Recent content by bagbeard

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  1. bagbeard

    drying kielbasa

    AK-1 i dont want to recook, just dry them out a little. want a little more chew to them
  2. bagbeard

    drying kielbasa

    thanks for all the info. i will try drying in my smoker with pid keeping temp like fridge temp.  
  3. bagbeard

    drying kielbasa

    Thanks Chef I live in Southern Ontario and temps outside are pretty cold right now.  you figure 35-40 is best temp? i could set my PID for that temp.  as long as weather cooperates. what about humidity?
  4. bagbeard

    drying kielbasa

    Hi All,  long time since i posted on here I have a question about kielbasa.  I normally make it with the standard amount of cure #1 and then cold smoke for a couple of hours and then raise the chamber temp in stages until it reaches 180F and the sausages have an internal temp of 150F.  I then...
  5. bagbeard

    Kielbasa Wiejeska . budding charcutier

    get a book called Charcuterie: The Craft Of Salting Smoking And Curing by Michael Ruhlman.  It will totally inspire you to great things!
  6. bagbeard

    Kielbasa Wiejeska . budding charcutier

    I got my from Auber Instruments.  Mail order to Canada and still only cost around 250. best investment ever the best part  is, you can program 6 stages to your cook , so its perfect for the stepped cooking temps in sausage making
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    2015-03-01 19.17.50.jpg

  8. Kielbasa Wiejeska . budding charcutier

    Kielbasa Wiejeska . budding charcutier

  9. bagbeard

    Kielbasa Wiejeska . budding charcutier

    It has been a while since i have posted anything but i have been busy. a lot has changed in my smoking life, mainly the introduction of my homemade electric box smoker with PID temp control.  this has open up the world of cold smoking and sausage making. I will do a post about box smoker soon. ...
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    2015-04-03 22.15.26.jpg

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    2015-04-03 22.11.49.jpg

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    2015-04-03 01.06.34.jpg

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    2015-04-02 21.04.42.jpg

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