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SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
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atcNick » Sun Nov 28, 2010 02:36
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I cut up the ham and butt I bought today and mixed in the salt and cure. 13 lbs and almost 4 oz.
I saved the thick layers of fat I got off the ham, right under the skin. Stuck it in the freezer. Any idea what that can be used for?
This was my first time cutting a fresh ham. Lots of lean...
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Looks good! But what the heck is it?
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Last post by redzed
Sun Jan 05, 2020 18:04
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Another sausage saturday!
Replies: 5
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fatboyz » Sat Dec 18, 2021 20:25
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Today I made venison Italian sausage using another one of the spice mixes from Germany. Base spice then you add salt. I use this one for pasta sauces and for inside sausage rolls. Also made a batch of my venison Smoked Paprika jalapeno, chili Habanero cheese smokies and a new one, Filipino hotdogs!...
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Thanks for sharing your Hot Dog recipe Fatboyz!
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Last post by DanMcG
Thu Jan 06, 2022 10:37
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Kiełbasa Wiejska – Polish Country Sausage
Replies: 1
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redzed » Wed Dec 22, 2021 08:17
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Kiełbasa Wiejska – Polish Country Sausage
Christmas is a time for traditions, so why not celebrate it with Kielbasa Wiejska, the most the traditional Polish Sausage of them all. “Wiejska” denotes something rustic, coming from a village, countryside or farm. Kiełbasa Wiejska can also be described...
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Those look perfect, thanks for sharing the recipe!
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Last post by DanMcG
Thu Dec 23, 2021 10:02
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The Wurst day of the week!
Replies: 4
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fatboyz » Sun Dec 12, 2021 01:33
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Seems like I'm the only one busy is the sausage cave, or at least the only one posting. My last batch of headcheese was such a hit with my folks that I had to make another batch. Had a head, hocks and riblet bones from a hog I butchered earlier plus some extra hocks I had. My mom said she likes...
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Looks like you have enough work there to stay out of trouble. I'd be interested in seeing how the phefferknackers turned out. My projects for this week is a kielbasa wiejska, a Polish farmer sausage and a venison kolbasz.
Here you go. Pfefferknacker and the Landjaeger are done.
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Last post by fatboyz
Thu Dec 16, 2021 05:02
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Formulation for the grill
Replies: 1
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jjnurk » Sun Dec 05, 2021 01:14
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There were several comments throughout stating that their sausage recipe was specially formulated for grilling.
Can someone shed some light on that in regards to what exactly goes into a grilling recipe. Is it the addition of binders, more water, more fat, added grinding, etc, etc, etc?
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Sounds like some sort of marketing scheme? Never heard of that before? was it a commercially made product?
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Last post by fatboyz
Sun Dec 05, 2021 02:25
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DIY sausage kit
Replies: 10
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fatboyz » Tue Nov 09, 2021 02:44
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My daughter is home for reading week from University and we're out deer hunting. Got a nice fat buck this morning so we started our DIY sausage kit! Four more to go!
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I know it isn't charcuterie per se, but for dinner I took a backstrap, coated it in mustard, sea salt and black pepper and put it on a blazing grill. Rolled it a few times and was able to get it off before it cooked too deeply. After a couple of slices for dinner I saved the majority of it and the...
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Last post by redzed
Wed Nov 17, 2021 17:44
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100% beef fresh sausage?
Replies: 12
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LinkMeAllOver » Tue Apr 06, 2021 01:16
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Pretty much every recipe I see for beef sausage seems to include pork fat. I have people ask me for all-beef sausages, but I've read that beef fat behaves differently than pork fat once cooked and gets quite greasy and leaks. I don't want to use any binding agents if I can avoid it. A supplier near...
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There are some very good options for in the recipe list compiled by Stan Marianski. For starters, take a look at Boerewors, English Beef sausage, Kosher beef Sausage, Epping Sausage, Brazilian Linguica, Makanek, and Butifarra. You can also make an excellent Merguez, substituting the lamb with beef....
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Last post by redzed
Mon Nov 08, 2021 21:03
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Utopence - Drown those sausages!
Replies: 2
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redzed » Sun Oct 24, 2021 22:40
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If you would like to add another dimension to your smoked kielbasa, pickle it and make some Utopence . Utopence is a Czech term for bodies of drowned persons. :D These are pickled and flavoured sausages popular with Czechs and served in every pub in their country. So it's not a Polish preparation,...
