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new guy in west penneylvania

post #1 of 10
Thread Starter 
hello everyone!! i am olliedog! i wrote in the sausage forum of my disaster attempting kielbasa!! i got some nice replies from the members and it was suggested that i introduce myself here and maybe give more info about the type of sausage!!
i am a factory eworker from new castle pa and i want to try to preserve the polish style tradition of kielbasi smoking! trouble is the old timers here dont wanna share their secrets!! so i have been hacking away on my own!! i think i might be getting close but now i need REAL help to fine tune the process!
i built a nice sized smoker out of fire doors and dug a trench to the fire pit about 4 feet away!! 4 inch pibe to the box!!!
i made basic pork butt pepper garlic and morton tender quick cure!!
i hope the cure kept the meat ok to use!
read the MY FIRST DISASTER in the sausage forum for my plight!! hope to get to know all of you!! thanks for any help that you might give me!!
post #2 of 10
Welcome, remember a disaster is only a disaster if you learn nothing from the disaster.
post #3 of 10
Welcome again Ollie, and I think as long as you used the proper cure amount yer OK with the sausage. Do the oven/icewater bath thing and hang it for a couple days :{)

I do a similar style Hungarian called kolbasz'. Almost identical, except a coarser grind and paprika.
post #4 of 10
Welcome. I look forward to learning with you. I want to get into sausage making but have ventured there yet.
post #5 of 10
Welcome Olliedog!
post #6 of 10
Welcome to the group, Olliedog!
post #7 of 10
Welcome aboard.......Look around, read, ask and learn form some of the best people around...........
post #8 of 10
welcome aboard ollie glad your here.
post #9 of 10
welcome! real friendly folks here. hope you get soem good info, and share some too.

post #10 of 10
Welcome to SMF. Lots of good folk here to help you out. Looking forward to hearing more about your sausage. I want to try making my own sausage this summer.
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