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Anyone have a recipe for polish sausage for a first timer?
Boykjo has it right, I have the Kitchen Aid and the grinder and stuffer tubes. The tubes are cheap and don't work well. I tried a horn type stuffer that worked OK on summer sausage but when I tried to stuff small casings for breakfast sausage, I had more blow by the piston than went into the... -
Is faded pink cure any good?
The contents lists 6.25% sodium nitrite, so I assume #1.As I remember it is on the rack with the Little Chief smoker seasoning and jerky supplies. They have only been carrying smoking and jerky stuff since they remodeled and added the food department, probably 6 months at the most. I have plenty...- genek
- Post #4
- Forum: Grilling Pork
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Is faded pink cure any good?
At Walmart the other day I noticed that they now have curing salt in small packages. The only thing is that the salt has discolored and looks to be white. If you shake up the package there is some pink color deeper in the salt. Would this be safe to use? GeneK- genek
- Thread
- Replies: 6
- Forum: Grilling Pork
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Vacuum Meat Tumbler - Special Price!!
Todd, you hit me at the right time. I have been 'romancing' these tumblers for a while, you made an offer I couldn't resist! Also I just got your 12" tube smoker and used it for some Polish sausage yesterday. Other than getting it in a strong updraft and making it flame up at first it worked...- genek
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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Sausage Stuffer Questions...
I got a horn type from the local farm supply store, about $50.00. It claimed to be five pound but I could only get thee pound into it. On large casing summer sausage it was ok, but the killer was the small tube for the fresh sausage in 21mm casings, so much blow back past the piston I spent more... -
oklahoma joe's add on side fire box?
If what you have is the char broil Oklahoma Joe longhorn check out this link: http://www.charbroil.com/oklahoma-joe-s-longhorn-offset-smoker.html GeneK- genek
- Post #3
- Forum: Charcoal Smokers
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sous vide
I don't use a circulator in the turkey fryer, I have checked with my instant read thermos and the convection currents seem to keep things even. Of course I don't have the chamber packed tight. I have in the past on other units used a submersible pump but the water here has a lot of minerals and...- genek
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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sous vide
Hi 45ACP, first a web page for sous vide: http://www.cookingsousvide.com/sous-vide-forums There's a lot of knowledgeable people on there. I built mine from Auber instruments pieces. I am now using butterball turkey fryer and it works well. I found that you need depth to work well and the deep...- genek
- Post #3
- Forum: Slicers, Grinders, Tools, Equipment
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boston butt bacon
Hi Richard, Ive only made the Buckboard bacon one time. Still using it up. Mine was a little tough but I looked at it and I had sliced it along the grain. I think if I have sliced across the grain it would have been more tender. Embarrassingly I did the same with the pastrami I did! GeneK , -
Good value slicer
I got the Waring FS150 at Lowes for around $70 several years ago, now Amazon has that one for $79 with free shipping. Like others I only use mine for bacon or summer sausage type stuff every few weeks. Works great and cleans easily. GeneK- genek
- Post #14
- Forum: Slicers, Grinders, Tools, Equipment
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New Smoke Hollow 44" Dual-Door Smoker - Photos Added
I just looked in the PDF of the manual and it seems that it has changed. They have one on the floor at Bi-Mart. I'll look next week and see. But I did notice that there is a grease cup in the manual and I thought the ring model didn't have one. GeneK- genek
- Post #25
- Forum: Propane Smokers
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Brinkman electric runs at constant 300-325
James, I just found your message. The controller in the link you provided only goes to 192 degrees f. and says nothing about current capacity of the contacts. I would want control from 80 up to 250 or 300 degrees. As to current I think the Brinkman has a 1500 watt element that will draw about...- genek
- Post #2
- Forum: Electric Smokers
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brand new!
Mark, actually it is easy to add temp control to the electric smoker. I would just us the controller I built for sous vide cooking. About $50-60 for the components. I keep thinking of making a tutorial for one of the sous vide forums and the same one would work for here. The one I'm building... -
Collagen casings for Smoking
I made some sausage and stuffed it into the non smoked 22 mm collagen from Sausage Maker. They say it is not for hanging and smoking. But I had problems with the horn type stuffer and finished off the rest in larger fiber casings. The picture shows the result, some hanging and others on the... -
collagen sausage.jpg
- genek
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hello from Oregon
Hi Dave, Thanks for the welcome. I tend to be eclectic in my choices and work on just what interests me at the time. Years ago I started with a Brinkman electric smoker and a rib recipe from the Frugal Gourmet. Marinate the beef ribs in the vinegar based sauce over night and then smoke for at... -
hello from Oregon
My name is Gene King, I have messed around with cooking for years, now that I'm retired, and I find interesting things to work on such as sous vide, smoking meats and sausage making. Equipment wise I have a small Smoke Hollow smoker and s Butterball deep turkey fryer I use for the sous vide...
