat Specialist sought for helping with establishment of new commercial operation.
Want to earn money implementing traditional recipes?
We are looking to rebuild know-how and processes around traditional cured products (mainly sausages like products, both cooked and fermented). New US facility...

0 Replies

86 Views

Last post by Meat Capitalist
Tue Dec 03, 2019 20:21
School

Last post by redzed « Sat Oct 19, 2019 01:37
Replies: 13
by LOEBER74 » Thu Jan 31, 2019 20:43

First post

Hi all.
Just need to tell someone and for reasons I can't do it in real life.
I am going back to school and taking Butchery and Charcuterie Management at Southern Alberta Institute of Tech. (SAIT). 44 years old, 25 years into my career and decided I was done a few months ago. Just got my...

Last post

Great to hear! The cooking instructions will help you immensely when you start working the profession. You will have clients often ask you how to cook or prepare a cut of meat or product. And it's so much better to learn from professionals and experienced people. Learning from internet posts may be...

13 Replies

1390 Views

Last post by redzed
Sat Oct 19, 2019 01:37
Starting School Sept 3 BUTCHERY

Last post by LOEBER74 « Mon Aug 19, 2019 21:53
Replies: 3
by LOEBER74 » Tue Aug 13, 2019 21:20

First post

I wanted to reach out to this board and thank EVERYONE on here! I am returning to school and taking butchery thanks in part to the people on this board. I started making duck breast like everyone who has ready Ruhlman's book. Then wanted a bit more and searched the web and bought Marianski's books,...

Last post

Red. The stuff here is better than most made by professionals . Big part of why I'm going back. I want to MAKE SALUMI GREAT AGAIN

3 Replies

557 Views

Last post by LOEBER74
Mon Aug 19, 2019 21:53
More than one way to skin a cat

Last post by Butterbean « Wed Jun 26, 2019 01:14
Replies: 4
by Butterbean » Tue Jun 25, 2019 01:52

First post

Seems my daughter is learning there is a reason I brine pork the way I do. Not saying her method won't work but but I think my way is easier. At least she is having fun and enjoying herself. (No-Name Island in the Abaco Islands)

Last post

It would have been a bit crowded. :lol: Neat thing though was David Copperfield owned the island next door and I'm sure he wouldn't mind giving us some free entertainment.

4 Replies

625 Views

Last post by Butterbean
Wed Jun 26, 2019 01:14
Quick Curing

Last post by Butterbean « Thu Jun 06, 2019 20:30
Replies: 6
by Butterbean » Sat Jan 12, 2019 17:51

First post

Lately I've run across several recipes for whole muscle meat curing where you cover the meat in salt for 12-24 hours then remove the meat and give it a gentle rinse in white wine then season and hang to dry. This caught my interest as I've never cured meat this way and normally do equilibrium cures...

Last post

Interesting way of curing to be honest. But for some reason I think it works on small pieces.

In the experiment I used coppa and loin so it wasn't too small.

6 Replies

1128 Views

Last post by Butterbean
Thu Jun 06, 2019 20:30
The Butcher

Last post by MatterOne « Thu May 30, 2019 23:07
Replies: 3
by BBQBob » Sat May 25, 2019 12:22

First post

Hey gang!
I watched the new History Channel show called, The Butcher. Four contestants compete with their butcher skills to win $10,000.00.
The last challange was cutting up an alligator. Both contestants made sausage but one sliced the meat up into strips to grind. One commentator stated that by...

Last post

I've always cut my meat into strips. It works fine, but I don't know that it works any better than cubes. It's just less cutting that I have to do.

I agree with Butterbean that having the meat cut to an appropriate size and chilled down enough are the most important things. Having a sharp blade...

