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  1. weisswurst

    polish kielbasa recipe

    A very good recipe and instruction can be had by Googling " Making Homemade Kielbasa. " The persons last name is Shaw so I would include that in the google. I think he has a variety of interests on his web page. His recipe is very close to mine. It is easy to follow and is complete from start to...
  2. weisswurst

    Olive loaf

    I sure am glad I checked my E-mail!! I have made various " loaf " type meats. Including olive loaf. Some times I get voids inside. While I roll it and knead it and press it , Dah , it never dawned on me to use some kind of pressure to keep it down. I will use this concept with other loafs. This...
  3. weisswurst

    German Beef & Potato Sausage or is it a Swedish Sausage?

    I think this is credited to the Swedes.The first time I had it was in Escanaba Michigan UP.I have made it myself and it is oh so good. I have not baked it in the oven. I will try that. I am sure it would be great.When I make it it is pretty much like Chef Willies except I partially cook potatoes...
  4. weisswurst

    sticky-ness of sausage

    It could be the alcohol in the beer.Perhaps it is Breaking down some fat and separating it from the lean before the alcohol evaporates.If you really want the beer flavor but not stickiness maybe you coud try heating the beer in a pot with warm water. Evaporate the alcohol , cool it , then add ...
  5. weisswurst

    Summer Sausage Help

    I would agree with the others with one comment. The cure will dry your sausage at least somewhat .I have also left mine in frig for a few days  having put cure in it. Something comes up and you can not finish it, no problem , just remember it might be a little drier. In the case of SS it might...
  6. weisswurst

    Which stuffer do you use?

    I know this is a very old post. Just in case some one runs across it and is interested , years ago my brother and I stuffed probably at least 30 ponds of fresh venison sausage using a horizontal stuffer that had two " speeds : gears ,.We filled the tube and cranked the high gear and it moved the...
  7. weisswurst

    cure question

     3oz per gal sounds right. Maybe others could comment but I do not think it would be a good idea to retain the brine liquid for mopping or basting.Without cure ,  brine liquid can be used for mop or basting if it has been brought to a boil , then cooled. I know you did not ask that question. It...
  8. weisswurst

    New to sausage making. Questions

    Greeting fished   You have done a very important thing in your Sausage making endeavor....Asking questions of people who have actually gone thru the mistakes and disappointments without quitting.As far as the questions you asked.I would have answered exactly the same way Boykjo did.My only...
  9. weisswurst

    Hot Pickled Sausage

    thank you very much!!!Happy sausage making Weiss wurst.
  10. weisswurst

    Bologna problem

    please send me the sausage. I will be happy to examine , test, taste whatever I need to do. After I finish it I will give you an honest opinion. No? OK. To your knowledge did you have any " flare-ups "in Oven? Excess fat dripping down.I would start out by checking temps of both ovens with same...
  11. weisswurst

    My first batch of sausage and some questions

    I like Shannons method!! 
  12. weisswurst

    First time sausage tomorrow!!! Got a few questions

    Lennyluminum   I wish there had been a forum like this when I first started SM. Oh ... I forgot  , we did not have PCs. Lots of excellent advice!! I would only add that , as it applies to water ,there is a difference between fresh sausage as you are making and cured smoked sausage.Not a huge...
  13. weisswurst

    How is the best way to thred casings

    You might try doing the flushing , etc. as offered from the folks. Then place a bowl of cold water near your stuffer.Open the starting end  submerge that end so that you pickup water into the casing. Thread that end on to the tube.( Also splash a little water on to the tube ) Stuff the casing...
  14. weisswurst

    Garlic Ring Bologna

    the only thing better than a ring of garlic bologna made by Nepas is a ring of Garlic bologna made by Nepas on its way to Weisswursts humble cabin in the north woods. No visitors. no family.No one to turn to. Only a jar of german mustard. A loaf of homemade Swedish rye bread  and some smoked...
  15. weisswurst

    MORE Bologna....

    uuuummmmm dogie thems gooooood lookin eats. Weisswurst
  16. weisswurst

    MORE Bologna....

    For any newbies.... This is the way to make good bologna. Notice that he said  he wanted a nice smoke but not over powering.Please pass the rye bread and good mustard. Nice going cougar !!!    Happy Sausage making... Weisswurst
  17. weisswurst

    Cured Bratwurst

    I am right across the river from Sarnia ontario.My stuffer has plastic gears. No problem. For me the ultimate stuffer would be the old one that is horizontal and has two gears.The lower gear is to get the meat packed in stuffer , did a great job of getting rid of air.Then the higher gear  pushed...
  18. weisswurst

    Cured Bratwurst

    Here I am again ,  wiping drool off my key board.A newbe? Are you sure? Looks great!! I would follow Boykjos references to safe temps. Also when you need to cure is deathly important. " We have been doing it this way  ( unsafely ) for years and no one has died yet " , is not sound advice. Happy...
  19. weisswurst

    New Smoker

    I think you have a good handle on what you are doing. You already know the difference between cold smoking and hot smoke cooking.Good!!  If i can offer anything it would be to constuct your smoker so that when you want to actually smoke a product ( cold smoke ) you can introduce the smoke that...
  20. weisswurst

    Old Style Bologna

    Pardon me while I wipe the drool off the keyboard and computer desk. Fantastic!!! I have used Muslin many times.It is a good idea to wash it first , and iron it smooth. If you can give the side that will be in contact with the meat ,some kind of non stick spray it will help.I used to pack the...
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