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Fixed, thanks.
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Last post by redzed
Mon Oct 25, 2021 03:08
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Hotdog Meat
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Rick » Sun Oct 03, 2021 03:14
I was wondering if a pork/ chicken meat combination was a common usage rather than all beef or a beef/pork combination?
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Last post by Rick
Sun Oct 03, 2021 03:14
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Anyone have a Mennonite Farmer sausage Recipe
Replies: 2
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fatboyz » Wed Sep 01, 2021 14:37
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Hey fellas, been hankering for some Mennonite Farmer sausage to make a classic Mennonite soup I used to eat in Northern Alberta. The soup was called Summa Borscht, basically a cream of potato soup with lots of fresh dill and chunks of Farmers sausage. Red and AlbertaEd probably have had some in the...
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I don't think there is one definitive Mennonite farmer sausage . When I lived in Saskatchewan I tried a few made by Mennonite farmers and it was usually a basic smoked, pork sausage. The sausage was smoked only to colour and not fully cooked. Not sure whether anything other than salt and pepper...
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Last post by redzed
Sat Sep 04, 2021 16:49
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Kielbasa Grillowa - Polish Style Grilling Sausage
Replies: 3
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redzed » Tue Aug 24, 2021 15:52
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Kiełbasa Grillowa - Polish Style Grilling Sausage
Sorry to disappoint some of you, but this is not a hack of the Polish hot dog sold at Costco. Actually the Costco Polish sausage is not too bad, other than being on the salty side. I grab one now and then when I'm there for added energy so that...
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Sorry I missed your question Joe. I didn't add skins to this sausage, but you certainly could. Don't over do it however, and stick to no more than 5-6% of the meat block. On the same day that I made the Polish grilling sausage I made bratwurst and added skins.
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Last post by redzed
Sat Sep 04, 2021 15:52
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A sausage weekend in the heat wave
Replies: 7
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fatboyz » Sat Aug 14, 2021 21:36
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In preparation for hunting season I wanted to empty the freezers. I had 110+ pounds of wild and beef trim. I also had 30 pounds lean pork shoulder and I used up 18 pounds of pork belly trim. As I was in a heat wave I thawed everything in my outside walk in cooler with it turned off. My plan was 25...
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I smoked it for 2 1/2 hours. The fire was basically smouldering to keep it at 165f. I think I should have had the chimney damper open more to let out moisture and also some smoke. Just used regular cheese and cubed it up. It turned out awesome. I use a hi mountain jalapeño salami mix. It's the only...
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Last post by fatboyz
Fri Aug 20, 2021 01:19
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Kiełbasa Taty - Dad's Sausage
Replies: 9
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redzed » Sat Apr 03, 2021 20:40
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Kiełbasa Taty - Dad's Sausage
My Easter sausage this year is a Polish kielbasa with the integral ingredients and made in the traditional way. The meats and proportions are what my father made for decades and it's the sausage that became very well known in his community. My father was only 15 when...
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Well it's my turn to try this. Meat is cubed, classed and in the salt/cure last night. As I do with most of my sausage, it will be a mix of 50% pork and 50% deer. Because the deer is so lean I used 50% butt and 50% belly trim for the pork. Processing will be on Saturday. Also doing up 20 pounds of...
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Last post by fatboyz
Thu Jun 24, 2021 14:30
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South African farmers Sausage
Replies: 11
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magician176 » Wed Mar 17, 2021 02:09
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I have made tons of our traditional farmers sausages in the past. I tried many tricks and tips and yet I cannot get mine as juicy as some butchers that I have purchased fresh sausages from for BBQ. Those who know won't let you onto it(that is what I am guessing)Just the other day I visited South...
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Make sure that the milk powder is the non-instant type variety. Instant milk powder is highly soluble and does not hold water. But if you overcook the sausage it will be dry and crumbly no matter what you do. Overcooking the main reason why sausages are dry.
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Last post by redzed
Sat Jun 19, 2021 18:01
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Starting with frozen meat and then freezing the finished sausage
Replies: 2
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LinkMeAllOver » Thu Jun 10, 2021 19:51
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So, typically when I'm getting pork shoulder it's fresh and I make my sausages as normal and then vacuum seal and freeze. No problem. I'm trying to source some beef and lamb but most of what I'm finding from wholesalers is frozen or previously frozen (thawed). Especially with lamb. It's all coming...
