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Ummmmm...
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... |
Ummmmm...
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? |
Ummmmm...
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 |
Ummmmm...
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Ummmmm...
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 |
Ummmmm...
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 |
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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 |
Ummmmm...
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 |
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