Hello Pat. As I see you going to be really busy, but please - keep in mind that bears are sometimes a very danger animals ( :lol: ), I saw once one in Zoo so I know (sorry but I'm a little kidding).and no offence. About pricking - yes - I do sometimes but only when I see a air bubble under casing so...

Hello Pat. First - Thank You for admiring my Ham Kielbasa. Friends of mine always asking - when i'm going to make a new budge of it. Secondary - I'm using very often the same casings (same distributor, same number) to make Ham Kielbasa. Never have had any problem with them. Again - after reading you...

Hi Bob.
My mouth is watering. Looks good. I would like to taste it.

Hi NorthFork. Your recipe is VERY CLOSE to polish kielbasa Szynkowa. I my opinion your problem is not with casings. It is with process. From Your post: diced small and emulsified (how much water?) -then you made - I add water to the mix before stuffing just to loosen it up so it slides through the s...

Hi Redzed. It is not problem - Fedex is present in my area 😄, vaccum packed samples, and you can taste same of them. Just your address on PM.

Hello Everybody. Because EASTER is coming, so in my polish tradition is time to prepare some special food for Holyday. Food basket for Blessing is tradition but also a table full of treats like cakes, salads, meats and of course sausage. So my friends and myself - we prepared some kielbasas and wedz...

Redzed it is taste from my past, I used to eat it very often when I"ve been student and lived in dorm. As you saw in my post - I 've made a inventory in my freezer so I used what I had. Last year I made some experimental smoking of example -bluefish, sea bass, fluke or porgy then leftovers used to m...

Thank you Gulyas - believe me - it taste very good. Most of my friends asking first about that kielbasa. Emulsifying class 3 in my way - first grinding by plate 3 mm. second - with add of ice cubes grinding again plate 3 mm. Then mixing with amount of water (minus ice cubes used) by hand. I've used ...

Previous post isn't complete - couple pictures not been unloaded so will attach them here:
class III meat

filling up casings

Hi Sausage Makers. As promised before - today a few pictures from my last process of making Ham Kielbasa. Cubed class I ham meat http://i356.photobucket.com/albums/oo6/stefan536/DSC_0817_zpsosazovki.jpg Class III meat http://i356.photobucket.com/albums/oo6/stefan536/DSC_0819_zps52gt3kfx.jpg [/URL Fi...

Culinary hit around Europe, made in Poland, imported to 32 countries in mid '60 to '90. Actually in production by small companies but.... is not same as before. Thanks for our members from WD polish site for restore practically original recipe. During my last week freezer inventory I have found some...

Holly mackerel!! - Redzed - it looks fantastic. My mouth is watering

Hi Agn. Last thing first - I've tried a kidney grinding plate but in my opinion it made too small pieces of meat. In present times i'm cutting pieces with knife, also 1/4 of whole lean meat i'm grinding thru 1/2" plate (better binding). Actually i'm in progress of making next 15 kilos of Szynkowa so...

Not everybody speak polish so supplement to Maxwell's post :
Lithuanian wooden smoker.
High - 18', width 6'
1/ Front side view
2/ Back side view
a/ entry door
b/ burning chamber
c/ smoke exit

Hi Joe. Thank you for the welcome. I agree that Szynkowa is one of favorite polish stuff. There in Chicago you can get some of them, but nothing will compare with your home made stuff. Just that you know, one of my favorites is "Hungarian beef stew soup". Very spicy, delicious. And in my spice cabin...