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rounds 2 and 3 kielbasa (updated) - Page 2

post #21 of 24

a response  to nogoer and boykjo on secrets of cooking,, in some ways I agree, their are receipe i wish i had  from my grandparents

and parents ,, so i decieded to keep a receipe book of all my sauce, rubs, things i made and like ect. so if something

happens i can pass it on to my kids who like to smoke and bbq... but most receipes are the some -if your taste buds

likes one ingredent over another you  can still pass in on without adding that one ingredent you think you found..just my

thoughts on the subject...

post #22 of 24


 

Quote:
Originally Posted by boykjo View Post

hey, bluebombersfan. I was waiting for that. I'm sorry I cannot post my recipe. I worked over 12 yrs to perfect my recipe and have something special. I plan on having my sausage made here in NC and sell it locally to start as soon as save enough money. I can tell you to keep it simple. Nepas just made some kielbasa with a recipe that was a basic formula. I would definitely give that a try. It looked pretty good to me.... you can add things but I would do a little at a time. Not enough is better than too much................



boykjo, I'm sorry but I have to say this. If you did not intend to share your recipe with the rest of us then why did you start this thread. The thing that makes this site so awesome is the fact that we are all willing to share our best recipes with everyone. If you don't want the lurkers to see your recipe, then just ask the members to PM you. If you are unwilling to share then don't start a thread and taunt us with the result. Sorry, but I just had to say that. No hard feelings & I understand how you developed your recipe over time & want to capitalize on it.

post #23 of 24
Thread Starter 


 

Quote:
Originally Posted by SmokinAl View Post


 



boykjo, I'm sorry but I have to say this. If you did not intend to share your recipe with the rest of us then why did you start this thread. The thing that makes this site so awesome is the fact that we are all willing to share our best recipes with everyone. If you don't want the lurkers to see your recipe, then just ask the members to PM you. If you are unwilling to share then don't start a thread and taunt us with the result. Sorry, but I just had to say that. No hard feelings & I understand how you developed your recipe over time & want to capitalize on it.



I do apologize for my mistake. It wont happen again.

post #24 of 24

Looking great!!!!  I have made a lot of sausage but I have never tried with teh high temp cheese.  Will have to try that for sure!

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