Thanks - I really appreciate the advice, but am still a bit confused. What is the line between smoking and BBQing? When I smoke a pork but "low and slow" I am sure it takes quite a while before the center of it gets above 140F. BBQ is hot smoking, around 225 F/107 C, and the meat cooks as it smokes...

Leaving the skin on gives you structural integrity with which to hang the pork belly. And, after smoking bacon, the cured, smoked rind is a great ingredient for soup stock.

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Cheers,
Rob

Yep the same one I was thinking the manufacturer, make it as cheap as you possibly can and sell it for as much as you can, forget about quality or loyalty to the customer the marketing department will sort it out. : Maz, you are correct of course. And that is one of the primary reasons this forum e...

Have you ever seen one of those bowl cutters (Buffalo Choppers) in action? No, only some promotional videos on the net. It looked innocent enough, until it was turned on! Wow! Good to hear from you Rob! How are things in Burnaby? Are you folks getting some of this "heat wave"? Things are fine in Bu...

unclebuck wrote: ... is made of fat trimmings, lips, @$$holes, and floor sweepings, emulsified to make it look like there is no fat in it.

In the rest of Canada, that's what we call wieners. You can do a lot with a bowl cutter.

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Cheers,
Rob

And so the hobby has evolved into making a good Boerewors and then also the right method for German bratwurst (fresh, smoked and cooked) and recently I also made some "Kassler" ham that turned out very good. Hi Bubba & welcome aboard. I'd be really interested in finding out more about your good Boe...

That looks exactly like what I was wanting for making Krakowska kielbasa! Make one from PVC plumbing: officer thinking, lieutenant!

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Cheers,
Rob

Hi Rob, I can see your problem but what I did many years ago was going to a sheet metal worker, explained that I needed a funnel shaped contraption about 18" long and tapered to approx. 2" or a bit bigger. May I borrow it for a bit? :-) It sounds just what I'm looking for. A canning funnel would ha...

ssorllih wrote:A traffic cone would work.

I somehow doubt that a traffic cone would be food safe.

Cheers,
Rob

Hi folks, I'm wondering how to stuff large casings with large chunks of meat. I'm specifically referring to the recipe for Krakowska kielbasa that Stanley Marianski gives in his Polish Sausages book. In that recipe, the forcemeat has a large proportion of lean pork cut into 2" chunks that are to be ...

Hmm, time for a sausage stew.

That sure looks like one tasty pot of grub.

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Cheers,
Rob

Depends upon the salt concentration in the brine. It needs to be concentrated enough to inhibit bacterial growth. I'm not sure what that concentration needs to be.

Mind you, you're keeping things cold enough that bacteria would find it rough going as it is.

dti1501 wrote: I'm in the middle of building my walk in smoke house with a curing chamber on the side.

Ooh, ooh, take lots of pictures, please.

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Cheers,
Rob

My first priority is a sausage stuffer. Any tips on which type to go for, the horizontal or vertical type stuffer is what I am thinking of getting. Firstly, if you have a KitchenAid stand mixer, you will want to avoid using its sausage stuffer adapter. Tremendously inefficient and frustrating. Seco...

PLEASE share your Thai Chicken Soup recipe. I had some in the West end of Vancouver, years ago and it remains in the top three of my favourite taste experiences. Hi Colin, I don't think it'd be legit for me to post it here as I was beta testing it for a cookbook. Check your public library to see if...