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Wedliny Domowe - Meats and Sausages

Last postbydream-builder « Wed Jan 29, 2020 10:39
Replies: 2
byBob 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.

Last post

Thanks for the information

2 Replies

16024 Views

Last post bydream-builder
Wed Jan 29, 2020 10:39
How to Post Pictures

Last postbyBob K « Fri Dec 14, 2018 15:52

byBob 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...

0 Replies

39107 Views

Last post byBob K
Fri Dec 14, 2018 15:52
32 Sausage Making Tips To Save You Grief!

Last postbyChuckwagon « Sat Jul 05, 2014 11:40
Replies: 12
byChuckwagon »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...

12 Replies

36080 Views

Last post byChuckwagon
Sat Jul 05, 2014 11:40

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Last post

My Handy Excel Spread Sheet Is Here If You Want It

Last postbyAaron « Mon Jan 05, 2015 00:35
Replies: 5
byDevo »Sun Dec 07, 2014 18:47
First post

People asked where I got the spread sheet i use to calculate weight lose. I don't really remember who i got it from but I am putting it up here for down load. Once downloaded you can do a save as and save under what ever name you want. Very easy to use and a nice record keeper.

Last post

Have only just discovered this :smile:
Thanks very much Devo for the download
Cheers!
Aaron

5 Replies

7356 Views

Last post byAaron
Mon Jan 05, 2015 00:35
Cold smoking some bacon - need humidity?

Last postbyssorllih « Tue Dec 23, 2014 16:35
Replies: 5
byrdstoll »Mon Dec 22, 2014 22:15
First post

Hi - I've read a wealth of information here on the site and in books/forums. Am ready to get my cold smoke on next week after I put my bellies into cure this evening.

One thing I've read here is the importance of higher humidities when you are cold smoking. I live in Northern Illinois and temps...

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Remember that burning wood creates considerable water vapor. The relative humidity at 19°F is always very low and when that air is heated to 50°F it is desert dry.

5 Replies

18983 Views

Last post byssorllih
Tue Dec 23, 2014 16:35
Cold smoke beef jerky if cured?

Last postbyredzed « Tue Dec 23, 2014 07:38
Replies: 2
byrdstoll »Mon Dec 22, 2014 23:22
First post

Hi - I'm a bit confused about beef jerky. I've read the threads / book on the need to get jerky to 160 to kill bad things but my Dad has always made Jerky by curing it for a couple of days in marinade (with Tender Quick) and then cold smoking for several hours until it's pliable but not breakable....

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There are tons of recipes out there for beef jerky that don't include any nitrite cures. And there have been instances of botulism found in commercially produced jerky. There is a long and useful thread here on the subject. Should answer most of your questions.

2 Replies

5878 Views

Last post byredzed
Tue Dec 23, 2014 07:38
Ham Problems

Last postbytrucktramp « Mon Dec 22, 2014 09:32
Replies: 3
bytrucktramp »Thu Dec 18, 2014 06:39
First post

Recently, I cured a ham for my sister using Chuckwagon's brine/injection method. It is a whole ham that after I finished in smoke I cut into 2 portions (butt and shank). She cooked one piece and it was fine. The other piece she noticed a black spot in the meat. It's not near the bone so I don't...

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I bought the ham from an established butcher...but I suppose something could have gone wrong on his end. I guess we will see if it is a recurring problem as I am going to thaw a ham I made for myself and a friend that I cured a couple hams for is going to thaw one of his. Christmas dinner may be...

3 Replies

6461 Views

Last post bytrucktramp
Mon Dec 22, 2014 09:32
Cure calculators and recipe spreadsheets?

Last postbyrdstoll « Tue Dec 16, 2014 16:55
Replies: 6
byredzed »Fri Dec 12, 2014 16:51
First post

We are all familiar with the handy cure calculator that is available on our sister site,

But there are other calculators and recipe spreadsheets out there that are useful tools for us when we make sausages and cured meats. I would like do create a list and sticky it so that it would be available...

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Wow that is great - I missed that section of the site and haven't gotten to Chapter 12 yet in the book! But that's exactly what I was looking for!!

6 Replies

13705 Views

Last post byrdstoll
Tue Dec 16, 2014 16:55
Chili Powder

Last postbyssorllih « Fri Dec 05, 2014 15:43
Replies: 6
byBob K »Wed Dec 03, 2014 19:31
First post

A lot of recipes call for chili powder. In the United States, we are used to chili powder referring to a blend of many spices like this.

