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Wedliny Domowe - Meats and Sausages
Replies: 2
by
Bob K » Sat Feb 09, 2019 15:02
First post
For those who frequent the wealth of information that is shared on the Marianski's Meats and Sausages site the banner and link are now at the bottom of each page.
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Thanks for the information
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- 4490 Views
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Last post by dream-builder
Wed Jan 29, 2020 10:39
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How to Post Pictures
by
Bob K » Fri Dec 14, 2018 15:52
The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.
Two free and easy sites to use are IMGUR
How to use:
Or Postimage
Just upload your photo and include the...
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Last post by Bob K
Fri Dec 14, 2018 15:52
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32 Sausage Making Tips To Save You Grief!
Replies: 12
by
Chuckwagon » Fri May 02, 2014 00:08
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...
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Graham, here is the link to our MRI (Member`s Recipe Index). It`s loaded with goodies.
There are several of Kevin`s (NorCalKid) sausages. One of my favorites is his Mortadella sausage. It is amazing. You can check it out at this link:
Kevin has posted several recipes in the MRI. You really ought...
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Last post by Chuckwagon
Sat Jul 05, 2014 11:40
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32 Sausage Making Tips To Save You Grief
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...
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Bookmarking this page!
- 8 Replies
- 45239 Views
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Last post by alex_mercer
Tue Oct 24, 2017 08:17
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Problems With Texture?
Replies: 2
by
Chuckwagon » Fri May 07, 2010 00:14
First post
Problems With Sausage Texture?
As a grinder`s blade revolves against it`s plate, friction creates heat and fat will begin to liquefy in spots as it approaches 160 degrees, where it separates from muscle rather than achieving a good emulsion by remaining solid. In sausage making circles, this is...
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Thanks Chuckwagon, that's some good information.
- 2 Replies
- 13651 Views
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Last post by atcNick
Wed Oct 13, 2010 16:09
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