Hi all. Last weekend I made again some kielbasa. Here are pictures. Hunters sausage, Wiejska, Krakowska http://i356.photobucket.com/albums/oo6/stefan536/DSC_0311_zpssj7amysw.jpg http://i356.photobucket.com/albums/oo6/stefan536/DSC_0312_zpstd4ufnph.jpg Also I have made some Polish cold smoked - after...

Curing means preserving, saving meat. During curing we are using mixt of salt with nitrite, for that mixture can be added sugar, spices, additives. First known written info on using nitrate in process dated to 1834. Around 1900 researches discovered that nitrate is converted by bacteria to nitrite a...

During preparing new post with pictures my comp has been seriously hacked. Probably I will loose most of data on both my comps. BTW - it looks like we misunderstood each others words. Last thing on my mind is criticism. StefanS

BobK - it is pork loin or ham?

Hi Butterbean - first at all - looks like only you and myself having discussion on that topic. So only we both using that method? By the way - thanks for moving that part from Fusion topic. So lets move our conversation on higher level - ( my first sorry that my English is poor on vocabulary in that...

I assume when the chart says cure amount this doesn't mean the weight of the cure itself but the total weight of curing agent combined with salt. Yes, it is correct. but... in Poland sausage makers have already mixed salt with curing agent ready to use containing 0,6% of sodium nitrite and 99.4% sa...

StefanS, I would love to see some of the brine tables. BB - there is one - http://wedlinydomowe.pl/peklowanie/tabela-peklowania-mokrego/1757-tabela-peklowania-mokrego-w-wersji-angielskiej I personally using tables made in Excel downloaded from polish WD. http://wedlinydomowe.pl/forum/topic/5503-tab...

Sorry Butterbean for confusing you. First at all my mistake for nitrates - it should be nitrite - like sodium nitrite in Cure #1. Then - meat curing in brine - 95% of meat used in "wedzonki" is cured in brine. During preparations to do that we (means polish sausage makers) considering a few things l...

Thank you Fusion for posting that nice picture and process of smoking. And sorry but it is My Point of View on your nicely overcooked, baked piece of meat. Here we are to present, show, explain and give opinions on culinary/meat processes, so please do not take my words like total criticism of your ...

Awsome! You must have a large crew to feed :!: large crew it is one thing- family, friends - nobody is leaving my house hungry for sure. But using at once is some times not option, so I prefer saving some products for future. Usually some part of kielbasa or "wedzonki" I prepare for storage. Vacpak...

I will be sure to post some pics of my Chamber and the final product - it can be nice to share them with us. Returning to main question - most of meat I have to buy in larger quantities (60-80 Lbs) so only freezing is a option to not use it at once. Before freezing I have pack them in smaller vacuu...

Welcome Sleebus. It is really nice looking kielbasa. Looks like you are hooked good on that "hobby".

Thanks BB. It looks really nice. Some kind of "big little" stuffer.

Butterbean wrote:Multi-tasking = screw-up

Butterbean - not only you are having problem with multi-tasking. I have forget to load kielbasa in smoker and then run it empty for almost two hours, is it ??
BTW - can you show your whole stuffer in picture pls.? looks very interesting

martin wrote:most folks from polish side WD, and this guy beiot.

Most recipe they use you have in Marianski book, They don't know about curing chamber, they don't make copa, sopresatta, salumi, prosciutto

Are you sure??