Homemade Sausage Making

I'm a new guy in town, been making sausage and processed meats for a while. Looking forward to learning some new tricks and trying some new recipes

Two more new members to the forum! Hi tugboatnick and Big Guy. Tugboat is from Northern Ontario and I`ve got to find out if he`s around Lac Nippising by chance. I`ve just got to fish that lake! Cowboys say there are 50 different kinds of fish in that big ol` pond! Big Guy and I go way back together. We made sausages during the war. The War of 1812 that is! Big Guy is in Southhampton (on Lake Huron) just south of the Bruce Peninsula. Big Guy is a sausage stuffin` specialist with lots of experience and his garden is absolutely unbelievable. He grows literally everything in it, puts up his own preserved everything... then goes to Florida for the winter. Oh, and I almost forgot... his meat grinder is rather large (and always clean). It is powered by a Chev V8 327 with three deuces! He grinds meat faster than anyone I know! Welcome aboard you two Canadian wranglers! We`re just mighty happy to have you join us.

Best Wishes,
Chuckwagon

I'd like to add my sincere welcome to all of our new members, most recently, tugboatnick and Big Guy. This forum is based on the traditional recipes of our Polish hosts. Please share your experience and knowledge.
Thanks to Chuckwagon and all of the Polish and other moderators for their dedication and considerable time devoted to this subject and site.

Colin

Thanks for the welcome, I don't need to tell you not to believe everything that Chuckwagon writes. He used to give me the gears about the shabby condition of my meat grinder, an old Toledo, until I repainted it. One of my favourite recipes is a Cactus Gap Kielbasa that I borrowed from him tweeked it a little to my likeing and then called it my own. LOL lots of my friends just love it. Thanks again CW

before



after

Hi Big Guy,
Welcome do I know you from somewhere?

I don't need to tell you not to believe everything that Chuckwagon writes.

Hey thats our Sheriff that you're talking about.He can't even spell bulls***t.

Oh, you guuuuuyyyyssss!
You mean, "bullshipping"? A guy that ships out the bulls is called a "bullshipper". What else?
Wow, I'm glad you cleaned up that ol' Toledo grinder! Can you spell "campylobacter jejuni"?
Best Wishes,
Chuckwagon

P.S. Hey Big Guy, how about sharing you tweaked version of Cactus Gap Kielbasa? Lots of folks just may trust you again... now that you've cleaned up your ol' grinder!

There is a definite essence of bull .... something! Sherriff, you go clean your shootin' arne while I work on Big Guy to share his recipe.
PLEEESE, Big Guy, we are all drooling out here!
The old meat masticator does look amazing in its new coat bud.
Campylobacter jejuni, or common, severe "stomach flu," is pandemic. Thanks for pointing that out Chuckmaster.
The opportunity to emphasize the message of "Keeping Clean" can never be mentioned too often.

Hello r nebbs in Livonia, New York! Just east of Buffalo aren`t you? ...where snow shovels have extra long handles and Teflon strips on their bottoms! We`re happy to have you here r nebbs. You`re just a stone`s throw from the Sausagemaker and beautiful Niagra (Trosky`s fishin` hole). What`s in your smoker r nebbs?
Welcome aboard!
Best Wishes,
Chuckwagon

P.S.
More Solid Western Wisdom... Never take a sleeping pill and a laxative on the same night!

Welcome again to our new members and contibutors.
With all of the news about identy theft and other security issues, it is understandable that you would be reluctant to divulge any but the bare basics about yourselves.
Being a Canuck and never too worried about issues of this kind, I have been very forthcoming about my name, home town etc.
I can tell you, without reservation that the only nuisance messages I have received have been from Chuckwagon.
He is a Guru in the arts which we all seek knowledge of but hasn't a clue about how to steal your identity.
Please feel free to let us get to know a bit more about you, without revealing info that may compomise your personal security.
Enjoy this forum regardless and please share your experiences and tips.

Hi Torro from the Pacific Northwest. Welcome to the English-speaking forum of the Polish sausage-making site called Wedliny Domowe (Homemade Sausage Making). You`re going to like these folks. They are just the best anywhere. Every member seems to be professional and helpful... and a few seem to be just plain nuts! Everyone teases on this forum, all in the spirit of good fellowship of course. And there`s no such thing as a silly question here. On the other hand, if you ask a very difficult question, someone will eventually come to your rescue. If you are a skilled ol' timer or a pro, please don`t hesitate to post information that could possibly assist others. That`s how we succeed. Helping others! That`s what it`s all about. Welcome aboard Torro. We`re glad you`re here.

Best Wishes,
Chuckwagon

Two more good lookin` members joining us! Shucks, maybe we can`t see `em but we know they are above average intelligence because they have joined this forum... well haven`t they! Welcome aboard razvan from Bucharest, in southeast Romania, and Annew from Devon, UK. Glad to have you folks here. Did you know that Bucharest was a city three decades before Columbus even set sail for the new world? My poor math makes Bucharest about 555 years old... about the same age as my 7th grade history teacher Mrs. Gardner. Oh my, she had one yellow eye, one red eye, a handlebar mustache, a huge, hooked proboscis, and buck teeth she sharpened each morning rather than brushing them! And the ol` gal rode a Harley Davidson broom to school each day! Now, if you think she is old, consider this: Annew`s Devonshire dates back to about 43 A.D. (Celtics)... no, no Trosky... not Boston's basketball team! Anyway, it`s nice to have you here razvan and Annew - make yourself at home. What`s in your smoker tonight?

Best Wishes,
Chuckwagon

Chuckwagon, does it so well, to welcome all of You new members, that I will limit my message to say welcome aboard.
Please feel free to post messages, and share/exchange your knowledge.

Ones one famous person sad:

"I have no special talent. I am only passionately curious."

Albert Einstein

By the way, just 4 new members, and we will have round 100 members

Best Regards Siara,

Your thoughtfulness in bringing this forum to North America is appreciated. The information and wisdom provided is beyond what we could expect from domestic sources. Your choice of my mentor Chuckwagon, as a moderator, could not have been wiser. His dedication and enthusiasm will have this forum pushing 1000 members by years end. I'll do all I can to help with that.

Your signature defines you my friend! "W życiu piękne są tylko chwile"

"In life there are only beautiful moments"

Pozdrawiam "Yours"

Steelchef (Colin)

Hi Chauqg from the USA, and welcome to the forum. Hmmm. Do you mind if I ask how in the world does one go about pronouncing Chauqg? Hey, do you barbecue too Chauqg? Nice to have you here.

I`ve got a bit more western wisdom for all sausagemakers:
"You only need two tools in life. They are WD-40 and duct tape. If it doesn`t move and should, use the WD-40. If it shouldn`t move and does, use the duct tape!"

Best Wishes,
Chuckwagon

Greetings Chuck!
Well, today's the day to head off to the big city of Erie Pa for suppiles for another batch of kielbasa. (no 2)
I'm going to try the suggested recipe for kielbasa bieala.
When I made my first kielbasa in Dec., we couldn't fine marjoram, so we went without. I did see that it was optional. I'm planning to come home with it today for sure. Butchers twine and fresh garlic are also on my list.
I do have one question though. I plan to use fresh garlic in the mix, for sure,but does anyone ever try to use the minced garlic available in most grocery stores? We always have a jar on hand and use it for cooking at home for it's convenience. Not planning to use it here, just asking.
I see the ole clock on the wall says that I need to get a move on. It's Saturday morning so the crowd at Erie County Farms Market will be unbelievable. I'll be ready for a cold one by the time I get back home.
Probably be grinding tomorrow.

Palace Hill

"Go Steelers! Shred that cheese"