Chili Powder

Ingredients: Chile Pepper, Salt, Cumin, Oregano, Garlic, Cayenne Pepper and Crushed Red Pepper

It also can mean plain ground chili pepper....

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The link that I posted discusses the range of peppers used to make paprika and chili powder. Practically all dried and ground peppers(capsicum) are classified as paprika and labeled according to the heat.

6 Replies

30156 Views

Last post byssorllih
Fri Dec 05, 2014 15:43
What to use as a substitute for veal

Last postbyShuswap « Sat Nov 29, 2014 16:03
Replies: 5
bymarkjass »Sat Nov 29, 2014 00:47
First post

I want to make some oxford sausages. These are fresh sausages. 50/50 pork and veal. with herbs and lemon zest. They are unusual as traditional British sausages don't contain veal.

I live in Christchurch (New Zealand) which is in the South Island. It is very difficult to get hold of veal. This is...

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Mark that is what happens when you go back to school - takes your mind to interesting places.
Is it archeology or anthropology those essays are for?

5 Replies

6868 Views

Last post byShuswap
Sat Nov 29, 2014 16:03
Trying to help someone out with a recipe for Filetto Baciato

Last postbyredzed « Thu Nov 20, 2014 06:23
Replies: 1
byDevo »Wed Nov 19, 2014 17:09
First post

On the Sausage Debauchery facebook page a fellow was asking for a recipe to make Filetto Baciato. All the books I have and internet sites I go to have nothing for a recipe. There are many producers that will sell you some but of course no recipe. So do any of you people know of one I might pass...

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Poli has a recipe for something that is somewhat related here:

It is a coppa/salami combo, but the ingredients and process might work with a tenderloin as well.

1 Replies

3967 Views

Last post byredzed
Thu Nov 20, 2014 06:23
Can someone clear this up for me

Last postbyredzed « Thu Nov 13, 2014 22:07
Replies: 22
bymarkjass »Sun Nov 09, 2014 08:58
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First post

A couple of years ago I decided to make the Jadgwurst (German Hunter`s sausage) sausage. The recipe is online and also in Stan M`s book. It is a 50-50 mix of pork butt and lean fresh bacon. I got it in my head that the lean fresh bacon meant pork belly bacon (cured, smoked and cooked).

I have...

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Redzed - there's a Cash and Carry in Bellingham.

Thanks Jeff, I will check them out next time I swing by Bellingham. I see on their current flyer that they also have boneless chicken thighs on sale right now, but you have to buy a 40lb. box!
22 Replies

24997 Views

Last post byredzed
Thu Nov 13, 2014 22:07
Wine and Cheese Sausage

Last postbyredzed « Sat Oct 25, 2014 20:58
Replies: 4
bySTICKSTRING »Thu Oct 23, 2014 21:20
First post

Hello all, some time has spend since I have last posted due to a lot going on in my families lives. But I'm back and ready to make some more sausages!

I had a question in regards to Sodium Erythorbate. I would like to try len poli's Wine and Cheese fresh sausage. It includes cure #1 and sodium...

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I'd give it a try. And as Bob indicated the cure and s. erythorbate is there for colour only so you can either eliminate it or reduce the amount thalf of what Poli recommends, and you will still get the red colour when grilled.

4 Replies

6670 Views

Last post byredzed
Sat Oct 25, 2014 20:58
Casings, Natural

Last postbyCabonaia « Sat Oct 18, 2014 03:01
Replies: 4
byRick »Sat Oct 04, 2014 20:43
First post

Just out of curiosity, I've seen some sausage making recipes that speak of stuffing beef stomachs or bladders, and I don't believe I've ever seen such casings offered to sausage makers. Are they available?

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I bought some fresh pork stomachs once from a local Asian meat counter, and they were so stinky I threw them out. They were probably not very fresh, like you would get from a slaughterhouse. When I saved some from my own pigs and cleaned them well, there was no foul odor at all. I ground them up...

4 Replies

8196 Views

Last post byCabonaia
Sat Oct 18, 2014 03:01
Binder for Smoked German Bologna

Last postbyCabonaia « Sat Oct 18, 2014 02:48
Replies: 7
byRick »Mon Oct 13, 2014 22:10
First post

I have a pre-mixed spice package for a smoked German Bologna from PS Seasonings that calls for 1 1/2 cups of their binder flour,
which contains wheat, barley,oat and rye flour.

I currently have soy concentrate and dry milk powder both from BP on hand. I'm thinking that this binder flour is...

