Search found 3840 matches
- Fri Sep 02, 2022 16:52
- Forum: Sausages
- Topic: Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat
- Replies: 3
- Views: 1637
Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat
Kiełbasa Serdelowa z Łosiną - Serdelowa Sausage with Moose Meat Serdelowa is a high quality emulsified sausage made with the same ingredients as the popular “serdelki” The difference is that it is in a larger beef or hog casing and portioned into long pieces that form rings. The sausage can be made...
- Fri Sep 02, 2022 16:43
- Forum: Sausages
- Topic: I Have A Question
- Replies: 62
- Views: 62333
Re: I Have A Question
Actually I would think that T-SPX and Flora Italia would have given you a stronger funky traditional salami flavour than TD-66 which is intended to be used in fast fermented Northern European products. However, there are many other factors that come into play, and the starter culture is just that, a...
- Fri Sep 02, 2022 16:25
- Forum: Sausages
- Topic: Kielbasa Czosnkowa - Garlic Sausage
- Replies: 5
- Views: 15793
Re: Kielbasa Czosnkowa - Garlic Sausage
Looks great! Definitely for Garlic lovers! Looks and sounds great! I have two garlic sausage recipes but they are quite different from this one... It's time to make some garlic sausage. Thank you for sharing, redzed! Thanks, it is a good recipe, packed with flavour and the aromas will have your nei...
- Mon Aug 22, 2022 16:18
- Forum: Sausages
- Topic: Kielbasa Czosnkowa - Garlic Sausage
- Replies: 5
- Views: 15793
Kielbasa Czosnkowa - Garlic Sausage
https://i.imgur.com/4jKl6uf.jpg?3 https://i.imgur.com/HctMOyc.jpg?5 Kielbasa Czosnkowa - Garlic Sausage It's been now over one month since my garlic has been harvested.. It's at the peak of its flavour and aroma, so it was time to make “kiełbasa czosnkowa”. Garlic is an ingredient in many Polish sa...
- Mon Aug 08, 2022 06:48
- Forum: Hardware
- Topic: Reasonably Priced PH Meter
- Replies: 5
- Views: 1605
Re: Reasonably Priced PH Meter
Hi Dave, welcome to the forum. Search the Hanna- HI981036. It's in your price range.
- Sat Jul 16, 2022 17:44
- Forum: Sausages
- Topic: Kielbasa Nadwieprzańska – Wieprz River Sausage
- Replies: 2
- Views: 1445
Kielbasa Nadwieprzańska – Wieprz River Sausage
Kielbasa Nadwieprzańska – Wieprz River Sausage This is a sausage that has been on my “to do” list for quite some time. Kiełbasa Nadwieprzańska is a relatively new sausage being made only since 1968 in the town of Baranów in the Lublin Voivodship. It was first made and served in a restaurant by the ...
Re: Cultures
There is only one reason why your salami was acidic, and that is too much carbohydrate. Many of the early recipes in books such as Ruhlman, those on the Len Poli site ask for 2 or 3 times as much sugars that are necessary to lower the pH to the 5.3 -5.0 range. Marianski also had higher amounts in ea...
- Wed Jun 29, 2022 16:17
- Forum: Dry Cured Meats and Sausages
- Topic: Smoked Salami pH question
- Replies: 14
- Views: 4382
Re: Smoked Salami pH question
Your pH numbers are fine, I don't think that you will have any sour notes in the flavour. You had fast fermentation during the smoking because of the high temp. That probably affected the colour and final flavour. Fermentation at higher temps also results in a slightly lower pH, regardless of the am...
- Sat Jun 18, 2022 16:57
- Forum: Smoked pork products
- Topic: Polish style smoked ribs or wędzonki
- Replies: 12
- Views: 12904
Re: Polish style smoked ribs or wędzonki
Equilibrium curing takes a bit longer than salt box curing, but because you use a determinate amount of salt, you can't over salt the meat if you let it cure for an extended period of time. I would cure the ribs for 7 days minimum.
- Fri Jun 17, 2022 15:55
- Forum: Smoked pork products
- Topic: Polish style smoked ribs or wędzonki
- Replies: 12
- Views: 12904
Re: Polish style smoked ribs or wędzonki
Rib bones and fat are lighter in weight than meat but I would add salt and cure at 50-60% of the total weight. Do an equilibrium cure 1.8 - 2% salt and .2% #1 Cure.
- Sat Jun 04, 2022 07:16
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Polskie - Polish Salami
- Replies: 9
- Views: 4160
Re: Salami Polskie - Polish Salami
Let us know how it turns out!fullysideways wrote: ↑Fri Jun 03, 2022 01:57Thanks for the reply! I will definitely include the beef then given the difference it makes.
- Thu Jun 02, 2022 07:06
- Forum: Hyde Park
- Topic: Is kielbasa healthy?
- Replies: 4
- Views: 2475
Re: Is kielbasa healthy?
That "gluten free" designation is getting stupid. I saw packaged fresh meat with a "gluten free" sticker. Who would expect to find gluten in a beef roast?
- Thu Jun 02, 2022 07:03
- Forum: Dry Cured Meats and Sausages
- Topic: Salami Polskie - Polish Salami
- Replies: 9
- Views: 4160
Re: Salami Polskie - Polish Salami
It would be a different product, but you can certainly try it. I made this in an attempt to recreate a sausage that was sold in Polanfrom the 1950's to the 1980's. I have also seen pre-war Polish salami recipes that included beef. This particular recipe is 25% beef so the taste is there. Many Polish...
- Mon May 30, 2022 17:41
- Forum: Hyde Park
- Topic: Is kielbasa healthy?
- Replies: 4
- Views: 2475
Is kielbasa healthy?
Start your week by reading this article.
https://polishfoodies.com/is-kielbasa-h ... ion-facts/
https://polishfoodies.com/is-kielbasa-h ... ion-facts/
- Thu May 19, 2022 18:39
- Forum: Sausages
- Topic: Alberta Ed you still around
- Replies: 6
- Views: 2799
Re: Alberta Ed you still around
Great to hear that! Maybe he'll visit us here once he finds some spare time.