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Kielbasa and Ring Bologna in the New Smokehouse - Page 3

post #41 of 51
Quote:
Originally Posted by smokerzwife View Post

My husband wants to start smoking meat...what are the pros/cons of a smoker versus a smoke house?
I agree with Billdaug. Get him started with a basic smoker to see if he enjoys it (which he will). A word of warning, though. It escalates. Before you can say "Brisket", he'll be checking out sausage equipment, and maybe mailbox mods and curing techniques. Then maybe that smokehouse. It's a slippery slope. Trust me ;)
Are you ready?devil.gif
post #42 of 51
Thanks Billdawg...it will be interesting to see if he ends up with a smokehouse in the future! For now, I got him an electric smoker to develop some skills😊
post #43 of 51
Quote:
Originally Posted by tropics View Post

Bill I have the book
Thanks Richie

I have slowly been collecting old cookbooks at yardsales, second hand stores, and wherever I notice something interesting. I thought I recognized the title of this one. I went downstairs to check one of our bookshelves, lo and behold it was the first place I looked.

Turns out I have what I believe to be a first run edition from 1976, for which it appears I paid a buck.

I'm curious what the changes are through the 4th ed.

image.jpeg 501k .jpeg file
post #44 of 51


Very nice looking sausage!

post #45 of 51
Thread Starter 
Quote:
Originally Posted by smokerzwife View Post

Thanks Billdawg...it will be interesting to see if he ends up with a smokehouse in the future! For now, I got him an electric smoker to develop some skills😊


That is a smart move. Once he gets his swerve on with that, watch out! It can be very addicting.

post #46 of 51
Thread Starter 
Quote:
Originally Posted by RTBBQ2 View Post
 


Very nice looking sausage!


Thanks RT!

post #47 of 51
Thread Starter 
Quote:
Originally Posted by Doongie View Post


I have slowly been collecting old cookbooks at yardsales, second hand stores, and wherever I notice something interesting. I thought I recognized the title of this one. I went downstairs to check one of our bookshelves, lo and behold it was the first place I looked.

Turns out I have what I believe to be a first run edition from 1976, for which it appears I paid a buck.

I'm curious what the changes are through the 4th ed.

image.jpeg 501k .jpeg file

This is what I found on line for the 4th edition.......

 

Hard Cover - 503 Pages

For over 30 years, 'Great Sausage Recipes and Meat Curing' has bee the most comprehensive guide to sausage making and meat processing on the market. Now in it's newly updated 4th edition, Rytek Kutas's original text has been supplemented to include over ten new recipes and fresh, up to date information.

Perfect for both the novice and advanced sausage makers,

 

Hope this helps.

post #48 of 51

Great looking kielbasa and Ring bologna..................... 

 

Great job............Thumbs Up

 

Boykjo

post #49 of 51
Thread Starter 
Quote:
Originally Posted by boykjo View Post
 

Great looking kielbasa and Ring bologna..................... 

 

Great job............Thumbs Up

 

Boykjo


Thanks Jo. Means a lot coming from you. Beer.gif

post #50 of 51

That looks great and the smokehouse too. Do you by chance have the plans to the smokehouse? That looks to be the perfect size. Thanks -

post #51 of 51
Thread Starter 
Quote:
Originally Posted by Kirby27 View Post
 

That looks great and the smokehouse too. Do you by chance have the plans to the smokehouse? That looks to be the perfect size. Thanks -


I got the basic dimensions and design from TennSmoker's build. Here is the link to his build with the plans. I did modify mine just a bit, but it is basically the same as his.

 

http://www.smokingmeatforums.com/t/127538/smoke-house-plans-materials-plus-1st-q-views 


Edited by Billdawg - 12/23/15 at 8:54am
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