Search results

  • 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. butcherfamily

    Kulen - Serbian / Slovenian style

    No, it is not. I will definitely work on getting it this week.
  2. butcherfamily

    Kulen - Serbian / Slovenian style

    I would be more than happy to, but I am not able to find it at the moment. It was in February of 2014 that we made it last.  My friend had all the ingredients listed in Serbian and I am not sure if I have a copy.  I will look and if I don't have it, I will contact him. We ended up making 25...
  3. kulen.jpg

    kulen.jpg

  4. butcherfamily

    Kulen - Serbian / Slovenian style

    On the first round, the flavors were there, but not really Kulen.  That is what my friend said.  So I did a little more research and my friend went to Serbia in the mean time and spoke to a friend of his who makes it.  As you said, it is normal to smoke it for months.  They let it dry in the...
  5. butcherfamily

    Need some info regarding sausage casing......

    I get all of my casing from either the local hungarian sausage place or sausagemaker.com.  The only one I don't buy from sausagemaker is the smallest sheep casing. I have found it to be poor quality and blow apart when stuffing. I called them once and they agreed that the quality is not very good.
  6. butcherfamily

    Dextrose

    To expand on this, dextrose and table sugar should not be used as a replacement for each other. When making a fermented sausage, the chemistry is of utmost importance.  With a cured sausage, less of a difference, with a fresh sausage, even less.  But having said that, if a recipe called for...
  7. butcherfamily

    Green Chile Pork Sausage

    That sounds great. Being eastern european, green chilies are not in any of our recipes but I make a fantastic white chicken chili with green chilies and I love those things now. I am impressed with the look of your finished product.  I don't use pre-mixed seasonings, but I am going to have to...
  8. butcherfamily

    Ground Spices vs. Whole Spices in sausage

    These details are the difference between a home sausage makes (or a mass produced crap sausage like hillshire) and a traditional family recipe.  Anyone can mix some grocery store spices into some ground meat, stuff it and cook it (which is what you find in a lot of "high end" restaurants with...
  9. butcherfamily

    I'm looking for a good smoked sausage recipe, like Eckrich. Any suggestions?

    This is a combination of a hot sausage and traditional kielbasa recipe.  Sounds pretty good to me. I would do a course grind though. Personal preference.
  10. butcherfamily

    Ground Spices vs. Whole Spices in sausage

    I am surprised this topic didn't get more responses. I could write a paper on this. But in short, there are some sausages that should be made with whole spices, some with ground and some with both (even of the same spice). For example, kielbasa, whole mustard seed should be used. In...
  11. butcherfamily

    Bologna ingredient question

    Dextrose and table sugar are different and you will have a different product if you use sugar.  If you are fermenting, you need to use dextrose. http://www.sausagemaker.com/15100powdereddextrose1lb8oz.aspx
  12. butcherfamily

    Sausage stuffer help

    For a quick easy replacement, go to home depot or lowe's and look in the sprinkler area. I used parts from there once when I left parts at home.
  13. butcherfamily

    Using brinometer

    I usually cure my bellies 6 or 7 days.  But in general, I am not clear on what exactly you are asking. If it is turning out as expected and you like it, what is your concern?
  14. butcherfamily

    Jerky Making Issues

    Jerky is normally not made with that much fat content. traditional jerky is made with very lean cuts of meat and with very little marbling. Eye of round, london broil etc.  There is no reason to be using that much fat content. The whole idea is tenderizing the meat with the curing process.  Just...
  15. DSCF1789.jpg

    DSCF1789.jpg

  16. butcherfamily

    What is everybody smoking, grilling or stewing for Thanksgiving?

    Smoked baked potato casserole and marlboro smoked baked beans. Not doing the usual smoked turkey this year. BUT, smoked kielbasa will be in the stuffing.  Everyone in the family and guests thought it was the best stuffing they had ever had last year.
  17. butcherfamily

    120 lbs of bellies

    "If you are gonna be a bear, be a GRIZZLY!" Some of that belly looks very meaty and lean! Excellent when smoked!
  18. butcherfamily

    summer sausage help

    Definitely the way to go!  
  19. butcherfamily

    Need some info regarding sausage casing......

    I use natural casing whenever possible. The only time I don't is when I need something too small that there is no natural casing available. If you are having an issue with natural casing coming apart. Make sure you are not putting too much water in your sausage mix. If you heat it too high and...
Clicky