| # | Date | Name | Email Address |
|---|
| Comments |
|---|
| 1 | Sat Dec 20 2003 22:21 | Len
| sangredicristo@yaahoo.com |
| New Guestbook |
| 2 | Sun Dec 21 2003 02:52 |
| |
|
| 3 | Sun Dec 21 2003 08:53 | savumaki
| karlpakk@nexicom.net |
| hav't looked yet- sounds interesting; I need a new hobby. |
| 4 | Tue Dec 30 2003 18:30 | jim agnew
| mozoman@earthlink.net |
| I want to make old world sausage and need to learn about starter cultures |
| 5 | Wed Dec 31 2003 21:31 | Pat
| Pmcdan62@AOL.COM |
| Looking for receipes for retired husband who decided, after watching Emeril, that he would like to make sausage. |
| 6 | Thu Jan 1 2004 18:52 | Vaughn G. Proctor Sr.
| KEITHADR@cs.com |
I'm a newcomer to home salami making and want to
try my hand at it. What is CALCIUM CHLORIDE?
Where can I get it?
Thanks, Vaughn
Vaughn G. Proctor Sr.
3011 Del Ray St.
San Mateo, CA 94403
(650) 573-5691 |
| 7 | Fri Jan 2 2004 07:36 | Michele Spencer
| formergrappin@yahoo.com |
| Just looking for info--Like what I've seen so far! |
| 8 | Sun Jan 4 2004 09:00 | Ibrahim Dasoki
| daood.h@scs-net.org |
Many thanks for teaching and improving this hoppy
|
| 9 | Mon Jan 5 2004 17:37 | Steve & Mary-Anne Durkee
| shantihhh@aol.com |
We love making sausages. It all started about 18 years ago when we wanted duplicate sausages from the various regions of Thailand.
We're over in Alamo about an hour plus from you!
Where do you buy the casings, especially the sheep/lamb casings?
|
| 10 | Mon Jan 5 2004 17:39 | Steve & Mary-Anne
| shantihhh@aol.com |
| PS We are now learning to make Serbian Croatian sausages and dried meats from our future son-in-law! |
| 11 | Tue Jan 6 2004 11:33 | Roger Lyons
| geezer@voyager.net |
| Looks like some sausages I would like to try. |
| 12 | Fri Jan 9 2004 13:49 | tom harvey
| harvey-t3503@sbcglobal.net |
Just now looking over your site. Will comment
later. |
| 13 | Mon Jan 12 2004 05:56 | charlie chilton
| charliecf@281.com |
| great webb page |
| 14 | Fri Jan 16 2004 11:21 | Randy Kovatch
| rmk.blk@mchsi.com |
| This looks like a very good web site. I am getting really excited about making my own sausages. I have acquired several deer and I am interrested in making venison sausages. I will try the recipies as they are printed first, then if I like the finished product, I will substitute the venison. I have viewed several web sites over the last few days and this one is the best that I have found. |
| 15 | Sun Jan 25 2004 09:27 | CARLOS ALBERTO GOMEZ
| calgom532002@yahoo.com |
Your web page is excelent, i am producer of prosciutto , coppa , jams and other meats.
Thank you for your ideas and comments .
CARLOS GOMEZ |
| 16 | Sat Jan 31 2004 12:35 | jason molinari
| |
| This is possibly the greatest sausage and salumi page i've ever seen! I looked forever for recipes for coppa and others, and i found it all here. This is GREAT. |
| 17 | Sun Feb 1 2004 04:31 | bob fleegle
| fleebagtn@aol.com |
| I experiment alot with wild game and I receitly got a wild hog(sow)and it is fantastic.just checking for some different ideas.made stuffed cabbage last week ,the wife loved them to death till I told her what they were a week later.should not of said anything,next time I won't. |
| 18 | Sun Feb 1 2004 08:06 | Tim Covey
| hillbillycookin@aol.com |
| Would like to see a recipe for summer sausage with pepper cheese. |
| 19 | Sun Feb 1 2004 12:13 | Tom Vaccaro
| tomv36@cox.net |
| Mouth watering site! |
| 20 | Mon Feb 2 2004 09:55 | Bill Rozell
| falderol1@yahoo.com |
| Great site! |
| 21 | Mon Feb 2 2004 12:19 | Don Leyshon
| dleyshon@cox.net |
| Love to make homemade sausages. Originally from PA, now AZ. Can't find good cold smoke meat anywhere in AZ, in process of building my own outdoor smokehouse. Can't wait to try some of your recipes. |
| 22 | Wed Feb 4 2004 11:39 | Scott Guiher
| WSGUIHER@aol.com |
| Great site. I have always wanted to make my own sausage. As a child all the families around Crossville, TN used to get together and slaughter hogs and make whole hog sausage. I have never been able to duplicate that wonderful taste. Maybe now... |
| 23 | Thu Feb 12 2004 17:33 | Tom Harding
| tarka2@iprimus.com.au |
| G'day Len. great site, I am a retired butcher fed up with buying inedible sausage from stores so decided to produce my own, commercial sausage is totally different to home made, so I had to change my mindse t no problem.It would be helpfull to have a printer friendly option for your site, my only complaint. cheers Tom |
| 24 | Mon Feb 16 2004 20:55 | Phil Shiota
| shiotap@aol.com |
| I just wanted to thank you for your excellent explanations of making sausage. I live in Sonoma so I had to say hello. I smoke salmon as a hobby. |
| 25 | Tue Feb 24 2004 20:07 | Anthony Ranaudo
| aranaudo@snet.net |
| I have started making my first dry sausage Salciccia secca. It has been 2 weeks now. I will try Soppressata next |
| 26 | Wed Feb 25 2004 10:42 | Thomas Davis
| td1@look.ca |
Fantastic and very imformative! Thank you so much Len,
I have a feww questions for you regarding my homemade spanish style chorizo! May I email you?
|
| 27 | Wed Feb 25 2004 15:01 | bley
| lbley@fayette.k12.in.us |
| students entering cooking contest need help with sausage making |
| 28 | Fri Feb 27 2004 12:51 | Dr. Rafael Rodriguez Reyes
| angel_rafael_rodriguez@hotmail.com |
| Excelent site. The best a have ever seen on internet!!! Keep going strong!! |
| 29 | Fri Feb 27 2004 17:30 | Larry Mattei
| AL12034@AOL.COM |
| Good Work |
| 30 | Sat Feb 28 2004 11:37 | john leggio
| mbmadden77@yahoo.com |
| BRAVO!!! EXCELLENT SITE,WELL PUT TOGETHER. PACKED WITH INFO FOR THE WEEKEND GASTRONOME. I'll be back often & reccomend it to everyone here in BKLYN,NY |
| 31 | Sun Feb 29 2004 14:45 | Rene Lafrance
| tr7@videotron.ca |
First let me congradulate you for your site ... it is imaculate and I love it. Glad I found it. I have 1 question. In some formulations in the ingredients list you refer to "CURE#1".Could you explain what it is ?
Best Regards
Rene Lafrance |
| 32 | Sun Feb 29 2004 20:07 | louise
| weeza@ozemail.com.au |
enjoy your site, hope this reaches you.
(australia) |
| 33 | Wed Mar 3 2004 07:09 | Marcus Castillo
| mcastillo_101@hotmail.com |
| You have a great website! I can't wait to get started! |
| 34 | Sat Mar 6 2004 20:12 | Janet Hoopes - Ohio
| hoopes@frognet.net |
| Thank you for such a wonderful web site! I have been craving S.F.Salami for YEARS. Can't wait to give it a try.... |
| 35 | Sun Mar 7 2004 13:56 | Edgardo Velez
| evelezunited@aol.com |
|
| 36 | Thu Mar 11 2004 14:28 | Jose Margozzini
| jpmargozzini@yahoo.com |
| excellent article |
| 37 | Mon Mar 15 2004 13:20 | Ken Roberts
| shirlken@everestkc.net |
As I am just starting out, I found your site very informative and the pictures help a lot.
Thanks
Ken |
| 38 | Wed Mar 17 2004 08:07 | Eileen
| eileen.burza@perdue.com |
I Love your web site. It is exactly what I was looking for. I remember my grandmother making sausage when I was little, and unfortunately the art was lost as neither of my parents were interested in learning from her. I am excited to find a site with as much science as yours. THANK YOU for doing this. Your efforts are appreciated.
Eileen |
| 39 | Mon Mar 22 2004 20:43 | RICHARD C. SNOPEK
| rsnopek@ yahoo.com |
|
| 40 | Mon Mar 22 2004 20:47 | RICHARD C. SNOPEK
| rsnopek@ yahoo.com |
| I am trying your recipe for sopersotta.I'd like to hear from more people in this hobby. I'll let you know how the sopersotta turns out.any recipes for salami? |
| 41 | Tue Mar 23 2004 09:07 | David Logsdon
| dlogs4321@aol.com |
| What a GREAT site. I am new to sausage making and this site has inspired me. Thank you for sharing you knowledge. |
| 42 | Wed Mar 24 2004 01:31 | LFrakes
| frakesfamily @hotmail.com |
| I tried to view your latest addition of Tony's sausages, but nothing loads on the page?? I tried a couple of times, and it seems like the other pages of the site are loading/working properly. |
| 43 | Thu Mar 25 2004 22:43 | VINCENT GUARDIONE
| GUARDIONE@UCI.NET |
|
| 44 | Mon Mar 29 2004 02:22 | Jef Foster
| jfoster@sbsconsulting.com |
| Great Site. I'm a chef for a large hotel chain and want to start making my own sausage at home love your recipes and will use some of them espically the maple and apple recipes but I'm wondering if you have a pesto recipe for chicken, veal, pork or beef |
| 45 | Tue Mar 30 2004 09:44 | Richard P. Ciminelli
| dnrcimi@optonline.net |
The BEST sausage web site I've ever seen. Superbly organized and detailed information, complimented with excellent web organization and graphics. A real materpiece, keep up the excellent work.
PS, I noticed that you have a Bradley smoker, as I do. I cannot get mine to cold smoke. Even with the main heating element off, the temp dial reads near 150F. Any thoughts? |
| 46 | Thu Apr 1 2004 21:40 | Deana
| DL12873@aol.com |
|
| 47 | Fri Apr 2 2004 16:34 | Vince
| ajoway@msn.com |
| great site!!!! |
| 48 | Sun Apr 4 2004 12:46 | DAVID B. MAZZONETTO ( ZINMAN )
| DBMAZZY@AOL.COM |
| Len GREAT SITE !!! I have been making sausage, salami and prosciutto most of my life from old Italian recipes,I am looking forward to try some new ones THANK YOU.BUON APPETITO !!! |
| 49 | Mon Apr 5 2004 13:50 | faan henning
| beaconplate@xsinet.co.za |
| fantastic icould spend another week reading all the recipies |
| 50 | Wed Apr 7 2004 12:55 | Dave Marquette
| Dmarq425@aol.com |
| I love your site, the best by far on the net, it is like sausage U but is there any way that we can read the answers to the questions posted on the guestbook? Seems to me that this would make a great FAQ reference and avoid repetition, maintaining this "GREAT" site has to take a good chunk of time as it is. |
| 51 | Tue Apr 20 2004 04:33 | Nigel Pedersen
| npedersen@iprimus.com.au |
love your site. great recipes and info
cheers
|
| 52 | Thu Apr 22 2004 07:19 | robert colbert
| Colby @ optusnet .com.au |
| great siteI am a new sausage maker looking forward to lots of new infomation |
| 53 | Wed Apr 28 2004 10:44 | Franco Dunn
| franco@tavernasanti.com |
| Your website is great. I am the chef/owner of Santi Restaurant is Geyserville. Bruce Aidells is a close friend and we have made sausages together for years. Keep up the good work! |
| 54 | Fri Apr 30 2004 13:34 | Jas
| i_leen@yahoo.com |
| I love fresh sausages and bratwurts, none of that hot dog stuff and came across your web site which I must say is very well made. I love biting into the sausage and feeling that little "pop" as the casing breaks :P. |
| 55 | Sat May 1 2004 00:36 | Henry Bacarisse
| henry@bacarisse.net |
Thank you for creatig this site.
Henry
"Comments from a Pilgrim in the QUE"
For "Some" of my thoughts, which are updated daily, visit:
http://mydatastor.blogspot.com/
|
| 56 | Sat May 1 2004 04:58 | minda galvez
| mindagalvez@hotmail.com |
I am happy to know your recipe and hope I'll enjoy it.
Just me,
Minda
(From Philippines) |
| 57 | Tue May 4 2004 09:40 | Irene
| athi_73@hotmail.com |
I would like a recipe for making procuitto (not procuitto crudo) at home. If you could please send me one.
Thank you for creating this site. It is very helpful. Irene from Australia |
| 58 | Tue May 4 2004 12:28 | Jessica Flax
| bubbiex5@yahoo.com |
| Now that I know that there is a salami web-site I will be busy in my kitchen making salami |
| 59 | Thu May 6 2004 15:18 | Walt Travers
| wtravers@amgen.com |
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| 60 | Sun May 16 2004 19:50 | Robert Lindemann
| lictkg@rconnect.com |
| Great page keep up the good work. |
| 61 | Fri May 21 2004 04:09 | Mike Dewhurst
| mikedewhurst@netvigator.com |
| Throughly enjoyed your web site. Truly an inspiration. Clear instructions and excellent recipies. Perhaps like other readers am wondering where to buy "cures". Thank You very much. (I'm buying the mincer this weekend!) |
| 62 | Sat May 22 2004 00:32 | Rainer Fruhauf
| rfruhauf@sbcglobal.net |
| You have interesting and very useful site, which I always enjoy visiting. |
| 63 | Mon May 31 2004 16:58 | vic yturraspe
| lookard@aol.com |
| love your web site vic |
| 64 | Tue Jun 1 2004 11:40 | george hanna
| gehanna1@hotmail.com |
GOD bless you
you are great
you helped me a lot with these excellent recipes
do you have a recipe for mortadella that use a spice called myrtle.this is how the origonal mortadella been made for ages.italine manufucturer of mortadella are keeping this a secret.
thank you
g.hanna
waiting for your kind reply
|
| 65 | Tue Jun 15 2004 05:33 | John Davies
| jdavies5@smartchat.net.au |
A very informative page. Thank you for your efforts. I am at Evans Head, NSW Australia and am about to embark on making my favourite fruit - sausages. Your page is an inspiration.
