Im selecting a Smoker, probably MES 1500W Analog, Auber freestanding PID, remote "Mailbox" mod w/ AMAZEN 5"x 8" Pellet Tray, and a grinder/ stuffer. REALLY learning at this Forum about the Sausages themselves, and below link about the smokers. Thank you ALL, Marc http://www.smokingmeatforums.com/f/1...

Butterbean and Brican, and others --- - OK , ya, I think I'm answered pretty well now. Butterbean - ESPECIALLY your salt/ chloride post, I had NOOO idea. Aweek ago, I was looking for info for my Butcher. Now, 7 days later, after help here, and http://www.smokingmeatforums.com/f/110/electric-smokers ...

Butter - Let me dig into that question properly till tomorrow.

I am interested in the tech side of it, that's why I'm here. Marc

Bob - Ok, I read that, and will order a small scale soon.

But still the question remains of the arithmetic I hope can be addressed. Marc

Re: "Polish sausage" like "kielbasa" in laymans terms ---lightly smoked , till possibly "ready to eat", or requiring post smoke poaching ..... Ok, in my quest for less salty sausage than available commercially, as a continuation of my previous post - http://wedlinydomowe.pl/en/viewtopic.php?t=7969 S...

My opinion does NOT really count, because I have only basic experience in BBQ, and only basic experience in smoking. But, what comes to my mind is, you need a bigger rig to cook THAT MANY racks for that many people. With what it seems you have, I guess you could start very early in the morning, and ...

REdzed - I do overall prefer "sweet" meat. ----Whenever we cook anything, we use VERY minimal salt.---- It is not for dietary nutrition reasons, but TASTE. We dislike almost everything Salt What happens when the type of sausaqge I am talking about has way less salt, like maybe 1% or even less????? L...

Was thinking on this and here is a way you might solve you problem without much cost other than time. Get some ground pork and a good set of scales. Weigh a small portion of the pork and add a specific amount of salt to it and mix well then wrap in plastic and submerge in simmering water to cook. T...

Note to Admin - Would you please move this Thread to the "Sausage" Forum section?

Or , to where you feel appropriate.

It would not accept the Posting when I tried, as I explain above.
Thank you, Marc

Please add to my post attempt letter - I am a "newbie", have never made sausage and am too Elderly to start a new interest hobby.

Even though this all interests me VERY much.

I just need to know what salt % to tell my local sausage making Butcher Smoker to make me.

THANK YOU ALL again !!!! Marc

I am new member trying to post the letter below, and I get this error - Please help and post it for me. Thank you very much. Marc Error in posting DEBUG MODE SQL Error : 1406 Data too long for column 'topic_title' at row 1 INSERT INTO phpbb_topics (topic_title, topic_poster, topic_time, forum_id, to...