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!

Siara, Wow...that's a good idea. I love the pictures of the smokehouse! It looks very nice! golaszm, thanks for the picture and information. How does your smoker work? Do you have any problems with it? I want to do something similar to this to start. I will do some research about the aluminum duct and let you know what I find. Thanks again. [ Dodano: Nie Sty 03, 2010 14:41 ] Can someone confirm that it is in fact safe to dry the sausage (after cold smoking) at room temperature of about 70* F like ChefPaul suggests? The recipe on this site and in the Polish Sausage recipes book suggests 50*-54*F. If this is safe, my (current) idea is to put the sausage in a spare room I have in the house and leave the window open to create some air circulation, it may also lower the temperature in the room compared to the rest of the house. (lower than 70) Input is appreciated. Dzienkuje bardzo! :grin:

I think this is what I'll do. I have the perfect big cardboard box to hang sausage in and I will house the hot plate, iron skillet, wood chips in a separate smaller box and use aluminum dryer duct about 5 or 6 feet long to funnel the smoke into the meat. I know galvenized metal is not safe around food. Im assuming aluminum is. That's interesting. So you have no problems drying with temperatures up to 75? I bet it dries a lot fast that way. Do you cover the sausage while it's hanging in the garage with anything to prevent dirt and bugs? Im sure this happens in FL too, but here in east TX the temperature varies so much throughout the day. For example, this morning it was 27F, and now, 330pm it's 55. If 75F is a safe temperature to dry then I can probably hang the meat in a spare room in the house, correct? And keep a fan in the room to circulate air. We keep the house between 68-72F.

Thanks anik. That's what I use for regular cooking too. Do you change the measurements up at all from what the recipes call for? I have heard that when a recipe calls for salt, one type of salt may be, for example, 1 tablespoon, but another type of salt may require 1.5 tablespoon to get the same amount of salt.

Thank you everyone for your help. Is there a difference between polska kielsbasa wedzona cold smoked versus hot smoked finished product? Taste/texture/quality? The hot smoked version seems much faster and easier to do. But I want it to be authentic. I want to use the cardboard box method as shown in the book 'Meat Smoking and Smokehouse Design'. Is it possible to keep the smoke temperature low enough (for cold smoking) in the box by using a hot plate with a cast iron skillet with wood chips in it directly underneath the sausage? Assume the outside air temperature is about 45 degrees farenheit. Thanks.

Thanks vtec. Do u have any advice on airflow in the fridge? Would opening the fridge door every few hours work? About how long can I expect to dry it after smoking? Ball park figure. When the recipes call for salt does it matter what kind of salt I use? Do you use half oak and half hickory when smoking? If not, what combination of wood do you use?

Thanks Vtec! Wow...that sausage looks great!!! I remember that when I was a kid. I think the refrigerator will be my best option. I have a mini fridge that is not being used so that's perfect. I just bought a meat grinder and I tested it out on some chuck roast yesterday and it works great: http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_36989_36989 To start out with I'm going to use the cardboard box smoker method to cold smoke. And if it works out I will eventually build a more permanent smoker this year sometime. I only have a few months left to cold smoke as I live in Texas and after about March it gets hot here and stays hot! I had so many more questions running through my mind to ask but I cant think of them right now...haha. I wish there was an English version of this forum. I can speak Polish but my reading and writing isnt very good.

I hope someone can answer my questions. The .com version of this site doesnt seem to have a forum. I've been reading the "Polish Sausage Recipe" book by the guys who run this site. When garlic is mentioned in the recipes, does this mean fresh garlic or garlic powder? If fresh, do you mince it or use a garlic press? In the recipe for Wedzona polska kielbasa, cold smoked version.....after you smoke the sausage it says to hang the sausage at 55 degrees farenhiet to dry it out some more. My question is, how long do you hold it like that? And where do you store sausage at 55? The fridge is too cold. If there is an English version of this forum please reply with a link for it. Thanks.