Live Stream
-
John Belvedere PapaSop Chef glen and everyone else thank you! i am recovering nicely, really never was very bad, just got exhausted very easily. Last Friday I was working from home and responding to some meatgistics posts and then the next thing I knew it was 4 hours later cause I had fallen asleep with my laptop on my lap! Anyway, we will; have the live stream next Monday when I can return to work. Thank goodness I can at least do a few things while I am at home.
Speaking of that, there is now a link at the top of the home page to the conversion charts.
Jonathon Glad you’re feeling better. Watched the live stream today. Great book, but you didn’t mention the international site that supports it. Wonderful pics and recipes from around the world. Used this book for 20+ years. As i have pointed out to some of your members in the past it is my go to Sausage Bible. Explains how to make sausage, not follow recipes. But gives you the knowledge to spot a good or bad one. Mine is a little more ear marked and used
-
PapaSop I’m sure you haven’t heard of the recent generals that said America First was bad policy… Think Mad Dog*^ (*&^$#@…
-
PapaSop I’m sure you haven’t heard of the recent generals that said America First was bad policy… Think Mad Dog*^ (*&^$#@…
JoeB your book looks a bit more organized than mine. I have sticky notes and book markers sticking out everywhere.
-
Tex_77 I love that meme so so so much! Good use. There are 2 actors that I imagine when I think of a historical figure that there are pics/videos of. George C Scott is one of them and the other is Val Kilmer as Jim Morrison, both of them looked a lot like the person and my brain has fully made the switch to them being the person. Now I have to go listen to the Patton theme song!
Jonathon unfortunately i miss the live streams due to my work, however i put in my earbuds and listened to it while vacuum sealing the summer sausage and ring bologna that i made on sunday. I heard you bring it up when you were discussing the current cold snap in weather. And yes it was negative 15° that i was smoking in not 15°. It did however warm up to a blistering heat wave of 0° that day…lol.
-
JoeB your book looks a bit more organized than mine. I have sticky notes and book markers sticking out everywhere.
YooperDog Read this book cover to cover many times. I have other books, many are good but not my standard.
-
JoeB Lol I was thinking of posting a pic of mine but ummm no, I wont embarrass myself like that! Nicely done, I counted and i have 8 pages marked with small post its, you have around 30? Would you care to share a few of the chapters that you refer to more than others, or just sections you think are most important?
-
JoeB Lol I was thinking of posting a pic of mine but ummm no, I wont embarrass myself like that! Nicely done, I counted and i have 8 pages marked with small post its, you have around 30? Would you care to share a few of the chapters that you refer to more than others, or just sections you think are most important?
Jonathon Well the value of the information in this book is in the eyes of the beholder. As you know it is a cover to cover book on meat processing, cooking and production. The most visited chapter for me is 12. In it, 219-221pg is the most referenced which ID’s the min-max when using spices and seasoning. That alone gives you the ability to read a meat product ingredient label and make that sausage or Deli meat. The Introduction by the author sets the stage. Rear cover refs their intonational site which has most of the contents of the book and more background and pics. My advice is to first page thru it to note areas of interest. Then read it cover to cover without skipping around. After that, as you focus your interests in an area, ear mark for quick ref.
Another book I recommend for the sausage maker is “Great Sausage Recipes and Meat Curing” (4th ed.)by Rytek Kutas. The title is misleading. He covers the history of sausage making and his autobiography is a story worth reading for any aspiring Sausage maker… Sad ending. Still run by his family, i visit when I’m on the east coast… My father and i would visit with him from time to time. He had a wealth of knowledge and life experiences. We lived close to him, and then his first store front in Buffalo NY.
Sorry i got wordy Jonathon
International site addy. bottom paragraph. 
-
JoeB your book looks a bit more organized than mine. I have sticky notes and book markers sticking out everywhere.
YooperDog Just curious, do you use the web site? I find it faster than thumbing thru the book. The home page w/pics and comments are great
-
JoeB I dont understand, there aren’t any other meat processing websites…are there? It’s just us…yes, just us. Phew you gave me anxiety for a second! No, seriously it is a great book and I am sure there website has good information on it as well, though I have never been there as it doesn’t exist?