3 Replies

598 Views

Last post by MatterOne
Thu May 30, 2019 23:07
Cured air dry bacon

Last post by Butterbean « Mon Apr 08, 2019 18:25
Replies: 1
by tdh10 » Mon Apr 08, 2019 08:44

First post

I cured a 1kg piece of pork shoulder in the fridge for 18 days. I am planning to use it as bacon. It had 2.5 grams of cure number 1 and 28 grams of salt. It has been in my curing in my garage and then into my curing chamber which is set at 12 degrees C. The humidity in the chamber has drifted up to...

Last post

Rarely do I use a chamber to cure meat but prefer to work the seasons and its been my experience when the humidity gets high - around 80%+ there seems to be an influx of native molds that attempt to colonize in spite of a heavy white mold population. Most of this mold seems to be isolated spots of...

1 Replies

582 Views

Last post by Butterbean
Mon Apr 08, 2019 18:25
Almost There

Last post by BBQBob « Sun Mar 31, 2019 16:13
Replies: 2
by BBQBob » Sun Mar 31, 2019 14:09

First post

Hey gang!
Was able to get a small fridge from work that will be my fermentation chamber. As you can see I got stuff to get me started soon. Waiting on a portable heater and humidifier which should be here tomorrow.
As for my curing chamber, I'm trying to get an old freezer I have fixed. I may have...

Last post

Thanks Bob! Yes, it's the MW 102 with MA920B/1 thanks to your recommendations to others here. I did my homework😃
I've been looking for frost free freezers but they are mostly manual around here. I have 3 freezers. Two working manual and frost free. And one that's not work is frost free. Hope I van...

2 Replies

560 Views

Last post by BBQBob
Sun Mar 31, 2019 16:13
Korean Pepper

Last post by redzed « Mon Mar 11, 2019 17:23
Replies: 2
by Butterbean » Wed Mar 06, 2019 23:19

First post

Not trying to sell or endorse anything here just wanted to share something I found really nice and that is this korean pepper. I don't know if anyone has used this before but I use this when making kimchi and decided to try it in some things this year. I used it in both capicola and sopressata and...

Last post

Always worth trying different flavours. And this reminded me that I want to make a kimchi salami one of these days. Life's just too short!

2 Replies

616 Views

Last post by redzed
Mon Mar 11, 2019 17:23
Another record!

Last post by sherryamber « Mon Feb 25, 2019 08:55
Replies: 4
by redzed » Sun Oct 28, 2018 03:34

First post

Yesterday at noon we reached a new milestone when we had 226 users online! We normally have several hundred visits each day, and while many of these folks don't participate in any our discussions, the info and recipes gleaned here show up continually on other forums, blogs and FB pages.

Last post

well doen, Congrats

4 Replies

1284 Views

Last post by sherryamber
Mon Feb 25, 2019 08:55
Making room in the freezer

Last post by sherryamber « Mon Feb 25, 2019 08:54
Replies: 5
by Butterbean » Thu Nov 01, 2018 01:48

First post

Deer season is in and I thought I'd try to make some freezer space so I made a 30 lb batch of snack sticks and delivered about half to the Boy's Ranch which I try and support since they do so much good for boys and girls. I figured this might be a nice snack they could enjoy after school.

I gave...

Last post

Thanks for your generousness. so kind of you, that's awesome.

5 Replies

1235 Views

Last post by sherryamber
Mon Feb 25, 2019 08:54
Sad ending I'm afraid

Last post by Butterbean « Wed Feb 13, 2019 00:13

by Butterbean » Wed Feb 13, 2019 00:13

After over 100 years this iconic establishment may be nearing its end. I can't see penciling out a profit because you'd have to sell a lot of sausage. Shame to see places like this go.

0 Replies

951 Views

Last post by Butterbean
Wed Feb 13, 2019 00:13
Business License/Wholesale Issues

Last post by LOUSANTELLO « Fri Feb 08, 2019 12:57
Replies: 4
by Scogar » Thu Jan 24, 2019 20:55

First post

Does anyone have any experience overcoming the issues of getting raw materials by having a business license? It seems everywhere that I turn no one has jowls, or back fat, or even whole belly. Why because Johnny Q Public doesnât buy these items regularly. So when I go to the bigger meat packers...

