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[USA] Hungarian Sausages by Gulyas
Gulyas wrote:
C.W. please move it to the place it belongs - thank you. You are most welcome Joe... great recipe! -CW-
Fresh, Hungarian sausage. (by Gulyas in Wisconsin)
1 kg. pork shoulder butt.( I like 20 to 30 % fat)
18 to 20 grams Morton coarse kosher salt.
15 grams Hungarian...
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Last post by Chuckwagon
Mon Aug 20, 2012 07:56
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[USA] Chorizo Corner (Section 2) Chapters 4 - 6
This topic is locked .
Sorry fellow members - due to restraints in length of chars , you'll have to post your comments about this topic in Hyde Park under New Topic: Chorizo . Here's a quick link:
Section 2
Chapter 4 Onward to Yucatan:
We now go further south, where the spicing changes...
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Last post by Chuckwagon
Mon Aug 13, 2012 22:01
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[USA] Chorizo Corner (Section 1) Chapters 1-3
Hi Sausagemakers,
Our good friend El Ducko has kindly offered to print his superb collection of Chorizo recipes here. I told him he should have published them as a book... (I`ve seen the incredible manuscript). He has chosen to share them with us instead. El Quacko...err..uh.. El Ducko (Russ in...
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Last post by el Ducko
Tue Jul 17, 2012 16:05
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[USA] Navajo Fry Bread
Navajo Fry Bread
For Making Navajo Tacos
When I was just a pint-size youngster, I had the privilege of attending the famous Bear Dance on the Ute Indian Reservation in Cortez, Colorado. Here, I was introduced to all sorts of wonderful things and I soon developed a healthy respect for our Native...
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Last post by Chuckwagon
Tue Jun 12, 2012 09:05
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Last post by JerBear
Thu May 10, 2012 01:57
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Add Your Pin To The WD Map.
Hi smoke sniffers and sausage addicts!
Don`t forget to put your pin in the WD map! Want to know where your fellow members live? Find them on the map page. We ask new members to post their pins but many ol` timers haven`t done it yet. It`s simple. Here`s how to do it: At the top of the page in the...
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Last post by Chuckwagon
Sat Apr 21, 2012 08:15
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Finding cook ware in European markets
On another forum there is a member looking to purchace a pressure canner in Denmark. She is loath to import it because of shipping and import duties. Do any of our European members know of makers and sellers of quality pressure canners available to someone in Denmark?
Thank you.
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Last post by ssorllih
Tue Apr 03, 2012 02:39
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Can we make our own penicillium cultures?
A non-member has contacted me by email with a great question that I'd like to share with you folks. I'm sure many have wondered at times, if they could make their own penicillium nalgiovense mold for salami. Here is the question and my answer. Anyone else care to add to the subject, please do.
Q....
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Last post by Chuckwagon
Mon Mar 19, 2012 04:55
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[USA] Lardo
A few days ago there was a thread about curing fat and lardo came up so I thought I would share.
I apologize for the blurry picture.
Shot at 2012-02-27
Pretty simple, A nice piece of fat back (this one is from an old spot) and some ingredients to cure it.
Shot at 2012-02-27
This is the fat...
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Last post by story28
Mon Feb 27, 2012 16:05
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[USA] "Rhinocerahorse" Garlic Andouille
Have you ever seen a Rhinocerahorse? They are certainly a horse of a different color... because they are half rhinoceros. And it`s not because a horse and a rhinoceros decided to mate one day. No, no, no... It is because of two different stampedes here in the west, both at the same time. You see,...
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Last post by Chuckwagon
Mon Feb 13, 2012 09:15
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1800 Recipes
1800 recipes
A very nice compilation of recipes. Gotta Thank Mr. walleye for finding this one on the Bradley smoker forum.
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Last post by Keymaster
Sun Feb 12, 2012 18:41
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[USA]Florida Pear Honey
This is one of my favorites that my Grandmother use to make.
Pear Honey
9 pounds of pears
7 pounds of sugar
1 cup vinegar
1 stick cinnamon, 3 inches long
Peel, core and quarter (smaller pieces if you want) pears. Add 4 pounds of sugar and 1 cup of vinegar. Let stand overnight to draw out the...
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Last post by DLFL
Sun Feb 12, 2012 14:41
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Vintage ebook - Home Pork Making
I thought this might be of interest.
Home pork making; a complete guide ... in all that pertains to hog slaughtering, curing, preserving, and storing pork product--from scalding vat to kitchen table and dining room (1900) - A. W. Fulton
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Last post by vagreys
Sun Feb 12, 2012 11:21
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Last post by vagreys
Sun Feb 12, 2012 11:08
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The entertainment value of fresh bones
Sunday on the way home from church I stopped for a dozen eegs and noticed a man carrying a bag of chicken legs from the store. Once inside I checked the price and at 49 cents a pound bought two ten pound bags. Yesterday I cut them up and packaged the thighs and drums separately and cooked the back...
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Last post by ssorllih
Tue Feb 07, 2012 22:24
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[CHI] Jinhua Ham
I have some information on Jinhua ham, where I live only two hundred kilometers away from Jinhua, what You want to know?
