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Tips on Maple Extract?
Do you use Maple to smoke with? Would that not go a long ways toward your goal?- Polka
- Post #3
- Forum: Hot Smoked Bacon
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Suasage casing tie method- Poll
Hey JCinGB! We don't eat pork, or use pork products. Haven't the pennies to get fresh sheep casings or beef middles. Besides, the collagen casings are available right off the shelf at Academy Sporting Goods locally. Me and my boys are the ones eating it. It may not appear "normal," but is... -
At An Impasse: Looking At High-End Kitchen Knives
I have a set of Henkels. Buy what you can afford, but I think solid handle rather than rivets. R- Polka
- Post #8
- Forum: Slicers, Grinders, Tools, Equipment
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Suasage casing tie method- Poll
Since I use collagen for Polish, Brats, etc., I use zip ties. Works like a charm. -
Looking For Lukainka (French Basque?) Sausage Recipe
Now, depending on the fat content, and the freshness and amounts of Black Pepper / White Pepper, that could have been the source of your little dab of heat. I Bet that special French spice is the thing to set it off different, and depending on the actual peppers in it, source of subtle heat... -
stuffing sausage sticks
Howdy Fellas Just got a wild hair, and I am not sure how to search this out. ... I would like to know is there something I can buy that can use a caulking gun to stuff sausage sticks? If there is something, what would it be called? Is there a home made mod I can make? Thanks for your... -
Kapusniak (Polish sauerkraut soup)
For all you guys, and especially Chef Jimmy Some classic Polish Old Time with Lil Wally Or some classic Mid-west Minnesota Old time with Whoopee John Or some classic Cleveland style World Famous Frankie Yankovic Yoo Hoo Hoo Hoo Hoo Hoooooooooooo! R -
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HOT DOG RECIPE
Well,.....meat = whatever is your favorite meat or combo thereof. We don't use pork, but rather use beef or chicken, lamb, or turkey. Just so long as the meats used is about 80/20, or better 70/30 for the best flavor profile. R -
Sourdough loaf
"Not tasting the difference" -- I'm considering starting to make sourdough, and was told by a prof. baker that the starter left on the cabinet at room temperature tastes different than culture that is kept in the fridge. Different acids produced (or not) at different temps. Is this true? -
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HOT DOG RECIPE
Hey Bud, using thirdeye's procedures, here is another formula for you to try sometime. I also like the coarser grind, rather than emulsified. These have a terrific taste, in my opinion. I use collagen casings. Natural casings up to about 30 mm is always good. I like a larger link to go with... -
Pastrami Pot Pie Updated
Oh Wow! Your filling stays put. Ours flows out from the cut crust. Guess ours is too soupy. Incredibly nice job!! R -
Is my bacon ok
it was brined before smoking. Dry brining my bacon is always more firm and drier than when I wet brine mine. This . is. normal. -
SV and Water Ovens
Must admit, zwiller, I don't have a clue either. Would you please elaborate? Thanks R- Polka
- Post #17
- Forum: Sous Vide Cooking
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SV and Water Ovens
Bear -- gonna be about 4 or 5 quart sized bags, about a pound each. R- Polka
- Post #16
- Forum: Sous Vide Cooking
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SV and Water Ovens
20 - 4 oz bags of food = 5# if my math is correct. Thanks a million Bear, and everybody! Rex- Polka
- Post #13
- Forum: Sous Vide Cooking
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SV and Water Ovens
Do you suppose that it will handle 5# batches of sausage in the bag(s)?- Polka
- Post #11
- Forum: Sous Vide Cooking
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SV and Water Ovens
Thanks to everyone for your replies. Looking forward to Bear making a remark (I hope). I'll be looking for a typical stick type and bucket / chest for it. Appreciate your contributions! R- Polka
- Post #8
- Forum: Sous Vide Cooking
