SAUSAGE PHOTO GALLERY (Without Original Recipes)

Gulyás · Post by **Gulyás** » Sun Sep 30, 2012 03:09

More samples. Click on picture to see it bigger.

grasshopper · Post by **grasshopper** » Sun Sep 30, 2012 03:54

Mexican cooks often use several varieties of fresh and/or dried chiles/paprikas for one recipe, because their chief goal in chile usage is not so much heat but flavour, which varies strongly between the different varieties. The resulting flavours are very characteristic and cannot be found in any other cooking style.

Thank you ssorllih for the link. I did read it and copied pasted to txt. I liked the info above as in my mind the flavor is the key ingredient. After reading the article, Ancho might be a good choice.
CW that health food store is heavily traveled. I did to Guly'as link and bookmarked it for spices.
Thank you all, thawing the meat now.

ursula · Post by **ursula** » Sun Sep 30, 2012 08:47

Hi Gulyas,
I love your vegetables! They are excellent. Your garden looks fantastic.
Now I know your secret. There is a full moon tonight. Will you sing louder?
Regards Ursula

Gulyás · Post by **Gulyás** » Sun Sep 30, 2012 11:32

ursula.

On clear nights, when the foxes are barking at the moon, I just whisper, so my neighborhood doesn't discover I'm nuts.

Chuckwagon · Post by **Chuckwagon** » Mon Oct 01, 2012 04:28

What?

On clear nights, when the foxes are barking at the moon, I just whisper, so my neighborhood doesn't discover I'm nuts.

It's too late! I already squealed on you! Your neighbors have known for some time!
Oh, and yes... do you sing in the key of B Flat? Do the foxes bark in harmony? Who plays rhythm and bass?

lrdeer · Post by **lrdeer** » Thu Oct 25, 2012 08:23

Here is a small selection of fresh and smoked venison sausage I have made. All are made from our local Sambar Deer with around 20% pork fat added.

Chuckwagon · Post by **Chuckwagon** » Thu Oct 25, 2012 10:42

Lyndon, those sausages look magnificent. Very uniform and nice. Looks like you've been a busy guy! Keep it up pal.

Best Wishes,
Chuckwagon

Post by **redzed** » Thu Oct 25, 2012 15:21

Wow! I am impressed! Too bad you live more than half way around the globe. I'd love to come and sample sample the goodies!

atcNick · Post by **atcNick** » Thu Oct 25, 2012 15:37

I bet these photos are illegal in some countries! HAHA! man, Im getting hungry

el Ducko · Post by **el Ducko** » Thu Oct 25, 2012 16:43

redzed wrote:Wow! I am impressed! Too bad you live more than half way around the globe. I'd love to come and sample sample the goodies!

Uh oh! Maybe you need to go the other (shorter) way? (Sorry about that.)

Yeah, I wish we could all figure out a way to visit each other, sample the results, play with each other's "toys"... We could learn a lot from the hands-on experience.

...so keep up the great pictures. Maybe the next i-whatevers and window-things will have taste and smell added, now that touch screens are the latest hot whiz-bang-thang.

Gulyás · Post by **Gulyás** » Thu Oct 25, 2012 17:16

Well now......

I have my thinking cap on, and the only way I can see it is, IF there is a longer half way to get around the globe, than there MUST be a shorter one too. So I recommend to take the "shorter half".
Because it's raining outside, I'm working on my new venturi type smoker. But it's a hair better than the snow that's coming my way later.

crustyo44 · Post by **crustyo44** » Fri Oct 26, 2012 08:27

Irdeer,
You have been busy, not only hunting deer but lugging it back to the 4WD and than then butchering, suasage stuffing.
Man, they look good. I can call in for a tasting, I don't live too far away and fly into Melbourne on a regular basis. I'll bring the cold beer and my smoked csabai.
Congratulations on a great job.
Regards,
Jan.

Post by **redzed** » Fri Oct 26, 2012 14:15

Gulyás wrote:Well now......

I have my thinking cap on, and the only way I can see it is, IF there is a longer half way to get around the globe, than there MUST be a shorter one too. So I recommend to take the "shorter half".
Because it's raining outside, I'm working on my new venturi type smoker. But it's a hair better than the snow that's coming my way later.

I always take the longer route cuz I need the exercise.

el Ducko · Post by **el Ducko** » Mon Oct 29, 2012 00:09

Here's a photo of the threatened Texas Smoky Hot Links. Try 'em at http://wedlinydomowe.pl/en/viewtopic.ph ... +hot+links
These may become my signature sausage, here at Ranchito Pequeño. ...at least until that BactoFerm goop comes.
...four hours of mesquite. Man, do they taste GREAT!

Cabonaia · Post by **Cabonaia** » Thu Nov 01, 2012 01:21

Hey all - made some Lebanon bologna for the first time, using a combo of these WD recipes:

http://www.wedlinydomowe.com/sausage-re ... na-culture
http://www.wedlinydomowe.com/sausage-re ... raditional

That is, I cured the meat in the fridge for 10 days, then added TSPX to it and the spices, incubated, then cold smoked. I am not sure if this is recommended!

But it came out good. And is pretty much gone.

I need to improve on getting the little air bubbles out, as you will see in the photos.

And one of these days I am going to take more pictures, because I love it when OTHER people do.

SAUSAGE PHOTO GALLERY (Without Original Recipes)

project b for beginners

Lebanon Bologna