Last post

3 things. Wholesalers don't want to deal with individual people coming in to buy small quantities. There's a cost involved when dealing with that. Secondly, if a butcher found out that a wholesaler was chopping his nuts off by selling direct, there would be a real good chance the butcher would...

4 Replies

797 Views

Last post by LOUSANTELLO
Fri Feb 08, 2019 12:57
Its coming in

Last post by BBQBob « Wed Feb 06, 2019 02:16
Replies: 3
by Butterbean » Tue Feb 05, 2019 06:44

First post

Daughter came home from college and I thought it would be a good time to slice up some meat for a little get together.

Coppa

Blueberry Bresaola

A fair amount of patience was required but it was well worth it. As expected my daughter ran back off to college with most everything I had...

Last post

Nice!

3 Replies

620 Views

Last post by BBQBob
Wed Feb 06, 2019 02:16
What happened

Last post by Scogar « Wed Jan 23, 2019 14:14
Replies: 4
by cathouse willy » Sun Jan 20, 2019 18:50

First post

The site went off the air for 4 or 5 days,now it's back but it's ghostly quiet here. What did I miss?
Bill

Last post

It's my fault! It seems whenever I find something of value online and join, some form of computer turmoil ensues. I am joking of course but I just joined over the last week or so and the level of knowledge of the members of this site is far past impressive. I sincerely hope Redzedâs comment is...

4 Replies

871 Views

Last post by Scogar
Wed Jan 23, 2019 14:14
R.I.P Chuckwagon

Last post by smik1 « Sun Jan 20, 2019 18:39
Replies: 18
by Bob K » Sun Feb 25, 2018 14:07
1

2
First post

Barry Reed Bryner, 70, passed away February 10, 2018 at his home in Draper, Utah.

CW was a Moderator and major contributor to this Forum

Last post

Hi folks!

Been a long, long time
I laughed at a lot of Chuckwagon's posts. I found many dead-serious. He was like a certain
spice peculiar to a recipe and you know immediately when that spice is missing!
It didn't take much reading of his posts for me to develop a picture of him- and my picture...
18 Replies

5332 Views

Last post by smik1
Sun Jan 20, 2019 18:39
Mushrooms

Last post by redzed « Sat Jan 12, 2019 07:49
Replies: 6
by redzed » Thu Oct 18, 2018 17:10

First post

Mushroom season is here! Although the picking is getting harder due to logging, more people picking and the dry summers, I managed to gather a few. Yesterday I spent all day in a thick forest and managed to find only about 3 lbs of chanterelles. But I also had a few good days in the past couple of...

Last post

That is a nice collection Jason! I love the colour of your chanterelles and it would be great to compare the taste with our Pacific variety. You are lucky that you have no competition in the forest. It used to be like that here but in the last several years more and more people are stomping around...

6 Replies

1473 Views

Last post by redzed
Sat Jan 12, 2019 07:49
Weather has me a little concerned

Last post by Butterbean « Tue Jan 01, 2019 23:27
Replies: 2
by Butterbean » Tue Jan 01, 2019 06:34

First post

I have a fair amount of things in the works and the weather has been perfect up until this week as the highs on the ambient temps are bumping 67F for a high. I'm a little concerned things may not dry properly but what gives me hope is the humidity has increased to 82% during these highs. I could...

Last post

Thanks. I was hoping this would be the case. Its supposed to cool down at the end of the week so things should get back to normal. This should work out good because I have some coppa and hams curing in the cooler and they should be ready to start drying by the 9th

2 Replies

946 Views

Last post by Butterbean
Tue Jan 01, 2019 23:27
Happy New Year

Last post by redzed « Tue Jan 01, 2019 18:20
Replies: 2
by Bob K » Tue Jan 01, 2019 16:26

2 Replies

903 Views

Last post by redzed
Tue Jan 01, 2019 18:20
MERRY CHRISTMAS!

