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  1. gator1

    Polish kielbasa, one more time.

    Making another batch. This time without as much garlic. Basically following Ryteks recipe. Last batch was good but I ran the wife and kids out of the house with the last batch. The whole head of garlic in the last batch was a bit over powering. Can keep it on the smoker a bit longer as well...
  2. gator1

    First polish sausage

    Made my first batch of smoked polish sausage.  Think I'm going to stick with using weight as a unit of measure for my garlic.  Turned out being garlic sausage, so much for eyeballing.  Tasted pretty darn good though.  Used hog casings for the first time as well.  Up till now I used collagen. ...
  3. gator1

    Hello from Maryland

    Steve from Pasadena MD Been at this on and off since I was a kid.  Mostly pork shoulders and now that I picked up the large masterbuilt propane smoker I have been getting the sausage and cured meat bug.  New fav. is venison pastrami.  Wish I would have thought about doing that years ago.  Great...
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