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Thanks. And, yeah, my preference would always be to purchase frozen and monitor thawing personally.
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Last post by LinkMeAllOver
Fri Jun 11, 2021 14:46
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Cheese Kubi Burgers
Replies: 5
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fatboyz » Sat Jan 14, 2017 03:34
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In response to a request from Red I have started a thread about Kubi burgers. Apparently this is a bit of an Alberta thing. Being a prairie province we have a very large Ukrainian contingent
here from immigrants who came to homestead after the second world war. There are two small towns east of...
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Thank you both, I really appreciate all this help, I'll give this all a try and see how that comes out!
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Last post by daniel_centore
Thu Jun 03, 2021 02:09
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Smokies
Replies: 1
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Albertaed » Sun May 23, 2021 01:33
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I’m thinking of only cooking my smokies to 130ish to keep them extra juicy. I’ll cook them to 160 when it’s time to eat them. Thoughts?
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Very good idea. That's called prep cooking. Just don't leave them on the grill too long. I have seen a million complaints about a sausage recipe where the sausages are grilled, cooked too hot, too long, and as Rytek Kutas put it, taste like sawdust .
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Last post by redzed
Sun May 23, 2021 02:15
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Hoping for some bear for sausage!
Replies: 6
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fatboyz » Wed Apr 21, 2021 14:41
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Because we can't travel this year our holiday time has built up. We need to use up 2 weeks or my wife loses hers so we're packing up our adventure truck and 4 wheeler and heading out spring bear hunting for 2 weeks. I prefer fall bear but if I can find a young one it should make some good sausage....
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They are just coming out in the open now. You’ll get one on the fall
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Last post by Albertaed
Sun May 09, 2021 21:46
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Vac sealer upgrade
Replies: 9
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Albertaed » Sat May 01, 2021 19:32
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Well I’ve gone through the last Foodsaver vac sealer I’m going to buy. I’m looking for an upgrade any thoughts ?
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Quote Its unbelievable that the cost is 2x what it is in the States. Looks like a nice machine.
Not to mention shipping to Northern Alberta!!
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Last post by Albertaed
Thu May 06, 2021 20:15
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Recipe - FAILED. Please help me talk it out.
Replies: 7
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LinkMeAllOver » Wed Apr 21, 2021 15:09
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Okay, so earlier today I did a large batch that was supposed to emulate the flavour profile of Chinese and Taiwanese Lu Rou Fan, which is a simple pork with predominantly soy sauce and 5 spice as the standout flavours. I posited a question regarding salt vs. sodium with regards to working out how...
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That's a great question. I'd always assumed that NaCl was the source of saltiness in Soy Sauce (and it may be). The ingredients list of Soy Sauce lists only Sodium content (and not Chloride). If I remember my chemistry from a hundred years ago, NaCl dissociates in a water based fluid to become...
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Last post by Mmmm Meat
Thu May 06, 2021 04:53
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Looking for a Sicilian Sausage Recipe
Replies: 7
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Mmmm Meat » Sun Apr 25, 2021 09:15
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I've been looking around the internet for a recipe for a Sicilian Sausage that I used to buy in the little mom and pop stores along the West Coast of Sicily - Messina south to Catania and Syracuse. I was stationed there twice, for a total of five years, during my Navy days when I would just walk...
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Yes it is a fresh sausage. I use less salt in semi dry fermented sausages. Pepperoni 1.3%. Italian salami 1.7%. For hot smoked sausages such as Kabonosy and Mysliwska I go with 1% salt.
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Last post by Dumoine
Thu May 06, 2021 00:41
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Salt vs. Sodium in getting a bind
Replies: 4
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LinkMeAllOver » Tue Apr 20, 2021 18:23
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This may seem like a silly question, but I'm feeling a little puzzled and having trouble finding information on this question: when we add salt (NaCl) to the meat and mix and proteins are extracted giving us the bind we desire, is it the sodium that's doing it, or the NaCl?
The reason I ask is...
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I agree NaCl is likely the only source of the sodium that the label lists. If they make soy sauce with MSG, I sure have never bought it.
