My go to book on the tech side of making salami has been Gerhard Feiner's Salami: Practical Science and Processing Technology which has helped me considerably. I also read articles on the subject in Science Direct. I will be buying the Marianski book to add to my library as well.

https://i.imgur.com/chTSYgFl.jpg?1 Kiełbasa z jeleniny - Venison sausage Here is another version of venison and pork Polish style sausage. There was still a pack of white tail deer meat in my freezer that needed to be processed. I mixed it with a pork butt and made very nice tasting kielbasa. Meats...

Very nice unit Michi! lets's see what you can do with it!

Thanks for the list of ingredients. Can you also post the rest of the recipe?

https://i.imgur.com/EuhymFf.jpg https://i.imgur.com/DMN2Yz2.jpg Cotechino A few years have passed since I made this somewhat unique Italian sausage. Not exactly something which I was pining for, but I had a growing collection of pork skins in the freezer it was time to do something with them. Becau...

Hi everyone. Sorry to reply to an old thread but I just wanted to make sure that in salami making you can use sodium ascorbate interchangeably with sodium erythorbate. It is almost impossible to find the latter in South Africa but I can find the former much easier. Thank you!! You can use S. erytho...

Sounds great. I've been making a lot of standard, Marianski recipe, kabanosy lately, spices boosted 20% or so and 1.9% salt. Also landjaeger. I love pepperoni sticks, so might try this spicy version! Marianski doesn't have garlic in his version, do you like it better with the garlic? Thx! Garlic is...

https://i.imgur.com/jowvycG.jpg Kiełbasa Toruńska – Sausage from Toruń Kielbasa Toruńska is a popular and well known sausage named after the city of Toruń, the birth place of Nicholas Copernicus. It is a semi dry sausage with traditional ingredients, intended for a longer shelf life in an unrefrige...

This type of kielbasa can be eaten in many different ways, as is, in a sandwich, heated in water, fried with eggs, added to other dishes with cabbage, beans, soups and so on. Very versatile! If grilling we have to be careful to do it on low heat and not burn because of the nitrite content.

https://i.imgur.com/llqTRRa.jpg Kiełbasa Chłopska (Peasant Sausage) Kielbasa Chlopska is a classic Polish kielbasa which defines what many Americans imagine a “kiełbasa” should taste like. In Poland the term “kielbasa” translates to “sausage” and is simply an unmodified noun because there are hundr...

When fresh the leaves are much more stronger than dried. Last year I made a small batch or fresh Polish sausage with freshly picked bear's garlic and you could certainly taste it. The dried bear's garlic that I used here is barely noticeable. Notice I used regular garlic as well.

https://i.imgur.com/ltYaX2M.jpg Kiełbasa swojska z czosnkiem niedźwiedzi - Homemade sausage with Bear's Garlic While in Poland this past September, I was finally able to get my hands on bear's garlic (Allium ursinum) which grows wild in Europe and Asia. Among it's many uses, it's a popular additive...

It's actually a traditional recipe just with the addition of the paprika and chilli. Make lots, because those things disappear quickly.

Kabanosy Pikantne – Spicy Kabanosy I made a small test batch of spicy Kabanosy with a bit of heat. Essentially the same ingredients as in classic Kabanosy but with the addition of hot paprika and chili flakes. Turned out very good, and with just the right amount of heat, placing them somewhere betw...

https://i.imgur.com/lkIQeXR.jpg?1 https://i.imgur.com/Gw0Urgk.jpg?2 Salceson Delikatesowy – Deli Style Headcheese. This is a deli style salceson (head cheese stuffed into a casing) made with 2 large ham hocks, 2 beef tongues and additional defatted pork skins. Meats were cured in an 8% brine for 7 ...