Swallow wrote:Personally I can't stand collagen casings

Second that Swallow ! Disgusting to look at, and to eat. Used by lazy butchers here for the convenience. Lucky for we home sausage makers, we have a choice !

Thanks Tom for that extra info, that is what makes the topic so valuable and interesting. There is a month's worth of reading on that site on all bbq topics too. All grist for the mill !

Regards, Gus

ssorllih wrote: That sounds rather like Hungarian golash

Not even remotely like Hungarian goulash Ross, if you like I'll send you an authentic recipe for that dish.

Regards,
Gus

Thank You Devo,

Exactly what I was after !

Regards,
Gus

Would some kind knowledgeable soul please clarify for we the ignorant down under what the characteristics of sauces which have regional names, eg Memphis, Texas, Carolina etc etc are ? I would like to make some of these, but the ingredients don't always tell the story, which may be interesting know....

Devo,

Set up looks interesting, please expand on the method. Is the microwave just an external smoke source ?
Regards, Gus

Hey Big Guy,

Big Guy wrote:place in simmering water for 20 minutes

Nice looking links there mate. Question - what is the purpose of the simmering ? How do you finally cook these ?
Regards,
Gus

el Ducko wrote:recipe calls for retsina

Hey Elducko,

Methylated spirits mate ............

Ross and JBK,

The capsicum is sweet, I have used the red once, also sweet, the green is a better taste. I don't think a hot pepper is good for this dish,
Regards,
Gus

crustyo44 wrote:Gus,
You've done it again as usual Mate. That dish looks fantastic. The bacon looks great too. By the way, where did you buy it. At Adams???????
Regards,
Jan.
Brisbane.

You mean the chicken ? Woolies.... You mean the bacon ? Home made...... potatoes ?who knows....
Regards, Gus

ssorllih wrote:One whole boneless chicken thigh per roll?

Yep Ross, one normal size will take two slices of bacon

Regards, Gus

Should there be any bacon left over after family/friends/neighbours got theirs, this one dish dinner is one very tasty simple thing you can do with it. You will need; Chicken thigh fillets Your very own sliced bacon Potatoes One red onion One green capsicum Sour cream Salt & pepper Cook potatoes in ...

Many of the recipes I read state light smoke for x period of time, or medium smoke for x quantity of time. How do you define light vs. medium vs. heavy? :???: JB, In 1951, two scientists, Manerberger and Mirkin, researched many aspects of smoke and its effect on meats. They defined smoke quantity b...

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

Dave Zac wrote: simply add the cure to your sausage and be safe

Widetrackman,

I do a lot of cold smoking, never without cure, DaveZac is on the money here.

Be well and safe !