I have a question for you pros. Can I use a Red Oak for smoking kielbasa and Hams. I live in the Texas and Pecan, Hickory, Mesquite is popular here but I need a good wood to achieve a golden color related to good Polish Hams, Szynki. Polish forum has no equivalent of using above and Alder id not ea...

Ross, I sure am glad Stanley and Adam did not call out for the kimchi to be buried in the backyard. I was chasing racoons off my back porch yesterday morning, they acted like they owned the place, someone in the neighborhood is feeding them and their used to people because they didn't even back down...

This is my first try at making my own Kimchi. I purchased the Book " Sauerkraut, Kimchi, Pickles and Relish" By Stanley Marianski and His brother Adam. Started out with 2 heads of napa Cabbage. I used the "Easy Kimchi" Recipe. http://i995.photobucket.com/albums/af75/Keymaster_2010/002-118.jpg Then I...

Rick, I think your Chorizo and Land jaegars look awesome. I might have to agree with the case hardening with the Salami. Miy case hardening was a brighter red than yours looks more brown but I think you removed the casing and dried it longer also. Need to wait for the experts to come along and help....

Ross this is a statement fom the site that sells the Auberins controller. I Have sat and watched my smoker for hours and can vouch for the controller 100% it does what it says it will do unless your in the Antarctic :mrgreen: This plug-and-play PID temperature controller is for controlling the tempe...

The IMT took way too long to reach 150 F, and I picked up a smoker temperature difference between the digital readout and my remote read out. Bubba I have a Bradley six rack too, I used mine for about a year before I purchased a more accurate controller made by Auberins. The Bradley digital is a go...

There is a Meat Seller In Kapowsin That sells pig blood. Kind of a long drive for yah to washington state. I doubt they would ship. It is available, you just gotta talk to the right people I guess.

WOW, sounds like y0u have a excellent, well thought out curing chamber. The smells I had when I did Genoa Salami were kind of a Musky smell that followed with a slight amonia smell.This I was told is the bacteria doing its job. Sounds like you are doing a good job!!

I like the looks of that Chorizo Nepas, nice Job fella!!!

That looks good KrisJe, Someone will be here soon to help you. Photobucket is a good way to post pictures, just upload to photobucket and copy and paste the URL to the forum.

I miss my hot tub Devo, Good looking Stix and nice Looking Chubs Nepas!!!

Hi Kristie,Welcome to the Forum, Glad to have you here. I am not the one to ask these technical questions but I know the experts will want to know your recipe, what type of culture and cure you used and the time it has been in your drying chamber. Pictures are always welcome. Look forward to seeing ...

I thought I had Polis recipe but I dont, I will get it from a friend and compare. I know someone that really likes Stanleys recipe and I think I may try that first, I need to go smell and taste caraway seed to see if I like it I guess as I have said before, I am not spice savvy.
Aaron

Thats awesome Dick, I have not read that far into the book yet to verify your salt usage but look forward to some pictures.

Oxide, I have come to the conclusion that the Plastic I have is safe to use around food. IdaKraut welcome to the forum, theres some educated guys here that know sausage and a lot more, Im still learning. I have only made Landjaegars once and they were semi dried with cure #1 and cableas seasoning. T...