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  1. webpoppy8

    Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?

    AHA!  There are cold-smoke and hot-smoke recipes!!!! (D'oh!) My 2-3 days smoking time was from recipes I found with COLD SMOKING. This one is decent:  https://www.thespruce.com/slovenian-carniolian-sausage-recipe-1137407 The slovenske ženske at home think my mix was good. I am going to retry...
  2. webpoppy8

    Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?

    OK after three days this definitely had some problems.  Photos attached. Much darker than it should be, shriveled and shrunk still further.  Klobase is often darkish, but not this dark. Cooled for 45 minutes in refrigerator, then boiled one link for 20 minutes (usual for klobasa).  Then the...
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    2017-03-23_21.31.43.JPG

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    • Album: Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?
  4. 2017-03-23_22.18.58.JPG

    2017-03-23_22.18.58.JPG

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    • Album: Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?
  5. webpoppy8

    Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?

    Wait where was this recipe?  Can you get me a URL?
  6. Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?

    Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?

  7. webpoppy8

    Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?

    My first time out is with a delightful creation called Kranjska Klobase, or Slovenian Kranj Sausage.  I had to assemble a recipe because it's an EU 'heritage food' or some such and none of the recipes seemed very authoritative.  Also, the recipes are 5 lbs, 10 lbs or more each so I tried to...
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    2017-03-21_00.10.46.JPG

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    • Album: Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?
  9. 2017-03-22_08.32.02.JPG

    2017-03-22_08.32.02.JPG

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    • Album: Dear Sausage Doctors, my sausage is 'puckered' in smoker. Too much water in mix?
  10. webpoppy8

    First time sausage making - loading casings on tube... successful but SLOW

    Thanks, Blaise, but... ? horn ?  Some kind of equipment I should have? Or do you mean the stuffing tube?
  11. webpoppy8

    First time sausage making - loading casings on tube... successful but SLOW

    I'm wondering if there is a trick to loading the casing quickly on a stuffing tube. Here's what I did.  As I said, it was successful but SLOW. I got 32/36mm hog casings at a local grocer.  They are weird.  They looked shredded and ruined to me when I took them out. It took me 20 minutes, but I...
  12. webpoppy8

    can I have a reality check? - 6 days curing - LOTS of liquid from bellies

    Washed off the cure last night, dried in fridge for 8 hours and re-bagged into fridge for this morning. Today I smoked it for 8 hours.  MES 30 with cold smoker attachment filled.  Main smoker temperature set to 115º, I saw temperatures varying 95 to 135 degrees.  Outside temperature 17º-32º...
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    IMG_0775.JPG

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    • Album: can I have a reality check? - 6 days curing - LOTS of liquid from bellies
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    IMG_0776.JPG

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    • Album: can I have a reality check? - 6 days curing - LOTS of liquid from bellies
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    IMG_0777.JPG

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    IMG_0778.JPG

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    • Album: can I have a reality check? - 6 days curing - LOTS of liquid from bellies
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    • Album: can I have a reality check? - 6 days curing - LOTS of liquid from bellies
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    IMG_0780.JPG

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    • Album: can I have a reality check? - 6 days curing - LOTS of liquid from bellies
  19. webpoppy8

    POLL: why is this newbie a failure with 3-2-1 ribs... how?

    @Frankly  yes I grew up in Rahchester.  And I'm pretty sure that the Country Sweet was not right for this way of smoking, several have questioned it.  If I do 3-2-1 again I'll try one of the sauces you suggest instead.  What should I look for?  Country Sweet is extremely sweet, should I look for...
  20. webpoppy8

    newbie looking for a smoker??

    I'm also a newbie.  I've got a Masterbuilt 30 and the capacity is just about right for me.  I have the model with the RF remote controller.  Note this has an interior thermometer/thermostat and a meat interior temperature probe. I added the cold-smoker attachment as well, pretty happy with it...
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