Recent content by JanB

Thank you guys for help I'm gonna toss them out/ I hate to do that but is just not worth to get my family sick. Thank you

I'm Soo disappointed of today. This is my 3th time I made sausage and 1st and 2nd come up really good and today I blow it...

They definitely didn't reach 140 in 4hrs Can I just freeze them as they are and then just cook them as I need them?

Some of them was 140 and I thing some of them less...

Ok Soo my smoking today didn't go well... I wasn't able to keep 4hrs window and temperature. I got bad wether and after 7 hrs fitting with temperature sauseges are still raw inside... Casing was getting too dry and I panicked and cooled them down in cold water and put them in fridge. Are they...

Hi Guy/merry Christmas. I need help with cold smoking sauseges. I always did hot smoking but I wanna try cold smoking sauseges to make. I just stuffed 15lb sauseges and I used pork but shoulder and seasoning from PS Seasoning Hungarian batch... Soo there is no instacure salt/they are not cured...

Finally weather is cooling down and I was able do some bacon...

Good morning guys. This morning we made 10lb...

This recepie had good amount of paprika and had pretty good amount of heat. Today I just made other batch...like it...

6.5lb pork shoulder Hungarian sausege Seasoning from PS seasoning... Ot up to 180*f IT 152*f Smoked for 10hrs

Thank you

Hi guys Anyone here have recepie for ryesausege?

Quick question... What is highest safe temp for cold smoking bacon? Outside and in smoker and internal in meat? Anyone please???