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Hi gang - I'm late to this conversation but bologna and other lunch meats are close to my heart (no medical puns intended :mrgreen: ) so I'll weigh in with a perspective. You can make all of these products without soy, milk powder, phosphates, etc. if you want to. Obviously for generations people...

7 Replies

11475 Views

Last post byCabonaia
Sat Oct 18, 2014 02:48
Beef Bung Cap

Last postbyRick « Sun Oct 12, 2014 13:31
Replies: 8
byRick »Sat Oct 04, 2014 16:05
First post

I was going to stuff my second attempt at headcheese into a Beef Bung Cap. I noticed that the bottom is naturally closed and about 4-5 inches from the open end there is another natural opening about 1 1/2 inches in diameter in the side. Well I got my bung filled which was kind of a pain ladling...

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Thanks Jan and Red, I knew I wasn't losing my mind and seeing things!

8 Replies

10301 Views

Last post byRick
Sun Oct 12, 2014 13:31
Loaf Lunchmeat

Last postbyBob K « Sun Oct 12, 2014 13:18
Replies: 6
byRick »Sat Oct 11, 2014 17:23
First post

I was in a small grocery store the other day that had a meat counter with the various lunch meats from the big meat packers, this one in particular was Eckrich Meats and it was a Pimento and Pickle Loaf.

As a kid, I remember fondly the various loafs such as Football Loaf, Honey Loaf, Pimento and...

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Along with the recipes on this site the methods and pictures posted are valuable info.

6 Replies

10667 Views

Last post byBob K
Sun Oct 12, 2014 13:18
Possible misprint in ham recipe, is it safe to eat?

Last postbyflozza « Fri Oct 03, 2014 21:32
Replies: 5
byflozza »Fri Oct 03, 2014 10:55
First post

Possible misprint in ham recipe, is it safe to eat?
Hi all,
I'm somewhat new to ham making so am still experimenting with different recipes, seeing what effects different ingredients have on things. I came across the a recipe in a fairly recently published cookbook about traditional cooking skills...

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Thanks for your welcome and reply Redzed. There was no call for additional salt, which I also thought unusual. What you said about European curing salts being 0.6% would make this recipe sound much more reasonable. The book is a European book, but clearly states approx. 6 % nitrite and even goes on...

5 Replies

5668 Views

Last post byflozza
Fri Oct 03, 2014 21:32
Packer Meat Saw 18"

Last postbyCabonaia « Fri Oct 03, 2014 16:26
Replies: 1
byRick »Fri Oct 03, 2014 15:53
First post

Found a Packer Meat Saw, and was wondering if anyone has this saw and can recommend it?

I was looking for one to quarter up my hog heads to fit my kettle better.

Thank you

Last post

Hi Bob - A small meat saw like that is very handy. I've used one on pork heads for the same reason. It takes some practice before you get the hang of it -- my experience anyway. It can help to have someone else hold what you are sawing if it is jumping around a lot. They are called meat saws but...

1 Replies

3325 Views

Last post byCabonaia
Fri Oct 03, 2014 16:26
Any one made Nduja

Last postbyCabonaia « Wed Oct 01, 2014 15:27
Replies: 6
bymarkjass »Tue Sep 30, 2014 01:10
First post

N'duja is a spicy spreadable sausage made with pork. It is typically made with parts of the pig such as the shoulder, belly and jowl, as well as a mixture of spices.

Has anyone made it?

Last post

1kg of pork belly and 2kg of back fat? What would be the meat to fat ratio?

I guess that would depend on how fatty the belly is, but it's so close to 100% that you might as well call it pork butter. :o It sounds eminently spreadable -- and delicious.

6 Replies

8425 Views

Last post byCabonaia
Wed Oct 01, 2014 15:27
Butcher Packer Bloom Gelatin

Last postbyButterbean « Wed Oct 01, 2014 02:28
Replies: 1
byRick »Tue Sep 30, 2014 22:59
First post

I was wondering if anyone has used this product for BP and how did it work for you? Did it come with mixing instructions?

Last post

Its just gelatin. Just like the unflavored gelatin you can buy at a grocer. I use it to glue meat together when making pseudo-coppa.

1 Replies

4634 Views

Last post byButterbean
Wed Oct 01, 2014 02:28
quik question

Last postbybmeyer50 « Tue Sep 30, 2014 15:45
Replies: 2
bybmeyer50 »Tue Sep 30, 2014 14:54
First post

odd question, but I made some bratwurst yesterday, and soaked more casings than I needed. Should I pitch them since they've been in water for several hours, take them out and try to dry them, resalt and refrigerate or are they ok in the water until I make some more sausage this coming weekend?
I...

