[USA] Rocky Mountain Wrangler`s Rubber Ribs, Rotten Rub, Ghastly Glaze, N` Rusty Sauce Ribs, Ribs, Ribs! If you order just one rack of these tasty, golden-brown, smoky, ribs in a fancy restaurant, you`ll probably have to sell a kid or mortgage your house! Why would anyone want to cure a rack of ribs...

Hi Trosky, Your smoker is incredible! Looks like it will survive a hurricane even when its in use. You are obviously a professional construction engineer but I think the little chocolate smile is the real drive behind your skills. What a cutie! What is her name? Hey, the idea of removable heating el...

Hi Sausagemakers, I put together a troubleshooting list for those of you having problems making fermented sausages. If at first you don't succeed, throw a temper tantrum, use the salami for a door stop, and try again! Here is a list of common problems and their possible causes. Most people think the...

Hi Guys, I'm allowed to be at the computer a few minutes at a time now. I get the body cast off in another month or so. In the mean time, I'm going to make kabanosy with you folks! Hey, some of you need a good resource for temp conversion. There is a great chart at: http://www.convert-me.com/en/conv...

Wow, This is exciting! I go away for two months and find seven new members when I get back. For goodness sake, WELCOME ABOARD new folks. I`m not the administrator... just a sausage-making fool cowpoke who fell off his horse one too many times. It`s the cacti in my moustache that really bothers me - ...

Hi Sausage making friends! I've been racked up in the hospital for almost 6 weeks. Its good to be back. Things did not go well and now I've got more titanium in me than a sattelite. I asked them if they would RE-adjust my attitude while I was there. They said I could put it in my smoker and turn it ...

This is great information Seminole. Thank you for sharing! In the United States, this procedure has been a great mystery to most sausagemakers. It is very kind of you to help others with this knowledge. We are most appreciative.
Best wishes, Chuckwagon

Wow, they are absolutely beautiful! How long have you been making these wonderful products? Very professional.
Best wishes, Chuckwagon

Hey Olga,
Wait for me.... wait for me! I'm hitching a ride with Trosky. Sorry, but the only relatives who claim me are on the planet Pluto!
Best wishes, Chuckwagon

Hey Tros, BOTH are great. If you built that smoker, you should be doing it professionally! And that Kabanosy looks like the stuff people would line up to get. Congrats pal. Oh, and Dave is right... I can smell the hickory from here... and its just a photo!
Best wishes, Chuckwagon

Hello ol' friends Lemon D. and Beardedwonder. Its so nice to see you join us on this forum. There are some great folks here and some terrific cooks and sausagemakers too. Wow, the Polish people have foods that look so good in the photos, I could eat the photos! Hey Beardo and LemonD, you are going t...

Way to go Trosky! I'm glad it turned out well for you. Uh... don't you think you ought to have Chudziak and me "test" it for you? ha ha :wink: Kabanosy is one of those meat products that you just can't get enough of. Pretty soon it will be time to make some more. How are you with jerky? When you get...

Oh yummmmo! Prop wash! MMmmmm Hey spud, did you know there is a Fat Substitute on the market now for people who must cut down on the real stuff. I've tried it and think it is great. It is a natural product made from oats and comes in powdered form. It can be put into any type sausage or even fresh b...

You are mighty welcome my friend! Are you going to try making your own catsup (ketchup)? Also, the Heinz 57 recipe isn't too bad either.
You should see my recipe for rattlesnake bite remedy!
Best wishes, Chuckwagon

Hey DaveZac, you asked about a "summer sausage". Try this "semi-dry" cured sausage. I think you'll be quite surprised. "[USA] Chuckwagon`s Summer Sausage" (Semi-Dry Cured Summer Sausage) 5 lbs. (2.267 kg.) beef chuck 5 lbs. (2.267 kg.) pork butt 2 level tspns. Instacure No. 1 4 tblspns. uniodized Di...