Search found 63 matches
- Wed Dec 01, 2010 19:03
- Forum: Recipes from around the world
- Topic: [USA] Pork rinds
- Replies: 13
- Views: 11156
- Mon Nov 29, 2010 20:27
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 472655
- Mon Nov 29, 2010 19:40
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 472655
- Wed Nov 24, 2010 19:25
- Forum: Sausages
- Topic: Question about Kabanosy
- Replies: 26
- Views: 23128
- Wed Nov 24, 2010 13:04
- Forum: Other products
- Topic: Products WB
- Replies: 11
- Views: 9343
- Wed Nov 24, 2010 12:57
- Forum: Other products
- Topic: Salzstangen
- Replies: 3
- Views: 5503
Hi CW,It,s not a Cleveland mustard but a Polish one that I can only buy in Cleveland. http://i617.photobucket.com/albums/tt257/hemi36/11-24-10_0625.jpg If you can get some of this try it out it's very good. A little sweet at first then comes the heat it will clear your sinuses. Never tried to make m...
- Tue Nov 23, 2010 23:57
- Forum: Other products
- Topic: Products WB
- Replies: 11
- Views: 9343
Thanks vtech; Maxell, Wow looking at the pictures you guys are far more advanced than myself. All the pic's I have are on this forum. Will the calender be available to members in the U.S. For members of this forum are friends are making a calendar for 2011, I assume and want pictures of your work . ...
- Tue Nov 23, 2010 19:48
- Forum: Other products
- Topic: Salzstangen
- Replies: 3
- Views: 5503
- Sun Nov 21, 2010 17:50
- Forum: Other products
- Topic: Products WB
- Replies: 11
- Views: 9343
- Sun Nov 21, 2010 15:00
- Forum: Other products
- Topic: Products WB
- Replies: 11
- Views: 9343
- Thu Nov 18, 2010 23:34
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker Build
- Replies: 17
- Views: 22492
- Thu Nov 18, 2010 14:36
- Forum: Sausages
- Topic: Question about Kabanosy
- Replies: 26
- Views: 23128
- Wed Nov 17, 2010 15:08
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker Build
- Replies: 17
- Views: 22492
I preheat the smoker put the sausage in with bottom dampers open and there's plenty of air flow to dry them. The dampers are the two pipes on the bottom of the smoker and are centered under the heaters so they bring warm air up past the sausage and out the stack. I don't do very much sausage at a ti...
- Wed Nov 17, 2010 12:39
- Forum: Sausages
- Topic: Polska Kielbasa Wedzona-Cold Smoked
- Replies: 14
- Views: 35750
Dinner was a hit I will be making more of this sausages in the future, as compared to hot smoked hard to say, not dry at all a stronger smoke flavor but that could have been me. You'll just have to try them for yourself. I smoked them @ 71f with a mix of oak and hickory. http://i617.photobucket.com/...