Last post by redzed « Tue Dec 25, 2018 07:43

by redzed » Tue Dec 25, 2018 07:43

Merry Christmas and Happy New Year! May this message find you in good health, and may your Christmas bring good memories of peace and harmony.

0 Replies

1139 Views

Last post by redzed
Tue Dec 25, 2018 07:43
Free shipping weekend

Last post by Bob K « Fri Oct 19, 2018 23:16

by Bob K » Fri Oct 19, 2018 23:16

Free Shipping All Weekend Long with no minimum order until 10/22/18. No codes, no BS, just shop!

0 Replies

1152 Views

Last post by Bob K
Fri Oct 19, 2018 23:16
NOT DEAD!

Last post by Kijek « Mon Oct 15, 2018 20:57
Replies: 4
by Kijek » Sun Oct 14, 2018 14:50

First post

Hi Everyone, no I'm not dead, however, I have had some health issues with my heart for quite sometime now, but I'm on the right track and feeling much better.
Just in time, as the my curing season has started.

So I'm back, and it feels good, looking forward to some good ol' fashion chat with you...

Last post

Nice job and nice pics Ray, it all looks good, wish I could taste it LOL

4 Replies

1169 Views

Last post by Kijek
Mon Oct 15, 2018 20:57
Is anyone familiar with this bottle?

Last post by Butterbean « Mon Oct 08, 2018 22:00
Replies: 4
by Devo » Sun Oct 07, 2018 19:11

First post

Someone I know would like some information on it.
He knows it is cognac. He assume it was distilled in Russia, or assuredly part of the former Soviet Union. He can't seem to find anything on this particular brand.
Any further information any of you could give me would be greatly appreciated.

Last post

I'd be hard pressed to break the seal on that piece of history but then again there is a curious side to me that would encourage me to do so. Don't know what I'd do.

4 Replies

1263 Views

Last post by Butterbean
Mon Oct 08, 2018 22:00
Good year for wine

Last post by Butterbean « Mon Jul 23, 2018 02:04
Replies: 10
by Butterbean » Sat Jul 07, 2018 20:48

First post

I believe this will be a good year for wine. A load of blueberries was turned down by a grocery chain because they claimed they were too sweet. Too sweet? Taste fine to me but whatever they say I guess. Being one to help out I agreed to dispose of these foul berries. I wish I could have helped more...

Last post

Sounds like you are going to be busy. I'd like to get a barrel and give barrel that a try. I racked the blueberry the other day and tested a little of it. I think its going to be really good if something doesn't go wrong. Its straddling the fence between semi-sweet and dry. I don't really like dry...

10 Replies

1912 Views

Last post by Butterbean
Mon Jul 23, 2018 02:04
Salumi Workshop in Tuscany

Last post by jrittvo « Wed Jul 18, 2018 06:32
Replies: 3
by jrittvo » Tue Jul 17, 2018 03:28

First post

Has anyone done one of these workshops?

Looks like a dream learning experience for me, and I`m due a big vacation right around when they have their March session (or at least I am very close to convincing myself of that).

Last post

I was a vegetarian for 15 years and I am still reconciling myself to eating meat again. One of my goals is to use all of the hog with no waste, out of respect for the loss of life, so I really should be doing my own butchering from at least half a hog. The workshop you found would get me started...

3 Replies

1362 Views

Last post by jrittvo
Wed Jul 18, 2018 06:32
Thanks lousantello

Last post by LOUSANTELLO « Sun Jul 15, 2018 11:21
Replies: 1
by Saltedtyme30 » Fri Jul 13, 2018 04:05

First post

I got in contact with our brother lousantello who`s on here as well. We exchanged numbers and he sent me some of his salami and definitely knows what he`s doing. Was a nice mouth feel and the flavors were spot on. From the spicy soppa to the other salamis they were good. I liked the 007 culture he...

Last post

Glad you liked them.

