Hi red,
Its one of my favorite sausage too.
Search found 459 matches
- Fri Aug 07, 2015 12:05
- Forum: Offal products
- Topic: Kaszanka - Polish Blood Sausage
- Replies: 32
- Views: 32717
- Thu May 21, 2015 13:07
- Forum: Hyde Park
- Topic: My Chinese Adventure
- Replies: 9
- Views: 9977
- Sun Apr 05, 2015 01:31
- Forum: Hyde Park
- Topic: Happy Easter!
- Replies: 2
- Views: 4799
- Tue Mar 31, 2015 04:15
- Forum: Sausages
- Topic: Kielbasa Szynkowa/Ham Kielbasa
- Replies: 18
- Views: 20554
- Wed Mar 18, 2015 11:13
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Croatian Cold Smoker 5 Metres High
- Replies: 13
- Views: 17602
Yes Ant, That is hot smoking, it gets cooked 'til ready to eat. (Or preparatory if you want it just to flavor it) Sometime they built a box (made it wider) in the chimney (high up), so they had lots of space. There were doors/dampers there to direct the smoke to different directions, limit air flow ...
- Wed Mar 18, 2015 10:54
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Croatian Cold Smoker 5 Metres High
- Replies: 13
- Views: 17602
- Wed Mar 18, 2015 10:39
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Croatian Cold Smoker 5 Metres High
- Replies: 13
- Views: 17602
Hi Ant, There are many ways to build the "same thing", limited only by ones imagination. In today's "modern-times" we know those things as furnace/fire place. They were built into their houses, and they used them for lots of things. Like heating, cooking, baking bread/pastries, and sometimes smoking...
- Sun Mar 15, 2015 23:38
- Forum: Smokehouses. Construction and Maintenance.
- Topic: 5 Metre High Smoker?
- Replies: 8
- Views: 11756
Hey Ant, I'm from the same neighborhood. I remember the time before we had electricity, we used kerosine lamps, and unpaved roads, and outhouses, and no indoor pluming etc..... I still make sausages like that too. Here is a recipe for you. I've seen those smokers, and was helping. We loaded the saus...
- Sun Mar 15, 2015 12:44
- Forum: Smokehouses. Construction and Maintenance.
- Topic: 5 Metre High Smoker?
- Replies: 8
- Views: 11756
- Sun Mar 08, 2015 00:06
- Forum: Sausages
- Topic: Kielbasa Szynkowa/Ham Kielbasa
- Replies: 18
- Views: 20554
Hi Stefan, I think I ate this salami first in the late 1960's when I was in Katowice for a week or so. I also buy it every now and than in Chicago, there are some Polish stores there. (They are my most favorite.) Just a few days ago I was thinking about making or buying some sometime. It's a very de...
- Sat Feb 28, 2015 13:38
- Forum: For beginners
- Topic: Measuring Spoons or Scale
- Replies: 7
- Views: 7057
- Tue Feb 10, 2015 12:54
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 107894
- Thu Jan 15, 2015 18:02
- Forum: Products in blocks
- Topic: Tinned corned beef: How do you make it?
- Replies: 14
- Views: 30578
- Sun Jan 11, 2015 05:28
- Forum: Hyde Park
- Topic: Happy birthday!
- Replies: 127
- Views: 107894
- Tue Jan 06, 2015 13:10
- Forum: Sausages
- Topic: Smoking on consectuive days
- Replies: 2
- Views: 4261