Crustyo44 If all you manufacturers of venturi type smoker attachments would have studied the New Zealand model on You Tube Post or send me the link or post pictures of yours as I would like to see the version that you are taking about. I searched the Web and came up with this design as being the eas...

Hello all, I just finished my homemade version of a Venturi type Smoke Generator :grin: I did a test smoke on it and so far I think it will work just fine. I used 2 inch Diameter Black Pipe and Black Pipe Caps on each end. I drilled a hole into the bottom cap and mounted a 1/4 inch brass pipe with s...

Hello All, Just got finished with making my Csabai and its now hanging in the fridge for a 3 day fridge nap as suggested prior to attempting to cold smoke it. Here are some pictures of the the process. http://i1206.photobucket.com/albums/bb445/jbk_101/Project%20B/HungarianCsabaiSpices-1.jpg http://i...

Hello All, I am reading my Csabai for Grinding and stuffing. I am also in the process of putting a venturi type smoker together so I will be able to cold smoke the Csabai. I want to make sure that I am understanding the process after stuffing etc. So I am going to list what I am understanding are th...

I have a quick question in regards to the Hungarian Csabaii Ingredient? Is the Icing Sugar simply Powder Sugar?
Thanks,
John

Hello all, Been gone and out of the loop awhile so its catch up time again. My Daughter made my wife and I proud Grandparents :mrgreen: (our first grandchild) Emma Marie was born on 9/25/2012. She was 8 lbs. 5 oz. and 21 inches long. Mom, Dad, and Grandparents are all doing fine :grin: She came a we...

Hello all, While I was waiting to get my project B equipment and get caught up on the first sausages of the project I decided to make up another batch of Canadian Bacon (or Cured Pork Loin as its called in some circles) This is my second attempt at it and I used Chuckwagon recipe which is great if I...

They are both going to be great additions to WD

Chuckwagon, We both agree with you, but not much Loyalty with Corporate America these days its all about the Dollar and Profit Margins etc... We will survive and move on to bigger and better things. Right now we have not talked about a move to a different location (Like Vegas or Colorado Springs) bu...

Chuckwagon, Thanks, and Your absolutely correct they were better than any that I have bought! At least that's what the better half said :mrgreen: I have to admit I was very proud of them. I do need to work on getting them all the same size when I am linking them though! But that will come with Pract...

Hello all, I also started a batch of the Juniper Berry Extract for the Mettwurst - Braunschweiger part of Project B. I know it's a little ahead of the game but I was making some Pear Vodka so while I had the Vodka out I decided to get the extract started. http://i1206.photobucket.com/albums/bb445/jb...

Hey CW and all Project B members, Had a opportunity to grill up some of the Italian Sausages I made for Project. They Grilled up real nicely. The taste and texture were good and will be making them again :smile: Here are some photos, Served them up with some Bell Peppers and Onions we picked from th...

Hello all, Wanted to update everyone on my Project B - Kabanosy or as I grew up eating and calling it (Polish Hunters Sausage) I was looking forward to this part of Project B, since I grew up eating a quality Kabanosy from a small Polish Sausage Maker in the area I grew up (Hamtramck, Michigan) The ...

Hello all, Here are some Photos of my Kabanosy which has been Ground, Stuffed into both Collagen Casing and 22 sheep casing, smoked and baked and is now blooming. :grin: I could not resist and had to taste it :mrgreen: and was surprised that it tastes as good as what I would get from my Polish Sausa...

Hello all,
In regards to the Kabanosy made with Collagen Casing - Do you wait to cut them to length prior to smoking or do you wait until after you smoke them?
John