Everything :!:
As far as the sausage. You will want to hang it overnight in your refrigerator between 33 and 40 Fahrenheit or at around 4 Celsius.
I think poaching at 70...
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Last post by farrellbox
Wed Jan 25, 2012 17:56
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[USA] Cervelatpolse (Swiss Cervelat Summer Sausage)
Cervelatpolse
Thuringer Cervelat Summer Sausage
I stol... uh... ripped... uh... FOUND... this recipe and developed it from a 100-pound commercial formula that was once very popular in Europe. Don`t ask me how I got it. I told you my family members were horse thieves and renegades! Please note...
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Last post by Chuckwagon
Mon Jan 23, 2012 09:56
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venison
hi guys !!
did any off you try to use the kabanossy seasoning and make deer/beef sticks ??
but stuffed in edible collagen casings not natural sheep casings ??
regards siggi :?:
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Last post by toolmann
Thu Jan 12, 2012 16:46
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Venison Pizza/Cheese Sticks
Here i have 5 lbs of ground venison with a beef cut in.
Going with the AC OP Mix. If you have a mortar/pestle use it to break the powdered tomato thats in the mix.
Have 1/8 x 1/8 Mozzarella cubed and ready for the mix in.
Mixed and ready to stuff/smoke.
Didnt get to Lowes to...
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Last post by nepas
Thu Jan 12, 2012 15:38
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Veggie soup
I have mentioen here that I push cooked rice through my grinder to finish pushing the last of the meat through. I make meat balls with the rice meat mix.
A couple of days ago I boned a pork shoulder and cooked the bones and skin for stock. Today I made soup wih some of the stock , the meat that...
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Last post by ssorllih
Sun Jan 08, 2012 01:38
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Parts for gas controls.
I am replacing my 38 year old kitchen cooking stove and before I take it to the scrape yard I have salvaged the burners and the gas control valves. The burners have excellant venturies and the valves are all brass with standard thread connections. These particular valve assemblies have adjustable...
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Last post by ssorllih
Tue Jan 03, 2012 17:00
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Salami cutter
I think while I am waiting on my Salami to finish drying I am going to build one of these salami cutters. I saw this on another forum and have spent probably 6 hours searching the internet trying to find one to buy with no luck. I am told they are made buy a school for impaired children somewhere...
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Last post by Keymaster
Thu Dec 29, 2011 00:20
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WHERE To Post A Message On Wedliny Domowe.
Not sure which forum to post your message in? Don't worry about inadvertently posting in a wrong forum. That's what moderators are here to do. We re-route if necessary. However, we do really appreciate people thinking about where to post a topic before they hit the enter button. Here's a rough...
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Last post by Chuckwagon
Wed Dec 21, 2011 12:51
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Happy Christmas
To all forum members, I wish you a merry Christmas, and happy holidays, full of family and friends, and of course, wonderful home made goodies.
Gus
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Last post by snagman
Tue Dec 20, 2011 23:53
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A new place for an old topic - sausage making supplies
Hi Sausagemunchers! Some time ago, our good buddy JBK (John) suggested making a place for members to find reputable sources for their sausage making equipment and supplies including such things as casings, cures, smokers , grinders etc . Great idea John. Although we aren`t able to have a separate...
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Last post by Chuckwagon
Thu Dec 15, 2011 06:30
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brined chicken
A week or so ago I believe Siara posted a recipe for chicken. Brined stuffed with herbs and poached and then smoked.
Last week I found a half dozen cornish game chickens in the discount bin for 69 cents per pound. Last night i placed one of a 15 degree brine with a half teaspoon of celery seed and...
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Last post by ssorllih
Thu Dec 15, 2011 04:27
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Roxy's mustard sauce
by
Devo » Wed Nov 30, 2011 08:18 » in
BBQ
Sauce to add to pulled pork is a mustard vinager sauce. Add just a bit, maybe 1/2 a cup, to moisten the meat and add a bit of flavour after its been pulled.
When making a Sammich add some more of the sauce with a shake or two of the rub used to season the butt. This sauce is a perfect match with...
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Last post by Devo
Wed Nov 30, 2011 08:18
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[CAN] Bulldog BBQ sauce
by
Devo » Wed Nov 30, 2011 08:15 » in
BBQ
1 cup ketchup
1/2 cup brown sugar
1/2 cup Dr. Pepper
1/4 cup honey
2 tablespoons Worcestershire
1 tablespoon Dales Seasoning (if you can't find Dale's try this: A good Dale's clone would be 2/3rds Soy and 1/3rd A-1 sauce
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/4 tablespoon...
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Last post by Devo
Wed Nov 30, 2011 08:15
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Making Dry-Cured (Air-Dried) Sausage
Air Dried and Dry-Cured Fermented Sausages - See The Microbiology Of Meats Forum.
Click on this link:
*Please Note:
In order to avoid overcrowding of posts for this type of sausage (Dry-Cured Fermented ), please see the Microbiology Of Meats forum where the study of bacteria and...