Last post

ok thanks!

2 Replies

3216 Views

Last post bybmeyer50
Tue Sep 30, 2014 15:45
Morton Sugar Cure

Last postbyBaconologist « Sun Sep 28, 2014 18:32
Replies: 3
byRick »Sun Sep 28, 2014 15:22
First post

I was rummaging around on my spice shelf and uncovered 2 bags of Morton's Sugar Cure. They're unopened and I'm assuming still good. I'm at a loss as to why I purchased them, and was wondering what this product is used for. Could it be for a dry cured pork belly for bacon per chance?
Thank you

Last post

Yes, regular Morton's Sugar Cure is interchangeable with Tender Quick. Sugar Cure has just a tiny bit more sugar, <1% dextrose.
Morton's Smoke-Flavored Sugar Cure is a very different product (with nitrate, no nitrite) which is only intended for dry-curing.

3 Replies

6543 Views

Last post byBaconologist
Sun Sep 28, 2014 18:32
What I have done is safe, is it not?

Last postbyssorllih « Sun Sep 28, 2014 14:23
Replies: 1
bymarkjass »Sun Sep 28, 2014 08:34
First post

Just had a brain freeze. Is what I have done safe? I have mixed herbs, spices, salt and cure #1 at 2.5g per kg with cubed meat. I then left it in the fridge for just over 24 hrs (timing thing). I then stuffed the sausages. I left them to dry for 2 hrs in my bathroom (about 20 degrees C). I have...

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Just the same as fresh meat. Not more than a couple of days.

1 Replies

3214 Views

Last post byssorllih
Sun Sep 28, 2014 14:23
Lean pork + sausage making = ?? an acrimonious relationship

Last postbyCabonaia « Sun Sep 28, 2014 04:55
Replies: 5
bymarkjass »Fri Sep 26, 2014 09:50
First post

A lot of the pork I buy in NZ is very lean. And yes I am taking of the shoulder (boston butt) I usually buy 1/2 a pig direct from free range farm and a local butcher cuts it up for me. Because of the nature of the pork farmed today, due to demand, it is very difficult getting a fatty cut or back...

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Sounds like a plan! Butterbean's advice is good. I have not raised many pigs and am no expert, but the last ones I raised happened to be Berkshires and they came out great from a sausage making perspective. Good balance of fat and lean.

I don't know how much your little sow will cost you, but...

5 Replies

5645 Views

Last post byCabonaia
Sun Sep 28, 2014 04:55
Is there a calendar of upcoming beginner's projects?

Last postbyTasso « Sat Sep 27, 2014 03:15
Replies: 7
byTasso »Fri Sep 12, 2014 01:58
First post

Is there a calendar or a published list of upcoming beginner's projects? I would really like to join the next beginner's project, but I need to put the start date on my own calendar so I'll be reminded of it, else I'll likely miss it, just like I missed the very recently inaugurated Project KB.

I...

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I'm trying to think of what I might do to drum up some new recruits for this great site. I'm just going to start talking it up to my friends and family. We need more beginners around here who want to make sausage!

7 Replies

14246 Views

Last post byTasso
Sat Sep 27, 2014 03:15
Vinegar Anyone!

Last postbyRick « Wed Sep 24, 2014 10:50
Replies: 5
byRick »Tue Sep 23, 2014 21:33
First post

I was wondering since garlic seems to be a favorite spice which is incorporated into about every sausage, has anyone every tried a 10# batch of sausage and instead of putting in a pint of ice water, adding a pint of cold cider vinegar instead?

For those of use who also love pickled anything, it...

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Well it sounds like there is some hope yet. Thanks to all for your thoughts and suggestions.

5 Replies

10869 Views

Last post byRick
Wed Sep 24, 2014 10:50
New Bacon

Last postbyCabonaia « Wed Sep 24, 2014 05:40
Replies: 13
byRick »Tue Sep 23, 2014 00:38
First post

I've been seeing advertisements on the front of bacon packages that they contain no nitrites/nitrates. The ingredients specifies celery juice I believe.

Can anyone expound on the use of celery juice? Is this something that we home sausage makers can use?

