steelchef wrote:

Chuckwagon wrote:Hey Trosky,
Did you know that Steelchef and I went to different schools together?
Best wishes, Chuckwagon

Yeah, and at the same time too!

I don't remember seeing ether one of you there

Now that's modern technology when you want smoked food just pop it in the oven and "BAM" all done.

The sausage is done. I smoked it for two days with thin smoke or at least as thin as I could make it then dried it for 3 1/2 days to 85% of its green weight. It's on the menu for tonight's dinner along with Kugelis, a potato pudding, is one of my favorites. http://i617.photobucket.com/albums/tt257/h...

I used sheep casings with no problems. I also use them on breakfast sausage, I've made allot more of this than Kabanosy and no trouble. I haven't tried collagen but I have heard they can be tuff.

Welcome Steelchef, sounds like your already addicted making 80lbs of sausage in a month. A lot of good people here just ask if you have a question someone will help.

atcnick there are pics of my smoker in the "Hardware" section of this forum. I can hold any temperature that is at or above the outside air temperature. I bring the smoker in the garage when I'm drying sausage, right now it is 45f 78% humidity. When it drops to 32f or below the humidity drops down a...

Kabanosy will last a long time at room temperature but will continue to dry out the best way to know when its done is to weigh it. Kabanosy you want it to lose 45% of it's green weight. If you start with 10lbs you are done when it weighs 5lbs 8oz or 55% of what you started with. That's when you can ...

Your smoked pork butt looks good and a nice job of tying it. I've never smoked anything that thick but I made bacon with a side of pork I dry cured it for 11 days.

Sounds good atcnick what time do we eat? Looking forward to the pics. Good luck.

The motor is only 1/2 hp and 1725 rpm the gearbox is a 30:1 reduction. It has speed control also, I can slow it down by half but I don't use it runs fine at full speed. The sausage is in the smoker got dark on me yesterday no flash on the phone so I'll get some pics before I fire it up today.Elevato...

Hey CW No I didn't change the bushing. The way it couples to the gearbox I could run it without one. When I tighten the nut that holds the grinder plate it pushes the auger against the rubber in the coupler the auger misses the flat of the bushing by .015". Keeps the knife good and tight against the...

That's a good one but I think this one is what I meant. Photo is not that great, time for a new phone I guess.

.Well fellow sausage makers I am trying my first cold smoke. The weather here is now cold enough it snowed three days ago so I'm ready to go. The recipe I am using is from the polish side of this site by Miroslaw (Mirek) Rozmyslowick. If I figure out how to post a link to that recipe I will do it. K...

I'll take some pic's but i have to try and remember how to post them

120-170 should be enough. I've never had mine over 170 but it will go up to 220. Right now I'm getting ready to cold smoke Polska wedzona. Its my first try at cold smoking the weather is cold enough now and they say it might snowing tomorrow. Good luck with your bacon.