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New to smoking, chips on fire
Yes the wire raises the chip tray about 1-1/2" over the heating elements. You should be fine once you get it placed right again.- webpoppy8
- Post #9
- Forum: Electric Smokers
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New to smoking, chips on fire
No burning chips in mine. Chip tray should not really be contacting the heating element, there is a wire frame you hang it on. Note also that you want to keep the door closed and the chip loader in the side to prevent excess air entry. You get perfectly good smoke by essentially starving the...- webpoppy8
- Post #7
- Forum: Electric Smokers
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How to tell if I've mixed sausage meat, spices water the right amount?
OK, I think I've got a winner now. I used a number of pieces of information from this blog and meatsandsausages, and I think the consistency will work. Someone on meatsandsausages suggested test-poaching a tablespoon or so, instead of test-frying, as a good indicator of whether I've kneaded... -
How to handle natural casings
They came packed in essentially a ziplock, encrusted with salt. I fed water through and rinsed them last night and have been soaking in water with 1/4 vinegar. I'm going to change the water now. Is there a way to tell when they are "good"? Is there a change of appearance or texture? And...- webpoppy8
- Post #108
- Forum: Sausage Sticky
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POLL: Ooops! Too much Prague #1 6.25% nitrite - emergency?
Just double-checked calcs on bacon I've been curing 3 days to make a cold smoke for Easter. My cure has two tsp of Prague #1 6.25% nitrite powder (plus other salt and brown sugar etc.). My pork belly was 4-1/4 pounds. This leaves me at double the nitrite suggested by the "1 tsp per 5 lb"... -
How to handle natural casings
Thank you so much, @boykjo, this is a great post! So - I have casings in salt in a quart-ziplock-like bag from DCW Casing, Mt Vernon, NY. For my first two batches of sausage I rinsed in and out, then soaked 24-30 hours in water/vinegar. My sausages are turning brown and the skin is brittle -...- webpoppy8
- Post #106
- Forum: Sausage Sticky
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How to tell if I've mixed sausage meat, spices water the right amount?
I'm thinking through my Klobasa attempts, but I have a more general question: when I'm mixing my sausage, is there some way I can tell whether it will have the right sausage texture (without a binder ingredient like nonfat dry milk)? I'm reading about "primary bind" and "myosin" and all, and... -
Kranjska Klobasa (Slovenian Sausage) - I think I've got it pretty close!
Thanks @DanMcG - I figured vinegar would make the casings more flexible. Do you think rinsing the casings thoroughly in water after the half-vinegar soak would help with that? Also, I wonder about the wine. -
Kranjska Klobasa (Slovenian Sausage) - I think I've got it pretty close!
As promised... WebPoppy8's Kranjska Klobase recipe rev 2 - cold smokedIngredients: 26 oz pork shoulder trimmed of fat 9 oz pork back fat 3 cloves garlic 2 oz white wine 2 oz water 0.08 oz freshly ground black pepper (1 tsp) 0.3 oz sea salt (1 tsp) 0.3 oz saltpeter (1/2 tsp) 8 oz pork sausage... -
Kranjska Klobasa (Slovenian Sausage) - I think I've got it pretty close!
I think it was a combination of did not mix the meat mixture up enoughdidn't keep meat (and everything) coolfat smear (which I think I understand...)using wine in the liquid used to mix with the meat My wife thinks the first (hot smoked two days, way overdone) batch had a good texture, but I... -
Kranjska Klobasa (Slovenian Sausage) - I think I've got it pretty close!
@CrazyMoon teach me the ways of myosin! I think I only mixed this one a couple of minutes. Is there a specific way to mix, or should I always be kneading it for like 15 minutes, or what? Thank you! - Andrew/WP8 -
Dogs, Kraut, Fries, & Sausage (AirFryer Included)
Excuse me, you left out your address so we can come and dig in! -
Kranjska Klobasa (Slovenian Sausage) - I think I've got it pretty close!
OK I took it out after 59 hours. The aroma is absolutely perfect, to die for! Did a taste test by traditional boil/simmer cooking. Flavor is good, but the texture isn't quite there. I call it "crumbly"; my wife calls it "dry." Of course, not much is dry after boiling. There is definitely... -
Kranjska Klobasa (Slovenian Sausage) - I think I've got it pretty close!
@wild west - this is close, but no paprika, and saltpeter instead of Prague powder. Removed garlic from wine soak before mixing with water. Full recipe coming.... -
Kranjska Klobasa (Slovenian Sausage) - I think I've got it pretty close!
Thank you, @CrankyBuzzard ! The traditional way to cook these is to boil quickly, then simmer. They are not hot-smoked, so you have to cook them. I will post the recipe once final results are judged by the womenfolk... -
Kranjska Klobasa (Slovenian Sausage) - I think I've got it pretty close!
I've been cold smoking these for about 50 hours and they look pretty good. Had a few logistical problems that had me putting the last links in 16 hours after the first. The first links are small but OK - I just didn't stuff them enough. These also may have had a half hour of hot smoking due... -
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- webpoppy8
- Media item
- Comments: 0
- Album: Kranjska Klobasa (Slovenian Sausage) - I think I've got it pretty close!
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2017-04-04_08.26.40.JPG
- webpoppy8
- Media item
- Comments: 0
- Album: Kranjska Klobasa (Slovenian Sausage) - I think I've got it pretty close!
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Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?
@jfsjazz - which variant of the "krainerwurst" recipe did your dad endorse - the "cured-cooked-smoked" option?
