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  1. Coach JoeQB

    How to ruin perfectly good Kielbasa

    Craft Butcher's Pantry says they are whisker free and pretubed. I just ordered casings, the delivery charge was rotten, Amazon has spoiled us.
  2. Coach JoeQB

    How to ruin perfectly good Kielbasa

    They look good, price is right, and they seem to have everything. I wonder if they charge for delivery?
  3. Coach JoeQB

    How to ruin perfectly good Kielbasa

    Doug E Thanks, looking them up now. Joe
  4. Coach JoeQB

    How to ruin perfectly good Kielbasa

    So what casing should I get? Lem? Overseas?
  5. Coach JoeQB

    How to ruin perfectly good Kielbasa

    So I followed all the advise and made awesome tasting kielbasa. Problem, the casing is like shoe leather. The meat is pink and delicious, the casing ruins it. I got hog casings packed in salt from the sausage maker. I rinsed them then soaked them in water with a little vinegar. I soaked them at...
  6. Coach JoeQB

    Any thoughts about how this went wrong?

    I think the freezing in water probably is the cause of the issues. Cero Mackerel is an oily fish, and usually ok to smoke. Oily fish usually don't freeze well to start with, when freezing it would be best to IQF a whole fish and not a filet.
  7. Coach JoeQB

    sigh that's why we cook our own right?

    Dehydrate sweet potato slices and your dog will be very happy. A box of dog treats at Costco used to be $14 now its $20. Bully Sticks are $30!
  8. Coach JoeQB

    So, I found this YouTube Kielbasa recipe...

    So after much reading authentic Polish recipes(thanks google translate) and advice from some masters here I just completed a batch of kielbasa. The results so far(taste patty) are great. Tomorrow, I smoke and then SV them. I will post pictures when I finish. It has occurred to me that the key...
  9. Coach JoeQB

    Guanciale Help

    I just read somewhere to try a Latino meat market, I should have a good chance of getting fresh jowls.
  10. Coach JoeQB

    Guanciale Help

    It's funny, here in the South jowl bacon is fairly available. I have used it many times, and quite like it. The Guanciale is different and it's more than just the smoke. I am assuming it's the drying process.
  11. Coach JoeQB

    Guanciale Help

    Inda Thanks, I hope I can get at 1 jowl. The stuff I used yesterday was sublime. I have made pancetta before, but guanciale seemed creamer with a better texture.
  12. Coach JoeQB

    Texas Twisted Chicken

    Great Idea, looks great!
  13. Coach JoeQB

    Guanciale Help

    Yesterday, I made a pasta dish with guanciale from Italy. It was unbelievable! Of course now I want to make my own. Is the process the same as pancetta, only with jowl? I have made pancetta and it was fairly good, but the guanciale I had yesterday was great. I will check my local butchers for...
  14. Coach JoeQB

    Happy Birthday Jeff

    Happy Birthday!
  15. Coach JoeQB

    Bread Flour Shortage?

    Ray I was in BJ's today, 12 lbs KA AP 9.99 and 10 lbs KA BF 9.29. Joe
  16. Coach JoeQB

    Bread Flour Shortage?

    Ray I still use KA Bread flour just not as much, and to be honest the biggest difference has been in the crust. Joe
  17. Coach JoeQB

    Bread Flour Shortage?

    Ray I get the whole higher protien for bread flour, but lately I have been Using KA AP. I get a 12 bag at BJ's for $8. Bread Flour yields a softer crust, the AP gets more texture. I usually use the bread flour for things like Pizza Dough( 50% bread flour 50% 00), and brioche. Joe
  18. Coach JoeQB

    Italian Cheese and Parsley Sausage

    Ok just read the recipe, looks good. They do use two different grinds. I plan to add whole yellow mustard seeds. and fresh garlic I press into a paste. They do say 145 degrees for the IT which I thought was the one for pork. I don't see any beef in their recipe. I know the traditional ones use...
  19. Coach JoeQB

    Italian Cheese and Parsley Sausage

    DougE The kielbasa you did looks like you used different grinds?
  20. Coach JoeQB

    Italian Cheese and Parsley Sausage

    32-38 mm and for the kielbasa I'm thinking 145
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