Homemade Sausage Making

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: "HYDE PARK" is the place for new members and browsers to start finding their way around Wedliny Domowe. It's where the "CHAT" forum is too! Look for the topics at the top of the page. This "sticky" section also contains various references, lists, recipes, and valuable materials sausage makers need.
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Hi folks! Allow me to ask you a question. What is better than home made sausage? The folks who make 'em of course! If you feel a little awkward pokin' around here... please don't! Some of the people here have made sausage for years. Others haven't begun yet. One thing for sure is we are all friends here and we have a common goal to help each other learn how to make and enjoy terrific sausage.

When you type in http://wedlinydomowe.pl/en/index.php it will bring up the index page. The index page is organized in six parts.
Hyde Park is actually the eighteenth forum on this "index page" and it's under "Other Topics". Simply click on the words "Hyde Park".

First, the navigating bar is along the top.
Second, is the "Latest Forum Posts" for members who wish to go directly to newly posted material.
Third, is perhaps the most important and is a list of specialized forums containing a wealth of information in a number of specific topics. It is simply called Home Made Sausage Making "Forum".
Fourth, is a section of "Other Topics". Members "chatter" like frozen false teeth and we talk about anything and everything in "Hyde Park" where anything goes!
Fifth, is a section called the "shoutbox". It`s used when you`ve got just a couple of words for someone (or everyone) and you don`t wish to make a formal post.
Sixth, is the "online registry". There`s lots of information about the membership and statistics here.

Remember to find "Hyde Park" near the bottom of the forum lists on the index page. That's a great place to start - it's where our "chat" forum is. For now, scroll down to the following post and learn how to navigate around Wedliny Domowe. If you need help, please do not hesitate to send me a PM (personal message). Click on the membership category in the navigating bar and go to "C" for "Chuckwagon" - that`s me . Welcome to Wedliny Domowe - "Home Sausage Making"! We`re glad you`re here.


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Best Wishes,
Chuckwagon

Finding Your Way Around Wedliny Domowe
Navigating The "Index Page"

Would you like to boogie around this site without a hassle? Spend just a few minutes reading the following information and in no time at all, you`ll have access to all sorts of recipes and techniques. There`s loads of information awaiting you inside this forum! Welcome to Wedliny Domowe! In the Polish language, that means "homemade sausage making".

If you click on the link or type in http://wedlinydomowe.pl/en/index.php you will discover our site`s "Index Page". There are lots of little surprises here. For instance, if you move your cursor over the Wedzarnicza Brac` emblem in the upper left corner of the page, it will bring up the "index page" of our "parent" Polish site at http://wedlinydomowe.pl/ .

If your computer is a newer model, you`ll probably have an integrated language translator. There is an abundance of information included here. This is the parent site`s list of various forums to click on (in the Polish language of course). Notice there is an American flag waving in the upper right-hand corner of the page. Click on the flag and it will bring you right back to our site in the English language. Now, note that the flag has changed to the Polish flag. You can visit the Polish site simply by clicking on the Polish flag at any time. You may also return to our index page by clicking the "back" button.

Next, look below the emblem on the upper-left side of our English-Speaking page to find WD`s "feature" bar. (More about this helpful tool in just a moment). Right now, keep looking down the left-side and you`ll find the date and time of your last visit. The next line gives the current date and time followed by a very important tool - It is in bold letters and reads "Homemade Sausage Making". Note that when you place the cursor over it, it becomes underlined. This line occurs on each page of the site and when you click on it, it will bring you straight back to the index page. You`ll find yourself using this feature most often.

If you speak Polish, click on the emblem in the upper-right hand corner. This is Szkoły Domowego Masarstwa - the school of domestic meat processing in Poland - the only one of its type in the world! Even if you don't speak the language, be sure to explore this site and see how much fun learning can be.