Regards

Last post

Celery juice powder is more expensive than cure #1, and it tends to harden up once you open it. It does work in terms of curing meat, but there is no precise way to measure it. If you are concerned about eating nitrites it is the last thing you should use. (While you're at it, stop eating...

13 Replies

13277 Views

Last post byCabonaia
Wed Sep 24, 2014 05:40
Pre-tubed casings, good price?

Last postbyTasso « Tue Sep 23, 2014 04:11
Replies: 16
byTasso »Sat May 10, 2014 20:43
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First post

These 32-35mm pretubed casings are only $20.83 for an entire hank of 100 yards. That seems like an incredibly good deal, if I'm understanding it right. Has anyone tried these from Walton's in Wichita, Kansas?

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Having been raised in Baton Rouge, I ate a lot of andouille when I was growing up, and I love it. I always bring back plenty whenever I go back home. I can't really cook red beans or make gumbo or jambalaya without it, and I like it in a po boy too.

Making a soul-satisfying andouille is my most...
16 Replies

20674 Views

Last post byTasso
Tue Sep 23, 2014 04:11
Garlic, the spice of Life!

Last postbyGulyás « Mon Sep 22, 2014 22:24
Replies: 23
byRick »Sun Sep 21, 2014 17:12
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First post

Just wanted to run a brief unscientific poll here if I may. How many folks use a dried granulated garlic vs. fresh chopped garlic when called for in a recipe?

When you want the garlic to stand at attention and making its presence known, in something like Garlic Kielbasa or Garlic Bologna, how many...

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You very welcome Rick. I'm happy if I could help.
23 Replies

21136 Views

Last post byGulyás
Mon Sep 22, 2014 22:24
Summer Sausage casings?

Last postbyDarwin « Mon Sep 22, 2014 00:17
Replies: 5
byDarwin »Sun Sep 21, 2014 03:59
First post

I have not made summer sausage before and I was thinking I should give it a try in the coming months. It looks like most folks use synthetic casings. I was thinking of using the 60mm x 16 in. collagen. Is this a good choice for me? Anything I should worry about or consider as I am not sure of which...

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I am leaning towards smaller chubs for my first try. Maybe try a few recipes in smaller amounts to try and find something I like. The only summer sausage I have ever tasted was the mass produced one sold during the winter holidays, I did not care for it.
Thanks for the advise guys, it is greatly...

5 Replies

8087 Views

Last post byDarwin
Mon Sep 22, 2014 00:17
Prepackaged Spice Mix Anyone?

Last postbysawhorseray « Sun Sep 21, 2014 18:30
Replies: 8
byRick »Sat Sep 20, 2014 22:00
First post

I'd dare to venture that most of the folks on this forum tend to mix their own spices to come up with that signature recipe. I know I prefer to mix my own and not go for the premixed plan. Although I do have one maple breakfast sausage that I do purchase only because I can't seem to duplicate the...

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I might give it a try, what kind of red wine do you add?!

I usually go with a $7 - $8 bottle of cab or zinfandel, nothing fancy but not two-buck Chuck either. I don't like the idea of putting a wine into sausage that I wouldn't want to drink.

I make a maple-apple breakfast sausage that we've...

8 Replies

8569 Views

Last post bysawhorseray
Sun Sep 21, 2014 18:30
Choice of, and how to buy lean beef to save $

Last postbyButterbean « Sun Sep 21, 2014 18:14
Replies: 5
byRick »Sun Sep 21, 2014 14:59
First post

I've been wanting to make some ring bologna and looking over my recipe, I'll need some pork as well as beef. The pork isn't the problem as we all know the standard pork butt is the sausage makers friend.

In regards to the lean beef, how do you purchase your beef. Suppose you need 7# of lean beef,...

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I wish they showed lambs here.

It is a good source of high quality meat at a good price. Attendance to these events are dwindling with more and more people moving away from the farm.

Bought a pig on resale a few years ago. The sale price was $15/lb - I think I paid less than a dollar a pound for...

5 Replies

4813 Views

Last post byButterbean
Sun Sep 21, 2014 18:14
Vinegar Type for Pickling

Last postbyRick « Sun Sep 21, 2014 13:42
Replies: 3
byRick »Sat Sep 20, 2014 13:24
First post

I was wonder what type of vinegar, cider or white, is best for when doing a pickled bologna. I had an experience in the past using cider vinegar and smoked sausage, where the smoke made my vinegar very dark and cloudy and unappealing to the eye as well as taste.

I've since switched to the white...

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Thank you for the advice.