John Davies |
| 66 | Mon Jun 21 2004 22:17 | Mohammed Gulam
| mgulam@yahoo.com |
| Good site! |
| 67 | Tue Jun 22 2004 13:51 | Joseph Naquin
| hobo399@netscape.net |
| Very Good Site |
| 68 | Tue Jun 22 2004 18:49 | mike inlow
| minlow@bellsouth.net |
the best sausage recipes that i have found, thanks
mike |
| 69 | Thu Jun 24 2004 23:45 | Brent Crooks
| brent.crooks@sympatico.ca |
| One of the best source of information I have found!!! Thanks for sharing! |
| 70 | Tue Jun 29 2004 08:37 | Mike Rosenow
| mrosenow@tampabay.rr.com |
| Built a smoker in my backyard the other day, thought it would be interesting to smoke some homemade sausage in it! |
| 71 | Sat Jul 3 2004 18:42 |
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| 72 | Mon Jul 19 2004 14:59 | minda galvez
| mindagalvez@hotmail.com |
| I'll comment later |
| 73 | Sun Jul 25 2004 10:22 | Don Caccamise
| dfc5347@yahoo.com |
| Your web site is terrific. Thanks for sharing your wisdom ! |
| 74 | Mon Jul 26 2004 15:00 | tony marcelino
| atony5491@hotmail.com |
REaly enjoy it
thank you |
| 75 | Mon Jul 26 2004 15:26 | Janice West
| mhmdale@mackay.net.au |
Great Site.
Could you please send me ideas on how to make a very hot hot hot salami
Thank you
Janice |
| 76 | Thu Jul 29 2004 09:03 | nutter
| |
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| 77 | Thu Jul 29 2004 09:05 | nutter
| nutter666@hotmail.com |
quite interesting but i was supprised that there was no sausage making machines .
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| 78 | Sun Aug 1 2004 10:57 |
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| 79 | Sun Aug 8 2004 10:28 | Dan Birkett
| Birwin@hu.inter.net |
Amazing, I started out looking for brat wurst recpicies and ended up becoming totally wrapped up in all the different types that are available.
Congratulations on a very well presented web site and thank you for the enormous effort that you have given for the benifit of others. |
| 80 | Thu Aug 12 2004 11:21 | John Cimaglia
| jcimaglia@lakewoodcarpentry.com |
| great website, tons of info! I had a few questions that I emailed today, hopefully you will be able to offer some advice. |
| 81 | Sun Aug 15 2004 21:00 | Peter Sharp
| flyfisherman@onetel.com |
| Great site, I'll be using it a lot. |
| 82 | Fri Aug 20 2004 20:11 | Tim Kelly
| beuregard@hotmail.com |
| Former Oscar Mayer Sausage Maker, future home sausage maker. thanks for such a great site, for reference. |
| 83 | Sun Aug 22 2004 09:19 | jack pegram
| cappeg@hotmail.com |
| thanks for your page |
| 84 | Mon Aug 23 2004 07:51 | Jim Logan
| jlogan59@optusnet.com.au |
Your Web site on this subject is excellent.
I found it very helpful.
I am a qualified Chef but have never made my own cured meat products.
As I always thought it was too dangerous, and in fact here in Melbourne,Australia there have been deaths from badly handled commercial sausage production that have caused new laws to be introduced, and now we have a system called HAACP.
Anyway if I can get a "Walk In" set up I would give it a go.
P.S. you look like someone who enjoys sausages!
Regards Jim. |
| 85 | Thu Aug 26 2004 16:37 | Eldon Cutlip
| dakotahstuffer@yahoo.com |
| I've been making sausage for more than 35 years. You have a greatsite. Very informative. |
| 86 | Sat Aug 28 2004 19:02 | Val DeCoste
| val.james@shaw.ca |
| thanks for the recipies |
| 87 | Mon Sep 6 2004 15:31 | Stefan Bajkai
| stbajkai@yahoo.com |
Your site is simply super. All recipes are as close to real thing as possible. It is a professional site. Keep doing it. I've been making hungarian sausages for almost 30 years
so I know a little bit about sausage making.
|
| 88 | Tue Sep 7 2004 20:49 | Keith Jorgensen
| jorgensenkeith@hotmail.com |
I really enjoy reading about your sausage making experiences. I have made several types of fresh sausages, and look forward to making some dried varieties. As I live in Portland, OR, we lack the humidity to dry sausages in my crawlspace. I'll have to invest in a refrigerator and some type of hydrating device.
Keep up the good work.
Keith |
| 89 | Mon Sep 20 2004 10:57 | rosy
| rosekhuma@yahoo.com |
| this is such a wonderful website , am really grateful to u for doing this and it provides such great information to a starter like me. thanks a ton. |
| 90 | Tue Sep 21 2004 17:21 | Jerry Hallbauer
| JLHall@ku.edu |
Nice informative website.
|
| 91 | Tue Sep 28 2004 17:41 | Elie Nassar
| nassarelie@yahoo.com |
| I am so glad I found your site!!! I'm still reading through everything. |
| 92 | Thu Oct 7 2004 13:22 | Graham Chislett
| chizziesusa@hotmail.com |
| I have just found your website and am excited as I worked for a German processing company in South Africa (thankyou for shering yiur knowledge) |
| 93 | Sat Oct 9 2004 13:15 |
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| 94 | Thu Oct 14 2004 10:38 | Luiz Rodolfo Riccelli Galante
| bolfo@uol.com.br |
Mr.Len Poli:
As a brazilian with italian origin, graduated in meat science and gourmet meat producer, I must give you CONGRATULATIONS for such kindness in making a website like this.
Thanks a lot! (how can I make you questions concerning duck breast curing/smolking...?) |
| 95 | Sat Oct 16 2004 22:57 |
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| 96 | Tue Oct 19 2004 13:33 | Charlie
| cbrunojr@msn.com |
| Len- Just wanted to say that I've made your recipe for Merguez many times and It is sooooo good. I'm going to try the Jerk Sausage soon with anticipation. Just wanted to Thank You. Chas. |
| 97 | Wed Oct 20 2004 10:27 | Jay W Faust
| pincher8@hotmail.com |
| I just purchased a meat grinder and I'm new to sausage making. Sooo glad I found your site to guide me through.............thanks |
| 98 | Tue Nov 9 2004 00:48 | dave hurley
| davesglasstint@cs.com |
i'm real good at texas bbq. love to cook and sausage is an interest.
|
| 99 | Sat Nov 13 2004 18:07 | Achilleas Miltiadous
| amiltiadous@hotmail.com |
Dear Mr. Poli,
Excellent web-site and your recipes are gems. Thanks for providing know how that has been kept by others as trade secrets or within the family for generations. I am a Greek Cypriot and two cured type prepared meats we have on the island are the Cypriot pork Sausage called 'loukaniko' and pork loin cured called 'Lountza'. Both are marinated in wine, some leave them in wines for days other for more that a week, others pre-cure and then add to wine, others add to wine/brine mixture from day 1. Typical spices are salt, pepper, corriander and we never use preservatives such as nirates or nitrites etc. You will not find these receipes anywhere. Cypriots prepare most cured meats in the winter period when the low temparatures reduce spoliage. Both are typically smoked using shrubs and branches/leaves from the local mediterranean flora. But the wine is key.
Once again thanks and please continue with your invaluable info. like the latest humidity control article.
Achilleas |
| 100 | Thu Nov 18 2004 08:51 | Prof. Dr. Yupeng Yan
| yupeng@ccs.sut.ac.th |
Dear Len
It is a great help. Thanks a lot. I have been looking for such easy-fellow formulations for long.
Yupeng |
| 101 | Sun Nov 21 2004 19:22 | Nicci De Dienheim
| ndedienheim@yahoo.com |
| I live in Central Mexico, NO breakfast sausages.Tried your all pork recipe and love it. Will continue to make it again and again. Next project is your Bratwurst. |
| 102 | Tue Nov 23 2004 08:44 | Matt Salvo
| thesalvo@msn.com |
| WOW. Finally a place where ALL of my questions are answered...well, almost all of 'em. |
| 103 | Tue Nov 23 2004 17:44 | Ross Ingle
| rgingle@localnet.com |
| I always make my breakfast sausage,Its a heck of a lot better than store bought |
| 104 | Wed Nov 24 2004 16:10 | Jonathan Rice
| bigmanjcr@aol.com |
Great site. I sent you email regarding "nut sausage" inquiry.
Thanks. |
| 105 | Sun Dec 5 2004 07:29 | Tom Brown
| thomas.brown@intergga.ch |
Many thanks for creating and maintaining such an informative web site. This is really first rate and you efforts are much appreciated.
Tom |
| 106 | Tue Dec 7 2004 00:24 | Keith Jorgensen
| jorgensenkeith@hotmail.com |
Thank you so much for your web site. Please continue to update your recipes and technique information. There are so many of us out there that rely on people like you for information on how too's and procedure. I want you to know how much you have influenced my cooking and culinary experiences. Please keep up the good work.
Best Regards,
Keith Jorgensen
jorgensenkeith@hotmail.com |
| 107 | Tue Dec 7 2004 09:03 | David Biondi
| grdpatrns@aol.com |
Saw mention of your site on the BBQ Form...
Have added you to my favorite places and will be trying to make some Italian.
Thanks |
| 108 | Thu Dec 9 2004 08:54 | Tom LaPres
| TBLaPres@chartermi.net |
| Your page was sent to me by a friend on mine, Rick Obermeyer of Rockford, MI. We have been making sausages together for several years and directed a sausage making club locally for the past several years. I have tried a couple of your recipes so far and really enjoy them. I, too, have developed a few of my own recipes and would be glad to share them if you are interested. |
| 109 | Thu Dec 9 2004 18:04 | Clint Dixon
| Texman1323@yahoo.com |
| I love to hunt and shoot deer and I can cook deer meat in many many ways, but I've never figured out how to make sausage! |
| 110 | Sun Dec 12 2004 12:21 | Karl Lauten
| kplauten@sasktel.net |
Hi Len,
Thanks for the great information and backgrounds on sausage making. After decades of disappointment with retail sausage and the stuff local butchers returned to me I have started making my own sausage, beginning with my lifelong favorite: summer sausage. My first batch was good, second great, and third batch just completed is fantastic, schmecks gut! It really is a rewarding hobby, fun, and turns out a product that is far tastier and leaner than anything butchers have returned to me. I also know that my deer and elk meat is truly mine and is as clean and fresh as I want it to be. Thanks for the recipes and advice as it was very helpful in the technical aspects and it provided the encouragement and confidence to actually try it. Had I known it could be done I would have been making my own sausage for decades..............karl |
| 111 | Thu Dec 16 2004 07:41 | Harold Camara
| smokepitharold@tfb.com |
KUDOS, KUDOS, KUDOS TO YOU!!!
You have done an EXCELLENT JOB on your Web-Site.
I have used your Web-Site as my HOME PAGE.
I do plan to MAKE EVERY ONE of the FORMULAS that you have posted on your SITE!
Thanks and I am;
Smoke-Pit Harold
@
smokepitharold@tfb.com |
| 112 | Fri Dec 17 2004 20:42 | Greg Alyanakian
| greg@rhinotuffinc.com |
Great website Len! My father-in-law introduced me to making homemade sausage with his buddies and I fell in love with it. I bought two old fashion meat grinders (each has different grinder blades...and they only cost $8/piece so what the hell) from an antique store and I am digging into some of your recipes this Saturday. Thanks for the info and I will let you know how it goes. Also hope to maybe post something unique to your website in the future.
Greg - Sacramento |
| 113 | Sun Dec 19 2004 21:37 | al otis
| alotisco@aol.com |
| I'm an avid sausagemaker since the 70's, keep me posted on anything ref sausagemaking. thanks. |
| 114 | Tue Dec 21 2004 09:54 | Trung Nguyen
| trung.nguyen@siemens.com |
1st timer, I'm looking for the recipes, and tools
to make salami, italian sausage.
