Recent content by mato0107

Can somebody share a proven recipe for smoked hot italian and polish sausage. Looking for the one that you smoke but bbq/ bake before eating. Thanks in advanced

Any tried recipes that you would recommend?

Does anyone have a complete recipes for knockwursts including the smoking time. thanks in adavnced

The recipe for smoked polish sausage calls for 1 cup of water and dry milk. Can I substitute water and dry milk powder for evaporated milk that is sold in the cans ?

would you mind sending me the excel spreadsheet

I'm new to a wonderful world of sausage smoking. Can you please let me know what is the reasoning behind adding non fat dry milk and if it's necessary

Thank you that would be great. What i'm looking for are already tried recipes that work that anybody is willing to share. 

I'm making my 1st batch of smoked sausages on thursday. I was thinking of either hungarian or polish sausage. Can you share your favorite recipes for a good smoke sausage for a first timer thanks a lot

Looking great.... can you share your recipe and process?

Can you share your recipe for those fresh sausages? They look great

I'm planning to smoke some polish sausages with the cure on the weekend. I have 10;b of pork shoulder frozen. Can I use this frozen meat to smoke sausages that I'll freeze once done?

thanks for the warm welcome. Wold love to meet some more meat smoking guys from Ottawa. leGrand it's great meeting you. 

once the fresh sausages are mafe drom frozen meat can you re-freeze them again

I'm looking to purchase cure #1 that will be shipped to canada for reasonable shipping cost. Can anyone recommend a place that sells the cure as well as casings. thanks in advance

Hi there I have been smoking meat for about 2 years. I have both WSM and Traeger and do most of my smoking on traeger. Recently i have been researching more and more sausage making art and just purchased MES 40 1st generation . Will try both cure sausages and dry sausages. Would love to meet...