Hi New Guys - Introduce Yourself

bamsbbq · Post by **bamsbbq** » Thu Sep 10, 2015 07:45

hey all

fairly new to sausage making but not new to bbq, smoking meats and making my own bacon.

originally from Northern Ontario Canada now reside in Sacramento Cali USA

on the search for a recipe for what we called kielbasa in our stores...it came in rings, almost the same texture as bologna...oh i miss that flavor, cant get anything similar to it around here

it had inedible casings on it

Post by **Bob K** » Thu Sep 10, 2015 12:11

Hi bamsbbq welcome to the forum!

I think you may be referring to Ring bologna? Google ring bologna and look at the pics and descriptions, sounds like what you are describing.

There are several recipes for ring bologna on Len Poli's site http://lpoli.50webs.com/index_files/Rin ... ley%20.pdf

bamsbbq · Post by **bamsbbq** » Fri Sep 11, 2015 07:39

after much searching, i am about to correct myself

in Canada i grew up with kielbasa that was named Kubasa or any of the three listed

garlic ring
garlic sausage
kolbassa

and is actually Ukrainian

Post by **redzed** » Sat Sep 12, 2015 09:16

Hi bamsbbq and welcome to the forum. I know exactly the type of sausage you are talking about. But the "Ukrainian" garlic ring sausage does not really have the same consistency of bologna. I have seen them with a fine grind so that is probably what you had in mind. Bologna is an emulsified product. When I lived in Regina, the Ukrainian Co-Op sold one that was combination of coarse lean chunks of pork and very finely ground fatty cuts. It was actually quite good. Superstore had one also and it did have very fine grind but the taste was not exactly great, unless you like a lot of salt. I also suspect that it was not even smoked but had liquid smoke added to it. The sausage is only very lightly smoked and cased in non-edible collagen casings. You can get a similar type of casing here: http://www.sausagemaker.com/60mm-2-1-3- ... 7-1713.htm

It is an easy sausage to make and I can give you a recipe once I return home in a couple of weeks.

Justin1982 · Post by **Justin1982** » Fri Oct 02, 2015 22:44

Hey all. New guy to the forum here. I have a culinary education and just started getting into sausage and charcuterie this past year. I have 2 Marianski books (fermented sausages and home production of meats). Been lurking on the boards here for sometime and wanted to join as there is some great stuff on this board! Hope to talk and share with you all soon

Justin

Post by **redzed** » Sat Oct 03, 2015 07:33

Hey Justin! Welcome to the forum, pleasure to have you join us! If you are interested in dry curing take a look at our pages here : http://www.meatsandsausages.com/sausage ... ed-sausage, and members discussions and recipes here: http://wedlinydomowe.pl/en/viewforum.php?f=5
http://wedlinydomowe.pl/en/viewtopic.php?t=5146

If you have any questions, we are standing by to help. And please share your experiences with us as we all climb the learning curve.

Best wishes,
Redzed

robduca · Post by **robduca** » Fri Oct 09, 2015 03:39

Hey guys,
Very new to sausage making. Glad I found this forum and will spend many hours reading up.
Have just scored a fridge to set up as a drying chamber, have ordered a temp controller, humidity controller and a humidifier. I have a small computer fan for air circulation.
Can anyone direct me to any build threads I can have a look through? Just have a few queries before I go making this.
Does the fridge need vents to remove stale air or will opening the fridge every day or 2 be sufficient?
Will the airflow from a computer fan be enough/too much to circulate the air (will I need to rig it up for variable speed or buy a different fan?)

Thanks guys and I look forward to learning plenty here

Rob

Post by **Bob K** » Fri Oct 09, 2015 11:58

Hi Rob Welcome to the forum!

Lots of info and ideas on chambers in these two strings, and they should also answer your questions.

http://www.wedlinydomowe.pl/en/viewtopic.php?t=6426
http://www.wedlinydomowe.pl/en/viewtopic.php?t=6107

And by all means if you have any more questions ask away! We are all still learning.

harleykids · Post by **harleykids** » Fri Jan 08, 2016 03:15

Hi everyone, just found this forum and registered. I am located in Olathe, KS.

I am new at charcuterie, and built myself a curing chamber to get started in the hobby.

I made sopressatta as my first try at curing, and it turned out fantastic.

I just made a batch of chorizo 2 days ago, and I hope it turns out as well as the sopressatta did!

My sopressatta and my chorizo are chronicled in my posts over on Smoking Meats Forum.

Here are the links to the posts, I will post here as well in the future (didn't find this forum until just today! Glad to be here!)

Sopressatta:
http://www.smokingmeatforums.com/t/2389 ... ssata-help

Chorizo:
http://www.smokingmeatforums.com/t/2404 ... de-la-vera

Hopefully it is ok to include these links to my posts over there, instead of duplicating them here.

Glad to be a member and I am sure I will learn something daily here!

Thanks,
Jason

Post by **redzed** » Fri Jan 08, 2016 08:13

Wow Jason! You sure are one very advanced "beginner"! Your curing chamber is a thing of precision and beauty, and based on your experience so far it's performing well. It is clear that you did a lot of research into this, and are certainly to be admired for that. That soppressata looks fantastic. I have been considering getting some of those calabrian peppers for a while and now it looks like I'm to have to.

When you get an opportunity, would you be able to post a series of pics of your chamber with more details on the controllers and ventilation on our forum? We always have questions about building a chamber, so it would definitely assist others.

Welcome to the WD forum! We are happy to have you aboard!

Post by **Butterbean** » Fri Jan 08, 2016 18:38

Nice job Jason. Its obvious you've done your homework.

harleykids · Post by **harleykids** » Sat Jan 09, 2016 00:20

Thanks guys! I never took pics during the build, but I will post a verbal description and pics of the finished chamber soon. My wife always tells me to take pics during my projects, but I never remember to pause and snap a few...

BlueMonkey · Post by **BlueMonkey** » Thu Apr 14, 2016 10:33

Hey All.
Stumbled across this Site having used your Sister Site for some time now.
Been smoking and curing some of my small goods for some time, nothing major, Bacon, Tongue, Kaessler, Guanciale etc, but now want to broaden my repertoire.
Currently stalled in the build of a new smoker, and need some advise for the "heating" element (pun not intended) for the bottom of my 44 gallon drum ( 55 US I think).

Post by **Bob K** » Thu Apr 14, 2016 17:27

Hi BlueMonkey and welcome to the forum!

What did you plan to use for the heat source...wood, gas, electric?

BlueMonkey · Post by **BlueMonkey** » Fri Apr 15, 2016 00:10

I was using Amazn smoke generator, but now gone to a UFO - similar to a daddy, so only need electric or gas. Gas kinda puts me off for several reasons. Fumes, and if it goes out. 'spose I am left with electric, but don't know if a hot plate will heat sufficiently. Only need the temps at a maximum of 65 degree C (150F).

Most my goods I have been finishing "sous vide", but I would like the convenience of completing in the smoker at a higher temperature. Probably be more aesthetically pleasing too.

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