SAUSAGE PHOTO GALLERY (Without Original Recipes)

snagman
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Csabai

Post by snagman » Fri Dec 23, 2011 23:16

Jan, You've certainly nailed it ! I'm not surprised there is a line up for your csabai, very nice loin too mate !
Happy Christmas !
Regards, Gus
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Post by Keymaster » Fri Dec 23, 2011 23:50

Very Nice and the color on the csabai looks excellent,What wood did you smoke with? Nice Job on the Porkloin as well!!!! Thanks for sharing!!!
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Post by crustyo44 » Sun Dec 25, 2011 01:03

Merry Christmas Gentleman, it's 9.50 am here Sunday morning.
To set a few facts straight about my smoked loins, I didn't tie the coloured string. (a good butcher mate of mine did). I only tied the clumsy looking white stuff.

Bubba, my friend, thank you for loading my pictures on the forum. Looking at these photos I am proud of these smoked beauties like a dog with three gonads. Oops!!! It's Christmas Day my apologies!!!!!!!!!!

Living in the Sub Tropics, I have to hot smoke them all, csabai and loins.
After some accidental experimentation I now smoke them until they have this darker colour and than I bring the temperature up to about 85C for 30 minutes for the sausages and up to 2 hours for the loins.
For wood I use ordinary Australian harwood chips and sawdust.
The next lot I will smoke with European beech chips.
Best Regards,
Jan.
Brisbane.
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Post by ssorllih » Sun Dec 25, 2011 01:40

I bet eucalyptus wood would be a poor choice. They have citrus groves in your part of the world. Citrus is listed as desirable.
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Post by Chuckwagon » Mon Dec 26, 2011 07:21

Hi Guys, yeah, don't use eucalyptus wood! :shock: There are a few woods to avoid for smoking meats. Some of it gets pretty bad.

AVOID:
Cedar
Cypress
Elm
Eucalyptus
Fir
Pine
Redwood
Sassafras
Spruce
Sycamore

Also, it is important to avoid any chemically-treated or processed wood when smoking food. Numerous arsenates, borates, silicates, coppers, pesticides, and other substances, have routinely been placed into wood as preservatives, insecticides, and who knows what else. In many cases, when this type of wood (lumber) is burned, the smoke may become toxic and dangerous. Never use processed lumber to smoke any food.
There`s a post showing the woods that you can use with good results - (they`re descriptions are included) Use this link: http://wedlinydomowe.pl/en/viewtopic.php?t=5154

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by ssorllih » Mon Dec 26, 2011 18:02

CW add mimosa wood to that list it smells like burning wet hair with tobacco stems.
Ross- tightwad home cook
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Post by ssorllih » Tue Dec 27, 2011 23:31

I have spent the afternoon shelling hazelnuts. The result is about a gallon of nut shells. has anyone tried nut shells in a smker?
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Post by Chuckwagon » Wed Dec 28, 2011 06:24

Ross wrote
smells like burning wet hair with tobacco stems.
Now how in the world would you recognize the stench of wet hair and tobacco stems? Is there something we should know? :lol:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by ssorllih » Wed Dec 28, 2011 17:33

Part of my misspent youth was in the south and they grew tobacco. And I play with fire. ;) :shock:
Ross- tightwad home cook
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Post by Maz » Wed Dec 28, 2011 18:41

Hi Guys, yeah, don't use eucalyptus wood!
And what is wrong with Vicks sausages ? :lol:
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Post by Chuckwagon » Thu Dec 29, 2011 06:04

Maz, you ol' salty dog! Isn't Vick's sausage like putting ketchup on yer' ice cream? :roll:
And Ross, I had one of those "mis-spent youths" as well. Yes, yes, yes.... still turned out to be a fine figure of a man! :shock:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by crustyo44 » Fri Dec 30, 2011 00:21

Hi,
What are you guys talking about? Vick's sausage? Am I missing something?
I better not start about my mis-spend youth.
Best Regards,
Jan.
Brisbane.
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Post by Chuckwagon » Fri Dec 30, 2011 01:40

Crusty,
Vick's Vapo Rub is a mentholated petroleum jelly for clearing sinus and external application to hemorrhoids. Maz likes to put it in his keilbasa! :shock:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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nepas
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Some Sausage Of 2011

Post by nepas » Sat Dec 31, 2011 20:47

Just 1/4 of what i did in 2011

Enjoy

http://s868.photobucket.com/albums/ab24 ... =slideshow
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Post by Bubba » Sat Dec 31, 2011 21:50

Hi Nepas,

Welcome to the forum.
You make a lot of very good-looking sausage and meat sticks as well!
When the slide show starts, a few photos on there is one with your stuffer, then the next photo, a light colored sausage (there appear to be a few photos of that type sausage in 28-32 casing maybe), what sausage is that?

Also, a little further on there is a round item on an orange tray (looks like 2 pairs of slits cut perpendicular on top) then it may have been cooked or baked.
What is that if I may ask?
Last edited by Bubba on Sat Dec 31, 2011 21:57, edited 1 time in total.
Ron
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