1 Replies

1235 Views

Last post by LOUSANTELLO
Sun Jul 15, 2018 11:21
Credit cards

Last post by Kijek « Tue Jun 26, 2018 08:21

by Kijek » Tue Jun 26, 2018 08:21

Hey my friends I'm starting to get back into the game after my total knee replacement surgery.
Had something on my mind about credit and credit cards, and though WTF ... I'd ask some old friends on what their thoughts may be, then we'll put it to rest and get on with the meat stuff.

Ok they say...

0 Replies

1399 Views

Last post by Kijek
Tue Jun 26, 2018 08:21
Pizza in Poland

Last post by nuynai « Wed May 30, 2018 12:26
Replies: 2
by nuynai » Tue May 29, 2018 16:32

First post

Saw this on the Cooking Channel and thought our friends in Poland or of Polish descent may find it interesting. Enjoy. PS- maybe someone with better computer skills can download the full episode. Really good and a lot more info....

Last post

Here's a app that that allows you to watch them.

2 Replies

1347 Views

Last post by nuynai
Wed May 30, 2018 12:26
Education

Last post by Butterbean « Mon May 21, 2018 20:44
Replies: 6
by Butterbean » Sat May 12, 2018 23:05

First post

My daughter hasn't quite figured out what she wants to major in. She's been vacillating between food or medicine. Currently she is in Italy studying the local foods. Once done she has been accepted in a chocolate making curriculum where she will head south and do a short stint on a cocoa farm where...

Last post

I thought I'd share a few pictures my daughter sent me this morning.

My daughter called me to share something that had her rolling in laughter. Apparently there are a few vegans in her class. Why? I haven't a clue but they really made a spectacle of themselves in this facility....

6 Replies

1971 Views

Last post by Butterbean
Mon May 21, 2018 20:44
It Over!

Last post by Kijek « Mon May 14, 2018 13:47
Replies: 4
by Kijek » Sat May 12, 2018 18:23

First post

Well it's over and I'm home. Wednesday afternoon had my total knee replacement surgery and everything went super well and I'm very happy.
So, going to do my rehab and hopefully I can open up my shop and start doing some charcuterie.
Doesn't look like I missed much, anything new out there?

Last post

Thanks Sambal, yeah I'm doing great, I'm so happy the way things worked out, can't wait to get the knee strength back so I can start making Stuff

4 Replies

1820 Views

Last post by Kijek
Mon May 14, 2018 13:47
Winner - Winner Chicken Dinner!

Last post by Kijek « Tue May 01, 2018 11:27
Replies: 5
by Kijek » Mon Apr 30, 2018 15:39

First post

So last Thursday 4/26/18, a new Home Depot opened here in Stamford, Ct, so I thought I'd stop by and check it out. When I got there, I noticed a big tent that the Traeger Grill Co. had set up to promote there BBQ pellet smokers. I walked over chatted with the salesman about the grills and he showed...

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Thanks guys, and yes a bit of luck feels great, biggest thing I ever won, since I never won anything, except for my wife's love.
Cooked a nice 1.5lb organic salmon yesterday, my seasons, but there reccommendation of time and temp.
Wow!, it truly was the best salmon my wife and I ever had,...

5 Replies

1755 Views

Last post by Kijek
Tue May 01, 2018 11:27
Top 5 Items You make

Last post by sawhorseray « Fri Apr 20, 2018 15:21
Replies: 8
by Bob K » Wed Apr 18, 2018 19:28

First post

Things you always make again and again.
Here's Mine:

1. Sweetheart Ham

2. Taylor Ham (pork/bacon roll)

3. Italian fresh sausage

4. Breakfast sausage Patties

5. Toss up between soppressata and Pepperoni

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Maple-Honey Bacon
Wild Hog Italian Sausage with Cabernet & Garlic
Chicken Italain Sausage with Chardonnay, Tomato, & Black Olives
Canadian Bacon
CW's Hipshot Burgers

8 Replies

2440 Views

Last post by sawhorseray
Fri Apr 20, 2018 15:21
Closing Shop

Last post by Kijek « Sun Apr 08, 2018 23:27
Replies: 7
by Kijek » Mon Apr 02, 2018 20:47

First post

Cleaning and sanitizing my little sausage shop over the next week and cover things up with sheets to keep dust off equipment.
Seem I now need a total left knee replacement on 5/9/18 and between now and then I have a few doctor appointments for per-op and need to watch my heart health so all goes...

