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
Search found 481 matches
- Fri Jul 29, 2016 17:33
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 463224
- Sat Jul 23, 2016 15:04
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 463224
- Thu Jul 21, 2016 10:55
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 463224
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...
- Wed Jul 20, 2016 21:01
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 463224
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...
- Wed Jul 20, 2016 19:56
- Forum: Sausages
- Topic: More turkey/pork sausages!
- Replies: 8
- Views: 5804
- Sat Jul 09, 2016 22:41
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 523425
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...
- Fri Jul 08, 2016 15:47
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 523425
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 ...
- Sat Jul 04, 2015 12:39
- Forum: Sausages
- Topic: Wild boar sausages
- Replies: 6
- Views: 6965
- Sat Jun 27, 2015 11:50
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 563748
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...
- Fri Jun 26, 2015 10:06
- Forum: Dry Cured Meats and Sausages
- Topic: Keeping the curing chamber going
- Replies: 1
- Views: 2769
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 ...
- Sat Jun 20, 2015 14:44
- Forum: Sausages
- Topic: Weisswurst with Turkey and Pork
- Replies: 7
- Views: 8351
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...
- Sat Jun 20, 2015 14:36
- Forum: Sausages
- Topic: Grilling sausages: Argentinian and Italian
- Replies: 3
- Views: 3673
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 ...
- Fri Jun 19, 2015 15:10
- Forum: Sausages
- Topic: Grilling sausages: Argentinian and Italian
- Replies: 3
- Views: 3673
- Fri Jun 19, 2015 14:52
- Forum: Sausages
- Topic: Weisswurst with Turkey and Pork
- Replies: 7
- Views: 8351
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...
- Tue Jun 02, 2015 12:37
- Forum: Sausages
- Topic: Kabanosy and Polish Hot Smoked
- Replies: 2
- Views: 4351
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...