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Last post by Lorenzoid
Wed Apr 21, 2021 15:07
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How NOT to make hotdogs
Replies: 15
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Scogar » Tue Apr 06, 2021 02:49
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I made my first run of frankfurters this past weekend. I was very excited and looking forward to putting the bowl cutter through its paces. I read all that I could and was really aware of how my meat batter needed to remain really cold and when emulsified that I had an upper limit on my temp or...
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I’ve been trying new sausages referencing both The greatest sausages and German sausage books a lot lately.
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Last post by Albertaed
Sat Apr 17, 2021 13:16
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Adding zingy brightness without acid for fresh sausages
Replies: 8
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LinkMeAllOver » Tue Apr 06, 2021 01:12
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Does anyone have any hints or tricks for this? I tried using lime juice once for a recipe but predictably it ended up mealy. I've tried using lemon extract but it seems to give a weird consistency to the sausage. Twice now I've used extract and the meat didn't behave like it usually does. It was...
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The maximum amount that you can use is 500ppm, or 0.5g per kg. of meat. That amount will not denature the proteins of affect the bind.
Awesome. Thanks.
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Last post by LinkMeAllOver
Wed Apr 14, 2021 15:57
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Curing pork fat for smoked sausages?
Replies: 6
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so_not_rad » Thu Apr 08, 2021 07:00
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Hi there,
this might end up being a silly question but I gotta ask!
Usually when I make the sausages I never cure the fat. I cure pork meat for 1-2 days depending what i'm going to use it for.
Ah yes, let me explain first, I live in Thailand, when I order pork cuts like shoulder or ham, they come...
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Yes, salting the fat will firm it up, but it will still start melting at 76-77C. So if you are smoking at 80 for longer than 30 minutes, you will have fat out and a crumbly texture to your kielbasa. If you are poaching, there is no reason to go over 65C in the smoker.
Thanks Redzed!
Always the...
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Last post by so_not_rad
Tue Apr 13, 2021 07:38
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Kiełbasa Krakowska -Kraków Sausage
Replies: 6
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redzed » Thu Apr 08, 2021 06:44
First post
Kiełbasa Krakowska - Kraków Sausage
Kielbasa Krakowska is the Queen of Polish Sausages. It has it's origins in the beautiful city of Kraków, the former capital of Poland, and today one of the best preserved medieval cities in Europe. A favourite among Poles for centuries, it is always present in...
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Thanks.
I will have your info in mind next time. It will probably lend a nice color to a Salame Rosa also.
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Last post by jens49
Mon Apr 12, 2021 11:18
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Busy week/weekend sausage/meat making!
Replies: 39
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fatboyz » Sat Feb 27, 2021 15:08
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With being confined from travel with Covid I have found myself really diving into processing. No spring get away to Mexico or to train in Thailand so I'm keeping the chamber full. I posted earlier about wanting to do a large caliber summer sausage in a textured casing my friend gave me from...
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They look excellent, is the purty casing much harder to peel than the standard cylinder...I hate to lose the meat and be forced to nibble on the casing. But I guess the dog is happy as he does get more than his fair share of stuck cellulose and meat
That was my concern! When my friend did it he...
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Last post by fatboyz
Thu Apr 08, 2021 01:30
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Montreal Smoked meat
Replies: 4
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Albertaed » Sat Mar 13, 2021 17:54
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I have an almost full drying chamber, 5kgs of Reds Salame Calabrese going into fermentation as well as 6kgs of cooked pepperoni going into the smoker. I’m celebrating with a tasty Reuben sandwich from the corned beef that finished last nite. What am I going to do when I can’t “work from home”...
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Now you need homemade sauerkraut to go on that. Fresh and crunchy, not cooked or canned. :lol:
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Last post by Bob K
Tue Apr 06, 2021 14:22
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Pizza pepperoni
Replies: 6
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Albertaed » Fri Mar 26, 2021 02:58
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Hey gang. I’m looking for a pepperoni recipe for pizza if anybody wants to share!
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Eric's recipe is a cooked, semi-dry sausage so you could safely use a lot less, even 1.5% will do.
Not sure I would be comfortable fermenting with less salt, even though the Ph drop is fast.
the total amount of sugars ( 6g glucose and 2g sucrose) in that recipe is too much unless you are from...
