Hi Dave, Thank you for sharing my recipe with our Polish friends. I'm not sure how they flavor a pork belly. Poland does not have hickory but they sure do have Alder. But to tell you the truth, I've never tried anything but Applewood and Hickory on bacon. Have you? Maybe Chudziak knows how to prepar...

It looks like spring has come to you early. We are still in the snow. However, your pictures excite us and we look forward to about 4 more weeks, until we can cut the grass again. Why do people grow a lawn of grass, just so they can cut it for three months? The photos are great. And Alder wood is so...

Just so everyone will know, our friend Golaszm is getting married! And I am a blabber-mouth! We wish him the very best of course, and hope is life is filled with happiness and joy. Do you think his new wife makes sausage? We don't know, but we think she must be very pretty, beautiful, and just gorge...

Jerky Hi Smoke Addicts! Do you love good jerky as much as most folks do? Have you priced it in the stores lately? Making good jerky is so simple, it`s a shame not to make and enjoy your own for a fraction of the price of an inferior store-bought product. If you have a great recipe or technique, ple...

Wow, Are Polish rabbits that tough?! We are impressed! By the way Siara, have you ever heard of Ute Rabbit? It is a Ute Indian recipe for fried rabbit (olive oil) with orange juice and garlic. And wow, it is delicious! I would rather eat rabbits than anything on the earth. But here in America, most ...

Hi Dave, This time for flavor to blend and especially bacteria to become friendly, is called the "Lag Phase" in sausage circles. Its mostly found in products that have a slight fermented flavor. Hey Dave, if you come hunting out here in the west, you will have to get a license for the "Eastern Utah ...

Hey Hey Chudziak, You just can't go wrong with Alder wood. Our Pacific Northwest Indians have used it for years to smoke salmon fish. Today, if you have a little money to spend, they have you sit around a big ol' fire while they stake out a trout or a salmon to a thin cedar wood board. They place th...

Hi Chud, good to hear from you! I've looked to see if Poland has the hickory tree. Sorry to report it does not. What a terrible thing. Maybe we should start a forest of this stuff. Here is more information: Hickory Trees in the genus Carya (from Ancient Greek κάρυον "nut") are commonly known as Hick...

Hi Siara, I am posting a great recipe for Spanish Chorizo. I hope you like it. My smoker is rather small and only accomodates 20 lbs. at a time. It is insulated for use at 5 degrees below zero on a cold winter's night. I smoke meats year round. The reason I haven't upgraded to a larger smoker is thi...

Hi Siara, I was just wondering about something.... Do Poles like hot peppers? I've never known and I've never asked. In the southwestern US we put jalapenos, habaneros, and all sort of other hot peppers in our food. Lately, there is a trend all over America to eat more "hot stuff". It seems like eve...

Hi Shadow, Thanks for your reply. We are really looking forward to visiting with you and trading experiences. Are you a professional sausage maker? What kind of wood do you use to smoke meat with? We've found hickory is our best hardwood here. But it doesn't grow in the western US where I am located...

Hi Siara, Incredible photos and recipe! Thank you for posting them. I can't get over the professional cutting, trimming, and preparation of the chickens in the first photo. Whoever prepared the chickens is a master with a knife! Absolutely incredible. I took one look at those sausages and had to run...

Thanks Siara, I'll post a bunch of great recipes for your consideration. Some will be absolutely new to the Polish people. However, they will be pretty good! I would never presume to know how to make better sausage then you Polish people! You are the best is the world. But, perhaps, we just might ha...

Hi Siara, Do you think some of the Polish members of this forum would like to have some other recipes from around the world. We have Africa's BorWors, and America's "jerky" from the native Indians. There are many other recipes such as the ones from Cuba and Haiti etc. We even have some South America...

Adding a tablespoon of Liqid Smoke to the slow-burning hickory sawdust in a smoker will make concentrated smoke. It is great for smoking all your meats. Try spraying it on the sawdust with a "spritzer" spray bottle. It really makes thick smoke in a hurry. Great hickory taste quick! Best wishes, Chuc...