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salting, curing meats before grinding into Klobasy sausage?
Yes, only a grinder, and stuffer. As I'm sure you have noticed, KitchenAide type mixers for grinding are okay. But, not good for stuffing at all. Kielbasa is either fresh or smoked. If you are doing 5 pound batches, unless you are married to my wife, you probably won't need a curing... -
salting, curing meats before grinding into Klobasy sausage?
Thanks for the encouragement, Kris! Kielbasa will be the best beginner sausage, I suppose, because it is simple and straight forward, and will be better than what you can buy, yet familiar. Study all the correct sausage procedures, and make notes. While making your sausage, make more notes... -
salting, curing meats before grinding into Klobasy sausage?
Well, I learned something on the polish-american site, about my question above. The topic was about adding binders. One of the moderators mentioned that adding all the salt and cure #1 to the meat, packing it tight, and refrigerator for 48 hours will hasten the extraction of the myosin... -
Bratwurst Recipe and Seasonings
Regarding the Mace, and Nutmeg. If I remember correctly, Mace comes from the ground bark, while Nutmeg comes from the ground seed / nut / kernel. To me (emphasis, Me) Mace is not as pungent, sweeter, and lingers longer on the palate. Nutmeg is nuttier, not as sweet, and stronger up front... -
Bratwurst Recipe and Seasonings
If I may add a recipe I use. It is very much like the ol' krauts up home (Kans / Nebr) made for their Oktoberfests, before they started buying Johnsonville Brats. Per 5 pounds of meat of your choice: 1 Tbsp Sugar 3 Tbsp Salt (if you wish to smoke these, add 1 tsp cure #1) 2 tsp Black Pepper... -
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salting, curing meats before grinding into Klobasy sausage?
Tropics, Crazymoom, and Chopsaw, thanks for the replies, and likes. I figured as much. Appreciate this. I have several Klobasy recipes now, most of which I have already tried, and willling to share if anyone wants them. Thanks Rex, aka Polka -
salting, curing meats before grinding into Klobasy sausage?
Howdy All Have been researching Czech Klobasy recipes, and doing sorta okay. But, I decided to see how the European Czechs are making sausage nowadays, and was using google translator. In several instances, they are using "salt pork," "salt beef," and they are smoked at the end. Should I... -
Is this a good price?
Regarding the chuck in the listing -- that is not a hindquarter item. If they are fibbing about that, they might be fibbing about most anything in the list.- Polka
- Post #13
- Forum: Meat Selection and Processing
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Made my first brats...
Hi FWIW, regarding the zest and cream: in my brat recipe for 5# meat, I use 1 cup heavy cream like you did, and 20 drops lemon extract instead of the zest. It helped make it taste authentic to me, too. -
How about some Boudine?
Hey Checkdude Glad to see you come along. Yes indeed, jitrnice is Bohemian bodain. Your's looks good. Perchance, since you were born in the old country, do you have a Klobasy recipe you could share? I need to compare to what I've cobbled together to the stuff the Czech settlers in Kans, Okla... -
How is store bought chicken sausage so lean, yet juicy?
Chris, here is what I do for each 5# batch of chicken sausage. I include about 60 grams Tapioca Starch, about 0.6 to 0.8 grams Amesphos, and about 1/2 cup NFDM. Me, and my friends have been impressed with the mouthfeel, and tastes of my chicken sausages. I substitute 5# ground chicken thighs...
