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Recent content by gator1

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  1. gator1

    Alcohol and instacure #1

    I drink beer while using cure #1 and sometimes a good sm Scotch. Have not had any issues to date. I'm thinking a bit of wine would not have any effects but would do a bit of research first.
  2. gator1

    Polish kielbasa, one more time.

    Turned out to be real good. Very sleepy to bed at midnight and up before 4
  3. Polish kielbasa, one more time.

    Polish kielbasa, one more time.

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  4. 2013-02-08_00-01-44_985.jpg

    2013-02-08_00-01-44_985.jpg

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    • Album: Polish kielbasa, one more time.
  5. gator1

    Polish kielbasa, one more time.

    Not yet have to be up by 0430 and it looks like I got at least and hour left. Holding at 148 and 180 smoker temp. Figured I would just let this one finish out. If it looks locked in the next hour I will hit it with some 170 degree water.
  6. gator1

    pastrami

    I made about 6 of those about 2 weeks ago. Brown sugar, salt, cure #1 and a bit of pickling spice. Rolled in coriander and pepper. So good as a Rubin.
  7. gator1

    Polish kielbasa, one more time.

    Making another batch. This time without as much garlic. Basically following Ryteks recipe. Last batch was good but I ran the wife and kids out of the house with the last batch. The whole head of garlic in the last batch was a bit over powering. Can keep it on the smoker a bit longer as well...
  8. gator1

    Hunters Sausage

    Looks real good. Think this one is next on my list.
  9. gator1

    First polish sausage

    Had over 1 1/4 of a bulb in 5 pounds of pork. keep looking a it and keep thinking, can't be enough. Thinking 3/4 of a bulb would be a bit better.
  10. gator1

    First polish sausage

    Had it in the smoker for 3 hours then finished it in 170 degree water. Jumped from 130 to 155 in 10 minutes once I put it in the hot water. Had a check of a time keeping the smoker where I wanted it last night. Maryland decided it was a northern state again, 15 degrees last night. It was 72...
  11. gator1

    First polish sausage

    Used a pork butt. Giant had them for 99 cents per pound. Think I'm going to increase the smoke but cut the garlic down to about 3/4 of a clove. Did about 1 and a quarter on this 5 pound batch and its a bit strong.
  12. gator1

    First polish sausage

    Used a pork butt. Giant had them for 99 cents per pound. Think I'm going to increase the smoke but cut the garlic down to about 3/4 of a clove. Did about 1 and a quarter on this 5 pound batch and its a bit strong.
  13. First polish sausage

    First polish sausage

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  14. gator1

    First polish sausage

    Made my first batch of smoked polish sausage.  Think I'm going to stick with using weight as a unit of measure for my garlic.  Turned out being garlic sausage, so much for eyeballing.  Tasted pretty darn good though.  Used hog casings for the first time as well.  Up till now I used collagen. ...
  15. sausage.jpg

    sausage.jpg

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