Thanks. |
| 115 | Fri Dec 24 2004 14:52 | Gene Borza
| grsystems@aol.com |
I really enjoy your recipes. Could you please tell me where I can buy waterproof casings and also a ham mould 6lbs. or preferably smaller
Thank YOU
Gene Borza |
| 116 | Sat Dec 25 2004 10:16 | horst filtzer
| hfiltzer@comcast.net |
| thanx for all your excellent information, horst |
| 117 | Sun Dec 26 2004 11:09 | Paul B.
| prbmax@yahoo.com |
"Freezing Pickle"
Does anyone know the active ingredients in this? It is listed as the curing agent in many old sausage recipes from central Wisconsin. I am not sure what it is.
email me if you are able to help me with this research. |
| 118 | Mon Dec 27 2004 19:36 | DOMINICK CHIRICHILLO
| winemaster7@sbcglobal.net |
| Great site appreciate the info |
| 119 | Fri Dec 31 2004 15:04 | Cheryl
| ganzcrg@charter.net |
| I am hoping to get some info to try making my own sausage. Looks like lots of information for me to check out.. |
| 120 | Tue Jan 4 2005 19:36 | Rick Garofolo
| rickgaro@comcast.net |
| I hav just started making sausage at home ,with the help of a man named Joe Ames (who is a friend of my mom,s. he gave me your link an it is great. thank you for all the info. |
| 121 | Sat Jan 8 2005 13:55 | allen shevey
| amshevey@fellerswelding.com |
| Love to cook.Thanks for sharing |
| 122 | Sat Jan 8 2005 20:40 | Jacqueline Nelson
| nelsonja@telus.net |
great site!
|
| 123 | Tue Jan 18 2005 11:46 | Ed
| mezmed@yahoo.com |
the best website about sausage & salami
|
| 124 | Thu Jan 20 2005 21:19 | Dustin Hauge
| dustnlor@fix.net |
| Great website, thanks for the tips. |
| 125 | Fri Jan 21 2005 09:40 | Judy DeRose
| jktder@ptd.net |
| Love this website...I was looking for more complete directions for sausage making since I am compliling my mother and grandmothers' recipe files for my family, and of course, they only list ingredients with no directions. I remember making sausage on butchering day very fondly as that was my job, but it has been nearly 30 years ago now! thank you for sharing your great recipes! |
| 126 | Mon Jan 24 2005 20:13 | ReyGzz
| S12AM34THA@AOL.COM |
Great Website I actually started making my own sausages from your recepies
Keep up the great work |
| 127 | Mon Jan 24 2005 23:20 | Eric
| ericdego@yahoo.com |
Fantastic site..
Never seen so many sausages and cured meats.
Eric from South Africa |
| 128 | Wed Jan 26 2005 11:49 | peter rumplmayr
| prumplmayr@rogers.com |
looking for smoked recipes
great site |
| 129 | Thu Jan 27 2005 23:02 | Helmut Winzler
| helmut.winzler@ozemail.com.au |
Len
Thanks for your very informative site. You have given me the inspiration (and simple easy to understand recipes and processes) to have a go at making and enjoying my favorite things. Salami, bread and wine. Enjoy.
You would't have a simple plan for a smoke-chamber/incubator would you? Regards. |
| 130 | Wed Feb 2 2005 04:43 | Coreyfro
| http://www.coreyfro.com |
Your sight is awesome! While I don't agree with everything (this is quality Italian cooking, where's the fun in conformity?) I think your sight is vital to our ability as people to enjoy this wonderful tradition.
My family will be made aware of your sight, and may'be we'll be joining your webring.
Here's our handy work: Salame Calibrese and my Habanero Diavolo Mix!
Note: The plastic bags are because my mix will cause skin irritation. |
| 131 | Wed Feb 2 2005 16:57 | thomas moore jr.
| 10990 sw 223 street |
would love to recieve recipes and suggestions for making "home made sausages".
thanks |
| 132 | Wed Feb 2 2005 18:07 | Eric Kubera
| eandjkubera@houston.rr.com |
| I like the detail you've made available for all types of sausage making. I'm curently only working with fresh sausage recipes. Perhaps cured sausages are in my future. And when that happens, I intend to study your site carefully. |
| 133 | Wed Feb 9 2005 13:16 | Darrell Bonnet
| bonnet@springcreek.net |
I hace foung your website very informative and enjoyable to read and I have learned alot.
thank-you
Darrell |
| 134 | Thu Feb 10 2005 02:40 | JIM DAVIS
| jedcorose@mindspring.com |
| THIS IS JUST WHST I HAVE BEEN LOOKING FOR. GRREAT STUFF !! |
| 135 | Fri Feb 11 2005 21:53 | Frank Staley
| 2flyfish@comcast.net |
|
| 136 | Sat Feb 12 2005 18:58 | Bob Parson
| parsonfamily@adelphia.net |
Hi Len,
Thank you very much for responding to my enquiry and request for your opinion on sausage grinders/stuffers. I believe that even my little KithenAid sausage grinder will grind meats satisfactorily if I keep the meat very cold (so I don't want to blame the grinder for operator ineffectiveness). I believe that I will be better off if I buy a decent sausage stuffer (keeping in mind your well-mentioned issues of flexibility). It seems that if I buy a well built stuffer with flexibility in tube size (say, up to one and one quarter inch) I'd be able to make pepperoni, summer and brats, filling natural and artificial casings. Any advice on stuffers (I see you use a horizontal one)?. You have a great website, and I thank you in advance for any advice and wisdom you may throw my way.
Thanks again,
Bob Parson |
| 137 | Tue Feb 15 2005 15:16 | charlie lieb
| monroyan08@yahoo.com |
| How long is a hank of smoked sausage? |
| 138 | Wed Feb 23 2005 08:48 | larry maddock
| hoodoobluesman@yahoo.com |
| thank you for the info |
| 139 | Fri Feb 25 2005 12:47 | John
| jmschwartz@yahoo.com |
This is great. Thanks for sharing.
John |
| 140 | Mon Feb 28 2005 02:41 | John Cairns
| johncairns@clear.net.nz |
Hi Len, I have been butchering for 49 years and am still learning.I have tried some of your recipes and found them great.
Will get back to you latter.
Cheers John. |
| 141 | Fri Mar 4 2005 10:55 | joe lo grande
| jlogrande@sbcglobal.net |
it is a very good site.I leanr lot of tip from you.
Thanks
|
| 142 | Fri Mar 4 2005 11:58 | Rudy Reichelt
| rudyr@starband.net |
| This is the best collection of recipes I have ever found. I especially like your Landjaeger recipe. |
| 143 | Sun Mar 6 2005 10:37 | John Grajczyk
| jg26464@earthlink.net |
I need a good keilbasa recipe - any ideas
|
| 144 | Mon Mar 7 2005 01:24 | Nicholas D Canepa
| ncanepa@comcast.net |
Great recipes, I am planning on making several of
the recipes that my Italian family ate all the time. |
| 145 | Wed Mar 9 2005 21:30 | Rick Ward
| rward60@bellsouth.net |
| 1st time, enjoying the reading, looking for instructions in making sausage and smoking it myself thanks. reward |
| 146 | Thu Mar 10 2005 17:53 | Dean Graydon
| graydean@xtra.co.nz |
| A wonderfull site Congratulation |
| 147 | Sun Mar 13 2005 05:41 | Lynda whitcombe
| lyndawhitcombe@aol.com |
My partner shot a deer munching our crops, making sausage from some of the meat with some fat pork. Thanks for the tips and instructions, very helpful.
Lynda
Worcestershire, England |
| 148 | Sun Mar 13 2005 10:13 | Steve Daniels
| s.daniels@mchsi.com |
|
| 149 | Sun Mar 13 2005 22:17 | Vincent Guardione
| guardione@uci.net |
| outstanding site and great info |
| 150 | Mon Mar 14 2005 17:07 | Jim Bachmann
| jim@systemsbybachmann.com |
| I have spent 2+ years searching the internet for sausage making recipes and procudures. Your site is a wealth of knowledge. Thanks for all of the hard work you have put into this site. |
| 151 | Tue Mar 15 2005 13:28 | georges maalouf
| maaloufgeo1@hotmail.com |
i just need to thanks you for your great job i was searching all the world for sausages and i think we have something in common
i'm an agricultural engineer, food technologist, all i do in my life is creating food, relying on the present products.
there is a sausage type here in lebanon called makanek if you like i can help you for the ingredients.
|
| 152 | Wed Mar 23 2005 14:23 | Ben Ravida
| benwa518@yahoo.com |
| My family have been making Italian sausage and Kielbassa for the past 35 years in a small meat market. We no longer have the market. I started making sausages about 5 years ago as a hobby. I now make about 30 different types of sausages. Your web site is the best informative web site I have found on sausage making. It has helped me so much. Thank you for all your info. I like to try different recipes. Your information and knowledge has made it so much easier for me. Thank you again. |
| 153 | Thu Mar 24 2005 23:08 | Tony Dekleva
| anthonyd_01@hotmail.com |
| I tried making salami from a homemade family recipe and I had a major problem. My salami was hollow in the middle (or mostly hollow) and brown in color--only the outer edge of the salami was red. What am I doing wrong? Can you please e-mail me and tell me? I had to throw 6 salami in the garbage after all that work. |
| 154 | Sat Mar 26 2005 14:49 | Kevin Stoffel
| mrkevinator@excite.com |
| Nice work! You've created quite a resource for aspiring sausage makers. I like your recipe list, and the .pdf file format. Thanks for all your hard work! |
| 155 | Sat Mar 26 2005 15:04 | Wasmund, Robert
| goldnuggett@netscape.net |
| have not tried to make sausage yet but will soon, Thanks for your help |
| 156 | Sun Mar 27 2005 14:47 | christopher menzel
| cmenzel224@aol.com |
im an avid hunter just looking for ideas for preparing my game.
|
| 157 | Sun Apr 3 2005 08:25 | TJ
| hat_trick@cox.net |
| I used to make fresh Italian Sausage with my father. Dad would give it away at Christmas time and everybody raved about it. I stumbled onto your website a few months ago and my interest was renewed. Yeaterday I cloned some Brats and Breakfast Sausage using you recipes. When I laid out samples for tasting, everybody was raving. The apple didn't fall far from the tree. Thanks for sharing your knowledge and helping me revive an old family tradition. |
| 158 | Wed Apr 6 2005 05:45 | Bill Pu
| astromonster@hotmail.com |
| Thanks alot for your contribution. |
| 159 | Fri Apr 8 2005 14:08 | Gareth Bromley
| gbromley at intstar dot com |
Thanks Len,
Great site full for really useful hints, tips and recipes. Please do keep up the good work!! |
| 160 | Fri Apr 8 2005 18:27 | robert tolmer
| pappatt7@AOL |
| VERY INFORMATIVE I WILL BE MAKING SOPPRESSASSA THANK YOU VERY MUCH FOR THE INFO. |
| 161 | Mon Apr 11 2005 12:36 | Luis Pierre
| luispierre7@hotmail.com |
Dear Lenn
I wish to congratulate you on your website , it is truly a marvel that amateurs like me are able to find such an in-depth technical support as well as practical hints on the subject
I'm sending you my bests wishes from Argentina for your future endeavors ; last but not least be ready for tons of questions ( I?m sorry but I couldn't help being honest with you ) on the art of sausage making ,particularly on hot dogs which have fell into disrepute in Argentina , ( don't ask me why )
Hang in there with your website ¡¡¡ and good luck |
| 162 | Fri Apr 15 2005 19:30 | lisa brady
| lisabartholomewbrady@yahoo.com |
| I've just started working for a company that carries all kinds of goodies for sausage making. psseasoning.com Used to work as meat wrapper for a local processor. Just looking to expand my knowledge. thanks for the site. Lisa |
| 163 | Wed Apr 20 2005 11:16 | kevin kinchen
| kkinc98137@aol.com |
hi, great website, thanks
do you have a note book of your recipes which you can mail also for reference. I teach some class and have used some recipe. also I have visit procutto factory in italy and they tell me they only use sea salt and time to produce the recipes?
thanks
kevin kinchen |
| 164 | Tue Apr 26 2005 13:49 | Bill Elliott
| WE_15@netzero.net |
| Greta site thanks for the info! Hats off to sausage |
| 165 | Tue Apr 26 2005 15:12 | Vic Jewhurst
| charismasf@comcast.net |
| I'm interested in making my own sausages and found this web site with Google. |
| 166 | Thu Apr 28 2005 01:42 | Jeff Klink
| jklink1@sbcglobal.net |
| Outstanding site. Thanks. You wouldn't have a recipe for a german style headcheese perchance? |
| 167 | Sat Apr 30 2005 08:08 |
| |
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| 168 | Sat Apr 30 2005 23:43 | Jeffrey Kaiser
| jeffreykaiser123@comcast.net |
| great site thanks for sharing |
| 169 | Sun May 1 2005 17:41 | Rev Dr Bill Burton
| Purokradio@Yahoo.co.uk |
| Len, Many thanks for providing such a wealth of information! Recently I have had the opportunity of purchasing the trimmings of commercial boiled ham from a local ham and longanisa factory. What are your thoughts on making some sausage with these? The ham by itself is delicious but the price is very low and I'm looking for a use for this product. It is of course completely cured and is just the offcuts from hams which are shaped to fit into Poly bags. Yours thoughts and/or is\deas would be much appreciated. My wife (a Filipina) and I retired way back in 2003 I'm now 67 and we keep goats and make our own cheese and have a couple of small farms. Regards, Bill. |
| 170 | Mon May 2 2005 09:07 | greg de la cruz
| delacruzgr@yahoo.com |
| I like sausages too but don't know how to do it at home.Thanks. |
| 171 | Mon May 16 2005 22:38 | Ben Montgomery
| bmontgomy1@aol.com |
| just started looking |
| 172 | Fri May 20 2005 15:30 | Juan H. Ortiz
| jho1234@hot.rr.com |
The Instruction given in this Website are the best. I have copy a lot of Sausage recipes. I, already had informed to all my friend about yor Page.
The only problem that I have encountered is when try to print the 13 pages of instructions. Pages does not meet the Format for regular printing 8x 11" and loss aroung 1/4" from the right margin. My question is how could itcould be able to corrected ?.But like I, said you have the best site. please continue doing a good job. From Killeen, Texas. Juan H. Ortiz.
Note: Need a Phone # where I, can you or your Staff in case I need further assistance. |
| 173 | Fri May 20 2005 15:31 | Juan H. Ortiz
| jho1234@hot.rr.com |
The Instruction given in this Website are the best. I have copy a lot of Sausage recipes. I, already had informed to all my friend about yor Page.
The only problem that I have encountered is when try to print the 13 pages of instructions. Pages does not meet the Format for regular printing 8x 11" and loss aroung 1/4" from the right margin. My question is how could itcould be able to corrected ?.But like I, said you have the best site. please continue doing a good job. From Killeen, Texas. Juan H. Ortiz.
