Tank you redzed and Bob K. I was looking for Pasted hog casings for quite some time - just placed an order for this and will be waiting for 25% of 24-26mm natural casing. Much appreciated!

Great! Time to stock up....
harleykids and Bob K - thank you very much for the advice!
Boris

Hi everyone! My both local supermarkets advertised pork sirloin chops and shoulder blade roast for $0.99 per # for this week. Really good deal but I am not sure if this meat can be used to make sausages (taste wise) and need your opinion on this. Also, what class of meat this relates? Thank you!
Boris

Oh, my bad - I wasn't exactly following step by step and word by word the process for this version laid by redzed but here what I did: I replaced step 8 "8. Smoke for 90 min at 57-60C (135-140F), then raise the temp to 72C (160F) and finish in the smoker at 82C (180F) for 20-30 min. until sausages r...

Bob,
It was Redzed's 2016 Christmas Kiełbasa. I think it worth to try redzed second version as well....

redzed, Your Kiełbasa Swojska looked so good so from your picks... I pulled the trigger and made 8# of it last weekend. I followed step by step and word by word your recipe and the process. The final result is.... absolutely delicious, very testy kielbasa. 8# of kielbasa is gone by now and my relat...

Thanks, Bob K!

Bob K, Thank you very much for the information you have provided and it is very helpful. StefanS design is definitely looks great but it is quite a project. Taking in consideration my very space- limited backyard - it`s just not doable for me. On the other hand the second design (form the link you ...

Hi Butterbean, Once again, thank you for giving me a general idea on how to build my own, "propane based" smoker. Very interesting and easy to build (and cheap!!!) but I have several question thought: 1. "Air flow through these holes are regulated by simply using electrical box plates which are snug...

cathouse willy, sounds great. Thank you for the clarification,
Boris

Butterbean and cathouse willy , Thank you very much and I really appreciate your help. Butterbean , thank you very much for taking your time and providing us with the picks and very interesting idea on the smoker. While I understand the concept of how your smoker works, I still have a few questions...

cathouse willy and Butterbean - thank you very much for your input. Cathouse willy - how reliable the Bradley smoker is? If I decide to go with Bradley, it`s going to be 6 racks smoker for $500 plus $200 Auber PID controller. I know it has four stars on Amazon but just want to know from your person...

Hi everyone, I am on the path to buy Smokin-It #3 electrical smoker mainly for making sausages and not for cooking/smoking meats like ribs, buts, briskets and so on. As soon I will be dealing (mainly) with sausages, I need to keep very precise temperature - preferably within 5 degrees. After visitin...

redzed wrote: This is an excellent recipe, everyone likes it.

This is exactly why this salami is #1 on my list. Sounds sweeeeeet! Thank you for sharing with us!

redzed,
would it be OK to add T-SPX instead of B-LC-007 starter culture for this particular recipe ? If yes, fermentation time should go up to 72 hours? Thanks!