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  1. shannon127

    Question about fat.

    I trim out the gland, any blood clots and silver skin, but leave the firm fat and cut out the soft jello like fat.  Just my opinion
  2. shannon127

    breakfast sausage today.

    I love my TSM stuffers.  I have 2 5# TSM stuffers and a 24# TSM.  I also have a F. Dick 24# and a German made 30# not stamped with brand.  I use one of my 5# TSM stuffers for about 80% of all the sausage I make.  It is small and easily cleaned.  It is an older TSM which was made in the USA.  It...
  3. shannon127

    Pepperoni Question

    To keep bacteria from growing in the water.
  4. shannon127

    Pepperoni Question

    You certainly can!  I would add salt to the water though
  5. shannon127

    Salt both sides of left over casing?

    I put mine in a ziploc bag and cover with Kosher salt, then put in the freezer
  6. shannon127

    Sausage this weekend

    Palladini, The best part of making your own sausage is the freedom to add what you like.  You can tailor the final product to your particular tastes.  I did have a question about the level of Mustard seed you use.  That has to make for some spicy Kielbasa.  Good luck, I can't wait to see the...
  7. shannon127

    Sausage this weekend

    Thanks Joe!  I am not sure it is a go to recipe, but is traditional.  Give it a try, I am pretty sure you will like it. 
  8. shannon127

    sausage smoke and dry chamber

    Thank you, the recipe is in this thread http://www.smokingmeatforums.com/t/135192/finocchietto-with-pictures-i-love-this-salame
  9. shannon127

    Sausage this weekend

    I am in.
  10. shannon127

    breakfast sausage today.

    I have a US Made 5# TSM for sale.  It is the little white one in the front.  They have high density resin gears, stronger than steel and smother operation. http://www.smokingmeatforums.com/g/a/120574/kabanosy/
  11. shannon127

    sausage smoke and dry chamber

    Very Nice!!
  12. shannon127

    Tough Casing

    x2.  Soak them overnight at least, then flush well.  You can also add a cap full of vinegar.  Another thing you can do is to poach them when finished smoking.  It rehydrates the outermost layer a bit.
  13. shannon127

    Kielbasa--cold smoked or hot smoked?

    X10.  Also the cure adds to the taste of Kielbasa.
  14. shannon127

    Kabanosy

    19mm should work fine.  You may have to pay a bit more attention to temps in the smoker to keep them from drying out.
  15. shannon127

    Amish Bologna and Kabanosy Snack Sticks

    Looks really good to me! 
  16. shannon127

    My first kielbasa! Thanks to Couger78, Shannon127, and Chef Jimmy J

    Looks pretty good to me!
  17. shannon127

    75#'s of venison/pork sausage this weekend

    You have a lot more patience than I do to stuff 75 pounds of sausage with a 5lb stuffer.  I agree with Joe looks like 36-38 hog casing.  Looks like you will have some good eating for quite a while. 
  18. shannon127

    Sausage Noob need some help.

    Here you go, start to finish. http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy
  19. shannon127

    Hi all from Central PA

    Welcome to SMF.  We have quite a few on here from Central PA.
  20. shannon127

    2nd try at Polish Kielbasa today and smoker question.

    I use 1/2" Oak dowels all the time in my smoker.  Feel free to try my Keilbasa recipe if you like. http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy
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