Chuckwagon wrote:Anybody want the recipe for Kabanosy?

Why not, just post in "sausages" section, I'll post recipe from our Polish forum for comparison. Below version made by EAnna:

Chuckwagon, thanks for suggestion. We will do something about it
Can you help Vtec?

White Sausage ( Kiełbasa biała ) Classical Polish sausage. Mostly chosen by Polish forum members for grill or BBQ. Recipe: based on 1959 Original . For total of 10 kg of raw product. Meat Ingredients: 1. Pork class I not cured 2 kg 2. Pork class II not cured 7 kg 3. Beef class I or II. not cured 1k...

Spices substitute were produced in order to replace more expensive and hardly available natural spices. Unfortunately quality and properties of substitutes, are not sufficiently similar to natural spices. Because of costs and availability, using spice substitutes was sometimes a must. Comment. We sp...

Was the sausage hot after smoking? Can you tell me what sausages would be good for a beginner to make? I recommend farmers sausage for the beginner. The less possible steps to follow, and pay attention on each step. One more tip, before you will mix different type of wood, try each one separate. Som...

First, congratulations on you fist smoked sausage. :wink: I have to be honest and tell you, that the recipe you have selected for your first attempt is not easy. You need to gain some experience, so to my opinion you should go with small steps. There are may factors which may impact both taste and t...

Well done! :cool: :cool: Should I use fresh or dried marjoram? I recommend to use dry, it's more intensive. Split your meat in 2 after mixing before stuffing, and add marjoram to one half. Remember to add just half portion :smile: This way in one go you'll have both versions to taste and choose bett...

atcNick wrote:constantly - full 1000w!!!

atcNick, Now you may have opposite problem with temperature

atcNick, consider buying this instead:

you can use it later for your main smokehouse.

Hi Nick, OK, so to my opinion you can do following: 1. Do not use colander. 2. Cast iron skillet is quite heavy, so it absorbs lot of heat, you can use old can for wood chips, or buy stainless bowl. Very cheap one, like this one. http://www.gear-zone.co.uk/eshop/products/Metal_Bowl_250.jpg 3. Do the...

atcNick, A picture is worth a thousand words. Even your description is quite detailed, it will help, to give you advises.

Is it too difficult to use this setup for stuffing? Should I buy a vertical stuffer? Well, it depends, but if you plan to make sausages regularly it is always good idea to buy stuffer. For the beginning you can also use meat grinder, you may just need some help do switch it on/off and refill hopper...

If you buy you meat from the shop, it is checked by the vet, so do not panic :wink: You do this for certainty with the wild animals meet mainly. You deep freeze in -21 ° C for 3 weeks. Sausage made of the meat which was not frozen is much better and easier to do. Why you don't choose hot smoked saus...

atcNick , for protecting against bugs when drying, you can use something like this: http://wedlinydomowe.pl/roboczy/nasze/jaro/suszarka/suszarka6.jpg http://wedlinydomowe.pl/roboczy/nasze/jacol/wedzarnia/i.jpg more photos here: http://wedlinydomowe.pl/articles.php?id=1605 or http://wedlinydomowe.pl...

Do u have any advice on airflow in the fridge? Some no frost devices do have internal fan build in, so if your fridge is no frost, this should be enough. It not, then it will require dome DIY, and I'm afraid you will need to do some serious modifications. Drilling/cutting inlet and outlet hole. Pro...