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Last post by Bob K
Fri Mar 26, 2021 18:30
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Dried casing
Replies: 3
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Albertaed » Tue Mar 16, 2021 00:58
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After checking the PH this morning I forgot to close up the chamber. The casings have definately dried out. I think I’m down to my final PH of 5.2 so I think I’m going to drop the temp down and bring the temp up to 90-95% to see if I can rehydrate just enough to get that bit of skin pliable
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Then yes, spray with mist of water....I'd do so every 8-12 hours until they rehydrate, then allow the drying process to proceed.
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Last post by Indaswamp
Tue Mar 16, 2021 01:55
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Serbian Sausage
Replies: 2
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Scogar » Mon Mar 08, 2021 14:36
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I decided to make a Serbian sausage for three reasons. First, because I had a lot of fat that was steadily getting longer in the tooth. Second, I earlier bought two tubs of beef rounds, and third, I wanted something a bit more difficult than I had thus far done. Kiełbasa serbska parzona lined up...
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I couldn't agree with you more redzed. I panfried a bunch yesterday and it is pretty good that way. I had hoped maybe I could use it on a pizza say with gouda or swiss, but as I found, a fast cooked pizza wouldn't give the time for it to crisp up and render out enough. So it's more likely that I...
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Last post by Scogar
Tue Mar 09, 2021 18:57
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Polish Potato Sausage (Kiszka Ziemniaczana)
Replies: 6
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redzed » Sat Jan 20, 2018 05:57
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As promised here is a recipe for Kiszka Ziemniaczana. The recipe is a translation from the Polish forum and was submitted by Tier.
2 kg of potatoes
5 medium onions, 1 large onion
4 large cloves of garlic
2-3 tablespoons of marjoram
2 tablespoons of pepper
3-4 tablespoons of salt
4...
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Kiszka Ziemniaczana
Here is a recipe for another version on Kiszka ziemniaczana. Lately I have been longing for foods from my childhood and Polish potato sausage has been circling around in my head like a bothersome fly. Finally I got around to making to making a couple coils of this specialty. I...
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Last post by redzed
Wed Mar 03, 2021 08:06
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Cool Breakfast Sausage
Replies: 2
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sausagemaneric » Mon Feb 15, 2021 16:58
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Just reading the Maple Breakfast sausage recipe and I'm compelled to share my favorite new thing to do. I now take one of my favorite breakfast sausage, in this case the breakfast sausage in Rytek Kutas's book. I stuff it in a cloth sack that is about 3 in diameter and 18 long. Then I smoke/cook it...
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Thanks for that post because it reminds me that I should look into Rytek's book every now and then. It was the first English language sausage book that I bought and aside from the gargantuan amounts of soy and milk powder in many of the kielbasa recipes, it's a very good book.
I agree...
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Last post by sausagemaneric
Thu Feb 25, 2021 16:49
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Spice Today Grind Tomorrow
Replies: 6
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Scogar » Fri Feb 19, 2021 12:43
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Reading through a number of Marianski's Polish recipes, something concerns me and I'm wondering if there's a reason to follow the procedure. Many of the recipes require grinding the meat first followed by mixing the cure and spices into the batter. For example, see and . So it seems the meat batter...
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I’m planning on making Linguíça do Baixo Alentejo from meatsandsausages
This calls for the same idea for fermentation. Am I correct to say that In either case of putting in the fridge, or using a starter and using a ferment chamber, a PH of 5.3 or lower is still the point in which it can start to...
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Last post by Albertaed
Sun Feb 21, 2021 20:31
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Jagdwurst
Replies: 2
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Albertaed » Mon Feb 15, 2021 19:21
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The drying chamber is full and its too cold to go ice fishing (-36C) so might as well make sausage :)
I make quite a bit of Thuringer tangy type sausages but this flavoring of sausage was also around my house growing up as well.
Its a basic Jagdwurst hunter sausage from the Marianski's German...
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Thanks Bob I think I like your idea. Grinder is ordered lol
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Last post by Albertaed
Mon Feb 15, 2021 20:54
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Apple Maple Breakfast Sausage
Replies: 3
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Scogar » Sun Jan 31, 2021 17:10
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So I bought a 1/2 bushel of apples in the Fall and am nearing the end of them, but the remaining ones are not the best for eating. Having these apples and about 3.9 kg of leftover pork trim from my Polish sausage making last week I googled some options. Came up with the 2 Guys and a Cooler 2020...
