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  1. mato0107

    Smoked Italian and Polish Sausage

    Can somebody share a proven recipe for smoked hot italian and polish sausage. Looking for the one that you smoke but bbq/ bake before eating. Thanks in advanced
  2. mato0107

    knockwurst

    Does anyone have a complete recipes for knockwursts including the smoking time. thanks in adavnced
  3. mato0107

    Dry milk vs evaporated milk

    The recipe for smoked polish sausage calls for 1 cup of water and dry milk. Can I substitute water and dry milk powder for evaporated milk that is sold in the cans ?
  4. mato0107

    Polish Sausage or your other favorite recipes

    I'm making my 1st batch of smoked sausages on thursday. I was thinking of either hungarian or polish sausage. Can you share your favorite recipes for a good smoke sausage for a first timer thanks a lot
  5. mato0107

    Freezing meat.

    I'm planning to smoke some polish sausages with the cure on the weekend. I have 10;b of pork shoulder frozen. Can I use this frozen meat to smoke sausages that I'll freeze once done?
  6. mato0107

    Prague #1 in Canada

    I'm looking to purchase cure #1 that will be shipped to canada for reasonable shipping cost. Can anyone recommend a place that sells the cure as well as casings. thanks in advance
  7. mato0107

    Hello from Ottawa, canada

    Hi there I have been smoking meat for about 2 years. I have both WSM and Traeger and do most of my smoking on traeger. Recently i have been researching more and more sausage making art and just purchased MES 40 1st generation . Will try both cure sausages and dry sausages. Would love to meet...
  8. mato0107

    MES 40 - 20070311

    Would you be able to give me a feedback on this MES smoker. It is currently on sale in my local home depot. As I'm in canada, my selection of MES retailers is pretty limited. I'd be using it mostly for smoking sausages. thanks in advance
  9. mato0107

    Sausage Smoker

    I'd like to obtain some recommendations for a smoker that would be primarily used for smoking sausages and therefore have a capabilities to fo down to 150-160 degree. Any advice would be great
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