On Sun, 13 Dec 2009 12:48:04 -0500, I am Tosk
wrote:


I am quite disappointed with the new grinder I bought on line. It is
Stainless and all and built well, but the design is flawed bad. The worm
drive (hand grinder #10) is too small for the ribbed case so meat
bypasses and just gets smushed up more during process. This is most
evident in the hard texture of the final product and while stuffing when
it just wont feed without pushing hard on the feed.

I thought I was getting a nice tool for 70 bucks, but now that I used
it, it sucks...

Only ones I've seen are the hand cranked that clamp to the kitchen
time. Long time ago. Grew up in a Polish neighborhood and my pals
mamas were always making it. Never saw a smoker and never saw a
ribbed case. That looks to be a real bad idea. Bought my wife a
grinder for the Kitchen-Aid but she's only used it a couple times, and
not for sausage. She buys it at the Polish stores, which are
plentiful here. She likes kabanosy, a thin sausage, smoked dry.
..
Off to Cabellas I guess.

Another subject I could use some help with is a new smoke house. I have
a fire box and 8 inch stove pipe but my steel barrel has seen better
days. I was thinking of making a new box out of wood. I could probably
dig up Hickory at a good cost, any other types of wood (found in the NE)
I might consider for a smoke house?

My wife says they always smoked the sausage in her village in Poland,
and smoked is best.
The common smoker was a barrel with the meat hung into it on a frame
on the top then covered. Fruitwood was used. She thinks apple was
the best, but she's not sure. She'll ask her ma next week.
Only smoking I've done was on the Weber, ham and turkey, with hickory,
so I can't help.
Man, that sticks to your clothes.

--Vic