Hi New Guys

Chuckwagon · Post by **Chuckwagon** » Thu Apr 29, 2010 05:21

Hi New Members!

Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote better sausage making and safety. There`s a lot of friendly teasing going on here, along with some serious, informative, no-nonsense information given up by the folks who have learned techniques through experience.

We invite you to take part in our chat forum on Hyde Park Its the third topic from the bottom of the home page. We talk about everything here, including Siara's mustache!

You may also find some good technical information in the marked forum topics regarding most areas of sausage making. We invite you to take part and write in even if it is just to let us know that you overcooked your first batch of kielbasa

Important: At the lower right side of each page is an arrow pointing to the next page. Click on it or simply click on a number of any desired page. Lots of info here... don't forget to turn the pages!
Welcome aboard sausage makers.

Best Wishes,
Chuckwagon

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Hi Sausagemakers!

Welcome Shadow and Manwe,
I'd just like to say Hello and Welcome to the board. You've probably made a lot of sausage. Please join in the conversations and let us know about your favorite sausages and techniques. If any of us are ever able to help, we sure will. Glad to see you here. Again, Welcome!
Best wishes, Chuckwagon

Chuckwagon · Post by **Chuckwagon** » Tue May 04, 2010 22:34

Hi Trosky.... our newest member. Welcome aboard. Are you a beginner or an old pro? If you are just starting out making sausage, fire away with some questions... there are a bunch of experienced and knowledgeable people in this forum willing to help!
How about telling us a little about yourself? What is the favorite sausage in Ohio?
Best wishes, Chuckwagon

Trosky · Post by **Trosky** » Thu May 06, 2010 13:22

Thanks for the welcome Chuckwagon. I'm from Chicago but transplanted out here in Ohio. Chicago is were my love for sausage came from. I've been making my own for 25 years but all fresh sausage. I have built a smoker about a year ago and have been learning how to use it. Today will be my first try at kabanosy. I cut the meat on monday and ground,seasoned and stuffed into 22-24mm sheep casing last night and ready for the smoker today. As far as my favorite I don't know were I bought my smoked sausage they didn't speak much English so I would just point and by it. Never got anything bad it was all good. But all those stores are gone now so I have to make it myself and I'm getting better at it. I've learned that there's more to making good sausage than just grinding meat and adding spices. With the help of sites like this one I'll keep learning. I wish there was a school like the one this site has around here sounds like a good one. Well Time to preheat the smoker I'll let ya know how it turns out in 5 to 7 days. George

Siara · Post by **Siara** » Thu May 06, 2010 22:01

Hi Trusky,

I was a bit busy recently, but for next 2 weeks should be able to post some recipes ( I hope

)
Soon we will have some experienced pro to join our forum, so we will be able to share some more knowledge. Regarding school, well, maybe it is to early to say, but we also do some work in this area ( I mean in US ), so if things will go well, maybe you will be able to sign up for classes already next year.

Chuckwagon · Post by **Chuckwagon** » Thu May 06, 2010 23:28

Hey Trosky,
Nice to hear from you. Are you using Stan Marianski's recipe for Kabanosy? Its a good one and the recipe is in "Sausages" on this site.
Are you able to get all the supplies you need? I have a bunch of resources if you need a list. Please let me know if I am able to help with anything. I've been making sausage about 60 years. Retired now. I don't know it all, but I make a great biscuit! If you are going to try some cooked-cured-smoked sausages, perhaps I'll be able to answer some of your questions. Are you going to try some semi-dry cured and fully dry-cured sausages? Salami and pepperoni made at home is the very best of all. There are some safety procedures to follow, but you'll never buy "store bought" salami again!
Best wishes, Chuckwagon

Dave Zac · Post by **Dave Zac** » Fri May 07, 2010 17:04

Chuckwagon wrote:Salami and pepperoni made at home is the very best of all. There are some safety procedures to follow, but you'll never buy "store bought" salami again!
Best wishes, Chuckwagon

I have never attempted a salami or pepperoni. The process intimidates me a bit. I am not sure I really have the proper conditions (temperature and humidity) to work safely. Don't you need a "curing" chamber?

Dave

Trosky · Post by **Trosky** » Fri May 07, 2010 17:51

Chuckwagon I am using Stans recipe I have three of his books and one by Rytek Kutas. Supplies I get from The sausage maker in Buffalo N.Y. or Butcher-Packer in Detroit M.I. Salami is something I want to learn. With 60 years behind you I think I found a go to guy. Can salami be made in the summer without refrigeration? The Kabanosy looks real good I have it hanging at 60 degrees. It took longer than 20 min. to come up to 155 deg. but I am happy with it .I'll weigh them on sunday to see how close they are. Trosky

shadow · Post by **shadow** » Fri May 07, 2010 22:35

Hi,

Thank you for warm welcome. If I want to describe myself, I would say that I'm beginner, but with background from my family for decades, three generations for sure. But I feel pro with milk. I work several years in key dairy brand in Poland.

Regards

Chuckwagon · Post by **Chuckwagon** » Sat May 08, 2010 05:30

Hi Shadow,
Dairy industry eh? Wow, do you know how to make all those wonderful cheeses we see at the grocery store? Have you smoked cheeses? Do the Polish people have a smoked cheese? And what about a good blue cheese with mold?
Best wishes, Chuckwagon

shadow · Post by **shadow** » Sun May 09, 2010 21:32

Chuckwagon wrote:Do the Polish people have a smoked cheese?

We are trying to gather greate knowledge how to make many kinds of cheese. Even got book wrote in 1951 by polish specialist Linczerski.

Here is a picture of smoked cheese. Done last weekend

Chuckwagon · Post by **Chuckwagon** » Mon May 10, 2010 00:38

A great big welcome to our old pal Johnfb from the Sausagemaking.org board. John is a very nice man in Ireland and a sausage expert. He is a moderator on that board too. We're glad to see you here big John! Welcome aboard.
Best wishes, Chuckwagon

Chuckwagon · Post by **Chuckwagon** » Sat May 15, 2010 09:08

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 to like these English speaking Polish sausagemakers. They are the best!
Welcome aboard boys. Be sure to try the recipe for Kabanosy. (see Siara's photos). The sausage is a dried meatstick that is just a knockout.
Your ol' pal, Chuckwagon

lemond · Post by **lemond** » Fri Jul 09, 2010 10:31

Hi Chuck,
Good to see your still carrying the flame. Some of the guys and myself from the other forum have missed you stories.
I used to try and read the original Polish forum which was so annoying, seeing those pictures of great sausages and cured food and not being able to decipher the recipes.
So a serendipitous find, now I can read the recipes and your stories.

LD

Trosky · Post by **Trosky** » Fri Jul 09, 2010 12:38

Lemond If you get the google toolbar it will translate for you. It dose an ok job, some words come out a little strange. There is alot of good reading on the polish site.

Chuckwagon · Post by **Chuckwagon** » Sun Jul 11, 2010 04:35

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 on high. You ought to see me, I'm in a body cast, but lost about 40 pounds. No luck with any pretty nurses though, I'm just too danged old n' ugly.
Stan Maraianski sent me a copy of his new his new book for pre-print editing. It is the most comprehensive writing I ever seen regarding sausagemaking. It will be a real treat to the home hobbyist as well as the professional. Hey, I hope you are all well and making a LOT of sausage. Keep smoking and smilin'. Eat plenty of pork and stay healthy!
Best wishes,
Your ol' pal, Chuckwagon

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