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Polish meat
My parents are Polish and I remember them calling a sausage that is pronounced like Vushta, I do not know the Polish or English spelling , but that is what it sounded like. Does anyone have any info on this meat ? I would like to find out more about it and maybe make some ! -
Too Salty
I wet cured my venison ham for 5 days, then slow smoked for 5hrs untill IT hit 160, Still nice and moist good taste, but too salty. What did I do wrong to make it too salty ? Did I brine it too long ? Would 3 days have been long enough ? How can I now remove some of the salt out of the Ham ? -
Grinder Lube
I just received my LEM #8 meat grinder. Works great, enough power for me and much quieter then I thought it would be. The instruction booklet does not mention anything about lubricating the gears (steel) or the auger at the spline connection and where it fits into the cutting plate. Should this...- ipyrek
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- Replies: 12
- Forum: General Discussion
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Is my flame OK ?
I have a Smoke Hollow 38208G with a brass burner. I have good heat control for low to high heat. I'm just concerned about how much is too much yellow in the flame. On low I have good blue flame with a touch of yellow at the tip, when I turn it up to Med. or High I have about 1 inch of blue with...- ipyrek
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- Replies: 2
- Forum: Propane Smokers
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Rub on sausage ?
I have some fresh (uncooked) venison polish sausage, I'm going try something today while I'm doing a rack of baby back ribs. I'm going to put some of Jeff's rub on the sausage and put it in the smoker while I do the ribs. My meat processor that did up the sausage didn't put much seasoning in the... -
Just joined SMF
My name is Ira, from the Thumb of Michigan. I've just started smoking meat about two years ago, not the best way, because I just used my double burner gas grill with a cast iron skillet over one burner with wood and charcoal. But it worked and must say I did get some good comments from friends...