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Yes, its the accordion things. They make several types so be sure to get the one for fresh sausages and not smoked. They will take some getting used to but once you get the knack of it they are really easy to work with. Key is not to overstuff, stuff loose enough that you don't have problems...
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Last post by Butterbean
Mon Feb 01, 2021 20:56
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Summer Sausage
Replies: 8
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Albertaed » Fri Jan 29, 2021 23:39
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I’m going to try a semi dry summer sausage. What is a “standard” ph for summer sausage.Does a ph of 5.0 sound reasonable. I’m using Meatsandsausages recipe that calls for FLC .24/kg 10g dextrose fermented at 30C 90RH for 24 hrs. In 60mm casings but I’m not sure what that equates to in PH.
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Bob I took your advice and stuck to 5.0 which for me is plenty👍 Man this one has a ton of flavouring going on. :lol:
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Last post by Albertaed
Mon Feb 01, 2021 16:49
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Kielbasa Starowiejska
Replies: 7
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Scogar » Sun Jan 24, 2021 21:05
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Another game changer from Marianski
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Those look good! I use wooden dowels and bamboo and have never had a problem.
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Last post by Butterbean
Tue Jan 26, 2021 21:20
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Christmas Smoke
Replies: 5
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Butterbean » Mon Dec 14, 2020 21:10
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Seeing Stefan's sausages inspired me ...... maybe to much so as I have a fair amount of game meat in the freezer and I recently made some modifications to the smokehouse and have been wanting to see how she runs. So with these things prodding me I may have gotten a bit overzealous and bit off more...
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ButterBean
Not sure how I missed this post but this is just amazing. AWSOME
If I spent a few weeks with you I would learn more than a few years of reading books.
I'm trying my hand at snack sticks as you know and if you would share your recipe it would be greatly appreciated.
Good job on all....
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Last post by muxmun
Mon Jan 25, 2021 20:28
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Kielbasa Szynkowa/Ham Kielbasa
Replies: 18
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StefanS » Thu Mar 05, 2015 20:52
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Hello.
I would like to present you today my version of recipe for Kielbasa Szynkowa. Originally I have used recipe posted on tthe Polish version of WD by Szczepan, and another one posted by Paweljack. Here are slight modifications to their original recipes.
Meats:
class I pork - lean meat from ham...
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Excellent work Scogar! Now I gotta make some!
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Last post by redzed
Mon Jan 25, 2021 17:49
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Butchered Pig
Replies: 14
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Albertaed » Sun Jan 17, 2021 19:37
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We’ll gang I just finish butchering another pig I got from a Hutterite colony that’s close by. It is really interesting from a sausage making perspective to not only get beautiful hams, loins and side belly to cook and smoke but to put to use the different meat classes which makes for almost no...
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BCboy l’ve never had to use a fan. I open up my fridge enough that there is enough air flow. I’ve done mostly semi dry sausage with moose Mettwurst and Thuringer. I’m about to try Marianski’s Cacciatore with moose so we’ll see how that goes.Do you hunt moose?
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Last post by Albertaed
Wed Jan 20, 2021 18:28
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Cure Time
Replies: 5
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Scogar » Mon Jan 18, 2021 21:26
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Ran over schedule today on processing. Happens when two people drop by and you are attempting to classify meats for the first time. Let me say intuitively I know it's easy but when doing it your first time what's a true I vs II, etc. I'm sure once I make the sausage I'll learn if I was too loosey...
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Non-ground and in chunks is my preferred method but life gets in the way sometimes and I sometimes stray from the path I know best. In a perfect world, I would use the process you are doing every time because in my view it simply makes for a superior product in many ways.
Here are some I spent two...
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Last post by Butterbean
Tue Jan 19, 2021 20:46
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South African Russian Sausage
Replies: 6
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S@usage » Fri Jul 31, 2020 10:45
First post
Hi All
Hope someone can save me :cry:
For a very long time, I've been trying to master a Classic Sausage known here in South Africa as a Russian but I've been met with failure upon failure for far too long. The region I live in doesn't sell very good quality russian sausage however another region...
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The tradition Russian sausage as we know it in South Africa is definitely not emulsified, it have a rough grain. How come you talk about driving 6 hours to obtain the best Russian sausages you are aware of if you don't eat pork? The Russian sausage is exclusively made from pork! Just asking!
