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The Smoke Ring Forum Index
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  Topic: Kielbasa Casings
mosler

Replies: 18
Views: 18783

PostForum: Sausage Making   Posted: Fri May 25 07 2:01 am   Subject: Kielbasa Casings
Interesting point about fully stuffing the casing. I hadn't thought of that having an impact on bite, but I suppose it may.

And I will vouch for the Syracuse folks on that link. I've used them fo ...
  Topic: Kielbasa Casings
mosler

Replies: 18
Views: 18783

PostForum: Sausage Making   Posted: Sat Jan 27 07 2:46 am   Subject: Kielbasa Casings
Always mix my own too. Who knows what's in the bag you get from the store/web or how long it's been sitting around. Part of the appeal of doing it myself is controling exactly what goes in the sausa ...
  Topic: Kielbasa Casings
mosler

Replies: 18
Views: 18783

PostForum: Sausage Making   Posted: Fri Dec 22 06 3:58 am   Subject: Kielbasa Casings
A little late to the party here but I think your first instinct is right on the money. I'm sure your issue with the tough casing is the 15 hour gap between stuffing and smoking. Notes from my past s ...
  Topic: pre-cure of meat for Polish sausage
mosler

Replies: 15
Views: 15105

PostForum: Sausage Making   Posted: Wed Jun 07 06 10:53 pm   Subject: pre-cure of meat for Polish sausage
Thanks JimH, that book looks good. I believe that one of the forum members was involved with writing that.
  Topic: Polish Sausage Cook
mosler

Replies: 12
Views: 12157

PostForum: Sausage Making   Posted: Thu Jun 01 06 2:50 am   Subject: Polish Sausage Cook
It just seems to me that it is a step that takes alot of time, when you could get the same results by doing it in the way Kutas explains in his book. I would like to know the reason behind precuring t ...
  Topic: Polish Sausage Cook
mosler

Replies: 12
Views: 12157

PostForum: Sausage Making   Posted: Thu Jun 01 06 2:10 am   Subject: Polish Sausage Cook
I believe the process calls for curing the meat and the cold smoking and drying the sausage in a drying room...
It seems that many of the old world sausages can crop up in a hot smoked or cold smoked ...
  Topic: Is this normal?
mosler

Replies: 6
Views: 7850

PostForum: Sausage Making   Posted: Wed May 31 06 10:59 pm   Subject: Is this normal?
I used that same KA setup for the first 3 years of my sausage making and it is indeed a major pain in the ass. If it's no big deal to spend on a 5# vertical stuffer I'd encourage you to go for it. ...
  Topic: Polish Sausage Cook
mosler

Replies: 12
Views: 12157

PostForum: Sausage Making   Posted: Wed May 31 06 10:51 pm   Subject: Polish Sausage Cook
Looks great wittdog.

Many recipes for smoked polish sausage have some stage of curing the raw pork prior to smoking. Some call for cubes of pork to be cured and then the cured meat is ground, se ...
  Topic: Meat questions
mosler

Replies: 4
Views: 3334

PostForum: Sausage Making   Posted: Mon May 08 06 10:23 pm   Subject: Re: Meat questions
Right now, my local markets only have Shoulders. Is this okay for my first batch of sausage (Italian)? How well do I trim it?
It should be fine. As far as the differences between the cuts, the repli ...
  Topic: Smoked Oysters
mosler

Replies: 12
Views: 59296

PostForum: Seafood Recipes   Posted: Tue Apr 18 06 10:19 pm   Subject: Smoked Oysters
Hey Chewy,

Sorry for the late reply but I'm not visiting these boards much lately.

I used plain old veggie oil and noticed no ill effects. They were ready to eat straight away and I finished th ...
  Topic: Sausage Recipe Secrets
mosler

Replies: 6
Views: 15819

PostForum: Sausage Recipes   Posted: Mon Mar 13 06 11:19 pm   Subject: Sausage Recipe Secrets
Hi Seminole,

I've enjoyed your comments here and the knowledge you share on your website.
"In Poland there is a profession you elect when studying Meat Science in College and it is called the bu ...
  Topic: Anyone make SlimJims
mosler

Replies: 1
Views: 5235

PostForum: Sausage Making   Posted: Fri Feb 24 06 11:25 pm   Subject: Anyone make SlimJims
I had hesitated to reply because I don't think my version of snack sticks will help you out much seeing as they are smoked and not dehydrated. But....

I use the spice mixture from a basic kielbasa ...
  Topic: my new grinder and stuffer
mosler

Replies: 6
Views: 10007

PostForum: Sausage Making   Posted: Fri Feb 24 06 12:32 am   Subject: my new grinder and stuffer
I had seen that Grizzly stuffer mentioned on another post (perhaps it was yours?). From what I can tell from the pictures, it looks exactly the same as the one from Northern which I wrote about above ...
  Topic: Smoked Oysters
mosler

Replies: 12
Views: 59296

PostForum: Seafood Recipes   Posted: Thu Feb 16 06 11:55 pm   Subject: Smoked Oysters
Last night saw me out smoking some oysters I was given by a friend. This was a first for me and I am happy with the results.

I scrubbed them clean and shucked them a few nights ago and kept covere ...
  Topic: Hill Country Hot Links
mosler

Replies: 4
Views: 7395

PostForum: Sausage Making   Posted: Thu Feb 16 06 11:04 pm   Subject: Hill Country Hot Links
What a wonderful world we live in when you can receive Texas shopping advice via Shanghai. I love it.
  Topic: Stuffers
mosler

Replies: 6
Views: 9056

PostForum: Sausage Making   Posted: Thu Feb 09 06 4:21 am   Subject: Stuffers
I've got the 5-lb crank stuffer from Northern Tool. Looks exactly like the one from grizzly there (but cost me more Crying or Very sad).

I find it very easy to use and clean. The only pain is getting the O ...
  Topic: help!
mosler

Replies: 11
Views: 10606

PostForum: Sausage Making   Posted: Tue Feb 07 06 2:39 am   Subject: help!
I wouldn't be worried about freezing the meat from a health issue. It should be fine. Like JimH says, you may have slight moisture/texture issues but these should be minor. *edit* Refreezing the coo ...
  Topic: pink salt and stuffer
mosler

Replies: 7
Views: 10448

PostForum: Sausage Making   Posted: Thu Jan 19 06 4:44 am   Subject: pink salt and stuffer
Thanks-the 5 lb upright is a bit more, but looks like a good option, and a lot less frustrating than the little kitchen aid tube. I also found one on Amazon:
http://www.amazon.com/gp/product/B0007D2 ...
  Topic: pink salt and stuffer
mosler

Replies: 7
Views: 10448

PostForum: Sausage Making   Posted: Thu Jan 19 06 12:00 am   Subject: Re: pink salt and stuffer
My question is, I'll be hot smoking my sausage, so is this necessary? I'd rather keep my sodium nitrates to a minimum, but not at the expense of getting botulism.
It is necessary. Once in the smoke ...
  Topic: Pork Sausage too dry
mosler

Replies: 15
Views: 14774

PostForum: Sausage Making   Posted: Thu Jan 05 06 1:47 am   Subject: Pork Sausage too dry
Here's a pic:
Looking Good! I hope the judges liked it Smile
 
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