Note: Need a Phone # where I, can you or your Staff in case I need further assistance. |
| 174 | Sat May 21 2005 07:20 | Lloyd Freeburn
| freebee@earthlink.net |
Keep up the great work. I send people your way all the time.
freebee |
| 175 | Sun May 22 2005 02:35 | Errol Downs
| eddowns@alaska.net |
| You may have the best web site and information on sausage I have seen. Keep up the good work. Errol in Alaska.(retired meat market manager) |
| 176 | Mon May 23 2005 12:35 | David W. Cowles
| cashcow@pclv.com |
| I just ran across your great website. I'm going to reference it in a cookbook I've been writing. Hopefully, some day I'll get the cookbook published! |
| 177 | Thu May 26 2005 17:06 | Maria Beach
| Mebake2@aol.com |
| I found your website by accident...looking for Mettwurst...I am very excited about all these fantastic recipes...can't wait to try them out. Especially the german ones. They sure sound authentic...I am already hungry! |
| 178 | Sat May 28 2005 06:22 | Christa W Nowezki
| Joecrino@Yahoo.Com |
Finding your website was a god send, I just recently started to experience making my own Rauchfleisch, Schinkenspeck etc (cold smoked cured ham)for which I had a recipe my father used to make in the Alps and it turned out fabolous thanks to a website from Germany that explains in detail how to cold smoke. Now I wanted to know if I could find a recipe for Landjaeger another favorite for my husband and I and up came your site and I am so exited over all your recipies, Breasola, Coppa, Salamies and I find they are all able to be done even here in Florida with some improvisation for the air drying considering it can get very hot here in the sommer, but the best thing is I do not have to order or buy those very pricy items like the Breasola and Rauchfleisch run about $16. - $25. per pound and the Landjaeger for two links $4.50 and besides this is a very satisfying hobby to being able to do by myself.
Thank You very very much,
Ciao
Christa |
| 179 | Sat May 28 2005 10:26 | juliana atillo
| julia_atillo@web.de |
| i have never seen such a comprehensive collection of sausage recipes. I am filipino living in germany and am interested to have a copy of your recipes. Would you happen to have a book? I am concerned about helping some people in the Philippines learn some means of supplemental livelihood. would appreciate it if you send me some infos. Thanks for sharing your knowhow...Juliana |
| 180 | Sat Jun 4 2005 15:04 | Shaul Hasson
| shaulhas@walla.com |
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| 181 | Wed Jun 8 2005 13:56 |
| |
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| 182 | Wed Jun 8 2005 14:00 | roger acquisto
| rogeracquisto@aol.com |
| greate information thats keep current with new recipes |
| 183 | Sat Jun 11 2005 15:12 | Edwin Biggs
| epec@gorge.net |
|
| 184 | Mon Jun 13 2005 16:00 | Mary Jane DiGiallonardo
| cookbook80@hotmail.com |
| I am going to try some of your sausage recipes and will let you know the out come...... |
| 185 | Tue Jun 14 2005 16:38 | Dave Zajac
| zajac@charter.net |
| I've been making sausages off of this website for the past several months, and all of them have turned out great (particularly the uncooked mettwurst)! I would like to thank Len for all of his time and hard work. He truly is a sausage master! |
| 186 | Thu Jun 16 2005 20:17 | FRANCISCO BONILLA
| pacobg70@hotmail.com |
Your knowlodge in depth of meat processing ,allows anybody to process meat product at home,therefore recib my congratu-lations.
thank you
|
| 187 | Sun Jun 19 2005 15:12 | Joe Blythe
| joeblythe@sympatico.ca |
| Len you have a most comprehensive site with excellent directions. Thank you for your time and effort! |
| 188 | Sun Jun 19 2005 15:36 | Joe Blythe
| joeblythe@sympatico.ca |
Len
Do you have a recipe for Braunschweiger? Love that stuff!
Joe, Toronto Canada |
| 189 | Mon Jun 20 2005 12:05 | frank filice
| frankfilice@yahoo.com |
Len Thanks for your web site. I made some Coppa using your recipie as a bases. it can out great. the longer it aged the better the flavor.
I have made sausage for years and if you are interested i can send you a few of my lamb and southern italian mixes.
Also is there a good place to get cured meat supplieas in the bay area. I have not been able to find the bung and prauge mixes locally. I live in Alameda and work in san francisco |
| 190 | Tue Jun 21 2005 19:23 | Gavin Craig
| gavin_craig@yahoo.com |
I have retired to Thailand. It is difficult to find anything here but Thai sausage. I was very happy to find your web-site. You have more recipes than the sausage recipe book that I used to have. Thanks for your effort.
Gavin |
| 191 | Sat Jun 25 2005 01:08 | Othmar Vohringer
| masterbutcher@shaw.ca |
This is a very good website about sausage making.
Well done.
Regards
Othmar Vohringer
Master Butcher
|
| 192 | Mon Jun 27 2005 11:51 | Mrs. Eileen Smith
| eileens18 |
|
| 193 | Mon Jun 27 2005 11:56 | Eileen Smith
| eileens18@cogeco.ca |
| this is second try,didn't finish it. I am so excited about finding this site because the butcher that I used to buy from has gone out of business. He put dill in his and boy were they ever good. |
| 194 | Mon Jun 27 2005 11:56 | Eileen Smith
| eileens18@cogeco.ca |
| this is second try,didn't finish it. I am so excited about finding this site because the butcher that I used to buy from has gone out of business. He put dill in his and boy were they ever good. |
| 195 | Mon Jun 27 2005 14:14 | PAUL
| PCBURKE@PACBELL.NET |
| LEN WHAT A GREAT SITE. MY 13 YEAR OLD SON AND I ARE GOING TO TRY TO MAKE SAUSAGE. I LIVE IN NAPA. WOULD YOU PLEASE LET ME KNOE WHERE YOU GET YOUR MEAT I AM ONLY A FEW MILES AWAY. THANKS |
| 196 | Sun Jul 3 2005 09:17 | Bobby fuller
| bfuller69@earthlink.net |
| i love to make my ownfood.wish i new more about it. |
| 197 | Mon Jul 4 2005 02:21 |
| |
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| 198 | Sat Jul 9 2005 17:49 | Keith
| jorgensenkeith@hotmail.com |
Len, I love your web site, I have used it many times for tips and recipes. I think that this year I will finally try to make dried/cured meat. I hope to start with a coppa and move on from there. Please keep up the good work, your help to us "amatures" is invaluable.
Keith |
| 199 | Sat Jul 9 2005 22:50 | forrest
| treeboy at rocketmail.com |
| I just discovered your site, excellent collection. I've never made sausages, but your site is a real inspiration--and I think i'll start experimenting. I just bought some fresh luganega from Volpi here in st. louis--was doing some research on these sausages when I found your site. Is it possible to download all the recipes in a batch format? let me know. |
| 200 | Sun Jul 10 2005 12:24 | Ginger Kline
| gkinsd@hotmail.com |
| This is the best site I've found for meat preserving recipes. Thanks. |
| 201 | Mon Jul 11 2005 21:31 | Al Humann
| afhumann@juno.com |
| very good information |
| 202 | Tue Jul 12 2005 08:34 | gregorio g. de la cruz
| delacruzgr@yahoo.com |
| thanks for your wonderful recipes. |
| 203 | Wed Jul 13 2005 21:08 | DAVE PASQUALUCCI
| pasquald@up.net |
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| 204 | Thu Jul 14 2005 16:53 | rosmery rodriguez
| ross2203 |
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| 205 | Thu Jul 14 2005 16:57 | rosmery rodriguez
| ross2203@hotmail.com |
I liked you site, it´s very interesting for me, because I'm working with sausage.
Do you have any recipes about capocollo ham?
Thank you |
| 206 | Mon Jul 18 2005 05:43 | Ivor
| oz_vikings@yahoo.com.au |
G'Day,
Great site! I was searching for the "How to make Kassler Rib (smoked)" but found this one instead.
Ivor
Brisbane, Australia |
| 207 | Fri Jul 22 2005 17:18 | Barry Spooner
| ceebee@xtra.co.nz |
Thank you for sharing. What a fantastic site, I co-own a old style butcher shop in Eastbourne, Wellington, New Zealand and am constantly trying new recipes on our customers which they love.
I am looking for Black pudding / blood sausage recipes as it is impossable to buy a good one do you know of any? please drop me a line
Regards Barry. |
| 208 | Sun Jul 24 2005 04:04 |
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| 209 | Sun Jul 24 2005 04:06 | nicole wolfaardt
| nicole@optusnet.com |
| love you |
| 210 | Sun Jul 24 2005 16:00 | Fabio
| ffigueredo1@hotmail.com |
| It's anice surprise to seea site lioke this ,so informed,so onprecise on the recipes and so helpful for the novice as to the professional. |
| 211 | Thu Jul 28 2005 15:35 | Tiny 2005
| tiny_2005@hotmail.co.uk |
| Your website is so random. |
| 212 | Fri Jul 29 2005 14:57 | Jerry Harrar
| jmhar@enter.net |
| Thanks for a GREAT site...Jerry H. |
| 213 | Sun Jul 31 2005 01:30 | Locunda Karam
| select@iafrica.com |
What a fascinating and informative website. Very well done. I am thinking of trying to make my own salami - simply curious, too for a something special for my nephew who loves a wine flavoured salami . And salami range here in South Africa is limited and expensive.
I shall be in contact
Regards
Locunda |
| 214 | Mon Aug 1 2005 12:18 | Gary
| mick@wavecable.com |
GREAT SITE !!Now I have to give my brain time to digest all of the info.
Keep up the good work. |
| 215 | Mon Aug 1 2005 22:05 | Jim Logg
| jimlogg@pacbell.net |
| Len, great, informative site. I live just North of you in Ukiah. I've made Italian, breakfast links, and Brats so far. I can't wait to make more! -Jim |
| 216 | Fri Aug 5 2005 23:41 | John Vigelis
| jvigelis@comcast.net |
| Your information and recipes are great. I have tried several and will continue. |
| 217 | Sat Aug 6 2005 06:35 | Vhim
| sum1elsesangel@yahoo.com |
| I spent my entire day reading your website & saving recipes.... Way back '92-93 when I was still in college.. (I'm from the Philippines) I used to eat lunch at this small deli infront of Saint Louis University (Baguio) and I trally miss the sausages they cook (it's home made by the owner)... anyway.. that deli was there for only a year or so & I badly miss it... anyway I'd love to try these recipes but I dunno where to get AmesPhos... I dun even know if it's available here in the Philippines.... Thanks a lot for a webpage like this... |
| 218 | Mon Aug 8 2005 10:37 | Ann Mantooth
| aman2th@citlink.net |
| I need a recipe for country sausage using only about a pound of sausage at a time. I appreciate your help. I found your site interesting and will visit it again. |
| 219 | Tue Aug 9 2005 00:34 | Steve Nicholson
| pies60@yahoo.co.nz |
| Great stuff mate!I'm a Kiwi currently residing in Taiwan.New Zealanders realy like Bangers but up here Chinese sausage is the best you can do.I have an American buddy who lives next door and he felt the same way so I said Bugger it! Lets make our own.He turned out to be a little gunshy so I got on with the task at hand.I'm having alot of fun coping with all the vairiables e.g.TEMP.and have found your site difficult to tear myself away from thanks heaps!for spending this amount of time to help other blokes out. Cheers PIES |
| 220 | Tue Aug 9 2005 04:10 | Peter Achleitner
| futurum@operamail.com |
| Hello from Malaysia! I am a semi-retired Austrian-Canadian who has at last found a place in the sun. In the absence of any good local sausages (and in the presence of over-priced, often spoilt imported stuff), I have started to make my own sausages, bacon, artisan breads, etc - with astonishing results. Your website is one of the best, down-to-earth resources I have found on this topic. You are doing a fantastic job! Keep up the good work! God bless!!! |
| 221 | Thu Aug 11 2005 15:51 | Jose'
| clean6@adelphia.net |
| great |
| 222 | Mon Aug 15 2005 00:58 | John Lane
| mar_mstng03@yahoo.com |
| I'm returning to the Philippines in a few weeks and will certainly take with me the knowledge of sausage and ham making from your web site. Thanks for the response to my queries in the past. John Lane |
| 223 | Mon Aug 15 2005 17:58 | gary johnson
| gary underbar johnson underbar 53 at hotmail.com |
| Truly and outstanding and informative site |
| 224 | Tue Aug 16 2005 10:53 | jesus manuel cheda modesto
| mulmat3@hotmail.com |
| great recipes!!!! i send you a warm salute from chihuahua mexico, i was navigating lookin' for the italian and spanish sausage recipes and landed here, keep on goin' and have a great day!!! |
| 225 | Thu Aug 18 2005 17:46 |
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| 226 | Sat Aug 20 2005 21:24 | Pauline Price
| peapod50@msn.com |
| Great site |
| 227 | Tue Aug 23 2005 08:07 | ROGER DUNNING
| dfam@mweb.co.za |
| IN DARKEST AFRICA WE DON'T F |
| 228 | Tue Aug 23 2005 08:09 | ROGER DUNNING
| dfam@mweb.co.za |
| IN DARKEST AFRICA WE DON'T FIND THIS KIND OF INFORMATION. THANKS A LOT! |
| 229 | Sat Aug 27 2005 04:18 | David & Kris Creswick
| davecres@yahoo.com |
| Your site is just what we novices were looking for. Thankyou for sharing your experiences |
| 230 | Sat Aug 27 2005 14:36 | Antonio Alves da Fonseca
| bidufonseca@yahoo.com.br |
Len Poli:
Your recipes are excelents!
Thank you?
Do you want brasilian sausages recipes?