3 Replies

4850 Views

Last post byRick
Sun Sep 21, 2014 13:42
Re-thinking my smoking strategy

Last postbysambal badjak « Sun Sep 21, 2014 10:59
Replies: 2
bysambal badjak »Sat Sep 20, 2014 08:32
First post

I have been using a pro/q cold smoke generator to smoke my sausages and bacon etc and been finishing them off by poaching in hot water.
I have tried the oven, but it is very difficult to keep it below 100 oC, let alone below the 93-94 oC that is recommended.

Lately I have also been smoking at a...

Last post

Thanks, but......
No hardwood pellets here. Can't even buy sawdust, except for floor sweepings.

I can use the planer to make some wood chips, but haven't gotten much further than that.

2 Replies

3413 Views

Last post bysambal badjak
Sun Sep 21, 2014 10:59
Boston Butt % of fat

Last postbyTasso « Thu Sep 18, 2014 11:23
Replies: 18
bysfisher »Sat Aug 30, 2014 07:18
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First post

I want to make some Italian and breakfast sausage. I would like to get my fat to the 25% range. I am using regular trim store bought Boston Butts. I know that no 2 are the same as far as fat goes. But I am trying to guess what their fat content is. I am guessing around 80 to 85%, would that be safe...

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redzed and Jan, many thanks to both of you for the bone curing and smoking info. I'm definitely going to do that from now on.
18 Replies

27101 Views

Last post byTasso
Thu Sep 18, 2014 11:23
Question about Polish Sausage Keilbasa

Last postbynadin « Mon Sep 15, 2014 09:38
Replies: 9
byScooterjam »Mon Aug 25, 2014 21:53
First post

I made my first Polish Sausage this weekend. Only been doing this for about a month. I was very pleased how it turned out, flavor was awesome. The one thing I was very disappointed with was the 'toughness' of the casing. I soaked them for about an hour in water with a splash of vinegar. Now the...

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I am after 3 years butcher trade school,also work 4 years in meat factory ,but .. only on boner ,or saw man possition,not much at sausage making ,in last few weeks im digging up my school notes about sausage making and starting it at home ,how u see my experience at this job isnt that good but i do...

9 Replies

8819 Views

Last post bynadin
Mon Sep 15, 2014 09:38
Fermento

Last postbyScooterjam « Sun Sep 14, 2014 23:07
Replies: 2
byScooterjam »Sun Sep 14, 2014 16:47
First post

Hello friends,

My question is this, and I apologize if this has been answered, run into the ground etc.....

Fermento. I understand its a dairy based product that helps with the lactic acid process.

My wife purchased some cultured buttermilk (dry) product. Is it the same thing? Will it produce...

Last post

Thank you very much! Going to try snack sticks next weekend. Will post the results!

2 Replies

5435 Views

Last post byScooterjam
Sun Sep 14, 2014 23:07
Cured, smoked, but uncooked pork loin.

Last postbymarkjass « Sun Sep 14, 2014 03:44
Replies: 4
bymarkjass »Thu Sep 11, 2014 04:35
First post

At long last I have some spare time. I have dried cured some pork loin. I have cold smoked it (problem with the gas burner). I have a couple of options.
1. I can slowly bake it in the oven to reach the required temperature.
2. Now dry it in my temperature and humidity chamber.
3. I can fry it up...

Last post

In the making of the bacon I changed three things and this has changed the taste a great deal. The bacon tastes far more smoked almost over smoked to me (I smoked it for 4 hrs) and much more salty (use 30 g per kg).

Part of the change may be due to the lack of a fat cap, at most 4 mm. The skin...

4 Replies

6022 Views

Last post bymarkjass
Sun Sep 14, 2014 03:44
What's In YOUR Polish Kielbasa?

Last postbyDarwin « Wed Sep 03, 2014 04:16
Replies: 16
byredzed »Tue Aug 05, 2014 17:45
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First post

Why are we here? On March 11th, 2006, Stan Marianski wrote:

The aim of our web site is to make meat products and sausages the traditional way without any binders, fillers, fat replacers, soy protein concentrates, phosphates etc. All our Polish sausage recipes come from 1958 Government archives...

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One of these days I will make that Andouille, that recipe looks good and I have loads of freshly dug garlic from Saskatchewan. But I still can't pronounce it, and I'm too old to go to a speech therapist!

here ya go

and a link to a to a more traditional recipe. The spice level is mild on this...
16 Replies

16618 Views

Last post byDarwin
Wed Sep 03, 2014 04:16
Kitchen Aid speed

Last postbyBaconologist « Fri Aug 29, 2014 20:04
Replies: 1
bysfisher »Fri Aug 29, 2014 18:25
First post

Is there a best speed number to put your kitchen aid mixer on while grinder meat for sausage?

