Ummmmm...
 

In article ,
says...

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


Yup, mine is a hand crank that clamps to the table. I never really
thought there would be a problem with something like that, but again, it
was just designed wrong. Somebody noted not seeing a ribbed case, I
should note that I am talking about the inside of the grinder, the
cylinder that the worm drive runs in to feed the blade or stuffer. As to
smoking, I like to use Shag Bark Hickory, and Apple, half and half. A
Polish fellow I was talking to at the party said I should try to find
some pear branches too...

Ummmmm...
 

In article ,
om says...

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

In article ,
says...

On Sat, 12 Dec 2009 08:39:52 -0800 (PST), Loogypicker
wrote:

On Dec 12, 11:23*am, I am Tosk
wrote:
Ohhhh, me and The Mouse made my Kielbasa last night. We ate three pounds
just while stuffing the casings;) Fresh pork butts, fresh garlic, fresh
ground pepper, and some secret proecsses, yum...

Oh, man.....smoking it today?

Maybe just boil or fry it up.
All kinds of Polish sausage.
Some doesn't get smoked.

--Vic

Yeah, I haven't used my smoker in a while.

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...

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?

Thanks

Apple makes a great smoking wood, if you want a mild flavor. Mesquite
will give a much stronger flavor.

Well, really I am looking for a wood to make a new smoke house out of
unless I can find some steel barrels locally, and then a good welder for
a day to make the doors and such.

Ummmmm...
 

On Dec 13, 2:24*pm, John H wrote:
On Sun, 13 Dec 2009 12:48:04 -0500, I am Tosk





wrote:
In article ,
says...

On Sat, 12 Dec 2009 08:39:52 -0800 (PST), Loogypicker
wrote:

On Dec 12, 11:23*am, I am Tosk
wrote:
Ohhhh, me and The Mouse made my Kielbasa last night. We ate three pounds
just while stuffing the casings;) Fresh pork butts, fresh garlic, fresh
ground pepper, and some secret proecsses, yum...

Oh, man.....smoking it today?

Maybe just boil or fry it up.
All kinds of Polish sausage.
Some doesn't get smoked.

--Vic

Yeah, I haven't used my smoker in a while.

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...

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?

Thanks

Apple makes a great smoking wood, if you want a mild flavor. Mesquite
will give a much stronger flavor.
--

John H- Hide quoted text -

- Show quoted text -

Pecan is just great, nice and light. Mesquite, like you say, is much
stronger, and can get downright overpowering on the wrong meat.