Thanks for the reply Redzed. I might try to rig up something before the next round of bacon.

Don’t allow smoking temperature to exceed 26C. What is your reasoning behind the 26C temp? I'm just curious as the lowest I can do is 100f /38c on my electric smoker and as much as I'd like to get it lower, the product still comes out pretty good. Thanks for the recipe Redzed, it looks perfect from...

Man Fatboyz, that looks outstanding.

I guess it's time to invest in a metal detector! I'm glad ya found it.

Wow, I would have never given this a thought, but it does make sense.
(I think your two links are the same Redzed. )

With straight pork, no beef, I'd cut back on the water.
Egg white @ 1-3% will help firm it up as will NFDM.
The darker the meat (like the ones you mentioned) the more myosin it contains, so you'll get a better bind

I've always thought the same thing with the foam being the phosphate pump leaching out. It never happens with any of my dry cured bacon.

Lol Chris, I guess it's possible, but the Greek loukaniko has a noticeable orange and anise flavor which I'd think he'd notice.

Ok, So while searching for a recipe I've come to realize lukainka translates to sausage, or pork sausage. I'm guessing what he's looking for is a particular sausage, but it's not called lukainka sausage.

Someone on another forum is looking for a recipe for lukainka sausage and I thought you all might be able to help. Here is his post: I have one source to buy Lukainka but it's about 130 miles away so I would like to have a recipe as a backup. A few online searches have mentioned it, but no signs of ...

I don't think you were dreaming, I seem to remember the something similar.

That sounds tastey to me, My only concern would be the high temp while cooking. I'm not sure what the casings will do at 350°f for a long period of time.

I have a couple thoughts on the wrinkled casings. If the casing were pre-stuck, ( small holes to let the air out when stuffing) they will take on water while poaching. I did some yesterday using a Sous Vide method and a couple bags leaked. Normally I'd dunk the wrinkled sausage in boiling water and ...

Sorry Micro, I don't see any pic's.

corn? seriously? why, how?