Recent content by bacon_crazy510

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bacon_crazy510

    Polish Dogs

    Found it! Thanks!! Found it! Thanks!!
  2. bacon_crazy510

    Polish Dogs

    I'll look it up! I don't know how I missed it... I was going through the index in the "1001 sausage recipe" book and didn't see it. Ill pull out the green Bible and find it. Where was that shop in Wisconsin? I find myself there from time to time for work. If I can find parking for my 18 wheeler...
  3. bacon_crazy510

    Polish Dogs

    I've been to Mannino's, C. Rallo, and Valenti's, but never to Jeremy's, or whatever their called now. I'll go check them out.... Thank you Sir!
  4. bacon_crazy510

    Polish Dogs

    @chopsaw you're just down the road from me.... What is the name of the sausage shop around the corner from you? (please, and thank you!)
  5. bacon_crazy510

    Polish Dogs

    I've found plenty of polish sausage.... I'm looking for "polish dogs". Are they the same as kielbasa?
  6. bacon_crazy510

    Polish Dogs

    Hi all! It's been awhile since I've posted. Work has been crazy. Polish dogs aren't a "thing" in Missouri, so I decided to try my hand at making them. I couldn't find a recipe here, or in any of my Marianski books, so I used The Sausage Makers "polish sausage" mix. This was only my second...
  7. bacon_crazy510

    Olive and Pimento loaf

    Tell me about it! That's why I'm starting to make my own. It's still an investment (money and time) but I enjoy it, and know what's in it. I pack sandwiches for work, and am spending north of $18 a week just on lunch meat. Am I a cheap donkey for making my own? Don't care! I've been researching...
  8. bacon_crazy510

    Hog casings - ever seen this??

    Here are the curds I used. They have 135mg salt per 1 ounce serving. I used 10 ounces (10% of the 6.25 pound total weight of the batch) so that's only an additional 1.35 grams of salt.
  9. bacon_crazy510

    Olive and Pimento loaf

    That's looks delicious @chopsaw ... Dierburgs has NOTHING on that!
  10. bacon_crazy510

    Hog casings - ever seen this??

    Yeah, maybe the curds. I chopped them by hand, and there was some curd "dust" in the mix. As for the casings, they were in a salt brine. I rinsed them several times, and flushed them several times as well. They also soaked in fresh water for about 18 hours, so I don't think it is salt. They...
  11. bacon_crazy510

    Perfect Night For Gumbo!

    Erhmagerd. I just licked my phone screen hoping to taste it. I'm headed your way for dinner! That looks awesome. Thanks for sharing!
  12. bacon_crazy510

    Hog casings - ever seen this??

    I made a batch of PS Seasoning # 443 ham sausage today. I added freeze dried chives and cheese curds to the recipe. I stuffed it in hog casings I've had, and used, with no issues in the past. It was chilly here today, and the temp wasn't coming up the way I wanted, so after 4 hours in the smoker...
  13. bacon_crazy510

    Been A Rough Week!

    Sorry for the loss of Jake. Pets are great, but their short lives always impact you when you have to let them go.
  14. bacon_crazy510

    Question about curing - ham sausage

    First of all, I'm almost in tears about Bearcarver. I knew the announcement was coming soon, as he was under hospice care. I bet he would of had an answer to my question. Rest in peace, Bear. Onto my question. I'm going to make PS Seasoning's "ham sausage" this coming weekend. The...
  15. bacon_crazy510

    R.I.P. Bearcarver (John)

    Rest in peace Bear (John). You are already missed.
See more
Top Bottom
Back
Clicky