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Last post by Chuckwagon
Mon Nov 28, 2011 06:47
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Smoked Belly - Chinese
One 800g piece of belly couldn't fit into my brining container (already loaded with bacon-to-be) so, my like of Chinese cuisine, particularly the Peking Duck, led to this experiment. Marinated for 48hrs, smoke/cooked at 125 for four hours, served with simple fried rice, this was delicious. The...
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Last post by snagman
Thu Nov 10, 2011 00:42
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Last post by ssorllih
Wed Nov 02, 2011 02:34
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Add to this for fun
Spice sausage with thyme,
Red pepper and lime
Add a pinch of saffron
Then smoke with pecan
The results will be prime
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Last post by DLFL
Tue Oct 25, 2011 16:54
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Thank you Stanley and Adam Marianski
For several years I tried to make acceptable sausage mixes with very limited success. I have been following the recipes in the Home Production of Quality Meats and Mausages and the results are very pleasing to my wife Nancy and also to me.
This week I was able to buy 4.5 pounds of pork chops for 69...
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Last post by ssorllih
Sat Oct 15, 2011 02:06
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Stickers?
I've been trolling around in the Polish side of the forum for a while now and noticed a very long post devoted to stickers. One of the site members, Zico, had some vinyl stickers printed for sale to the other forum members. I contacted the Zico and got a copy of the file in case anyone on this side...
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Last post by JerBear
Thu Oct 13, 2011 19:18
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[USA] Robber's Roost Rawhide
Robber`s Roost Rawhide
Black Pepper Semi-Dry Cured Meat Stick
I've put together a snack stick over a period of time, that closely imitates Polish kabanosy but is more chewy in texture and is flavored with salt, garlic, and black pepper only. It`s made of pork and is an emulsified sausage,...
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Last post by Chuckwagon
Sat Jun 11, 2011 09:14
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[USA] Easter Lamb
OK Dave, you asked for it! Here is my...
Easter Lamb
(With A Little Bull)
Our ranch outfit rode furiously two days, before our sweet-talked wives had the opportunity to change their minds `bout lettin` us go! Organizing camp in drenching rain, we`d reached the high Uintahs with its crystal...
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Last post by Chuckwagon
Tue Apr 19, 2011 05:59
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geometry of the piece of meat
the Book states that curing time can/should be based on the thickness of the piece and or the weight of the piece of meat.
This is becoming important to me as one of the local markets is advertising whole hams for 1.49 USD per pound. I want to break these down into smaller portions. The muscles...
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Last post by ssorllih
Sun Apr 17, 2011 04:38
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Wasabi Mustard Sauce
We are just finishing up a prime rib supper. Chuckwagon`s Spicy BBQ Mustard was a huge hit. I usually serve a wasabi/mustard sauce but opted to try Dad's version. The group has declared it a dead heat. :mrgreen:
Wasabi powder is a very convenient addition to soups, stews sausage etc. It is...
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Last post by steelchef
Sun Apr 17, 2011 01:09
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Dry-Curing Questions
Hi Sausagemakers,
I received an email from a member with some terrific questions. For the possible benefit of other members, I'm placing his questions here:
story28 writes:
I am trying to increase my knowledge of charcuterie and salumi and am in training to one day open my own charcuterie shop....
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Last post by Chuckwagon
Wed Apr 13, 2011 10:53
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[USA] Cactus Jack's Vienna Sausage
Here`s a different type of sausage than most folks are used to. It`s a Vienna Sausage but it`s not quite the stuff you`ll find in those short cans with the pop-tops on your grocer`s shelf. By the way, have you noticed the canned stuff is no longer packed in gelatin? Kids were whining about the...
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Last post by Chuckwagon
Fri Apr 08, 2011 10:43
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Air Pockets Inside Dry-Cured Salami
An interesting question came to me by email from a non-member who prefers to remain anonymous. I asked our own Seminole for his opinion and I`ve chosen to post it here so his words may benefit others as well.
Q. My air-dried salamis have large air pockets in the interior at the end of the curing...
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Last post by Chuckwagon
Wed Apr 06, 2011 21:48
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How to Calibrate a Hygrometer
I came across this web site on how to calibrate a hygrometer. It is nice cause it is easy to do. Just wanted to share with everyone. We all know how important it is to have accurate RH readings when making fermented sausages.
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Last post by Blackriver
Thu Feb 17, 2011 23:23
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Last post by atcNick
Sat Nov 06, 2010 03:46
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Last post by Maxell
Thu Oct 28, 2010 14:39
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Last post by Maxell
Wed Oct 27, 2010 18:44
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[Spices] Herbal pepper
Spices substitute were produced in order to replace more expensive and hardly available natural spices. Unfortunately quality and properties of substitutes, are not sufficiently similar to natural spices. Because of costs and availability, using spice substitutes was sometimes a must.
Comment. We...
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Last post by Siara
Sun Jan 31, 2010 12:57
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REGULATION
Regulation of Wędliny domowe
1. Registration
1. To be an active member ( one possessing own avatar, be able to post messages, private messages and so on ) you need to register.
2. By registering, you approve all forum regulations.
3. Each user can posses only one account.
4. Once the...
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Last post by vtec
Mon Feb 23, 2009 18:48