Antonio |
| 231 | Sun Aug 28 2005 09:16 | Charles A. Wiles
| cawiles@cox.net |
| I was not aware of a chart showing temp. as it relates to time at that temp. I find this information quited useful. Thank you. |
| 232 | Sun Aug 28 2005 17:22 | Ashley Rella
| harvestgrill@sheltonvineyards.com |
| I am so excited that i have found this website. It is truly amazing, and has given me incredible information about everything i need to know about begining what i believe will soon become a hobby for me too. Thank you |
| 233 | Fri Sep 2 2005 08:52 | Preston Mac Donald
| prestonmac@pei.sympatico.ca |
Retired Canadian Air Force,enjoy cooking,making sausages etc.
Keep upood work.
Sincerely,Preston |
| 234 | Sun Sep 4 2005 12:56 | Bob Pearce
| rframerbob@aol.com |
Iv`e just discovered your site and I think it`s super!!!
Iv`e just started making my own sausages and i`m always looking for tips and recipies.
Thanks a lot, very helpful. |
| 235 | Sun Sep 4 2005 13:31 | Johan Hegg
| |
| I've been looking for a decent website dedicated to sausages for years, and I've come across a few but this is the best one by far. Congratulations. My favorite hobby is sausages too you know. |
| 236 | Fri Sep 9 2005 17:47 | Effron Esseiva
| effron.esseiva@ca.ibm.com |
| amazing resource your Website. Thank you for sharing your experiences. I want to start doing this myself in the near future on Bowen Island in BC. Best regards Effron. |
| 237 | Sat Sep 10 2005 19:55 | kenneth windsor
| kenssoap@hotmail.com |
my hobby is cooling and i, just starting to make my own sausage and other cured meat entrees.
i do make dear jerky and fingd it very much fun to do ,im 58 and have cooked since i was 15,also have a son who is a chef, just thought i would say hello and thank you for the receipes |
| 238 | Tue Sep 13 2005 19:59 | Brian C. Luscher
| eggfuyoung@att.net |
| very impressive, thank you for documenting and sharing your craft |
| 239 | Tue Sep 13 2005 20:16 | Gary
| costadelsol@verizon.net |
| Outstanding job Len! I've been making sausage at home for over 17 years when I could not find the artisan sausages I ate in Europe for sale in the US. Early on, Rytek Kutas helped me out and in the last few years your website has provided me the insight to take my sausage making to a higher level. Thank you for a wonderful public service and for raising the state of the art in home sausage making. |
| 240 | Wed Sep 14 2005 05:02 | Josiah James Mbaki
| jjmbaki'hotmail.com |
| Very informative site. Please continue with the good work |
| 241 | Thu Sep 15 2005 06:22 | larry maddock
| hoodoobluesman@yahoo.com |
yo,
thanks for the info
ljm |
| 242 | Thu Sep 15 2005 16:23 | Tony Pietrowicz
| txleadhead2@netzero.net |
| Thanks for the recipes. It always taste better when you make it yourself. |
| 243 | Fri Sep 16 2005 08:42 | benjamin eden
| creekpotterydotcom@sbcglobal.net |
| great site...wonderful info |
| 244 | Sat Sep 17 2005 20:52 | AJ VAlle
| ajvbosco@aol.com |
| Im a novice (old) but I love sausages |
| 245 | Sun Sep 18 2005 23:04 | Linda
| leerabbit@verizon.net |
Just started making sausage and with all these receipes I'll be busy all winter!
|
| 246 | Mon Sep 19 2005 23:06 | Gus Bernadicou
| gus.bernadicou@comcast.net |
|
| 247 | Wed Sep 21 2005 17:12 | Karl King
| kaltenburg@yahoo.com |
I made sausage for the first time on Sunday, using your Wisconsin Brat recipe. The family loves them, and will be featured at our Oktoberfest party. Thanks to you - Karl
|
| 248 | Thu Sep 22 2005 19:51 | guy alesio
| alesioguy@earthlink.net |
| enjoyed looking and reading your site. |
| 249 | Fri Sep 23 2005 08:48 | narna
| erm nt tellin |
| well gud |
| 250 | Sat Sep 24 2005 02:24 | Staffan Terje
| staffan.terje@sbcglobal.net |
| Great information. Thank you. |
| 251 | Sat Sep 24 2005 12:14 | Charlotte Fischer
| chartrek@hotmail.com |
Just stopped by to find a good recipe to make breakfast sausage.
|
| 252 | Mon Sep 26 2005 01:11 | Frank Sweterlitsch
| fas-retired@sssnet.com |
|
| 253 | Wed Sep 28 2005 12:18 | Dave Johnson
| dwjco@surfbest.net |
| Made my first batch of sausages using your recipe for loukanika and they came out tasting great. Can't wait to try some others. Thanks for all the info, you've got a great website. |
| 254 | Thu Sep 29 2005 15:21 | Bud Smith
| budngeorge@charter.net |
| Looks interesting. Hope to find recipe refinements and suggestins. |
| 255 | Thu Sep 29 2005 19:55 | Pat Larson
| greygoos@discover-net.net |
| I'm soo glad I found this site. My husband and I make a lot of our own sausage from the deer we harvest every year. Really looking forward to checking out some of your recipes. |
| 256 | Fri Sep 30 2005 10:43 | Lynda Reed
| lynda_ruthan@yahoo.com |
| I just saw your site and it looks really great. I have never made fresh salami but I would like to try it. |
| 257 | Fri Sep 30 2005 15:57 | Oleta Edwards
| cakewmn@aol.com |
| A great site. |
| 258 | Wed Oct 5 2005 21:20 | bruce attikin
| hobo3669 @yahoo.com |
| Thank You for sharing this valuble information and knowledge |
| 259 | Thu Oct 6 2005 08:00 | nick knickelbein
| wolfgang@onlink.net |
| Super site,have tried some of your recepies,just supurb!!!!!! Thank you!!!!! |
| 260 | Wed Oct 12 2005 18:07 | Kevin Bunnell
| gratefulk@hotmail.com |
|
| 261 | Fri Oct 14 2005 15:38 | T. Jervis
| hi_comp10@yahoo.com |
| Everything in your site helps me decide whether I should go or not in this kind of business . I wonder how I would set this in Manila Philippines? I can see that you love sharing your wor. Thank you for teaching through your articles. |
| 262 | Sat Oct 15 2005 11:07 | Gabriel Pizante
| okibilir@hotmail.comI |
|
| 263 | Sat Oct 15 2005 11:11 | Gabriel Pizante
| okibilir@hotmail.comI |
I've made Lonzino many times, religiously following Len's recipe and it has invariably turned out perfect.
Now it's the turn of Bresaola.
Thank God for Len.
P.S. Where can I find a recipe for Bundnerfleisch? |
| 264 | Sat Oct 15 2005 14:44 | larry maddock
| hoodoobluesman@yahoo.com |
yo len dude,
i enjoy your hard work.
keep it up.
larry
aka
the lo dollar/no dollar cook |
| 265 | Sat Oct 15 2005 15:56 | Kelsey Sukel
| unit14974@compass-usa.com |
Mr. Poli,
Great website. I am a chef for a major foodservice company and a graduate of CIA. I loved all the research you have done and the exstensive knowledge.
I am planning to open a buisness in the next 8 months making and selling sausages and meats. I live in Charlotte, NC and the area is just become over grown with East and West Coast transplants. Any info you have on complying with law on accually producing and selling would be so helpful.
Cheers,
Kelsey Sukel
Executive Chef
Compass Group NAD |
| 266 | Sun Oct 16 2005 14:35 | Cathy
| mynerva@excite.com |
what an interesting site
I was checking into getting a Universal Meat Grinder, like we used to have when I was a wee thing. and that led me to checking on sausage making. What an informative site for education someone who is interested. I an excited to try one of the raw recipes and see how that works out for us. Thanks
|
| 267 | Sun Oct 16 2005 23:05 | George Adams
| g.e.adams@sbcglobal.net |
| I will be retiring in Nicaragua as my social security will allow me to keep my current great lifestyle in the good old US. I intend to make ham, bacon, and sausage as a little income. I have made patty sausage but never with casings. I am trying to learn as much as I can prior to retiring. |
| 268 | Mon Oct 17 2005 13:22 | David Schreiber
| schreibwy@yahoo.com |
| Viva la salchicha |
| 269 | Mon Oct 17 2005 23:24 | Giancarlo Poli
| Giancarlo.poli@us.army.mil |
Dad, I cant get on yahoo from here but I wanted you to know that I arrived in country yesterday! everything is going as expected and I will be going to Bagdad soon. I am well, as are all of us. I love you, Miss you and will keep you in my thoughts. I will try to send a email at the next camp I get to!
Giancarlo |
| 270 | Tue Oct 18 2005 09:57 | Greg Schmitz
| gws1@columbia.edu |
| You've got a great website! I've been on The Internet since 1990 and in the past a search for "sausage and recipe" only yielded recipes with sausages in them. I moved from NYC to Alaska last year and could not get Italian sweet fennel sausage like I used to get at my favorite "pork store," Fiacos in NYC, here. So I decided to start making my own. Stumbled upon your site a couple of days ago while looking for a recipe for Filippino Longaniza. I'm going to give your mix a try later today. |
| 271 | Thu Oct 20 2005 06:46 | armando
| g.components@btinternet.com |
hyou a great man i never seen something like that very prosfesional and free , you made a big difernet betewen people which only see on tha a way to made money and you just to give advice a nd enjoy , promoting this nice thing .
all yhe best and king regards
armando |
| 272 | Fri Oct 21 2005 22:33 | Rhonda Pelican
| rhonda_pelican@yahoo.com |
This is an "Awesome" site. I just love it !!!!
I have been making sausage and boudin for years. I also make crawfish and shrimp boudin. Always eager to learn more about the things I enjoy and looks like this may be the place. If I can be of any help to someone, please feel free to contact me. Playing in the kitchen is my hobby. |
| 273 | Sat Oct 22 2005 08:00 | Stuart Liddell
| sliddell@sai.co.za |
| Great site. Am embarking on a sausage making experience and this site has really given me the necessary theory. Thank you |
| 274 | Mon Oct 24 2005 17:20 | austin Baker
| austin.baker@colorado.edu |
| Thanks for your help, the info is invaluable! |
| 275 | Mon Oct 24 2005 18:08 | Juan Pablo Martínez Mansilla
| jpmm@intelnet.net.gt |
I appreciate very much the time you took to make this website available to all the world.
Your work and dedication is inspiring, and I hope soon I will be able to make the best sausages in the family!
Thank you very much and you are welcomed any time in Guatemala! |
| 276 | Wed Oct 26 2005 15:54 | Jeff Roberts
| jdrtinman@sbcglobal.net |
| Found you and am just getting started and you appear to be a wealth of information. Thank you! |
| 277 | Mon Oct 31 2005 10:08 | Robert J. Guzzi
| jguice@frontiernet.net |
| You have a lot of excellent recipes. |
| 278 | Wed Nov 2 2005 10:21 | Kevin Quiel
| kevannus@yahoo.com |
| Thank you so much for the recipes i can not wait to try them. I do have a question what are the cure #1 etc? |
| 279 | Thu Nov 3 2005 10:05 | hannah n kathryn
| |
| hiyaaaaaaaaaaa!!!!!!!!! luvin the site |
| 280 | Sat Nov 5 2005 12:41 | brian a moffatt
| bamgolf4238@cox.net |
| Some really good information on the making of sausages,however i was unable to pull up individule recipies.do i need to join anything for that to happen? |
| 281 | Sun Nov 6 2005 00:34 | Jay Kempinger
| jtkempinger@aol.com |
| Thanks Len for the great site. |
| 282 | Sun Nov 6 2005 07:25 | ROBERT D
| RD42654@AOL.COM |
|
| 283 | Tue Nov 8 2005 07:36 | david pilgrim
| david.pilgrim@ntlworld.com |
| I am giving it a go |
| 284 | Tue Nov 8 2005 12:37 | Chef Bryan Severns
| bryanseverns@neci.edu |
| nice site, lots of info |
| 285 | Tue Nov 8 2005 17:32 | Rudy
| rudyr@starband.net |
| Reading your son's message moves me. As a retired Viet Nam era vet, I feel his pains. I applaud your excellent site and the fact that you are a proud father of a serviceman. |
| 286 | Sat Nov 12 2005 18:48 | ahmed abd alhalim
| nagim@hotmail.com |
|
| 287 | Mon Nov 14 2005 15:25 | Dave Schoolen
| reachdave@sbcglobal.net |
| usefull info thanks |
| 288 | Tue Nov 15 2005 00:42 | Anton Schoenbacher
| antsch @comcast.net |
| Thank You for this wonderfull website very informative Anton. |
| 289 | Wed Nov 16 2005 01:09 | Micky Waisman
| mickywn@walla.com |
Hi, it is really a great site. I have a few questions about the ingredients (I`m not from the USA); What are CURE#2 and SURTER CULTURE?
