Recent content by seminole
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Making Healthy Sausages
Making Healthy Sausages is a book that has been long overdue. The book reinvents the traditional sausage making process by introducing a completely new way of thinking. The sausage is not spiced hamburger meat anymore, but rather a “package” that contains meat plus other ingredients. All those...- seminole
- Thread
- Replies: 13
- Forum: Smoking Books, Videos, Magazines
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Home Production of Quality Meats and Sausages-700 pages reference book
A new book-Home Production of Quality Meats and Sausages by Stanley and Adam Marianski has recently been released. Not a simple cookbook loaded with recipes but rather a one- volume reference (700 pages) that bridges the gap that exists between technical textbooks and the requirements of the...- seminole
- Thread
- Replies: 4
- Forum: Smoking Books, Videos, Magazines
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Building Charcoal smoker out of freezer
DaveNH, Great work, I am impressed. In case you decide one day to produce fermented sausages (salami), now it may be the right time to give it some thought. Have a look at the link below that deals with the equipment which is needed for making fermented sausages at home conditions. May be you...- seminole
- Post #16
- Forum: Fridge/Freezer Builds
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How long should smoke last?
Hi Walking Dude, It's been a while.... Yeah, six pack is a magic word. Even hopeful v-president candidate Palin defines a typical American guy as Joe Sixpack. I think we should start adding one can of beer into sausage mass during mixing. We add red wine to Salami Milano, sweet Tokay to...- seminole
- Post #18
- Forum: Propane Smokers
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Internal temp
Trichinae in pork is killed by raising its internal temperature to 137 F (58 C). The U.S. Code of Federal Regulations requires pork to be cooked for 1 minute at 140 F (60 C). We can not apply these procedures to a product that will be cold smoked and never cooked. Storing pork at low... -
Head Cheese Demystified – You Have Made It Many Times Without Realizing It
Head cheese or brawn or souse is in fact not a cheese, but rather a jellied loaf or sausage that may or may not be stuffed into a large diameter casing. Traditionally it was made entirely from the pork head meat but today people who live in large cities can not buy pork head anymore. But… we... -
Polish Sausages
DeejayDebi For American plants the word Polish Sausage or Kielbasa means the same thing: a sausage stuffed into 36 mm and 1 foot long casing, regardless of the meat combination or spices used. This is a marketing trick to convince a customer that he is buying some original product. Pure... -
Free Smokehouse Plans
There is a lot of useful information, plus some plans at: http://www.wedlinydomowe.com/concrete-smoker.htm In my opinion for a beginner nothing beats the Concrete Block Smoker (link above). Don't forget to check the photo of the most original smoker I have seen in my life...- seminole
- Post #15
- Forum: Smoke Houses
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Polish Sausages
Krakowska Sausage (Kielbasa Krakowska) has been always one of the top sellers in Poland. It is made in other European countries under names such as: Crakovska Sausage, Krakovska Sausage and so on. One of the top 5 Polish sausages, it derives its name from the old previous Polish capital city of... -
Soy Protein Concentrate
Salmon Clubber, 1. Soy protein concentrate will help to trap more water inside of a sausage and the sausage may even look better (more plump and less shrivelled). On the other hand every time you add an extra ingredient you are missing out on the taste and flavor. If you stay below 3% in... -
Polish Sausages
Smokin Mississippi Lady, 1. Common salt is NaCl (sodium plus chloride). Too much sodium can increase blood pressure. Our body cannot produce sodium by itself and not enough of it will create problems for our nerve and muscular system. Sausage or not you need some sodium in your diet which most... -
Polish Sausages
Kabanosy is probably the finest meat stick in the world. The name Kabanosy comes from the nickname â€kabanek†given to a young fat pig that was fed mainly potatoes in XIX Poland. Kabanosy Recipe: Meat – 5 kg, good quality pork such as pork butt. Salt – USA Salt-90 g plus 12 g (2... -
Polish Sausages
This is another Polish classical sausage. It is a fresh version of the Polish Smoked Sausage (Polska Kielbasa Wedzona). During Easter Holiday it can be found on every dining table and it is traditionally served with soup called "zurek". It is also a great sausage for grilling. If you look at... -
Polish Sausages
Well, stop looking, it does not exist. The good news is that you can make the perfect sausage yourself every time as long as you obey the basic rules of sausage making. There are millions of sausage recipes floating for free on the Internet and your own creation will be as good or better. How do... -
Polish Sausages
1. Polish Smoked Sausage (Polska Kielbasa Wedzona) The most popular Polish sausage and the only one that carries the word Polish in its name. Made of pork, salt, pepper and garlic. Marjoram is optional and sodium nitrite is added because meat is cured and smoked. This is how it has been made...
