Search found 373 matches

by atcNick
Sat Jan 09, 2010 22:33
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

Siara, I may end up getting one of those. But first Im going to try to line the inside of the box with aluminum foil. I hope that insulates the box enough to bring up the temperature.
by atcNick
Fri Jan 08, 2010 17:22
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

Dziendobry Siara, Well I tried it with just one box and no colander. I didnt have another pan to try the wood chips in. The temperature did go up a little bit but only to about 153*F. I tried it in my garage this time because it's about 22*F outside. Tonight after work I'm thinking of buying another...
by atcNick
Thu Jan 07, 2010 16:51
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

Here are a couple pics. You can see the opening I cut in the cardboard to put in the hotplate/skillet/colander. I measured the temperature about 6-10 inches from the top using a digital thermometer probe. http://img177.imageshack.us/img177/7515/picture1197.th.jpg http://img177.imageshack.us/img177/9...
by atcNick
Thu Jan 07, 2010 05:01
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

Well I just built the cardboard smoker according to the plans on this site. (two boxes connected). I used a 1000w hot plate, put a cast iron skillet on it, a large handful of cherry chips and a metal colander on top of that to difuse the smoke. This was just a test run to see what the temperatures w...
by atcNick
Tue Jan 05, 2010 18:12
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

If you buy you meat from the shop, it is checked by the vet, so do not panic :wink: You do this for certainty with the wild animals meet mainly. You deep freeze in -21 ° C for 3 weeks. Sausage made of the meat which was not frozen is much better and easier to do. Why you don't choose hot smoked sau...
by atcNick
Tue Jan 05, 2010 14:37
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

Something I just read about today! Trichina spiralis in pork!! According to the book you should deep freeze pork before making cold smoked sausage to kill the worm. I wonder if my garage upright freezer gets cold enough? Another hurdle to kielbasa bliss!
by atcNick
Sun Jan 03, 2010 14:30
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

Siara, Wow...that's a good idea. I love the pictures of the smokehouse! It looks very nice! golaszm, thanks for the picture and information. How does your smoker work? Do you have any problems with it? I want to do something similar to this to start. I will do some research about the aluminum duct a...
by atcNick
Sat Jan 02, 2010 22:48
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

If you wish to use a hot plate, try to separate the skillet from the cardboard box and use some kind of pipe to let the smoke cool down. You might consider replacing the skillet with a kettle. I think this is what I'll do. I have the perfect big cardboard box to hang sausage in and I will house the...
by atcNick
Sat Jan 02, 2010 04:15
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

Thanks anik. That's what I use for regular cooking too. Do you change the measurements up at all from what the recipes call for? I have heard that when a recipe calls for salt, one type of salt may be, for example, 1 tablespoon, but another type of salt may require 1.5 tablespoon to get the same amo...
by atcNick
Sat Jan 02, 2010 04:00
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

Thank you everyone for your help. Is there a difference between polska kielsbasa wedzona cold smoked versus hot smoked finished product? Taste/texture/quality? The hot smoked version seems much faster and easier to do. But I want it to be authentic. I want to use the cardboard box method as shown in...
by atcNick
Fri Jan 01, 2010 19:02
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

Thanks vtec. Do u have any advice on airflow in the fridge? Would opening the fridge door every few hours work? About how long can I expect to dry it after smoking? Ball park figure. When the recipes call for salt does it matter what kind of salt I use? Do you use half oak and half hickory when smok...
by atcNick
Fri Jan 01, 2010 17:18
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

Thanks Vtec! Wow...that sausage looks great!!! I remember that when I was a kid. I think the refrigerator will be my best option. I have a mini fridge that is not being used so that's perfect. I just bought a meat grinder and I tested it out on some chuck roast yesterday and it works great: http://w...
by atcNick
Fri Jan 01, 2010 05:40
Forum: Sausages
Topic: Need sausage help
Replies: 47
Views: 32939

Need sausage help

I hope someone can answer my questions. The .com version of this site doesnt seem to have a forum. I've been reading the "Polish Sausage Recipe" book by the guys who run this site. When garlic is mentioned in the recipes, does this mean fresh garlic or garlic powder? If fresh, do you mince it or use...