Thak You! |
| 290 | Sat Nov 19 2005 12:13 | LADEN TSHERING SAMDUP
| lsamdup2003@yahoo.com |
| WELL I AM TRYING . LET US SEE WHAT HAPPENS. |
| 291 | Sun Nov 20 2005 14:06 | TOM CRAWFORD
| TOMRCRAW@AOL.COM |
| I love your tips and forulations! Thanks for all the great info! Tom |
| 292 | Mon Nov 21 2005 21:37 | johnny dye
| fdye2@aol.com |
| Me and my dad just made our first batch was fun. |
| 293 | Thu Nov 24 2005 11:06 | Milo Maccarone
| milomacc@comcast.net |
| What a great site. More usable information than any site I've been to. I've been making sausage, salami and cure meats since I was a boy. Raised on a farm nieghbors would get together every year to help each other with the slaughter and processing of each others pigs. What a great time. The practice of sausage making in my family has been passed down from father to son over the generations. I taught my son and now my 8 year old grandson already knows how to make the family sausage recipe. |
| 294 | Thu Nov 24 2005 12:50 | David N. Raoch
| davidnroach@yahoo.com |
| I just started making my own. Being of Texas german heritage I grewup eating sausage from home raised hogs. I'll keep the tradition going. thanks for the site. |
| 295 | Sat Nov 26 2005 11:19 | Duane Nelson
| holtzson@comcast.net |
| I have always been interested in making sausage. I have a home smoker, and do alot of smoked fish. Just got a meat grinder for christmas and am finding your site very helpful in learning sausage making. Thank you! |
| 296 | Sat Nov 26 2005 16:26 | Vesselin Uzunov
| vepemi@yahoo.com |
| I like and make very tasty sausages Bulgarian way but it is very difficult to find chitteling. |
| 297 | Sat Nov 26 2005 17:43 | Sterling A. Eddings
| saeddings@msn.com |
| Really Enjoying You Web Page |
| 298 | Mon Nov 28 2005 11:29 | J.P.
| |
| Super, Smashing, Great! |
| 299 | Mon Nov 28 2005 23:52 | Susan Meacham
| smeacham@comcast.net |
I recently had lunch at Buchon's in Yountville
and had a veal sausage that was to die for.
I am now interested in making my own. So Thank you
for your website of information.
Susan |
| 300 | Tue Nov 29 2005 09:45 | Chuck Banks
| cbanks@ralcorpfrozen.com |
Great site! Just starting to make my own!
Thanks |
| 301 | Tue Nov 29 2005 09:58 | Lynda Bell
| medusa06@bigpond.com |
| Thank you for a wonderful and information packed site! I am just a make it at home sausage maker but just looking at your site makes one want to do it professionally! Thank you again and for sharing your hard learned information with all of us - happy making and keep up the good work. |
| 302 | Tue Nov 29 2005 22:23 | Michael, Minnesota
| no@spam.com |
| Love the site! |
| 303 | Wed Nov 30 2005 22:38 | Roger Ramponi
| roger_ramponi@hotmail.com |
| Tried out a couple of the formulations. Worked great,Good flavor,not excessively salty as some recipes. I love the flavor. THANKS |
| 304 | Thu Dec 1 2005 20:59 | Timm
| TippsyTaz@aol.com |
SUPER SITE! Looking forward to making a bunch of this sausage. Hope to stay one up on the brother #295 with sausage. He makes great fish.
Thanks again |
| 305 | Fri Dec 2 2005 20:28 | Johnny 5
| johnny5@paulbunyan.net |
| Sure appreciate the info. Sausage making is new for me. It took 2 years to develop a jerkey recipe. Daunting to consider how long it may take to develop a recipe or two for sausage. With health concerns in mind, am looking for low fat and other advantages by doing my own. Your expertise has already proven thought-provoking and helpful. Thanks> |
| 306 | Sat Dec 3 2005 10:17 | ken nisch
| crowman12ga@sbcglobal.net |
|
| 307 | Mon Dec 5 2005 18:15 | William Millerick
| wmmillerick@yahoo.com |
|
| 308 | Mon Dec 5 2005 20:00 | Edgar suuna
| bigfootxtt@yahoo.com |
| Thank you,Len Poli Sanoma,Wisdom should be distrubuted freely to all,In Africa we´ve a lot of pork but we still need to be taugt how best we can preserve it for tomorrow,I Learnt something today. |
| 309 | Thu Dec 8 2005 08:53 | Scott Cook
| gardener272000@yahoo.co.uk |
| What a fantastic site! I'm interested in 'The Alchemists book of salami and other fermented sausages' you mention but I can't find any other reference to it on the internet. Where could I find a copy? |
| 310 | Sat Dec 10 2005 06:35 | Staffan Lager
| beerleafbeach@hotmail.com |
Hello Mr Len Poli!
I´m a little Swede writing. I just wan´t to say that I am very, very impressed by your amazing homepage. You inspire me!! I have just started my career as a sausage maker, thanks to you... MR S de suecia |
| 311 | Sat Dec 10 2005 21:22 | Rudolf Hauschild
| hausrudi@netscape.com |
| Bravo, Excelent Is a got help for sausage makers. |
| 312 | Sun Dec 11 2005 12:13 | Steve Josephson
| s_josephson@hotmail.com |
| Excellent site.....So many recipes...so little time. |
| 313 | Sun Dec 11 2005 15:31 | Len Accadia
| leonarda@iwc.net |
The best web site on www to learn how to make
sausages that taste great and are safe to eat. |
| 314 | Mon Dec 12 2005 09:35 | netz
| brynetz@yahoo.com |
| thanks a lot. ur page help me doing my paper about salami for my assignment. |
| 315 | Mon Dec 12 2005 11:19 | Ronaldo Dore'
| catron@accnorwalk.com |
Thank you so much for all your time, energy, and
knowledge. I'm probably going to spend a small foretune to start making the many recipe's I've found on your site. Many of them I can remember my grandparents made when I was too small to learn and were lost when they past because nobody else wanted to learn! Thanks again, Ronaldo. |
| 316 | Wed Dec 14 2005 18:03 | nancy barnes
| nangolfer46@yahoo.com |
| What a great site. I recently moved to Raleigh, NC and it is nearly impossible to find REAL Italian saugage. I am going to attempt to make my own...thanks for the recipes. |
| 317 | Wed Dec 14 2005 21:43 | Don Zickefoose
| dzsysinc@yahoo.com |
Thank you for the wealth of information on your site. I have used your recipes to utilize the venison that I bag from bow hunting to make some really incredible summer sausage, peperoni, salami, bologna, Ring bologna(what we call Trail - it's an Ohio Amish Ring Bologna).
My kids and I really enjoy the end product, and I relied on your site for the formulations, I have enven experimented with some variations ie. adding Honey and Jalepeno peppers to the trail (Ring Bologna) mix, and using both the heart and liver in the Bologna recipe, it turned out fantastic, kind of like a cross between bologna and leberwurst.
Thanks again!
Don Zickefoose
Northeast Ohio
|
| 318 | Fri Dec 16 2005 13:32 | Peter R. Andreana
| pra@chem.wayne.edu |
I will attempt to make my own this winter.
I will use a combo of pork butt, shoulder and add pork fat.
I will try to make some Sopressada...my favorite.
Cheers and thanks for the wonderful information on the art of sausage making.
Peter |
| 319 | Fri Dec 16 2005 17:47 | Michael F Fink
| michael_f_fink@hotmail.com |
| This site is really neat. Thanks. |
| 320 | Sat Dec 17 2005 17:19 | Steven Bowdish
| snd@marktwain.net |
| Thanks for all the Info on the meat curing. Have tried some of the recipes and done good. Only thing is that I cant find some of the ingredients. Do you have any way of tell me where to go I cant find starter I need it in small package for home use. Thanks again for you site Steve B |
| 321 | Sat Dec 17 2005 17:57 | Scott Miller
| author_fp (at) skunkwks.com |
What an awesome resource! I spent over an hour looking over your site. Originally I came here looking for a good German summer sausage or salami for a story. I want to hint that the mother is German, so as a snack she'll now be serving thin slices of plockwurst with crackers and cheese.
But this sausage making looks too much like fun. I'll have to try it someday. |
| 322 | Tue Dec 20 2005 11:15 | Paul Fec
| fisher501@yahoo.com |
| Hi! I am a 1st generation Craotian-American and I grew up making all this stuff with my dad, but unfortunately he is old school and doesn't like to go by recipes. Your site is more than helpful and I appreciate that you have it out there! THANK YOU!! |
| 323 | Wed Dec 21 2005 21:13 | Stuart Hopper
| stuart@hellc.net |
This site is awesome. I just purchased a small grinder for processing deer & elk meat. You have done a greaa job.
Stuart |
| 324 | Fri Dec 23 2005 08:37 | William J. Smith
| bjsmith@clearwater.net |
|
| 325 | Fri Dec 23 2005 08:40 | William J. Smith
| bjsmith@clearwater.net |
Thank you for a very complete & understandable
website on sausagemaking.
Bill |
| 326 | Fri Dec 23 2005 14:05 | john
| john@hotmail.com |
| i think u are all losers |
| 327 | Sun Dec 25 2005 15:31 | Andrew Viviani
| aviviani@kmssystems.com |
| Great sausage recipes. I've bin searching the web for Zampone, and Cotechino and finaly found what I was looking for. Very authentic. |
| 328 | Wed Dec 28 2005 13:44 | Bill Fields
| willyboy54@yahoo.com |
| I love your website. Thank you very much for providing such a great service. I can't wait to get started! |
| 329 | Wed Dec 28 2005 22:19 | Staffan Terje
| staffan.terje@sbcglobal.net |
Len,
Great web site. I'm a chef in SF and I'm just starting to produce dry cured sausages. I have tried a couple of times, but failed. Thanks for the great info.
Staffan |
| 330 | Thu Dec 29 2005 19:36 | John Porfido
| jumpall@comcast.net |
| really great presentation. Thanks very much. |
| 331 | Fri Dec 30 2005 18:30 | santo franzo
| sfranzo@hotmail.com |
Your web site is great. I am new at preserving meat and your site is well done. I want to make italian dried sausage and salami. Do you have any recipes for approx. 20 pounds each?
thanks |
| 332 | Sat Dec 31 2005 10:48 | Robbie mabry
| robbie46@yahoo.com |
|
| 333 | Sun Jan 1 2006 18:53 | Charles Gardner
| foxhaven@atlantic.net |
This is great site. Thanks for putting it up. My interest is making kosher type sausages wityhout using pork . If you know of a site with those type of recipes please send me the address.
Thanks again
|
| 334 | Mon Jan 2 2006 15:38 | Robert Renz
| Caselmo@Verizon.net |
| Thank you. |
| 335 | Tue Jan 3 2006 11:25 | Peggy Duggan Maggard
| pmaggard@southwind.net |
I could not find the web site name so I could find this site again. Would you please send me that at the e-mail address listed above? Thank You
Peggy Duggan Maggard |
| 336 | Tue Jan 3 2006 14:47 | Tracy Thomas
| lobsterchurch@yahoo.com |
Wow! This site is amazing. If you're not a professional you are one obsessed amateur. I used your Toulouse sausage recipe to make sausages for cassoulet. Super good! Thanks a lot and keep up the great work.
Tracy Thomas |
| 337 | Thu Jan 5 2006 08:09 | dennis Varkeisser
| dennis@groeneveld.co.za |
What a fantastic web site. I have learned more from this web site in 30 minutes than I have in the past week hunting for information on the web for sausage making.
I shall visit often to see updates. I am a new comer to sausage and cured meat preparation.
Thank you for sharing
Regards
Dennis |
| 338 | Sat Jan 7 2006 10:53 | BENJAMIN EDEN
| creekpotterydotcom@sbcglobal.net |
| great site...thanks for all your work |
| 339 | Sun Jan 8 2006 22:40 | Paul Lucchina
| |
|
| 340 | Sun Jan 8 2006 22:52 | Paul Lucchina
| pjlucchina@yahoo.com |
| What a resource!! Just received a grinder/stuffer for Christmas. I made my first batch of venison & pork sausage last week and was just browsing for some proven sausage recipes. This site will keep me busy for awhile. Thanks. Carpe Diem! |
| 341 | Mon Jan 9 2006 00:01 | Maryann Lea
| mlea@tpg.com.au |
| What a great collection of sausages! I aim to get my neighbour (who is a butcher) to make some up for me to try. My kids love salami so I should get some of those ones made up for them to try. Cheers! |
| 342 | Mon Jan 9 2006 20:23 |
| |
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| 343 | Tue Jan 10 2006 01:42 | Nicholas Canepa
| ncanepa@comcast.net |
This is the greatest site for an old Italian like me.
Nick |
| 344 | Wed Jan 11 2006 16:22 | Maxell
| maxell11@wp.pl |
| Bardzo dobra strona. Pozdrowienia dla wszystkich, a szczególnie Lena. |
| 345 | Wed Jan 11 2006 16:32 | Maxell
| maxell11@wp.pl |
Very good side. Greeting of for all, and particularly Lena.
I apologize for English, but i am not in this too good.
Ufffff....:D |
| 346 | Thu Jan 12 2006 19:51 | Nick Borrelli
| |
| Good stuff. |
| 347 | Fri Jan 13 2006 11:32 | Ron Maxwell
| Ronaldjmaxwell@shaw.ca |
| It is very nice that someone would take the time to share their knowledge with others. Thank You |
| 348 | Fri Jan 13 2006 13:06 | JOHN POSOLI
| johnposoli@comcast.net |
| See my e-mail |
| 349 | Fri Jan 13 2006 13:07 |
| |
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| 350 | Fri Jan 13 2006 15:56 | David Wells
| Emotordog@aol.com |
| What an awesome resource! Thank you for sharing your hard won knowledge and time! |
| 351 | Sat Jan 14 2006 20:45 | bill haas
| wghaas2@msn.com |
| great site i'll try some. |
| 352 | Sun Jan 15 2006 22:49 | John Schulte
| kschulte1@wi.rr.com |
Thank you for such a great source of information.
John |
| 353 | Tue Jan 17 2006 00:28 | Craig Reinhart
| creinhart@cresapartners.com |
Len, I have been dry curing for 5 years now, it is truly a passion of mine. Your insights and expertise mentor so many! I added you to my global community site which I created for those of us who are truly passionate about our hobbies and interests and wish to share our experience. Visit www.rmdomain.com and search by your name or click on this link: http://12.108.1.88/Lessons_from_the_edge/Sausage_Making__Dry_Curing_Meats/
Thank you for you Passion and willingness to share!
