SAUSAGE PHOTO GALLERY (Without Original Recipes)

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redzed
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Post by redzed » Thu Jul 28, 2016 07:02

Hey Bubba, welcome back to the forum! We missed you! Great batch of kielbasa, nicely made and looks darned tasty! Can you comment on why you chose to add the soy protein?
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Bubba
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Post by Bubba » Fri Jul 29, 2016 17:33

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
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Post by fatboyz » Mon Aug 22, 2016 00:55

Hi folks. I'm new to the forum. I have been trying to make GOOD sausage for many years but it was always just OK. After meeting a Swiss butcher and sausage maker I was lucky enough for him to teach me some of the art. My current specialties are made mostly with pork and wild meat myself and my daughters harvest. I also bought an old Hobart bowl cutter and am making emulsified sausage. I've only recently started with fermented sausages and salami's. Here are pics of a few of my products. I have a little insulated shop in my back yard I call the "Man Shed" where I make everything.
Fermented dry paprika salami
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Landjaeger
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My cutter
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My shop
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Garlic sausage
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Brats
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Post by fatboyz » Mon Aug 22, 2016 01:27

Here are some others:
My poaching tank. 220 volt hot water tank element heats it, oven thermostat controls.
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Bierwurst
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Jalapeno cheese salami
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Plain Jalapeno salami
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Bob K
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Post by Bob K » Tue Aug 23, 2016 14:07

Wow that is some sausage shop and equipment!!! Lots of great looking sausage too :!:
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redzed
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Post by redzed » Tue Aug 23, 2016 16:25

Ron you are the man! Wonderful set up and great looking products! I hope you will share some recipes with us and some of the tips and practices you picked up from your Swiss butcher! We are all very happy to have you on board!
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StefanS
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Post by StefanS » Wed Sep 21, 2016 13:39

Hi Sausage Makers. I would like to show you some pictures from my last production of Kielbasa. I have made around 32 Kg/72 Lb total. Krakowska, Hunters, Grill, Swojska.
Grill -owa Kielbasa was poached, rest of them were finished in smoker.
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Post by MatterOne » Wed Sep 21, 2016 15:14

They look delicious!
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Post by nuynai » Wed Sep 21, 2016 15:18

Stefan, what kind of wood did you use for the sides of your smoker. Seems like a good hardwood would work best, no pine.
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Bob K
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Post by Bob K » Wed Sep 21, 2016 18:20

Wow Stefan you make a TON of nice sausage

Stefans smoker construction

http://wedlinydomowe.pl/en/viewtopic.php?t=7565
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Butterbean
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Post by Butterbean » Thu Sep 22, 2016 16:31

Four months and counting. 36% loss.

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Bob K
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Post by Bob K » Thu Sep 22, 2016 16:35

Ok I'll bite :wink:

The wine seems to be capped so whats under the mold?
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Butterbean
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Post by Butterbean » Thu Sep 22, 2016 16:49

Oh, its a soppressata-type salami. Around 8 lbs. I was just playing around.
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redzed
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Post by redzed » Sun Sep 25, 2016 16:24

Stefan, that load of sausages looks fantastic! Truly the work of a master! Your family and friends are fortunate to have you!

Butter bean make sure you post a pic after you cut into that soppressata!

I'm currently in Hungary and have been tasting a variety of sausages loaded with paprika and garlic. Unfortunately not enough time to taste them all. :lol:
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Post by Butterbean » Sun Sep 25, 2016 17:04

I'm envious. I think I'd thoroughly enjoy trying local products like you are able to.

I will post a pic when done. I hope I don't find a cavernous wasteland in the center. I've been tempted to cut into it but I'm going to try and be patient because of the time invested. Do you think 40% loss would be a good target?
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