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Last post by magician
Sun Jan 17, 2021 00:17
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Soy Isolate
Replies: 3
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Albertaed » Fri Jan 08, 2021 17:42
First post
I’ve been trying different formulas for Moose sausage. I usually do 50/50 moose to pork shoulder which is a bit dry. I’ve tried to up the pork fat content but I found it fattier than I prefer. I am going to experiment with my 50/50 by adding soy isolate but I am a bit confused as to how much to...
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Thx Red. I definately don’t put anywhere near 10% water! It’s funny how old habits die hard. I wouldn’t dare overcook any other moose/venison product but somehow I didn’t make the connection with breakfast sausage. :oops:
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Last post by Albertaed
Sun Jan 10, 2021 20:05
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Portuguese Chourico Recipe Help
Replies: 12
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STICKSTRING » Thu Aug 06, 2015 06:50
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Hello all,
I am in need of a authentic Portuguese Chourico recipe. I would like the real deal. My understanding is pimenta moida is a important ingredient and if so I would like to keep it a part of this sausage.
Is there anybody out there with a authentic recipe that you would be willing to...
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The info in the science direct papers are a good read for us aspiring meat nerds.
I have at least a hundred in my collection. There is no end to it.
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Last post by redzed
Tue Jan 05, 2021 18:45
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Recipe of Portuguese Chourico
Replies: 2
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sausagemaneric » Mon Jan 04, 2021 16:10
First post
Hi,
Does anyone have recipe for Chourico? It's similar to linguisa
Thanks
V465
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This is what I made a little while ago:
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Last post by redzed
Mon Jan 04, 2021 18:14
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Last post by LinkMeAllOver
Sat Jan 02, 2021 03:53
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Mixing times for beef, lamb, and poultry
Replies: 2
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LinkMeAllOver » Sun Dec 20, 2020 19:18
First post
Hello sausagers,
I'm looking to expand my operation away from fresh pork sausages and start using other animal products, however I know that not all meats are the same in how they behave when they are ground and mixed with salt. Does anyone have a handy dandy mini-guide to how long beef, lamb or...
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Just mix until it gets sticky. Is 6.5% salt a typo?
YES. That was a typo 100%. I meant 6.5g per pound of meat, which some to 1.3%.
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Last post by LinkMeAllOver
Sat Jan 02, 2021 03:27
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Pork Trim or Pork Butt for Venison Summer Sausage
Replies: 2
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rafaelalford » Fri Jan 01, 2021 14:48
First post
Title says it all. Does it matter? I have some pork butts cut up and frozen or I can go get pork trim from the locker to add to my venison summer sausage.
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If you are talking the 70/30 trim it won't matter but if its the 50/50 you need to back up and not add over 30% to the mix. The 70/30 makes a good sausage mixed with venison on a 1:1 mix.
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Last post by Butterbean
Fri Jan 01, 2021 21:18
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Dill Ham Sausage
Replies: 9
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fatboyz » Fri Dec 25, 2020 18:37
First post
We have a little meat shop about 40 km from us that a swiss fellow opened up. I've tried a few of their products just to see what they have and I haven't been real impressed. They tried a new sausage this fall that as really nice though. It's a ham sausage in a 42 mm hog casing but it has a fair...
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Red, no actually garlic is at the front and the dill is just there if you're looking for it. The seeds worked well but as in the recipe posted I need to bump up the amounts of dill. I'm wondering how it will be with nice fresh dill weed instead of the dry.
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Last post by fatboyz
Wed Dec 30, 2020 12:31
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Christmas Kiełbasa 2020
Replies: 9
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redzed » Wed Dec 23, 2020 06:24
First post
Christmas Kiełbasa 2020
Every year at this time I crank out a larger than usual amount of kielbasa and share it with my friends. This year I made a traditional Polish sausage with the essential ingredients: pepper, garlic and marjoram and added two optional spices, caraway and mace. The sausage...
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I feel the same way.
Over time learning from the veterans of this group and Red in particular, I am slowly starting to understand the subtlety of the recipes and procedures shared. Things overlooked by just a “recipe” that make you think about why the procedures, techniques, ingredients, meat...
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Last post by Albertaed
Mon Dec 28, 2020 19:25
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