Craig |
| 354 | Tue Jan 17 2006 08:35 | Dick Vennerbeck
| rvennerbeck@direcway.com |
Len,
Great making sausage with you yesterday! (1 16 06)Please excuse the apparent disorganization of our host, we had no electricity on this mountain till 11:30 last night. Frank is really a National Barbeque champion and is working on the finesse of sausage. (not everything needs to be immediately smoked and bagged) I like the fact that Glen's stuffer holds a goodly amount of casings for a good 15 lb load. When we do big 300lb batches at my house we have a spare horn that we load while stuiffing with the first. I'm here to get the recipe for your Coppa and will start it today. Thanks again foor driving down and sharing your expertise. |
| 355 | Tue Jan 17 2006 21:35 | Richard Lantrip
| buffy2020@hotmail.com |
| Nice web site..just looking |
| 356 | Tue Jan 17 2006 23:00 | Roberto Urbani
| urbstev@yahoo.com |
| Been eating italian homemade sausages for over forty years now. They were all homemade by recipes of italian immigrants in our community along with the good old pressed wine. As children of these immigrants we don't seem to follow their traditions and resort to buying them, and they are quite expensive.I am glad I found a site which is very extensive and complete. Think I will give a crack at making some dry cured. |
| 357 | Wed Jan 18 2006 01:18 | tatiana hirtzel
| dancing_shoes17@sbcglobal.net |
| I am interested in making home made sausages and your site is very helpful. Thanks alot |
| 358 | Sat Jan 21 2006 07:56 | aeddon
| aeddon@hotmail.com |
The internet is full of information, how to's and tutorials. But every now and again you come across a site that answers 99% of questions, that is comprehensive and is an asset to all. This being one such site.
cheers |
| 359 | Sat Jan 21 2006 17:04 | Dave
| bfella@bigpond.net.au |
I've just started making sauages, etc and I have found your web site very useful. The content, recipes, etc and very good.
I see you make prosciutto and salt dried mates. It would be good to see the same how to for this as will.
But thank you for creating such a good site.
Dave |
| 360 | Sun Jan 22 2006 12:37 | Maurice Kowalchuk
| maurk@shaw.ca |
| The greatest sausage info I have ever encountered, thank you, much appreciated! More than just helpful! |
| 361 | Mon Jan 23 2006 19:12 | Tippet Wold
| tippetwold@hotmail.com |
| Fantastic! I love sausages and can't wait to try out some of the tips that I have read in here - Sausagetastic!! |
| 362 | Tue Jan 24 2006 13:03 | Gary Condon
| gcondon@cfl.rr.com |
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| 363 | Wed Jan 25 2006 18:02 | Randall Vaughn
| crazyivan@caissa.com |
| Great site! Tried your Mexican Chorizo recipe and got all thumbs-up from my south-of-the-border friends. Question: Where can I find a scale sensitive enough to measure in tenths of grams? |
| 364 | Thu Jan 26 2006 10:34 |
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| 365 | Thu Jan 26 2006 13:50 | Brian Vetch
| beevee@localaccess.com |
| Dad wanted to try a new Polish saus. recipe and I found a recipe here for "Mysliwska". We tried it with dried ground juniper which was kind of weak. I will try it with fresh juniper berries next time. Great site! Thanks. |
| 366 | Thu Jan 26 2006 20:14 | Ron Bruno
| rndbruno1624@att.net |
| Great web site.Thanks for all the info.Ihave been making sausage and salame for 22 years and I am still learning. |
| 367 | Fri Jan 27 2006 23:48 | Bill Worden
| bigbill162@yahoo.com |
| Wonderful site! I have tried several of the recipes and have liked each one that I have tried. I have made sausages, hams and bacons, all with success. The instructions are so easy to follow that my kids are helping me with it now. |
| 368 | Sat Jan 28 2006 15:04 | JOHN B. POSOLI
| JOHNPOSOLI@COMCAST.NET |
| SIMPLY: THANK YOU |
| 369 | Sun Jan 29 2006 11:24 |
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| 370 | Mon Jan 30 2006 04:07 | Sevin Kutaydin
| sevinkutaydin@yahoo.com-sevinorgon@hotmail.com |
| You are somebody extraordinary.I have learned a lot of hints about sausage making.Thanks a lot |
| 371 | Thu Feb 2 2006 08:18 | olivia hatch
| liv@hatch.me.uk |
| Brilliant detailed info, very helpful. Any tips on air-dried ham, and is the incubation period for salamis essential? |
| 372 | Fri Feb 3 2006 08:15 | Brian Justice
| mtnburg1@valuelinx.net |
| New to sausage making, but inspired by the memories of my grandparents making and enjoying the sausages they made at home. They were so good and were so much healthier than the store bought junk you buy today. |
| 373 | Wed Feb 8 2006 12:19 | lino bragagnolo
| weazel41@yahoo.com |
| fantastic web site. keep up the great work. thanks for the helpful info |
| 374 | Thu Feb 9 2006 11:47 | g-webb
| gwebb@formflo.com |
Looks like nice site.What is the web site address so
i can return to it later. |
| 375 | Sat Feb 11 2006 03:00 | joshua
| Joshuathopkins@yahoo.com |
| excellent site for learning about salumi.i use this site every day as a reference. thank you and all of your friends for the insight. |
| 376 | Sat Feb 11 2006 14:48 | Gloria
| geeztbird@hotmail.com |
| We want to start making our own sausage so we know exactly what we are eating. checking out your site first..... |
| 377 | Wed Feb 15 2006 13:13 | Ernie Barbuti
| barbuti@earthlink.net |
Just getting started again. Before moving to Fla.
I used to make my own salami - weather in Ct. was
more suited to that. Your recipes have been most informative. Thanks.
Ernie Barbuti |
| 378 | Thu Feb 16 2006 14:36 | mandy hayes
| hayes5822@bellsouth.net |
| I found your site through makincasing.com. I am British living in the USA and have been for the past 5 years. I have been suffering sausage withdrawal with increasing severity until I decided that I would just have to make my own. Thank you so much for the Banger recipe on your site, I was transported back to mothers kitchen within seconds of trying it. Thanks so much, I love you!!!!! |
| 379 | Sat Feb 18 2006 17:38 | Russ
| russ1910(at)yahoo(dot)com |
| Great site....I'm going to use your ideas for dry curing chamber...I currently make fresh sausage and smoked. |
| 380 | Sat Feb 18 2006 19:07 | Ron Dupuis
| malina@efirehose.net |
This website has been very helpfull.
Thank You !!! |
| 381 | Sat Feb 18 2006 19:34 | Carl Donaldson
| carld@kenyonnoble.com |
| Wow! What a great site. I am hoping to try several of the recipes. I have looked for a site like this forever it seems like. Thank You |
| 382 | Sat Feb 18 2006 23:57 | Jim Newton
| fwbfig@cox.net |
Thanks for your very well done website.
I've recently lucked upon a #22 Hobart commercial grade grinder and in keeping with trying to eat whole foods I'm glad to work towards processing my own ground meat. |
| 383 | Mon Feb 20 2006 09:47 | louie perella
| cheflou3511@cs.com |
| this is great i started making cured sausage this year thanks for your help |
| 384 | Mon Feb 20 2006 12:24 | Jim Walmsley
| walms@sympatico.ca |
| Lookong forward to this. |
| 385 | Tue Feb 21 2006 19:56 | Ben DeLuca
| bdeluca@zoominternet.net |
Len
I just want to say that I've been making Sopressata for the passed 14 years since my parents passed away and although I never wanted to learn in my 20's and early 30's I alway's enjoyed eating it. When my last parent passed away I felt pressure to carry on the tradition. I read books and talked to anyone that even resembled an Italian. I made my mistakes along the way and finally said that if this batch does not turn out I quite. Luck would have it it turned out perfect. Since then each batch was better then the previous year and now I feel that I can make Sopressata taste like dandelions if I had to although I wouldn't want to. My point is if I would of discovered your web-site sooner I could of saved myself boat loads of money and much time. I hate to waste and I really hate to spend money and waste at the same time. Your web-site is perfect and I truly enjoy clicking through your information. To add anyone that asks me how to make Sopressata I give them my recipes and procedures along with your web-site address.
Bene Grazie |
| 386 | Thu Feb 23 2006 13:34 | Paul Fec
| fisher501@yahoo.com |
| Why the sudden change with the site? I was looking for the formulations page from A to Z and could not find it....I always used to refer back to that for percentages and such....and now its gone. Are you going to start charging people to view certain recipes??? Thanks. |
| 387 | Sat Feb 25 2006 21:02 | julio diaz
| juli99diaz@hotmail.com |
I'am very impress with your recipes,Iam from Panama, I made somo for home comsuption of sausages we do not find here.
JULIO DIAZ |
| 388 | Sat Feb 25 2006 22:13 | cesar
| cesarlbeloria@yahoo.com |
| very satisfying |
| 389 | Sun Feb 26 2006 17:17 | Cat
| paragonisgreat@hotmail.com |
| hello, just wanted to let you know that your site is fantastic. i am making sausage for a class and wanted to make some of the maple flavored sausages i had seen in the grocery store. i found your recipe and i'm going to try it. thanks. |
| 390 | Mon Feb 27 2006 11:20 | Ray Devaul
| bubba@bmts.com |
| I have been making fresh sausage for years. Last year I bought a smoker and tried smoked sausage , This year I have extended my repitoire to include some of your dried sausages Both Landjaeger and Calabrese turned out great and I will be making more of each. Thanks for your excellent site. |
| 391 | Mon Feb 27 2006 13:53 | Steve Young
| sedyoung@htomail.com |
| Excellent site for infor here. Nice job. |
| 392 | Tue Feb 28 2006 23:05 | aaron kennedy
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| 393 | Tue Feb 28 2006 23:41 | Aaron Kennedy
| ak1transport@charter.net |
We are making salami,the salami milano-style and the salamini cacciatore.We have followed the recipe to specs.We used Meat Starter Culture LHP in the meat past fallowing directions, we also used the M-EK-4 Bactoferm to dip the cased salamis in.We cased the salami milano in 2 1/2 inch fiberous casings, an dthe salamini in 38 to 42 hog casings.We are now in the dring process right now.We are dring in a walk in cold box, tempature has remained in the 55-68 degree range and the humitity is in the 70% range.
Question: Is an ammonia smell normal?
Also we have no air circulation in the walkin, is this nesisary?
Have used your sausage resipies and techniques with great succses.Enjoy your web sight emencilly.Any help would be greatly appreashiated.
Yours truly,
Angeloni,Kennedy,Torrey |
| 394 | Thu Mar 2 2006 19:39 |
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| 395 | Fri Mar 3 2006 14:25 | gennaro capobianco
| gwc0506@myway.com |
| COOL SITE ; LOOKING FORWARD TO TRY SOME OF THE RECEIPES |
| 396 | Fri Mar 3 2006 18:32 | Stephen DeVore
| novasupepro@yahoo.com |
| just learning how to make my own. Thank you for the web site information. |
| 397 | Sat Mar 4 2006 03:30 | Paul Weiss
| PaulWeiss@aol.com |
| I think this is one of the best organized and most generous web sites I've ever seen, regardless of the size of the sponsoring organization. A wealth of information shared. Thanks. |
| 398 | Sat Mar 4 2006 09:17 | Mary Martin
| MaryMartin3860@sbcglobal.net |
I'm looking for chicken sausage recipes. Also, where can I find the "breakfast sausage" casing?
Looking forward to this new adventure. |
| 399 | Sun Mar 5 2006 11:45 | Bernard Mc Donald
| berniemcd@verizon.net |
| I am about to enter the world of sausage making. I have ground my meat and found out that you must remove all of the fat and gristle before I grind the meat. Or buy very lean meat. I am now about to fill the casings. I will look on your web site to get any tips which are forthcoming. Wish mr look. |
| 400 | Tue Mar 7 2006 14:13 | Paul Fec
| fisher501@yahoo.com |
Hi again Len! I have a question for you. I order all of my ground pork butts from a local market and I always have the butcher NOT trim the fat from the meat for my soppressatas. It always seems to come out pretty much the same....Do you feel I'm taking a chance by doing so or is there an average percentage of fat on most butts??? I notice that your recipes have the percentage of fat to meat....should I be calculating the percentage of fat to meat for my recipe?? Thanks Len....Oh by the way, I figured out how to view the formulations. I was just confused since I was used to the old page. Thanks again.
Paul Fec |
| 401 | Thu Mar 9 2006 16:39 | Antonio Alves da Fonseca
| bidufonseca@yahoo.com.br |
Len: Did you liked my sausage Aluvenção??
Antonio |
| 402 | Fri Mar 10 2006 06:51 | shaun pritchard
| sppritchard@sppritchard.freeserve.co.uk |
Thanks for such a fascinating and useful resource. All the effort and precision that has gone into it are not wasted on me. Website Content 100%, usability could be slightly better.
|
| 403 | Sun Mar 12 2006 16:07 | Paul Fec
| fisher501@yahoo.com |
| Hi there Len. On Friday I purchased two fresh hams and I'm going to try to make some of my own prosciutto. I have a few questions....As the salted hams are curing in my plastic container, should I drain the moisture that is coming out of the meat? I was planning to leave it for a week then remove it and re-rub my salt mixture and do that for 3 consecutive weeks before smoking and hang drying. Also, should I be pressing the meat at this stage to remove more moisture from the meat? The hams are huge and the bone is still remaining. Any suggestions would be greatly appreciated. Thanks! |
| 404 | Mon Mar 13 2006 10:47 | Horace A. Palmer, III
| djembe11@yahoo.com |
| Can you give me advice about long term storage of hog natural casings. Store in the fridge in a brine or what is the best way to hold them for a couple of months or so? |
| 405 | Tue Mar 14 2006 02:08 | Tommy Sandstrom
| simatojte@hotmail.com |
Hi!
