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  1. polack

    Rice Pudding

    Would like a good recipe for baked rice pudding. Polack
  2. polack

    Sausage Making

    Jackal, I'm also envious of the oven but for bread making. I have a smoker that will do about 120 rings of sausage but i'm going to have to build the oven. Polack
  3. polack

    Sausage Making

    Not to pick a nit, but dextrose is 100% sugar, is it just slightly less sweet than some other sugars. Fructose, Dextrose (d-glucose or invert sugar), glucose (l-glucose), and sucrose all have different sweetnesses, but are all 100% sugar. An equal weight of each will add an equal tang to the dry-cured product. ← You are right, it should have read 70% as sweet as sugar. Polack
  4. polack

    Sausage Making

    Jackal, When I make sopresatta, I stuf them into beef bungs that I turn inside out and let the fat from the casing dry from the outside air. If you stuff the bung with the fat against the meet there's a chance of your product spoiling. Now when these are cured after about 2 months, they to look brown on the outside but once you slice it you will find a darl mahogany color on the inside. Polack
  5. polack

    Sausage Making

    The dextrose provides an energy source for the bacteria that do the actual curing. Their action turns the dextrose into lactic acid which subsequently raises the acid level (lowering the pH). So you need the dextrose both as a fuel for them, and as a raw material for the manufacture of the acid that actually does the curing. ← Also, the nice thing about dextrose is that it doesn't make the end product as sweet as sugar would, while providing the same properties, as jsolomon points out. Dextrose is 70% sugar and will also add the tang to the dry cured product Polack Ian ←
  6. polack

    Sausage Making

    I didn't read all the posts to see if Rytek Kutek's sauasge making book is a point of reference. I have found it to be a very good starter book for making all types of sausage, fresh, smoked, semi-cured and cured. I used quite a few pointers and of course doctored or made my own recipes for the sausage making. As far as dry curing I waited for cool weather to come before I dry cured, and in a pinch I've used an old non frost free frig. to do some dry curing. Polack
  7. Bakerboy, I live in N.E. Pa and have been looking for a piece of soapstone to make a griddle for my gas stove. Should you have an insight of where I can get one please let me know. Polack
  8. I used Nancy Silverton's recipe, and with the help of Jackal, Boulak, and a few more people, I've made some of the best bread me and my family have ever eaten. She uses 1lb of grapes, stems and all in cheese cloth, with one cup of flour and one cup of water. The grapes are squashed and added to ingredients for 10 days in a closed container. After 10 days the grapes are removed and the starter is strained. You could make bread at this point or you could start feeding it 3 times a day to make larger quantities of bread. Let me tell you it works very good with excellent results. Polack
  9. If you have an old working refrigerator that's not frost free, you can dry cure in it. You want to have the temp. around 40 to 50 F when dry curing.
  10. polack

    Sausage Varieties

    When I was a kid my aunt would stuff sausage casings with the same ingredients as you would in making pierogi's, potato and cheese. She would then fry it in bacon greese or pork fat, delicious.
  11. I knew the Jackal would get into this thread, it's his passion and does very well with it. I used his advice and am reaping the rewards every time I bake bread. I too wait about 20 minutes, after the first knead, before I put the salt to it. When I tried my first loaf I was adding not only my starter, but a tsp of dry yeast and that definitely kept the sour flavor out. Polack
  12. I forgot to mention that I put a small cast iron pan in the oven and when I put the loaves in to bake on the stone, I put the water in the pan, shut the oven door and don't open it until the bread is baked. My oven is set at 400F and it takes roughly 45 minutes for them to bake.
  13. I too used Nancy's recipe and make some of the best bread that I've tasted. When I first started I also didn't have the sour taste like like you mentioned so I asked the people on this site for help. I ran a thread on sourdough starter and here's what some of the answers were for the sour flavor. Let your starter set in a temp. of 85F and let your starter sit a longer period of time without feeding it should make the taste more tart. If you could find that thread, you will find some very good pointers from Jackal, Boulack, and a few others that will get you streightened out. I know when I bake my bread the top crust will get somewhat distorted, good and crispy, and very chewey. I don't know if you stretch and fold but that's one thing Jackal mentioned and I do it 3 to 4 times when I'm proofing the dough. Polack
  14. polack

    Cold smoking steak

    Cold smoking is exactly what it says, smoke with no temperature. This is usually accomplished with a smoke generator. Quite a few large kielbasi producers cold smoke and then steam the product to get to temp., usually 160F. This process takes probably 1 1/2 hours, with little to no shrinkage, thus chiching money in their pocket.
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