Thank you Chris!

Work has been very busy lately, and with my work hours getting back to a normal rate I am setting time aside to try out my new smoker.

Using the soy protein was a first time trial on this small batch, the intent was to be able to compare when I use no binder in my next batch.

Ron

Thank you BM, very interesting info!

Thank you for all the compliments. Bob, last night after work I did a quick test on the smoker by moving the bottom damper full open. With the construction of this smoker, the damper is on the opposite side where I place the Amazin and it had no effect. I'm sure if they were both on the same side it...

This past weekend I had time to stuff and smoke sausage using the basic Polish hot smoked recipe from Marianski (link below); leaving out the marjoram and adding paprika. I also added Soy protein isolate. As said above in an earlier posting this is the learning curve with my new smoker, for first ti...

The smoked and poached sausage looks very good!

Thank you Bob, and yes the new smoker was seasoned last weekend. It will take a few smoking cycles before I get to know the smoker well for consistency. And looks like this weekend's sausage making will be postponed by 1 week because we did not finish everything during our Plant shut down and I'll h...

The last few months have been very hectic at work and this weekend is the first time where I'll have time again to try something new, namely smoking sausage. I also bought a new smoker cabinet and a Amazen smoke set. My first time with the new smoker will be for some Polish sausage using one of the ...

That Polish style sausage looks totally perfect Chris, no wonder your guests vacuumed everything!

I fired up my charcoal grill yesterday and browned some Polish from my last batch that I linked to 5". Perfect bun length and hmmm so good!

Hi Africantanman, welcome to the forum. How's Cape Town? I looked on the Freddy Hirsch website in South Africa, can't find it listed there. Perhaps you already tried them, but they may be your best starting point since they supply a lot of relative products. Freddy Hirsch (Head Office) Cape Town 11t...

Those all look very good and interesting, yes I will follow the progress on your dry cured sausage addition as well. I bought my first netting tube (roast tyer) and net pack, but my tyer is the plastic one. I'm a bit sorry I did not buy the adjustable one like yours and might get one soon. My first ...

I have been watching the Hobart YouTube videos, those choppers are awesome. It's probably more like wishful thinking from my end, I search Craigslist and auction sites regularly for a bargain. So far nothing, nevertheless I'll keep looking. That rare Barn or Attic find chopper may come my way some d...

Thank you Redzed, and your feedback on the Argentinian prompted me to read some past topics and search the internet. I will make the Italian first and try to tweak the Argentinian recipe a little with a small batch to try. There is an Argentinian family living across the road in my sub division. He ...

I showed the guys at work your photos and was promptly tasked to make them a batch of Argentinian then next batch to your Italian recipe.
I'll probably make a batch and keep them for myself fist, they can get what's left or wait for another batch.

Redzed that recipe with the Turkey sounds interesting, I will try this soon. Your finished / heated sausage looks perfectly appetizing! And you have my envy for your bowl chopper, it is a lot more work but worth it. I use my grinder to get the fine texture, maybe one day Santa will bring me a bowl c...

Thank you Redzed, and the length of links was intended exactly for the Bun. Ok I will grind the lean meat though the larger plate on the next batch, appreciate the advice. :grin: Sorry you lost your last batch of Kabanosy to the Border Patrol, sometimes I wonder if they take the confiscated stuff ho...