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Now that the shop is clean and closed up, my mind is going a mile a minute, this is going to be a long hard wait.
And Cajun with his new ideas (bacon wrapped filets) is driving me nuts.

7 Replies

2339 Views

Last post by Kijek
Sun Apr 08, 2018 23:27
Store Bought Ham/Reheating

Last post by Kijek « Thu Mar 29, 2018 17:38
Replies: 4
by Kijek » Wed Mar 28, 2018 21:29

First post

I've yet to cure & smoke my own ham, but there in one from the store that we think is rather good.
It's fully cooked and the name is (Cooks Ham) and only needs reheating.

But I would to flavor it up just a bit. Right (Wednesday) I opened it up and scored the fat and skin, then poked whole cloves...

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Oooo I like that idea BobK.

4 Replies

1599 Views

Last post by Kijek
Thu Mar 29, 2018 17:38
Sourdough Starter

Last post by muxmun « Sat Mar 24, 2018 17:21

by muxmun » Sat Mar 24, 2018 17:21

Some time ago I came across a way to make a sourdough starter using BLC-007 or SPX or something. I've searched for the post with no luck. Maybe it was contained in a thread.
Would appreciate a link or info if anyone has done this.

Thanks. charlie

0 Replies

1967 Views

Last post by muxmun
Sat Mar 24, 2018 17:21
New Forum

Last post by sambal badjak « Fri Mar 23, 2018 07:13
Replies: 2
by Bob K » Wed Mar 21, 2018 13:34

First post

Curing Chambers and Related Equipment has replaced the old Handyman's corner. Any posts related to drying/curing chambers, related controls, hardware ect should be posted there. This will consolidate posts on chambers that were spread out over several forums and make it easier to research. :mrgreen:

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Well said. Muxmun!
I totally agree.

I am totally new at fermented sausages, going to try and make some snack sticks (as described on a different forum) and just read the saucisson sec for everyone recipe and want to try that as well.

To do more than that, I will need to start tinkering with my...

2 Replies

1926 Views

Last post by sambal badjak
Fri Mar 23, 2018 07:13
in search

Last post by StefanS « Wed Mar 14, 2018 14:08
Replies: 3
by StefanS » Tue Mar 13, 2018 14:59

First post

I'm looking for article in PDF format.. Meat Science - #120 (2016) p. 85-92
Dietary nitrate and nitrite: Benefits, risks and evolving perceptions by Wendy Bidale, Jefrey J. Sindelar, Andrew L. Milkowski.
I do have printed version but would like to send it as attachment with e-mail to one of student...

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I got it thru Deep Dyve, just printable version. Thank you.

3 Replies

1669 Views

Last post by StefanS
Wed Mar 14, 2018 14:08
Contacting Stanley Marianski

Last post by redzed « Thu Mar 08, 2018 07:00
Replies: 2
by redzed » Tue Dec 20, 2016 17:48

First post

Occasionally we receive requests for information about contacting Stanley Marianski by email or PM via our forum website. I have been asked to inform everyone that due to time limitations, Mr. Marianski is unable to correspond directly with members of this forum. If you have questions about any of...

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Stanley Marianski's handle here is Seminole, but as stated in my earlier post, he has asked that people do not correspond with him as he is unable to reply due to the large number of emails he has been receiving. This request was communicated to me through Maxell, who owns this site.

2 Replies

2117 Views

Last post by redzed
Thu Mar 08, 2018 07:00

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