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  1. franko

    Need Kielbasa help!!

    Here is a little tip I learned a while back that makes the stuffing process much easier. Grind your meat and add all seasonings with the exception of cure #1. Refrigerate overnight or however long you want. Add the cure to the meat and mix well immediately before stuffing. This will not give the...
  2. franko

    sausage sticking to fibrous casings

    Thanks for the replies. I believe, from these various posts that impatience was what caused my problem. I only soaked the casings for 5 or 10 minutes before stuffing and didn't lower the temp. enough when showering them after smoking. They were somewhat wrinkled also. Oh well. Rookies gotta...
  3. franko

    sausage sticking to fibrous casings

    I recently stuffed a batch of breakfast sausage in fibrous casings and smoked them to an internal temp. of 120 degrees. We slice whatever amount we want and fry it for breakfast. The sausage is great and has a nice smoky flavor, but the meat wants to stick to the casings very bad. I have tried...
  4. franko

    Kielbasa start to finish for Chef Jimmy

    Thanks, men for clarifying this for me. I just seem to have a hard time wrapping my brain around metric measurements. Can't wait to try this simple and straightforward recipe. Thanks again.
  5. franko

    Sausage stuffer recommendations - Kitchenaid attachment vs 5lb verticle stuffer

    I have been using the 5# upright model from Sausagemaker.com for several years now and have nothing bad to say at all about it. It just keeps on grinding, and grinding and grinding.
  6. franko

    Kielbasa start to finish for Chef Jimmy

    Shannon  --  Would you mind posting this recipe in pounds and ounces? I tried using an online conversion program but the outcome just didn't look right. Also, I didn't understand why there are two columns. One under gr/kg and one under actual. What do these represent? I feel like these are dumb...
  7. franko

    Pellet question

    An aquainance of mine just ordered some smoking pellets from Northwoods Smoke of Minnesota. Their website claims to use 100% natural wood. I was just wondering if anyone had ever tried them  and if so, how is their quality. I personally use Todd's pellets most of the time, but curiosity just got...
  8. franko

    How many baby backs and brisket for 20 mixed adults?

    Thanks, JJ. That was exactly the info I needed. I always look for your post when browsing the forum. You are always spot-on with your advice. -- Frank
  9. franko

    How many baby backs and brisket for 20 mixed adults?

    I am going to have a party for my sunday school class (of about 20 mixed adults) next month and would like to feed them a combination of baby backs and brisket. I know it usually takes about a half pound of meat per adult plus sides, but it is hard to estimate how many slabs of baby backs to...
  10. franko

    Best method to achieve a pellicle?

    Thanks Woodcutter  --  I don't know why I hadn't thought of that. DUH!   I have a rack that I built out of 1 inch pvc pipe that holds my wooden dowles for showering and blooming my smoked sausage. It should be just perfect. Thanks again for all the input. WHAT A GREAT FORUM. P.S. I still think...
  11. franko

    Best method to achieve a pellicle?

    I have 6 pounds of CB that is finishing curing. After I rinse, soak and pat dry, what is the best method of getting a good pellicle on it prior to smoking? A. Placing on a rack in the fridge overnight. B. Setting it in front of a box fan for a couple or three hours. C. Placing it in the MES...
  12. franko

    dry brining steaks with hickory smoked salt

    Eric  --  You are absolutely right about salt not absorbing smoke. But the smoke does stick to the surface of the salt and makes some great seasoning. I like to smoke the salt at least 4 hours to get a really smoky flavor. As you know, steak, when dry brined will go through the process of...
  13. franko

    dry brining steaks with hickory smoked salt

    Has anyone ever tried dry brining steaks with smoked kosher or smoked sea salt?  I know steak will absorb whatever flavors are mixed with the brining salt so I was just wondering if it might not aborb the smoke flavor of my hickory smoked salt as well.
  14. franko

    Question about trimming pork bellies

    Hey, that's making it sound easy now. I have fileted several thousand catfish and crappie over the last 15 years since I retired so I can relate to that.  Also smoking them skin side down does make a lot more sense. Thanks.  -- Franko
  15. franko

    Question about trimming pork bellies

    Those are all great answers. I just picked up the belly and it only about 1 inch thick, which is a little dissapointing but i will have to do the best with what I got. Since it is so thin, I think I will cure and smoke with the skin intact and remove afterwards. I do have another question...
  16. franko

    Question about trimming pork bellies

    I am about to try my hand at smoking pork bellies, which I will pick up tomorrow from a local butcher. My question is when is the appropriate time to trim the skin from the bellies? I have heard that they are easier to trim after the curing and smoking process but it would seem that the cure...
  17. franko

    AMZNPS Cold Smoked Cheese

    Todd -- Do you light both ends of your amnps for cheese, or just one?
  18. franko

    smoking sausage in mes40

    JJ  -  Thanks for the idea about removing the chip tray. I have a cast iron chip box that may be small enough for this. I will try it tomorrow morning. The breakfast sausage I am making will be fully cured with sodium nitrite. I got the idea of using steam for the last 20 - 25 degrees from a...
  19. franko

    smoking sausage in mes40

    I have a new mes40 which i have used a couple of times along with an amnps (they compliment one another beautifully). I would like to smoke some breakfast sausage with this smoker. I have been using a sausage-maker 20lb electric for sausage, but it requires a lot more effort to keep the smoke...
  20. franko

    question about mes 40

    I also agree with Deltadude. And I think Whittling Chip built a dyn-o-mite table to place his on. Wish I had that kind of talent. Probably have to buy one at Wally World.
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