-
Jonathon Be at ease brave Sausage Warrior. The only thing they advertise are their books. The site mostly an electronic version of their main book w/easy access and exchange information with Sausage makers around the Globe. www.wedlinydomowe.com I think it’s based out of Poland with a sister site in Polish. Turn down the lights and sneak a peek when no one is looking. There is also a sausage festival in Europe once a year. Now the SausageMakers site is more of a store front, but i do recommend his book as a ref. It’s a good read for any Sausage Warrior while their Mail is getting polished.
-
Jonathon Be at ease brave Sausage Warrior. The only thing they advertise are their books. The site mostly an electronic version of their main book w/easy access and exchange information with Sausage makers around the Globe. www.wedlinydomowe.com I think it’s based out of Poland with a sister site in Polish. Turn down the lights and sneak a peek when no one is looking. There is also a sausage festival in Europe once a year. Now the SausageMakers site is more of a store front, but i do recommend his book as a ref. It’s a good read for any Sausage Warrior while their Mail is getting polished.
JoeB yes I use that site as I am a.member of that community too. I miss Chuck Wagons as the administrator, I am sure he is missed. There is a wealth of knowledge from folks that have a depth of expertise in sausage making. There are folks from around the world on it. It is a Polish site with a US side. I started here a great while ago when I was trying to get a solid base when I started down making Polish sausages and meats which like at Walton’s once you start down that rabbit hole you just never know where you are going to end up.
-
Jonathon Well the value of the information in this book is in the eyes of the beholder. As you know it is a cover to cover book on meat processing, cooking and production. The most visited chapter for me is 12. In it, 219-221pg is the most referenced which ID’s the min-max when using spices and seasoning. That alone gives you the ability to read a meat product ingredient label and make that sausage or Deli meat. The Introduction by the author sets the stage. Rear cover refs their intonational site which has most of the contents of the book and more background and pics. My advice is to first page thru it to note areas of interest. Then read it cover to cover without skipping around. After that, as you focus your interests in an area, ear mark for quick ref.
Another book I recommend for the sausage maker is “Great Sausage Recipes and Meat Curing” (4th ed.)by Rytek Kutas. The title is misleading. He covers the history of sausage making and his autobiography is a story worth reading for any aspiring Sausage maker… Sad ending. Still run by his family, i visit when I’m on the east coast… My father and i would visit with him from time to time. He had a wealth of knowledge and life experiences. We lived close to him, and then his first store front in Buffalo NY.
Sorry i got wordy Jonathon
International site addy. bottom paragraph. JoeB Rytec’s book is where I got my start. Great section about the danger zone. I fine tune my product with knowledge from here.
-
JoeB yes I use that site as I am a.member of that community too. I miss Chuck Wagons as the administrator, I am sure he is missed. There is a wealth of knowledge from folks that have a depth of expertise in sausage making. There are folks from around the world on it. It is a Polish site with a US side. I started here a great while ago when I was trying to get a solid base when I started down making Polish sausages and meats which like at Walton’s once you start down that rabbit hole you just never know where you are going to end up.
YooperDog Great to see we are among Global travelers. Yes i miss chuckwagon too, and still read his posts from 2015. great sausage maker… Joe
-
JoeB Rytec’s book is where I got my start. Great section about the danger zone. I fine tune my product with knowledge from here.
smokinbubba You’re are sooo right about the danger zone. it is interesting that his book was finished by Marianski, Stanley (Author) Home Production of Quality Meats and Sausages. He Finished writing and proofing his book. I had the privilege of spending many hours over the years with him before his passing, just talking about his travels, his wins, errors, and stupid mistakes. His Auto- Bio is worth the read for any sausage maker . Thank you for your thoughts my friend
-
JoeB yes I use that site as I am a.member of that community too. I miss Chuck Wagons as the administrator, I am sure he is missed. There is a wealth of knowledge from folks that have a depth of expertise in sausage making. There are folks from around the world on it. It is a Polish site with a US side. I started here a great while ago when I was trying to get a solid base when I started down making Polish sausages and meats which like at Walton’s once you start down that rabbit hole you just never know where you are going to end up.
