Search found 165 matches

by sambal badjak
Tue Dec 02, 2014 11:11
Forum: BBQ
Topic: To Fry or Grill
Replies: 5
Views: 3622

I mostly put mine on the BBQ and brown them slowly slowly.
I find it easier to get them browned nicely that way than in either a frying pan or under the grill.
They come out nice and moist with an almost crackly casing.
Just my preference :razz:
by sambal badjak
Fri Oct 10, 2014 09:42
Forum: Sausages
Topic: [USA] Authentic Polish Kielbasa (Hot Smoked)
Replies: 17
Views: 13695

I like the way those look!

Definitely need to work on my sausage stuffing skills as well....
by sambal badjak
Mon Sep 22, 2014 08:42
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 65022

Yeah, Graybeard: I was thinking the same, but you managed to post just before me...
CW: Is all OK?
by sambal badjak
Sun Sep 21, 2014 10:59
Forum: For beginners
Topic: Re-thinking my smoking strategy
Replies: 2
Views: 1806

Thanks, but......
No hardwood pellets here. Can't even buy sawdust, except for floor sweepings.

I can use the planer to make some wood chips, but haven't gotten much further than that.
by sambal badjak
Sat Sep 20, 2014 08:32
Forum: For beginners
Topic: Re-thinking my smoking strategy
Replies: 2
Views: 1806

Re-thinking my smoking strategy

I have been using a pro/q cold smoke generator to smoke my sausages and bacon etc and been finishing them off by poaching in hot water. I have tried the oven, but it is very difficult to keep it below 100 oC, let alone below the 93-94 oC that is recommended. Lately I have also been smoking at a high...
by sambal badjak
Fri Sep 19, 2014 13:15
Forum: Hyde Park
Topic: what types of jam's, pastes, relishes do you use
Replies: 3
Views: 2114

I am not the biggest sauce eater. I stick with mustard and chili paste (home made). I like serving pickles with the sausages. I just like the combination. If there are other people around I sometimes make some mayonaisse, but I think the sausages are good enough by themselves. Oh, and fried onions g...
by sambal badjak
Thu Sep 18, 2014 15:16
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 65022

I like the look of those, Graybeard! I leave it to the others to answer your smoking time questions. I had a total different issue when smoking my canadian bacon. I use a proQ csg and the thing just didn't want to light. In the end I got so frustrated that I placed the whole csg on the hot plate and...
by sambal badjak
Mon Sep 15, 2014 14:43
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 65022

Thanks Graybeard: I will have to look for a bottle brush. So far I have been using a chopstick wrapped in serviette or towel, but it's a bit of a mission. Shuswap: So you take the air valve off to clean? Any thing I should look out for when putting it back? Changing the bolt for a wing nut sounds li...
by sambal badjak
Mon Sep 15, 2014 07:21
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 65022

Nice looking bacons and sausages! I have a couple of questions after making the smoked/unsmoked sausages and working on my Canadian bacon: 1- Is it necessary to prep cook or fully cook the smoked sausages or could you just cool them down and freeze them and make sure that you heat them to the requir...
by sambal badjak
Sun Sep 14, 2014 11:39
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 65022

You might have a point with the air pockets, David!
The casings I have are just a tad too small for the biggest stuffer so I use them on the middle sized one and ended up with a couple of air pockets.
Nice looking sausages!
by sambal badjak
Sun Sep 14, 2014 10:04
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 65022

The pork loin pictures will come later (after smoking it). For now: super spicy sausages (based on L. Poli recipe for Goan Chourico)). Because of the spicing I was going to call them CAGLIBID sausages (Chuckwagon Ain't Gonna Like It, But I do :mrgreen: ) Anyway, https://lh3.googleusercontent.com/-s1...
by sambal badjak
Sat Sep 13, 2014 18:19
Forum: Hyde Park
Topic: I am still about
Replies: 15
Views: 9691

Hope I am not posting this twice (can't see the post I just wrote)... Sorry to hear about your hard times. I was in Christchurch years ago. Loved it. If you really want a proper change of scenery, you are more than welcome in my part of the world and you can teach me how to make better sausages (onc...
by sambal badjak
Sat Sep 13, 2014 18:13
Forum: For beginners
Topic: Is there a calendar of upcoming beginner's projects?
Replies: 7
Views: 4077

I'm always game, but after project kb ends.... I find these projects helping me getting my act together and more importantly making me try things that I would be too scared off to do on my own, like the Canadian bacon thing in the current project. I really appreciate all the time and effort people t...
by sambal badjak
Fri Sep 12, 2014 07:33
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 65022

My pork loin is lying in the pickle, weighed down with a bag of water (next time I will make more pickle for inside the plastic bag in case of leakages). The loin is fully submerged so there shouldn't be any need to turn it, isn't it? Cut up some pork shoulder and now need to decide on a type of sau...
by sambal badjak
Wed Sep 10, 2014 15:22
Forum: For beginners
Topic: Project KB (For Beginners)
Replies: 261
Views: 65022

I just picked up my piece of pork loin today. It look more like a slab of belly pork than the nice pieces shown here.
Luckily Duck's looks more like mine......

Should be able to put it in the cure tonite and then I have a couple of days to figure out why my proQ csg keeps going off.....