Search found 63 matches

by Trosky
Tue Nov 16, 2010 19:41
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 366994

steelchef wrote:
Chuckwagon wrote:Hey Trosky,
Did you know that Steelchef and I went to different schools together? :roll:
Best wishes, Chuckwagon
Yeah, and at the same time too! :lol:
I don't remember seeing ether one of you there :wink:Image
by Trosky
Tue Nov 16, 2010 15:24
Forum: Other products
Topic: Smoker Bags
Replies: 2
Views: 2549

Now that's modern technology when you want smoked food just pop it in the oven and "BAM" all done.
by Trosky
Tue Nov 16, 2010 15:18
Forum: Sausages
Topic: Polska Kielbasa Wedzona-Cold Smoked
Replies: 14
Views: 13523

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...
by Trosky
Mon Nov 15, 2010 18:39
Forum: Sausages
Topic: Question about Kabanosy
Replies: 26
Views: 17128

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.
by Trosky
Mon Nov 15, 2010 11:44
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 366994

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.
by Trosky
Sun Nov 14, 2010 19:13
Forum: Sausages
Topic: Question about Kabanosy
Replies: 26
Views: 17128

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...
by Trosky
Sun Nov 14, 2010 13:55
Forum: Sausages
Topic: Question about Kabanosy
Replies: 26
Views: 17128

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 ...
by Trosky
Sat Nov 13, 2010 17:05
Forum: Smoked pork products
Topic: Smoked Pork Butt
Replies: 15
Views: 10616

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.
by Trosky
Thu Nov 11, 2010 11:51
Forum: Smoked pork products
Topic: Smoked Pork Butt
Replies: 15
Views: 10616

Sounds good atcnick what time do we eat? Looking forward to the pics. Good luck.
by Trosky
Thu Nov 11, 2010 11:45
Forum: Sausages
Topic: Polska Kielbasa Wedzona-Cold Smoked
Replies: 14
Views: 13523

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...
by Trosky
Wed Nov 10, 2010 15:29
Forum: Sausages
Topic: Polska Kielbasa Wedzona-Cold Smoked
Replies: 14
Views: 13523

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...
by Trosky
Wed Nov 10, 2010 13:17
Forum: Sausages
Topic: Polska Kielbasa Wedzona-Cold Smoked
Replies: 14
Views: 13523

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.

Image
by Trosky
Tue Nov 09, 2010 18:11
Forum: Sausages
Topic: Polska Kielbasa Wedzona-Cold Smoked
Replies: 14
Views: 13523

Polska Kielbasa Wedzona-Cold Smoked

.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...
by Trosky
Thu Nov 04, 2010 19:11
Forum: Smokehouses. Construction and Maintenance.
Topic: Cinder Block smoker
Replies: 12
Views: 14196

I'll take some pic's but i have to try and remember how to post them :roll:
by Trosky
Thu Nov 04, 2010 18:56
Forum: Smokehouses. Construction and Maintenance.
Topic: Cinder Block smoker
Replies: 12
Views: 14196

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.