Thank you will give it a try next time I make sausge. Have heard so much about it and living where I do there is just no chance of ever getting my hands on some. :smile: We used to get a so called Russian sausage which had similar texture and was very popular, for some reason it has been replaced b...

dont u need to add vineger too ????? i read some recepies that had vinegar for mexican chorizzo , i want to make them too , waiting for someones good recepie , lol siggi Most mexican chorizos have vinegar as a key ingredient-the one I used had apple-cider vinegar (see top right of ingredients photo...

Hi Norcal Kid you forgot to post the recipe for what looks to be a good sausage :sad: Well done you are turning out an excellent sausage regarding texture etc.Something that you will not be able to buy out of a shop. :smile: My apologies! & thanks for the kind words! You can find the recipe here (p...

This sounds like a great project & I do want to eventually make my own dry cured salami. However, I think I'll take a seat in the bleachers and watch this play out, notebook in hand. I've already exceeded my sausage budget both monetarily and time-wise for this month. Just ordered an new smoker too....

Having just completed my first smoke with the kielbasa, I still had about 15 lbs of pork butt to put to good use. Chilled & cut for the grinder: http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/MoreMeat_13lbs.jpg I decided to make Mexican-style chorizo - a favorite for breakfast, but...

JerBear wrote:I definitely don't have one but will be scouring the local thrift shops this weekend!

Dont forget Craigslist. That's where I found my vintage turkey roaster.

http://sandiego.craigslist.org/csd/hsh/2419321124.html

I have to credit my wife on the lazy susan idea. I'd forgotten we even had one until she pulled it from deep in the pantry. One of those 'ah ha! moments.....

-Kevin

The drive shaft end is threaded, as is the hole in the large plastic 'donut' (which attaches to the blade) shown on this pic: http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01213.jpg http://i868.photobucket.com/albums/ab242/nepas1/new/DSC01220.jpg http://i868.photobucket.com/albums/ab242/nep...

uwanna61: The dewalt held up fine, especially since the mixing only took less than a minute. i've used the same drill to mix mortar & thinset. I wouldnt attempt this job with a wimpy cordless however. The clean-up of this mixer is pretty simple & quick too. Here's a few more shots of the mixer: The ...

Nicely done NorCalKevin! Indeed! How much fat content is in the sausage? How is the "chew"? Great photos too. I wish my first batch had turned out that well but shucks pard, that was way back before they had real grinders! :lol: A Chinese meat cleaver in each hand was called a "food processor". :ro...

Hi Nick- Keeping the WSM low enough was no small task! It took constant attention and careful adjustment of the number of briquettes & wood to keep it in the desired range. It worked well on these kielbasas, but posed more of a challenge on the brats I smoked. I'm looking forward to my new electric ...

This is my first attempt at smoking 'cured' sausage-'polish kielbasa'- after spending the past few weekends creating piles of 'fresh' sausages for the troops. This is no small feat as the standard was set by my wife's polish grandmother year's ago. Her 'polska wędzona kiełbasa' is what I'll try to r...

NorCal Kid, Those look great and I am sure just as tasty! Thanks for sharing. Did you follow the recipe or did you modify it slightly? Also did you use the Whole milk or the Dry Non Fat Milk suggested in the notes section of the recipe? And another question that comes to mind if using the Dry Milk ...

Chuckwagon wrote:Hey NorCal,
Who's going to eat all that sausage?

3 near-full grown sons....with big appetites!

I found this great site that has many wonderful recipes. Had to try the andouille recipe. Spices line up: http://img.photobucket.com/albums/v288/GuitarPix/Stuffer%20Stuff/Spices_andouille.jpg This recipe called for an ingredient pre-mix before the grind. It also specified for half the pork to be cut...