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From the manual......
Cut food into small strips or pieces
and feed them into hopper. Meat
should be cut into long narrow strips.
Turn mixer to Speed 4 and feed food
into hopper using food pusher. Never
put your fingers in the hopper.

1 Replies

3153 Views

Last post byBaconologist
Fri Aug 29, 2014 20:04
Question about Soy Protein

Last postbyredzed « Fri Aug 29, 2014 16:21
Replies: 1
byShuswap »Fri Aug 29, 2014 14:41
First post

I'm using the KB recipe for breakfast sausage but will be making meat patties so will use soy protein as a binder. Marianski says to use 2% of meat weight and not to exceed 3%. The meat I am using is very lean so I will be adding about 15% back fat. My question is whether or not I include the...

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Hi Shuswap, Add no more than 2% of the total meat and fat mixture. And that does not mean that you have to even add the full 2%. If you haven't noticed by now, I am not a fan of soy protein. I do you use it on occasion, especially in granular form as a replacement for bread crumbs, since are...

1 Replies

2458 Views

Last post byredzed
Fri Aug 29, 2014 16:21
Internal temp for breakfast sausage

Last postbyChuckwagon « Wed Aug 20, 2014 22:41
Replies: 1
bysnakeoil »Wed Aug 20, 2014 14:04
First post

Before it`s safe to eat?

Thanks :oops:

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Snakeoil... the FSIS says pork is safe at 160°F. It is safe from trichinae spiralis at 137°F. The extra heat insures protection from several other pathogens including listeria.

Finishing Temperatures

Pork
(Very Rare = 140 degrees F. IMT )
Rare = 150 degrees F. IMT
Medium = 160 degrees...

1 Replies

2910 Views

Last post byChuckwagon
Wed Aug 20, 2014 22:41
[USA] Hip Shot" Hamburgers

Last postbygraybeard « Mon Aug 18, 2014 13:09
Replies: 25
byChuckwagon »Tue Sep 04, 2012 05:03
1
2
First post

Crumbling, Dry, Hamburgers? Try Hip Shot Burgers

Have you ever wondered why the burgers down at Al`s Malt Shop always keep their shape as well as their juices? And just where does that particular special flavor come from? Whenever many people make a burger at home, it crumbles and shrinks and the...

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A thought came to mind that a label inside the package would be completely durable.

That is what I do. I just use excel and print out as many as I need. They work out very good, it beats writing on the bag.
25 Replies

21380 Views

Last post bygraybeard
Mon Aug 18, 2014 13:09
Imitating the flavor of a particular commercial sausage.....

Last postbyDarwin « Mon Aug 11, 2014 05:47
Replies: 10
bytoddpipkin »Mon Apr 21, 2014 23:44
First post

I am a hunter, and always utilize every ounce of meat from my animals.

In the past, I have made (many times) fresh, patty-style breakfast sausage, from a commercial, pre-packaged, non-curing seasoning mix.

As my skill at hunting has increased, I find myself with more meat!!

I don't want to make...

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I think I had this sausage last winter in Jackson MS. If it is the same one I would say the spices lean towards the Cajun spice blends and it was heavily smoked, much more smoke than any mass produced sausage I have ever had. I used it to make a pot of jambalaya and everyone like it.

10 Replies

18383 Views

Last post byDarwin
Mon Aug 11, 2014 05:47
(Lamb) going to crack it this time

Last postbyChuckwagon « Sat Aug 09, 2014 16:33
Replies: 3
bymarkjass »Sat Aug 09, 2014 14:37
First post

I really like lamb, I have made some lovely fresh lamb sausages, but have miserably failed to find a fermented or cooked or dried lamb sausage that I have liked (note the `I` have liked). The lamb flavour has just gone. I know el Ducko has been experimenting with sucuk and sumac. Well I have...

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Our pal Butterbean is amazingly self-sufficient and borders on genius in my opinion. He has a link for his lamb sausage with photos here:

You may also wish to check out the recipes by our member DaveZac in Bristol, New York. He has the same attributes and has also worked much with lamb.
There...

