wow that looks very good belly with the loin and also smoked my mouth is watering going to have to try that out. i guess thats my next project.

Wow!!!!!! really great kaszanka good job bravo!!!!

hey redzed tell me how everything comes out i am also interested in buying half a berksire pig but they are really pricey they want 4.85 a pound for half . i am going to buy my first pig and cant decide what to do i can get a regular american white pig for 200-300 bucks for a whole pig weighing 200-...

sorry guys i have been busy but for the rolled bacon its very easy. choose any wet brine you like and cure the bacon and roll it like you would panchetta then smoke it until your desired color around 4 hours. then poach to 156 deg internally thats it

did not buy the mixer yet but the talsa stuffer is great the first time i used it i stuffed 60 pounds in 3 min i will post pictures of it next time i make a batch. here are some pictures of the pipe and smoker. i think if i put a plate over the pipe or i was thinking a big steel bucket with holes al...

I made some kielbasa swojska, boneless ham, st louis ribs, smoked pork loin, rolled bacon, baleron. everything turned out really great check out the pictures. just click on the picture Swojska kielbasa finished in the smoker http://s16.postimg.org/lytfg67tt/20150614_085519.jpg http://s16.postimg.org...

hey everyone i have a question about my smoke pipe going into my smoke house. the pipe i have is a 6 inch inside diameter duct pipe and heats the smoke house great but preety much only in the middle which is fine for a little batch but when the smoke house is full i want even heat in the back and in...

yeah red zed i think for the second grind he used a 3mm plate or 4.5 but not emulsified. and never heard of a kielbasa alpeska . but maybe there is.

yup to bad its a secret but he uses pork butt meat and loin meat. i think that meat mixer is a daniels meat mixer. anyway i think that sausage is almost emusified but not quite there yet click on the link below and check out the 5th picture. that stuffer looks so easy to stuff with even though it sh...

Has anyone tried the famous Genes deli in chicago where they make this alpine sausage that is double smoked and double garlic sausage? i think its a twist on weselna kielbasa which is wedding sausage and also double smoked. i would love this recipe or try to make a clone of it. does anyone know the ...

thank you so much chris my grandma keeps bugging me to make wendzona kurchak haha

? i always wanted to make polish style smoked ribs. how do you make yours? how long did you keep in brine and also do you finish the ribs by poaching them or finished them by making them with sauerkraut for dinner? also i am trying to find a recipe for whole polish style smoked chicken but cant find...

yeah i know red zed i have been getting more orders from a polish church i go to for kielbasa and wendzonki. so i am going to make at least 50 to 100 pounds of meat so i need a bigger mixer. for smaller stuff i have the kirby 5 gallon bucket mixer which also works well. just dont know how long it wi...

thanks brican did you have the same talsa model?? the machine comes with extra o rings and a extra lid gasket. also in los angles where i bought the machine from they carry every nut bolt and gasket that comes with this machine so if i breaks or i need parts they can get it done. why did you get rid...

I am thinking about buying this mixer for home use becuase i am getting a lot more orders in for selling sausage . i just bought a talsa and i am going to need a meat mixer and looking at buying this one click on the link below and check it out . i got the guy down to 1600 dollers brand new cash. th...