Recent content by Homers1951

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  1. H

    Help stuffing boudin

    Boudin gets quite firm when cooled because of fat/rice so heat it up or add liquid.
  2. H

    Question about making brats.

    My experience is to use pork butt with venison at 50/50. Best mixture I have used. Barry
  3. H

    thai sausage

    Thanks very much. Barry
  4. H

    thai sausage

    Hi.This recipe looks great. Can you post the recipe? I have tried to find it on this site but an OPPS message comes up indicating something wont work. Thanks. Barry
  5. H

    Debreziner sausage

    Opps, I replied to the wrong person. It really is a Hungarian sausage but the Germans have their own style and name.
  6. H

    Debreziner sausage

    The original is Hungarian but the Germans have their own style of it.
  7. H

    Debreziner sausage

    Crazy, I assure you it is good. Where did you find the recipe?
  8. H

    Debreziner sausage

    Looking for a good Debreziner sausage. I had some in Australia a few years back and really liked it. I am travelling through Hungary and noticed it is a Hungarian sausage. While in Hungary I am going to bring lots of various Paprika back. Thanks. Barry
  9. H

    Slight curing mistake?

    AS Chopsaw said its a Marianski thing. Page 44 of his book Polish Sausages, "Curing Meat for Sausages". Not sure I can upload a pic onto this site as I have never been able to figure it out on my own. My wife usually helps with that sort of thing. Barry
  10. H

    Slight curing mistake?

    I am not sure this will make a difference but I thought I would ask. I am making Kabanosy sticks. Instructions say to cut the meat into 2 in cubes and cure with salt and cure for 48 to 72 hours. Well I forgot and cut the meat into 3/4 in to 1 in cubes. Is this a problem? Should I cut the time...
  11. H

    Sous vide and sausage

  12. H

    Sous vide and sausage

    Thanks very much. I managed to find the chart.
  13. H

    Sous vide and sausage

    That chart would not show up. Site not found.
  14. H

    Sous vide and sausage

    Hi all. I am looking at making some kind of smoked sausage when I return from holidays next week. I plan on mixing, casing, linking, smoking for 1 to 2 hours. I have had mixed results bringing the IT of the sausage to 153 while in the smoker. I have tried cooking it in the oven but because of...
  15. H

    OFG Smokies

    Thank you very much. Hoping to make 5 lbs in the next week or so. Barry
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