Next, explore the feature bar. First up is FAQ or "frequently asked questions". Browse through the information to have many of your questions answered right up front. The information given here pertains to the actual operation of the site. Next, is a "search" feature. It is a powerful tool used for locating topics or passages, recipes, and even quotes from other members. You may wish to practice a bit with this feature to see how "sensitive" it really is. The next item is a page of regulationsregarding the site. Be sure to read and understand them before posting anything. Now we come to the member list. Only members are allowed to view it. One may find email addresses, PM (personal message) pages, and other information regarding fellow members on the site.
Want to know where your fellow members live? Find them on the "map" page. As a new member we ask you post a pin of your location in our world map. Here`s how to do it: At the top of the index page (http://wedlinydomowe.pl/en/index.php) in the feature bar, click on the map symbol. When the map of Poland comes up, click on the size scale to reduce the map for quick panning. If you are in the United States, Canada, Australia, etc., pan left by clicking on the arrow a few times... OR... you may use your mouse to "grab" handfuls of map with the little fist icon and then moving your mouse. Enlarge the map again and find your location with your cursor arrow.
At the top of the page at the left, click on "ADD YOUR LOCATION". Right click to make a balloon appear on the map. Next you must "SAVE" the info at the bottom left of the page. Note that when you click on the balloon, your name and location will appear.
The "profile" page is next and it allows you to view your initial profile and even change it if desired. You can also change your password here if you wish to do so. The "message box" is next and will bring up four separate categories of private messages. You may save messages for future use or trash them to make room for new ones. The last item on the features bar is the "log in" (or log out) feature. Notice the small arrow below the key symbol. If it is red, you`re "logged in". If it is green, you are not logged on to the site. If you have trouble staying logged in, check your computer`s tracking cookies.

OK, work your way down the page just a bit. You`ll see three time-saving lines where you can (1.) view your own posts, (2.) view unanswered posts, or (3.) view the posts made since your last visit.

The next section, called the "Latest Forum Posts", is the most popular destination because it contains the last ten items posted. It may be a busy place at times, especially if there is a "hot" topic posted drawing much response from members. When a topic in a forum is selected from this list, it will automatically take you to the last post in the forum. On the other hand, if you select the same post from the "index" below the "Latest Forum Posts", you will find that your computer brings up the first page of that particular forum topic.

The titles of the seventeen forums under "Homemade Sausage Making" are self explanatory. If you are posting new information regarding a product, technique, or recipe etc., just choose the most appropriate forum. Often, a moderator will move posts for any number of reasons. You can always find it again by looking in "Latest Forum Posts" at the top of the index page.

Do you remember placing the cursor over "Homemade Sausage Making"? It brought you right back to the index page. If you are working inside a topic in one of the forums and wish to find another topic in the same forum, you`ll find that it`s not necessary to go all the way back to the index page. Simply click on one of the shortcuts listed after the words, "Homemade Sausage Making".

Next, the "Other Topics" appear. There are three listed unless you are a moderator-administrator. First up... is our very favorite "Hyde Park" - our CHAT BOX. Here we are able to talk about anything - as long as it does not violate the rules in the "Regulations" page. Sometimes we get a little carried away with our chat as we tease and taunt. We joust and spike each other with good humor and friendly jabs. Of course, it`s all in good fun and posted in the spirit of fellowship.

Be sure to find Stan Marianski`s resource pages. The renown author has made his resources available to us right here on this site! Recipes, techniques, conversion tables, and much more, are just a click away. To find the main page, use this link: http://www.wedlinydomowe.com/sausage-making/curing Then, to view Stan's recipes, click on: http://www.wedlinydomowe.com/sausage-recipes

Oh, and yes, we do indeed keep an index of the recipes that our members post on this site. To be included in the WD Recipe Index, recipes must contain exact measurements and clear instructions. We keep "Member's Recipes" in Hyde Park in the "sticky" topics. Here`s a handy link: http://wedlinydomowe.pl/en/viewtopic.php?t=5146

If you get stumped and need some help, please let me know. Send an email or PM to me and allow me to help you with any questions you have.

