Hi sausage makers,

Here it is, promised brining table. I recalculated it from kg, so I'll appreciate if you can spot check.

http://www.wedlinydomowe.pl/roboczy/tab ... wania4.htm

Chuckwagon wrote:How about posting the English version Siara.

I'm still working on conversion, please be patient.

Does that affect the drying or just the texture? Texture, if you mix too long, then kabanosy are very flexible, hard to brake when you bend them. When correct procedure is applied, they should easily brake with characteristic "click" sound. I thought the meat should be sticky Foll all other sausage...

Chuckwagon wrote:How about posting the English version Siara. I'm sure everyone here would appreciate it. Thank you for your kind offer.

Sure,

Just need a day or 2, stay tuned.

Should be ok. Please remember to avoid long mixing of meat with ingredients. Do it very gently, just enough to combine all ingredients. Opposite to sausages, it is not desired here that the meat will become sticky.

Trosky, I can see that the diameter of the chimney is relatively small in your smoker.
As drying meet and sausages is essential to smoking process, please tell me how your smoker dries meat and sausages before you apply smoke?

atcNick wrote: Would collagen casings work better for kabanosy without sacrificing quality?

I'm afraid not. Kabanosy benefit from the delicate structure of sheep casing. The same in collagen is much harder. You can buy this type of sausages in the shopping mole. Not recommended.

Chuckwagon, you should inject with 5 days curing. Here is a link to the table, which we use to calculate curing process. If you like it I can post English version.
http://www.wedlinydomowe.pl/roboczy/tab ... owania.htm

Correct, not too many of Polish site members speaks English. As recently not a lot was going on here, the few who can, are not visiting this board. But don`t worry; ask your questions, we will try to answer them.

Rozmyslowick :?: :?: :?: You mean from the main page ? This one : http://wedlinydomowe.pl/articles.php?id=8 Receptura: (kiełbasa z 5 kg. mięsa) A. Surowiec: 1. Wieprzowina kl. I peklowana - 2 kg 2. Wieprzowina kl. II peklowana - 3 kg. B. Przyprawy i materiały pomocnicze: I. Przyprawy: a) użyte do p...

atcNick wrote:We keep the house at around 70-72F (22 celcius).

We keep almost the same. I dry the sausages in the kitchen ( goes much faster ).
Give it a try on 1 pcs if you are not sure.

atcNick, in general we use Alder or Beech.
You can use refrigerator, but try to dry 2-3 pcs by just hanging them somewhere in the kitchen.

Welcome on board LongmontHort,.

Hi Chuckwagon, true, the holidays are over, time to make some sausages
Is it prepared only using ham or pork in general?
We have plenty of recipes for pork canned meat.
for example:

Well, maybe they are already stuffed ? :mrgreen: But , check ebay, for example: http://cgi.ebay.com/HOG-SAUSAGE-CASINGS-/310193308007?cmd=ViewItem&pt=LH_DefaultDomain_0&hash=item4838f64167 or here http://cgi.ebay.com/Natural-Sausage-Casings-Hog-Medium-Thickness-/200478937998?cmd=ViewItem&pt=AU_Food&...