SAUSAGE PHOTO GALLERY (Without Original Recipes)
Csabai
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
Happy Christmas !
Regards, Gus
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.
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.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hi Guys, yeah, don't use eucalyptus wood! 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
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!
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Maz, you ol' salty dog! Isn't Vick's sausage like putting ketchup on yer' ice cream?
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!
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!
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
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?
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