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  1. H

    My Kielbasa Quest begins

    When I get it just right for me I will certainly share. I will say that every single recipe I found was way, way light on garlic. I was having an impossible time weighing my Marjoram. My small bottle was 11 grams. I poured half of it on my scale and it didn't even register. Time for a new...
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    My Kielbasa Quest begins

    Thanks SmokinEdge, I actually got a hank of hog and one of sheep from my local butcher. They were amazing. One long strand. used your soaking method and the stuffing was much easier and less blowouts but I just need more practice.
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    My Kielbasa Quest begins

    Okay, you guys were a great help in my first 2 attempts at sausage so I think I’m brave enough to step into the real reason I entered sausage making. Slovenian & Polish sausage. Grew up eating Slovenian Sausage and Polish sausage from many sausage shops in NE Ohio and it is by far one of my...
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    Spent some time with the butcher

    Thanks for the amazing post!!!!! Please inquire about the Bavette or Flap Meat cut. It is like a thick flank. I hope that is not being used for ground as it is a fantastic cut. The Heinens grocery near me sometimes has Wagyu Bavette steaks and when they have them I buy them up. I am a...
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    Oysters, 1st time

    Great Post! I have never tried to smoke oysters as I prefer them raw or topped and baked or broiled. garlic butter or cream, parm or manchego and bacon grilled so they are just warmed through and still jiggly and juicy. Love forktenders idea and will definitely try that method but not sure...
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    Newbies 1st attempt at Jalapeño Cheddar Sausage

    I'm just a newbie Gator but 1 smoke tube and a pan of chips in my Big Chief worked pretty well for me. Got the idea from FuelinAround and his burned out BC. I would have just used the tube as he did for his bacon but it was 9 damn degrees out and I figured I needed the extra heat. I will be...
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    Newbies 1st attempt at Jalapeño Cheddar Sausage

    Hey, thanks Gator! Plenty at this site to get you started and much more. Just jump right in. Even when it doesn't go exactly as you wish it'll still be good eatin. And hell, if you don't like it, send it my way, lol
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    A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!

    Ha!!! Double Lindy??? Since you have two giant boxes. I love Dino and I always just cracked up at the Dean being named Dean Martin. Yes, strange is my middle name, lol.
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    A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!

    From "Back to School". Was going the Rodney route
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    A New Build: 24x30 Vertical Offset - A Custom Build For JLeonard!

    An amazing follow!!!! seenred, you are indeed a man of many talents. JLeanard you are the envy of us all. Here's my contribution to the name game. Red Rocket, The Red Shed, Dean Martin, Grateful Red
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    Gyro on the Trompo King

    OMG!!!!!! My newfound sausage journey got me thinking about this very thing. I did a search on SMF and WOW jcam222 you are my HERO. I cannot wait to try this. I literally drooled into my keyboard. Are there enough days in my lifetime to make all the amazing things I'm finding on this site...
  12. H

    Made some beef tallow

    So happy to see I am not the only one who eats these brisket cracklings. As a kid in the early seventies my grandmother would trim pork chops in the morning and make the most amazing cracklings. I've made them many times but they just don't taste like they did back then. Obviously I need to...
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    The Gods of smoke are on my side, so far... Pics now

    Happy Birthday MeMaw!!!!!!!!! Food truck Fish Fry???? Crankybuzzard Brisket?????? Wow. sounds like a great day!!!!!
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    Ever had a craving you HAD to satisfy?

    Thanks for the great idea crankybuzzard!!!! Made some beef chorizo yesterday and turned it into some Mexican Hash this morning. Hit the spot hard. Wife Loved it and it is now in the rotation.
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    My Pastrami Obsession

    OMG. Cruising this site turns me into Ricochet Rabbit. I wanna try making everything. Definitely will try the Tri Tip. I can surely attest to Katz being the best. Never been to NYC but ordered online(Fantastic) and had it in Vegas(a little disappointed to be honest. But it was late and I...
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    Ever had a craving you HAD to satisfy?

    Damn! That looks disgustingly Delicious!!!!! Thanks for the great idea. Definitely gonna dive into that. And add is some fire roasted Pablanos and Tequila. Honey, were having Mexican!!!!!
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    2nd attempt at Jalapeño/Cheddar sausage

    Thanks guys!!! Yes, I am seeing metric is the way to go. Here's the recipe for anyone interested 4 lbs Brisket Point trimmed of most visible fat 4 lbs Pork Shoulder trimmed 2 lb Brisket & Pork fat(brisket hard fat & pork fat cap) 81 g Salt 20 g Black Pepper 11 g Insta Cure #1 31 g Granulated...
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    2nd attempt at Jalapeño/Cheddar sausage

    The sausage bug has hit me Hard. Having never had real Texas BBQ until this summer, I was blown away by the Burnt Ends, Brisket and Jalapeño Cheddar sausage at Blackboard BBQ near Bourne. This is what sent me down this rabbit hole and how I found this amazing site. I had every intention to...
  19. H

    Cleveland BBQ-- Kielbasa

    Thanks for posting this recipe Schwarzwald Metzger. It looks amazing. I too grew up on Northeast Ohio slovenian and Polish sausage. R & Ds, Raddells, State Street Meats, Peats Meats, Jawarski's, Trumble County Meat locker. R & D, State and Trumble were always my favs. Joe from R&D recently...
  20. H

    Kielbasa Lisiecka

    Oh man, I am drooling. As an old Pole who grew up on polish and slovenian sausage I can't wait to go down the Kielbasa trail. This may be the first one I try. Definitely with sauerkraut. Thanks SmokinEdge!!!!
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