Best Wishes,
Chuckwagon

Many people MISS the CHAT BOARD called HYDE PARK. The latest ongoing chat is generally found in the forum "Hyde Park" under the topic "Sticky Chat". If you are not sure where to post a topic, just place it under `sticky chat` and a moderator will move it later if necessary. Lots of people don't realize there are numerous pages on one topic. Look for the successive page numbers and click on the "Next" arrow to view the latest posts. We have quite a few new members and I'm not sure if everyone understands there are multiple pages in one topic. If you've wondered why no one is answering, it may be because you haven't clicked on the multiple pages in one topic. For example: There are several pages of pure BS (that's "bean sprouts" of course) under the topic "Hi New Guys". Be sure to check for added posts in these "hidden pages" you may have overlooked.

Have you got a question but you`re afraid it might sound silly? Don`t fret. There's no such thing as silly questions... just silly answers. Even the ol` pros started out knowing nothing about making sausage. So, don`t be shy. Fire away with your questions. That`s how we all learn!

Lots of folks are not aware of our "home page". It has all sorts of information and articles by Stan Marianski. The page even includes an automatic weight-volume and cure conversion chart for your use. You can find the page by leaving off the suffix of this site. Simply type in WedlinyDomowe leaving off the pl/en. Here's a link: http://WedlinyDomowe.com

Have you been looking for a specific topic or recipe? Our site has a great "search" tool at the top of the index page. It will bring up anything that has been automatically archived. Simply click on "Search" and be sure to read the helpful hints that come up on the page. It is case sensitive and quite specific so, if you don`t find something on the first try, back up and hit it again from another angle.

Perhaps you`ve noticed that new posts in a topic automatically go to the last page in a forum. This is so people don't have to continually click through the pages they've already read just to get to the latest posts.

If you happen to speak Polish, try putting your cursor over the Polish flag at the top right side of the index page and clicking on it. You may also click on any of the emblems to bring up other pages such as the Polish School Of Domestic Meat Processing called "Szkola Domowego Masarstwa" - the first of its type.

If you are seeking printed information about sausage making or about making bacon, ham, whole-muscle products etc., be sure to review the following publications:
"Home Production Of Quality Meats And Sausages"... by Stan and Adam Marianski
"The Art Of Making Fermented Sausages"... by Stan and Adam Marianski
"Meat Smoking And Smokehouse Design"... by Stan, Adam, and Robert Marianski
"Polish Sausages: Authentic Recipes and Instructions"... by Stan and Adam Marianski & Miroslaw Gebarowski
"The Amazine Mullet"... by Adam Marianski
"Making Healthy Sausages"... by Stan and Adam Marianski
"Sauerkraut, Kimchi, Pickles & Relishes"... by Stan and Adam Marianski
*All are available from Bookmagic at this link: http://bookmagic.com/

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 and at that time we used only meat, salt, pepper, spices and nitrate for curing. The era of those great meats and sausages is gone in Poland and elsewhere in Europe, Germany included. We try to preserve the traditional art of making meats and we try to stay away from any kind of chemicals. If we were a meat processing plant we will have to use them to stay alive in the market, but we do it for ourselves so we try to make products of the highest possible quality."

Gosh Stan, That just about sums it all up. Thank you from a multitude of sausage-loving folks everywhere!

It's great to see you all here sausagemakers. Keep grindin', smokin', and smilin' Come along and join us in our hobby. Ask questions and learn. We`re here to help you. In no time at all, you`ll be making sausages, bacon, hams, and other meat products not only for yourself, but for your extended families and neighbors as well. Slowly, you`ll gain a reputation for being able to hand-craft better products than those found in your local supermarket. You'll also save lots of hard-earned bucks. Best of all, you`ll gain the satisfaction of doing it yourself with knowledge gathered along the path of experience.

Best Wishes,
Chuckwagon

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 also contains various references, lists, recipes, and valuable materials sausage makers need.

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Topic Split by CW 8/5/14@1933 - See "What's In YOUR Kielbasa" in the "Beginner's" forum.