3 Replies

4275 Views

Last post byChuckwagon
Sat Aug 09, 2014 16:33
Are You New To Wedliny Domowe? Start Here:

Last postbyChuckwagon « Tue Aug 05, 2014 11:43
Replies: 3
byChuckwagon »Sat Dec 03, 2011 09:36
First post

Are You New To Wedliny Domowe?
The words, Wedliny Domowe mean homemade sausages and processed meats in the Polish language. Unfortunately there is no equivalent single word translation into English for the Polish word wedliny but the French term charcuterie , is the best translation.
BEGINNERS:...

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Are You New To Wedliny Domowe ?
The words, Wedliny Domowe mean home sausage making in the Polish language.

BEGINNERS: HYDE PARK is the place for new members and browsers to CHAT and start finding their way around Wedliny Domowe . Look for the topics at the top of the page. This sticky section...

3 Replies

28100 Views

Last post byChuckwagon
Tue Aug 05, 2014 11:43
Ground Back Fat

Last postbyJanlab « Fri Jul 18, 2014 14:32
Replies: 19
byShuswap »Sat Feb 22, 2014 18:48
1
2
First post

I grind my back fat frozen and with the 3/16 plate. When I try to blend with the meat it turns into large lumps which takes time to break up back into small pieces. Is there a trick to doing this right?

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Just pass em on Spud! Will take em at cost!
Jan L
19 Replies

19366 Views

Last post byJanlab
Fri Jul 18, 2014 14:32
Cold Smoking

Last postbycrustyo44 « Sat Jul 05, 2014 11:00
Replies: 4
byoldman »Thu Jul 03, 2014 13:19
First post

I am trying make my own cold smoke generator but have no reall good idea what to use for an air source. Does anyone have any ideas?

Last post

Oldman,
Believe this old geezer, an aquarium pump works extremely well.
If you decide to buy one, get a model with 3 air velocity buttons.
I have owned such set up for years will no problems at all.
Email me if you need more info.
Cheers,
Jan.

4 Replies

4577 Views

Last post bycrustyo44
Sat Jul 05, 2014 11:00
New Style Sausage

Last postbycogboy « Wed Jun 25, 2014 22:39
Replies: 1
bycrustyo44 »Wed Jun 25, 2014 20:48
First post

Hi,
I found this on Facebook, I've been scratching my head about the spice mixture I can use with these.
These boxes are for Export.
All info greatly appreciated.
Jan.

Last post

:lol: :lol: :lol: :lol: :lol: All yours ,please don't export! Calamari anyone ?

1 Replies

2952 Views

Last post bycogboy
Wed Jun 25, 2014 22:39
Member's Recipe Index

Last postbyChuckwagon « Fri Jun 20, 2014 08:06

byChuckwagon »Fri Jun 20, 2014 08:06

Find our Member`s Recipe Index at this link:
Don`t miss hundreds of favorite sausage-making recipes! Ham, bacon, and whole muscle meat recipes are here too. Make your own meat products for BIG flavor! Make your own to save big bucks too! All recipes in this forum are tried and true ! They have...

0 Replies

4875 Views

Last post byChuckwagon
Fri Jun 20, 2014 08:06
Question on Stanley Marianski's sausage recipes

Last postbyChuckwagon « Wed Jun 18, 2014 19:53
Replies: 4
byNico »Mon Jun 16, 2014 04:38
First post

Hi everyone,

In Stanley's book Home Production of Quality Meats & Sausages he includes lots of great recipes in Chapter 13 for fresh sausage. However I'm a little confused about how to achieve the ideal fat ratio in some of the recipes (the consensus from experienced sausage makers is around...

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Topic Split 061814@12:49 by CW. See: : Fish Sausage in Fishes forum at this link:

4 Replies

6211 Views

Last post byChuckwagon
Wed Jun 18, 2014 19:53
New to Salami - 1st try

Last postbyrgauthier20420 « Thu May 29, 2014 14:10
Replies: 29
byrgauthier20420 »Mon May 12, 2014 21:30
1
2
First post

Hello everyone. I'm new to sausage making and I'm jumping right in. I'm choosing Salami mainly because I love cured meat and I wanted to try something simply spiced. I've got a 3 lbs pork shoulder and I'm picking up some fat back this evening. I've got the spices, grinder, and insta cure #2. I'm...

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I imagine your first try was much better than my first try WILL be ! Well done sir !

cogboy, just do as much research as you can and plan each step of the process out. This type of hobby is helped with good planning. Good luck and keep us posted.
29 Replies

22336 Views

Last post byrgauthier20420
Thu May 29, 2014 14:10

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