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Posted: Thu Jul 28, 2016 07:02
by redzed
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?

Posted: Fri Jul 29, 2016 17:33
by Bubba
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

Posted: Mon Aug 22, 2016 00:55
by fatboyz
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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Posted: Mon Aug 22, 2016 01:27
by fatboyz
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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Posted: Tue Aug 23, 2016 14:07
by Bob K
Wow that is some sausage shop and equipment!!! Lots of great looking sausage too :!:

Posted: Tue Aug 23, 2016 16:25
by redzed
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!

Posted: Wed Sep 21, 2016 13:39
by StefanS
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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Posted: Wed Sep 21, 2016 15:14
by MatterOne
They look delicious!

Posted: Wed Sep 21, 2016 15:18
by nuynai
Stefan, what kind of wood did you use for the sides of your smoker. Seems like a good hardwood would work best, no pine.

Posted: Wed Sep 21, 2016 18:20
by Bob K
Wow Stefan you make a TON of nice sausage

Stefans smoker construction

http://wedlinydomowe.pl/en/viewtopic.php?t=7565

Posted: Thu Sep 22, 2016 16:31
by Butterbean
Four months and counting. 36% loss.

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Posted: Thu Sep 22, 2016 16:35
by Bob K
Ok I'll bite :wink:

The wine seems to be capped so whats under the mold?

Posted: Thu Sep 22, 2016 16:49
by Butterbean
Oh, its a soppressata-type salami. Around 8 lbs. I was just playing around.

Posted: Sun Sep 25, 2016 16:24
by redzed
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:

Posted: Sun Sep 25, 2016 17:04
by Butterbean
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?