Thanks for a good site about sausagemakin.
I live just outside Gothenbourg,Sweden and sausagemaking here used to be big about 25 years ago and further back. Now it´s completely lost.
Your hompage is a goldmine for me.
Sincerely
Tommy |
| 406 | Tue Mar 14 2006 11:03 | Anne Taylor
| anne.taylor1944@btinternet.com |
| My daughter and her husband have bought a farm in Devon, England and are raising pigs. Whilst Paul is taking pork to market to sell I'm going to be making sausages etc., to sell too (once I get the hang of it). You've been a great help and I will continue to visit your site. Many thanks. |
| 407 | Wed Mar 15 2006 00:17 | Ray Johnson
| rjjjr52@hotmail.com |
| Thanks |
| 408 | Thu Mar 16 2006 03:50 | Bob Cantelmo
| plumber@frontiernet.net |
| I Have never made sausage before. I am just getting started. |
| 409 | Sun Mar 19 2006 16:15 | Andrea Frazier
| grafraz@msn.com |
| Len, Your site is an inspiration. It offers something for the novice and the master. Very well done. Thank you grande as we say in Texas. |
| 410 | Mon Mar 20 2006 11:12 | Jose Margozzini
| jpmargozzini@tr.net |
I am from CHILE,South America.
Great information,keep updating it.
Thanks. |
| 411 | Mon Mar 20 2006 17:42 | Tom Bacon
| Wharf_Ratt57@yahoo.com |
Loved your website, "Alphabetical List of Sausage Recipes and was sorry to see it go away before I could try everything.
Tom |
| 412 | Tue Mar 21 2006 00:27 | charles branson
| cabranson1623@yahoo.com |
| A great site.Lots of info Thanks |
| 413 | Thu Mar 23 2006 11:28 | Paul F.
| fisher501@yahoo.com |
Len,
The hams seem to be curing well and the weather is cooperating fine thus far here in Western PA! I once read somewhere in your site that you were going to post a recipe for Parma style prosciutto....Is that recipe available yet? Thanks Len....I will keep you posted on the progress of my prosciutto.
Paul |
| 414 | Thu Mar 23 2006 16:43 | Jerry L. Hallbauer
| JLHALL@ku.edu |
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| 415 | Thu Mar 23 2006 16:51 | LEE
| LHKLOCKE@CABLEONE.NET |
| I'M A NEWBEE TO SAUSAGE MAKING. NEVER MADE ANY, BUT LOVE SAUSAGE. RETIRED WOULD LIKE TO START AS A HOBBY. |
| 416 | Sat Mar 25 2006 03:47 | Tony Edwards
| quetzel99@hotmail.co.uk |
Hi Len
I started Sausage Making just a few months ago, I wanted to start smoking Meat in my Bradley Smoker
and joined a Sausage making forum, these was a reference to your site. Your site is my inspiration for my hobby, In my opinion it is the best site I have ever come across. My only regret is that you are not based in England - keep up the good work - Tony Edwards (Wiltshire, England) |
| 417 | Tue Mar 28 2006 11:15 | tim squyres
| timsquyres@yahoo.com |
| You are my hero? I harvest a lot of exotic game (venison, wild boar, deer, wild turkey) from our ranch in central Texas, and now I have a ton of recipes. I will make bresaola from Axis venison loin soon. I hope I can hang it at 60 F since it has been cured with cure #2? |
| 418 | Tue Mar 28 2006 18:56 | ED BAUD
| onesharpstore@earthlink.net |
| i have been in the meat bus. for longer than i will admit to. never had a chance to learn the smoking and curing end of it. your site is a great leaning experience |
| 419 | Thu Mar 30 2006 10:20 | Dale Hudson
| dghudson@mchsi.com |
| Thank you for your temendous effort. You have put together a wonderful and truly helpful site for home sausage makers. |
| 420 | Thu Apr 6 2006 08:28 | GILINI
| agilini@hotmail.com |
| EXELLENT |
| 421 | Sat Apr 8 2006 13:38 | TAFFY HOPKINS- United Kingdom
| taffyhop@btinternet,com |
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| 422 | Sat Apr 8 2006 13:52 | John Hopkins --Wales UK
| taffyhop@btinternet.com |
A first Class well illustrated and informative site. They do not get much better than this.
Would be happy if someone could put me in the picture as to what is CURE#1 - CURE#2 --
|
| 423 | Wed Apr 12 2006 05:29 | Grace Ayoma
| ayomagrace@yahoo.com |
I like sausages thats why i enjoy viewing and using your recipes.Keep up the good work.I love it.
|
| 424 | Thu Apr 20 2006 16:34 | Dennis DiRienzo
| dirienzod@comcast.net |
| Your web site has been very helpfull to me in making dried and fresh Italian sausages. Thanks for sharing your knowledge and recipies in sausage making. |
| 425 | Fri Apr 21 2006 01:18 | dee Marsal
| sn127@yahoo.com |
| great website and thanks for the recipe..... |
| 426 | Sat Apr 22 2006 13:05 | Michael B Smith
| mikeval@hughes.net |
| Me and my wife are looking into making sausage and I'm look forward to trying yours. |
| 427 | Tue Apr 25 2006 10:12 | mike ashford
| mikash@icon.co.za |
| I have benn looking for this type of info for ages. Great stuff. |
| 428 | Thu May 4 2006 21:21 | horst filtzer
| hfiltzer@comcast.net |
|
| 429 | Fri May 5 2006 06:43 | Giancarlo Poli
| Giancarlo.poli@us.army.mil |
| Hey, POP ... im in amsterdam again and i am using the internet cafe on damrak street so i thought id put another entry in your guest book! Love ya pop and ill see you soon i hope! |
| 430 | Tue May 9 2006 00:20 | Nenad Hecker
| nenad@hawaii.com |
No 1 web site in the world.Personaly tryed with home grown pork,Frulien style,and lap chong,resute is superb.!For any info.please contac me @808-923-1982
Nenad |
| 431 | Mon May 15 2006 13:30 | Jeff Burmeister
| Burmeisj@yahoo.com |
| Great resource! I'm off to start on my first home Salami now! thanks for all of the wonderful information |
| 432 | Wed May 17 2006 06:57 | Jim Looney
| jlooney@fewpb.net |
See you soon
Loon |
| 433 | Thu May 18 2006 16:59 | jimmy kidney
| jimmykidney@eircom.net |
could you please tell me what msg stands for and what is sausage phospate is i have seen them in yer sausage ingredints
with thanks
jimmy kidney ireland |
| 434 | Mon May 22 2006 14:51 | Aida
| aida-redmond@cox.net |
| I'm a first time veiwer and first time i'm going to make fresh sausage and you are a help i just pick up some of the recipes and i think its great website thanks |
| 435 | Sat May 27 2006 23:40 | Fabio
| ffigueredo1@hotmail.com |
| Excellent site.I learn new things every time I visit it.Tks. |
| 436 | Mon May 29 2006 03:07 | Talisa Satar
| bbsatar@yahoo.co.uk |
Hi there,
I thoroughly loved your site. It was extremely comprehensive. You covered all aspect of home sausage making.
As I do not eat pork, I will be trying some of the beef and lamb recipes. |
| 437 | Thu Jun 1 2006 00:50 | Jim Hunt
| jhunt_1317@yahoo.com |
| Len, I enjoy looking at all of your recipes. When I was a child my grandfather smoked bacon and hams in a large smokehouse. Now I would like to try it. I have a bradley smoker. What do you think of them. Thanks Jim |
| 438 | Sat Jun 3 2006 12:21 | Bob Chesbro
| dragonfly14136@verizon.net |
| My hobbie is sausage making ( strictly Italian ) sio I look forward to your site and emails. |
| 439 | Fri Jun 9 2006 17:17 | Joe Vitunic
| vitunic@hotmail.com |
| I've been visiting your site for several months now, and I just wanted to thank you for maintaining it. It's the best on the Web, and really helpful to us all. --J. |
| 440 | Thu Jun 15 2006 09:55 | marion and jerry russo
| jrusso12@tampabay.rr.com |
| It is our first attempt and your recipes seem very tasteful. We are looking forward to our experience, we will e-mail after our trial. |
| 441 | Tue Jun 20 2006 16:00 | charles andres III
| andrsi5@aol.com |
| Have not read your site but appreciate what I think you have to offer. |
| 442 | Wed Jun 21 2006 22:30 | Marty Sattler
| marsat@buckeye-express.com |
| I just bought a bradley smoker and my mothers family is polish and I do love polish sausage, plus alot others. So I may tweak your mind on afew points now and then, thats if you don't mind. I would appreciate any help I can get now and I sure don't mind helping others get started as well. Thanks again for the web site. Marty Sattler |
| 443 | Thu Jun 22 2006 17:35 | Dan Galbraith
| soonerdg@comcast.net |
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| 444 | Thu Jun 22 2006 19:28 | mark
| xxbadger@aol.com |
| GREAT- been making sausage for over 30 years and this is one of the best resources for "tweeking" my formulas. |
| 445 | Sat Jun 24 2006 15:44 | Dave King
| dking1401@msn.com |
| After three years in Bocas Del Toro, Panama I'm back to Oregon for a year or two and have just started playing around with sauage making. We had a great little Tex-Mex Bar-B-Q joint in Bocas and will be headed back to Panama to open a Bed and Breakfast Horse ranch near Boquete Panama. Hope to have my sausage skills in place upon my return. |
| 446 | Tue Jun 27 2006 17:33 | Matthew Caruso
| mpcaruso@pol.net |
Nice site! I hope to try a recipe or two. Thanks for taking the time to put this information up on the net.
Matthew |
| 447 | Wed Jul 12 2006 23:37 | Horacio
| hromanelli@hotmail.com |
I'm from Bolivia and I was looking for a detailed explanation for salami and prosciutto, your site is the most complete I could find on Internet, also help me with a lot of problems related to temeperature an humidity control, because here the temperatures changes from 65 F to 32 F within the same day, and it's also very dry like 20 to 25%.
Thank you very much I've add your page to my favorites to see it regularly |
| 448 | Fri Jul 14 2006 04:00 | Peter Achleitner
| futurum@operamail.com |
| I have ordered some sauage making supplied from Sausagemaking.org, the "great" British web site mentioned on your "Resources" link. I asked them to ship everything by courier (I live in Malaysia), for which I paid an additional 60 british Pounds. When the package arrived two months (!!!) later, I found that one of the ordered items was not sent at all, and 11 out of 12 other items were spoilt and cannot be used. These fellas threw all the small plastic wrapped spice mixes into a single plastic bag supplied by the courier company (Parcelforce.com) - needless to say, the small plastic bags got crushed, spillt, got caked from water damage, and everything was a mess. I sent a letter of complaint to the company - together with photographs of proof, and even offered to send them back the mess. I asked for at least a partial refund. So far, I have not heard from the company again, nor did I receive a refund. Buyer beware!!! |
| 449 | Fri Jul 14 2006 12:56 | alasdair mckechnie
| mckechnie@mac.com |
| Thank you Len. A trully useful website. Hoping to start my own salami for the first time in a few weeks. I'll let you know how I get on. Greetings from the UK. |
| 450 | Fri Jul 21 2006 17:12 | lyle Kelley
| lkelley62@yahoo.com |
| It would be nice if you had a book with all your recipes for sale in case your site goes away some day. |
| 451 | Fri Jul 21 2006 22:54 | Don campbell
| doncampbell@tbaytel.net |
It's my first time looking at making sausages and this isd the first site I found and so far so good. Retired now and have time to do this. not to mention the poor quality and high prices in the supermarkets. Looks like a good site, Thanks.
Don Campbell |
| 452 | Tue Jul 25 2006 17:42 | art albro
| mkt@vecwb.net |
| len,are there other sausages produced other than salami that have a mold covering? |
| 453 | Thu Jul 27 2006 01:25 |
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| 454 | Fri Aug 4 2006 09:22 | art albro
| mkt@vecwb.net |
| good morning len this is art in dodge city,ks.after fermenting salami,does it help to wipedown the casings before the mold slurry is applied to achieve better adheision and coverage?thanks for your help. |
| 455 | Tue Aug 8 2006 02:33 | Peter Holt
| holtfamily@clear.net.nz |
| Thanks for such a wonderful site, with all the additives that they put into food these days it's nice to see a good quality site that caters for taste and not expedience. |
| 456 | Thu Aug 10 2006 13:29 | Richard Manson
| nungkysman@hotmail.com |
| Len, This site is a gem, many thanks for all the hours of hard work and research which must have gone into producing it. It is much appreciated |
| 457 | Wed Aug 16 2006 08:18 | Paul Hinrichs
| paulhinr@nc.rr.com |
I wanted to make boerewors and the first place I went was to your site. Always the perfect mix of art and science in your recipes, I wanted to thank you for providing this wonderful resource! Thanks!
|
| 458 | Sun Aug 20 2006 20:07 | Dave Thomas
| dthomas@sierraware.net |
| I greatly appreciate your generosity in sharing this information. |
| 459 | Sun Aug 20 2006 23:49 | Adam Gonzales
| agonzales@serranos.com |
| best I have found on sausage making |
| 460 | Wed Aug 23 2006 20:42 | Dane Weese-Fresno, CA
| danelono@gmail.com |
great site ! I really appreciate all the work you put into the details of food handling and safety procedures. I to have a grinder I picked in a antique store, it is a #22 size Enterprise from Philadelphia made in 1899. Again, thanks for
the tips! |
| 461 | Wed Aug 23 2006 20:42 | Dane Weese-Fresno, CA
| danelono@gmail.com |
| great site ! I really appreciate all the work you put into the det |