atcNick

Ja już zapytać, ale nie miałem zbyt wiele odpowiedzi tam. Pozwól mi wyjaśnić, co usiłuję zrobić. Użyję przepis kabanos, to mówi, wedznis go w gorącej temperaturze i gotować je w dymie. Chcę wiedzieć, czy mogę palić zimne i używać gotującą się wodą gotować kiełbasę. Czy kabanosy okazują to samo?

Mam pytanie, jeden z moich kolegów Polaków; powinni być w stanie odpowiedzieć. Jestem w trakcie budowy zimnej wędzarni i zastanawiam się, czy mogę wędzić zimnym dymem jakieś mięso / wędliny, mimo, że przepis wymaga gorącego wędzenia. A potem, po zimnym wędzeniu zakończyć proces parzeniem w gotującej się wodzie? Chciałbym być w stanie uzyskać takie same wyniki? Myślę, że będę musiał wędzić trochę dłużej niż przepis wymaga, jeśli będzie to robione zimnym dymem. Konkretnie kabanosy i przepis na gorąco wedzoną kiełbasę. Dzięki za pomoc! [ Komentarz dodany przez: EAnna: Nie 26 Sie, 2012 21:07 ] Poprawiłam ten tekst aby był bardziej zrozumiały.

Siara, Thanks for the response. The sausage was definetly dry. I stuffed it on Sunday and was planning to smoke it that day but I had a problem with the smoker so I smoked it on Monday. The sausage was in the refrigerator overnight and right before I smoked it I put it back on the smoke sticks for 30 minutes. There was no visible moisture on the surface. About the smoker issues, I think I will built one or buy a smoker before I try to smoke sausage again. I have a few ideas in mind. I dont use the WSM because I think it's a little too small for sausage since I wanted to hang the sausage to smoke. I didnt want to have grill mark indentions on the sausage. Its difficult to keep low temps in the WSM as well. I think you're right about the circulation of smoke issue. The lower hanging part of the sausage had less color change than near the top of the smoker. I have Polish Sausage recipe book by Stanley Marianski and I believe the farmer's sausage recipe is in there, I will have to double check. Thank you for the offer though. Can you tell me what sausages would be good for a beginner to make? Thank you very much for your help.

golaszm, it was 2 pounds. Ok, finally!!! Here are the pics. Smoked these bad boys yesterday. I'm a little dissapointed, they didnt come out the way I wanted. The smoker only got up to about 130*F(my hotplate got fried so I had to replace it) and I smoked them with 3 parts oak, 1 part hickory for two hours, heavy smoke like the recipe suggested. Then I finished them in the oven at 170 and then 180 to bring them up to 156* The smoke flavor seems way too strong, and the texture is not what I had expected. Please share your opinions and advice. Thanks. http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic1-1.jpg http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic10.jpg http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic11.jpg http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic12.jpg http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic2-1.jpg http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic3-1.jpg http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic4-1.jpg http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic5-1.jpg http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic6-1.jpg http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic7.jpg http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic8.jpg http://i286.photobucket.com/albums/ll100/atcnick/Kielbasa%20Polska%20Wedzona%20-%20first%20try/pic9.jpg

golaszm, Thanks for the tip. Greatly appreciated. If you think oak chips from whiskey barrels is the best I will use it. I was leaning towards using that anyways. It's easy to get that here and cheap. This is the stuff: http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_104696?cm_mmc=froogle-_-325-9-1-_--1-_-38-612-518-44&hvarAID=froogle&mr:trackingCode=485135A9-E881-DE11-B712-001422107090&mr:referralID=NA I will take pictures tommorow when I smoke the sausage and will post.

Thanks for the help guys. Im going to be making the smoked sausage tommorow. I have hickory, apple, and cherry chips. I also have oak chips made from oak barrels that were used to make jack daniel's whiskey. I cant seem to find any plain oak chips. What is the best wood or combination to use for smoking this sausage?

Thanks Siara. Do you know if the recipes listed on this site assume dried spices are used?

This is my first try at sausage making. I made kielbasa biala surowa. It turned out great. The first hank (I think that's what its called) came out a little uneven as you can see in the pictures. The second one came out just right I think. I bought two pork butts, but I only made about 4 lbs of sausage. Im curing the rest of the meat right now for polska kielbasa wedzona. I used salt/pepper/garlic. Didnt have any marjoram. I'm not sure if I should use it for the smoked version? What is your opinion? Is it better with marjoram or without? Should I use fresh or dried marjoram? You can click on the photos to enlarge. http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture022.jpg http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture021.jpg http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture019.jpg http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture017.jpg http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture016.jpg http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture015.jpg http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture014.jpg http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture012.jpg http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture011.jpg http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture008.jpg http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture007.jpg http://i286.photobucket.com/albums/ll100/atcnick/Sausage%20first%20try/th_Picture002.jpg

Ok I figured out why my cardboard smoker wouldnt get hot enough. The hotplate I was using has some sort of heat sensor or thermostat in it and it shuts off after it gets to a certain temperature and then comes back on. So I opened it up and rewired it to bypass the thermostat control knob. Now when I plug in my hot plate it stays on constantly - full 1000w!!! The temperatures when up up up!!!

vtec, Thanks You!!! Siara, I may end up getting one of those. But first Im going to try to line the inside of the box with aluminum foil. I hope that insulates the box enough to bring up the temperature.

Dziendobry Siara, Well I tried it with just one box and no colander. I didnt have another pan to try the wood chips in. The temperature did go up a little bit but only to about 153*F. I tried it in my garage this time because it's about 22*F outside. Tonight after work I'm thinking of buying another hot plate. Maybe if I have 2 hot plates I can get it hot enough, what do you think?

Here are a couple pics. You can see the opening I cut in the cardboard to put in the hotplate/skillet/colander. I measured the temperature about 6-10 inches from the top using a digital thermometer probe. http://img177.imageshack.us/img177/7515/picture1197.th.jpg http://img177.imageshack.us/img177/9813/picture1199.th.jpg http://img177.imageshack.us/img177/7515/picture1197.jpg http://img177.imageshack.us/img177/picture1197.jpg/1/w1000.png http://img177.imageshack.us/img177/9813/picture1199.jpg http://img177.imageshack.us/img177/picture1199.jpg/1/w668.png

Well I just built the cardboard smoker according to the plans on this site. (two boxes connected). I used a 1000w hot plate, put a cast iron skillet on it, a large handful of cherry chips and a metal colander on top of that to difuse the smoke. This was just a test run to see what the temperatures would do. After about 30 minutes or so I managed to get the temperature about 6 inches from the top to 144*F and then it fell a few degrees. I couldnt get it up to 160-170 for hot smoking. The dimensions of the smoker were 18" square by 48" tall. The outside air temperature is 45*F and wind is calm. Any suggestions? On another note, the cherry wood smoke smells great!!

Good morning Siara (or afternoon if you're in Poland). Thanks for that information. I think I will definetly try the hot smoked version first. Another question I have: I have an electric meat grinder with a sausage attachment on it. Is it too difficult to use this setup for stuffing? Should I buy a vertical stuffer?

Something I just read about today! Trichina spiralis in pork!! According to the book you should deep freeze pork before making cold smoked sausage to kill the worm. I wonder if my garage upright freezer gets cold enough? Another hurdle to kielbasa bliss!