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  1. couger78

    Kielbasa - Slightly Different This Time

    Here’s a version I made of the Krakowska a few years ago (seven, to be accurate). Made great sandwiches! https://www.smokingmeatforums.com/threads/kiełbasa-krakowska-wędzona-smoked-krakow-sausage-good-ol-basic-kielbasa-with-pics.135306/
  2. couger78

    Kielbasa - Slightly Different This Time

    Hopefully I fixed it!
  3. couger78

    Kielbasa - Slightly Different This Time

    Right after Christmas, I ordered some more natural hog casings (38/42mm) from Butcher & Packer, so I was planning on making some sausages to start the new year. Last week, I also picked up a nice pork shoulder on sale for 79¢ a pound and decided to reserve it for kielbasa. Anticipating the...
  4. couger78

    Looking For Lukainka (French Basque?) Sausage Recipe

    Hi all! I've seen something similar to the Basque "sausage in question" and tried it at a Basque festival in Elko, NV a number of years ago. It was quite different from the Basque chorizo I posted here. Milder. Lighter in color. Slightly less heat but still delicious! I asked the vendor the...
  5. couger78

    Best Hot Dogs

    Casper's dogs...if I buy 'em from the store. Prefer all-beef made & smoked at home!
  6. couger78

    Hot Italian Sausage

    Very helpful, indeed! One can adjust, of course, per taste, but having the amounts the pros use (per amount of meat) takes a lot of the mystery out of 'how much should I add?' :emoji_clap:
  7. couger78

    Hello....Again!

    Greetings, all! It's been a while since I was a regular contributor to this fine Forum— heck, over three years since my last posting!!(where does TIME go?)—but I joined this fine fellowship way back in 2011, met plenty of great friendly folks; learned a lot, and enjoyed sharing my smoking &...
  8. couger78

    Homemade water powered sausage stuffer.

    Nice job on the home-made stuffer! I've had very good success in using homemade hypo stuffers as they do quick work when you have a large load to stuff. I have two versions: one holds about 8 pounds; the other 13. One of the advantages of 'building your own' is the ability to customize per...
  9. Homemade water powered sausage stuffer.

    Homemade water powered sausage stuffer.

    • couger78
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  10. Kielbasa_fresh.jpg

    Kielbasa_fresh.jpg

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    • Album: Homemade water powered sausage stuffer.
  11. KCannon_lazySus.jpg

    KCannon_lazySus.jpg

    • couger78
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    • Album: Homemade water powered sausage stuffer.
  12. Krakow_stuffed_lg_zps8ead94d5.jpg

    Krakow_stuffed_lg_zps8ead94d5.jpg

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    • Album: Homemade water powered sausage stuffer.
  13. Krakow_41mmtube_lg_zpsd4a6bb87.jpg

    Krakow_41mmtube_lg_zpsd4a6bb87.jpg

    • couger78
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    • Album: Homemade water powered sausage stuffer.
  14. couger78

    Summer Sausage IT wouldn't budge - Smoker problem?

    Sausage-makers use large cooking pots, stove top basins or turkey roasters— whatever is large enough to accommodate the load of sausages. The nice thing about turkey roasters is one is able to set the temp & forget, whereas stove top pots require additional monitoring. Prices range from...
  15. couger78

    Wine problem

    My simple rule of thumb regarding cooking with wine: if I wouldn't drink it (whatever wine is chosen) in a glass, I certainly wouldn't add it to food. Glad yours turned out! Happy wife, happy life!    
  16. couger78

    Summer Sausage IT wouldn't budge - Smoker problem?

    I found the water bath resolved pretty much any and all temp stall problems I had encountered early on. I know the process may not be for everyone, but for me, the consistent results and HUGE time-savings by using a water bath finish was a no-brainer.
  17. couger78

    Hot water bath

    While the sausage is still in the smoker, I'll prep the 'bath' and bring it up to about 170 degrees F. Add the load to the bath causes a temp drop and I try and keep the bath temp in the 165-170 range. Most poaches take about 30 minutes or less. Drop them in an ice bath where the IT will plummet...
  18. couger78

    Hot water bath

    I sometimes will leave the lid off; sometimes on. On colder days or cool nights, I'll leave the top on to help keep the temp regulated. 
  19. couger78

    Hot water bath

    Any standard turkey roaster (22 qt) will suffice and hold 8-10 pounds of links. This is my vintage (1950) Westinghouse Model RO-91 that still does a stellar job on maintaining consistent temps over long periods of time. It has a deeper than standard enamel basin. The roaster unit is...
  20. SafariScreenSnapz835.jpg

    SafariScreenSnapz835.jpg

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