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...

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?

On Sat, 12 Dec 2009 11:23:40 -0500, 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...

Hey, let's get a little more free with the recipes, man. I've never
held out on you, Damn, I've even told you how to fix collard greens!
--

John H

In article 41dab803-c943-4b9b-9664-
,
says...

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?

No, just baked a bunch and brought it to a Christmas party at the barn
with some Polish mustard and some good Hickory BBQ sauce.

Also brought the little box with Vodka, V8, Worchester Sauce, Rosies
lime juice, Sea Salt, Celery Salt, Tabasco, Golds Horseradish, some Ice,
Celery, and a pepper grinder, I was the life of the party...
Hic'

Merry Christmas all...

In article ,
om says...

On Sat, 12 Dec 2009 11:23:40 -0500, 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...

Hey, let's get a little more free with the recipes, man. I've never
held out on you, Damn, I've even told you how to fix collard greens!

I will post my recipe for Bloody Marys, Sausage (two kinds) or anything
else, but I promised the old Pollack I wouldn't give up the secret to
his Kielbasa till he was gone.. Why, I don't know, but that was the
deal

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

On Dec 12, 11:23Â*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

On Sat, 12 Dec 2009 19:46:04 -0500, I am Tosk
wrote:

In article ,
says...

On Sat, 12 Dec 2009 11:23:40 -0500, 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...

Hey, let's get a little more free with the recipes, man. I've never
held out on you, Damn, I've even told you how to fix collard greens!

I will post my recipe for Bloody Marys, Sausage (two kinds) or anything
else, but I promised the old Pollack I wouldn't give up the secret to
his Kielbasa till he was gone.. Why, I don't know, but that was the
deal


No sweat. I made the same promise about our bbq sauce recipe to the
friend from whence it came.

I understand completely.

How long do Pollacks live, anyway?
--

John H

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

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

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