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Alcohol and instacure #1
I drink beer while using cure #1 and sometimes a good sm Scotch. Have not had any issues to date. I'm thinking a bit of wine would not have any effects but would do a bit of research first. -
Polish kielbasa, one more time.
Turned out to be real good. Very sleepy to bed at midnight and up before 4 -
Polish kielbasa, one more time.
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- Album: Polish kielbasa, one more time.
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Polish kielbasa, one more time.
Not yet have to be up by 0430 and it looks like I got at least and hour left. Holding at 148 and 180 smoker temp. Figured I would just let this one finish out. If it looks locked in the next hour I will hit it with some 170 degree water. -
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... -
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First polish sausage
Had over 1 1/4 of a bulb in 5 pounds of pork. keep looking a it and keep thinking, can't be enough. Thinking 3/4 of a bulb would be a bit better. -
First polish sausage
Had it in the smoker for 3 hours then finished it in 170 degree water. Jumped from 130 to 155 in 10 minutes once I put it in the hot water. Had a check of a time keeping the smoker where I wanted it last night. Maryland decided it was a northern state again, 15 degrees last night. It was 72... -
First polish sausage
Used a pork butt. Giant had them for 99 cents per pound. Think I'm going to increase the smoke but cut the garlic down to about 3/4 of a clove. Did about 1 and a quarter on this 5 pound batch and its a bit strong. -
First polish sausage
Used a pork butt. Giant had them for 99 cents per pound. Think I'm going to increase the smoke but cut the garlic down to about 3/4 of a clove. Did about 1 and a quarter on this 5 pound batch and its a bit strong. -
First polish sausage
- gator1
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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. ... -
sausage.jpg
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Question about grinding deer meat
If I'm going to use the meat for items such as spaghetti sauce or just plain ham burger I'm to to concerned about a little silver skin . If I'm making jerky with ground and.my jerky canon I trim off all the silver skin . Remove the tallow for sure and never run a saw through it . Gets on the... -
Masterbuilt xl help
Must be the regulator . I have the opposite problem . I have to work at keeping it cool . She will run at 175 on the lowest setting but if I'm trying to run at 225 I always keep an eye on it . Once the water starts to evaporate it jumps to 275 real quick .- gator1
- Post #11
- Forum: Electric Smokers
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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...