YooperDog Just a thought, been to 8 Wurst Marts ( Sausage Festivals), in Bad Durkheim, Germany over the years. WHAT A PARTY…
Must say, more wine then sausage. -
YooperDog Just a thought, been to 8 Wurst Marts ( Sausage Festivals), in Bad Durkheim, Germany over the years. WHAT A PARTY…
Must say, more wine then sausage.JoeB based on your local my guess you are USA, I am USAF and have spent some time there. I did a lot of time in the Herc world, moved a lot of troops, beans and bullets. A lot of troops and equipment sent out between 300’ - 30000’.
I have spent time in Bad Durkheim and plenty of festivals in countless village’s. There are a few vineyards in that are that I can recall. The only name I can recall at this time is Schmidt. His neighbor made great schnapps along with wine. Miss those days, lots of memories.
-
YooperDog Wow… let’s see if i can spell Kaiserslautern & Ramstein correctly?? Bad Durkheim is at the end of the wine Strasse. Yes USA, and retired 1990… OK, how did you get into Polish sausage. I’m fm Buffalo NY where Polish sausage is a staple of life
and thank you for your serviceWithout you Air Force guys, Us Army guys wouldn’t be able to rescue the Marines 
-
YooperDog Wow… let’s see if i can spell Kaiserslautern & Ramstein correctly?? Bad Durkheim is at the end of the wine Strasse. Yes USA, and retired 1990… OK, how did you get into Polish sausage. I’m fm Buffalo NY where Polish sausage is a staple of life
and thank you for your serviceWithout you Air Force guys, Us Army guys wouldn’t be able to rescue the Marines JoeB first generation US. Mom born in Poland immigrated after the war. Dad’s side all Polish. Growing up in a strong American - Polish Family and neighborhood. Rarely ever went to a supermarket, normally local mom & pops. My dad and his side would make 100+ lbs of fresh sausage twice a year. As the neighborhood changed it became more difficult to find the what we wanted and as I traveled farther away a lot of times non-existent. I never was smart enough to get the recipes until it was to late, I have been rebuilding them ever since. I grew up in Milwaukee on the South side a lifetime ago, traveling to the Chicago markets. Retired from the USAF 2011, had a very good run, not much to biotch about, a lot of friends and memories. K-town and the walk platz, lots of memories there. A lot history throughout that whole area, made a bunch of good acquaintances there with locals that provided me experiences of a local. I have gotten a bit log winded, started stirring up old memories.
-
YooperDog Wow… let’s see if i can spell Kaiserslautern & Ramstein correctly?? Bad Durkheim is at the end of the wine Strasse. Yes USA, and retired 1990… OK, how did you get into Polish sausage. I’m fm Buffalo NY where Polish sausage is a staple of life
and thank you for your serviceWithout you Air Force guys, Us Army guys wouldn’t be able to rescue the Marines JoeB interservice rivalry where do I start. Sister and brother in the AF, another sister and brother in USA, brother in da Corp another in USN and the other three siblings stayed civilians. It continues to the nieces and nephews. AF on my dad’s side and USA on mom’s. I have had the pleasure to work with them all and issues with them all.
-
JoeB first generation US. Mom born in Poland immigrated after the war. Dad’s side all Polish. Growing up in a strong American - Polish Family and neighborhood. Rarely ever went to a supermarket, normally local mom & pops. My dad and his side would make 100+ lbs of fresh sausage twice a year. As the neighborhood changed it became more difficult to find the what we wanted and as I traveled farther away a lot of times non-existent. I never was smart enough to get the recipes until it was to late, I have been rebuilding them ever since. I grew up in Milwaukee on the South side a lifetime ago, traveling to the Chicago markets. Retired from the USAF 2011, had a very good run, not much to biotch about, a lot of friends and memories. K-town and the walk platz, lots of memories there. A lot history throughout that whole area, made a bunch of good acquaintances there with locals that provided me experiences of a local. I have gotten a bit log winded, started stirring up old memories.
YooperDog Well my friend you’ve walked the walk. My email is in my profile. Let’s exchange polish sausages recipes. The more you know, the luckier you get… I have about 500 recipes I’ve gathered over the years. Lately I’ve found 30- 50% beef w/pork has a great, rich taste. Joe
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
