took my time to get smoker going but was it was worth the wait

almost there

thanks for your post el Ducko i'm finishing up kabanosy recipe and wont be adding anything extra. finally going to fire up my smoker today for the first time (fingers crossed all works out) next going to try csabai recipe that Jan recommended and you got to love women, just as i got ready to activat...

to prevent nitrosamines formation, better safe then sorry? or i'm overthinking this?

i been trying to find correct method for adding ascorbic acid to sausages
there is so much mixed info i'm quite confused after reading some of it, any advice on the topic would be great.
I understand you add it AFTER curing, but how long and how you can tell it is right time to add it?

TIA

Yes that is what i meant, thanks Bob K :) in other news i finally got around getting my smoker ready and hope to do first smoke in 2 days, i got pork shoulder about 3kg worth of meat, got cures 1 and 2 and all range of spices anyone care to recommend me good recipe for first go that wont be too comp...

Bob K wrote:Just subtract the American fom the Polish...99.4% is salt

i appreciate the input but main question was how do we mix it, i'm great at maths believe it or not

my point was that it was said before that one should not mix their own cure with salt so i wonder if this rule still applies

Bob K wrote:

if one is using many of the polish recipes from the polish section how does one replace peklosol with our cure#1

Cure Calculator is here: http://www.meatsandsausages.com/sausage ... calculator

we need converter but, no?
that doesnt account for the salt included in peklosoli

last few posts about mixing your own cure was very interesting i have additional question about this. if one is using many of the polish recipes from the polish section how does one replace peklosol with our cure#1 and #2? what would be the best way? mix cure with salt (is there good calculator for ...

started my conversion today, turns out that the existing heating element is perfect in that bread prover and after digging out service manual for pid controller i was able to change max setpoint above 40C and had no problem reaching 90C and i believe could go higher but that is where i ended my firs...

i did kiszke ziemniaczana (potato sausage) as my test run for stuffing skills and i guess it must be in my polish blood it was so easy. speaking of blood, anyone knows if some of the springvale butchers still sell pigs blood jelly or whatever it is called? sooner or later i will be making kaszanke a...

Hi Croc, Pete is correct, 1 kg of cure will last you a couple of years at least. Have you purchased a good quality set of scales in 0.01 grams yet. Don't have a guess at measuring cure. With cure # 1 and #2 you have to be spot on and if you work with unknown weights of meat, accurate weighing is IM...

that photo is going to make me hungry. (what sort of meat is it? roo?) thanks everyone for all the pointers. I'm almost there, one last puzzle is heating element to go with my smokai smoke generator. is single electric hotplate enough to provide temperatures high enough to smoke sausages and other m...

i collected most parts for my project now and starting to look at next stage of building my smoker, one thing that kills me is that i seen shop with cures that sells larger quantities than the little 500gr or 1KG packs, anyone knows shop online or in melbourne with cures #1 and #2 in 2KG minimum ? b...

i figured there is no harm in starting my adventure with raw sausages before i get smoker organized, I got my small mincer still around and is working just fine so why not. any pointers from people in my area were is best and cheap place to buy castings and salts etc...? i plan to make some typical ...