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The Smoke Ring Forum Index
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  Topic: Building a cubicle offset smoker. Questions on my design.

Replies: 27
Views: 9174

PostForum: Cookers   Posted: Thu Dec 06 12 5:18 am   Subject: Building a cubicle offset smoker. Questions on my design.
Round or rectangular? As Wreckless has pointed out many designs are cylindrical because the drums are round. Almost every person I know, myself included, has owned a drum smoker.
We have problems fig ...
  Topic: How much Jalapeño Powder?

Replies: 6
Views: 2480

PostForum: Sausage Making   Posted: Wed Dec 05 12 6:01 am   Subject: How much Jalapeño Powder?
Be a man and put a 1/2 teaspoon per pound of meat. Jalapeno is not a very hot pepper on a Scoville scale. Tabasco is much hotter and of course little cayenne tops the list. Habanero is larger than cay ...
  Topic: Smoking Commercial Summer Sausage & Shelf Life

Replies: 4
Views: 2319

PostForum: Sausage Making   Posted: Wed Dec 05 12 5:55 am   Subject: Smoking Commercial Summer Sausage & Shelf Life
Trying to answer the question using some logic. It is dangerous so I might get lost somewhere.

First of all there is little difference between smoking and drying.
For example we cold smoked meats ...
  Topic: Buying ground meat vs. grinding whole meat

Replies: 7
Views: 3729

PostForum: Sausage Making   Posted: Wed Dec 05 12 5:32 am   Subject: Buying ground meat vs. grinding whole meat
There a few reasons:

1. Whole meat is cheaper
2. You can use different grinder plates to control texture.
Some sausages, for example Polish Krakowska which goes by the name Cracovska sausage in m ...
  Topic: cooking wood vs smoking wood

Replies: 6
Views: 9546

PostForum: Smoked Foods   Posted: Tue Dec 04 12 11:13 am   Subject: cooking wood vs smoking wood
We have been used wood for thousands of years and hard woods are fine. Actually, the oak wood is my favorite. It was always popular in England as well. It does burn a little bit slower because it so d ...
  Topic: FNG - IT consistency question

Replies: 4
Views: 1787

PostForum: Sausage Making   Posted: Tue Dec 04 12 10:34 am   Subject: FNG - IT consistency question
Depending on s size of a smokehouse the inside temperatures will probably vary. It should be a bit hotter in a lower part, it will be more humid in the upper part due to the moisture evaporating. In w ...
  Topic: Fresh Sausage - Can I Still Use Cure

Replies: 3
Views: 2079

PostForum: Sausage Making   Posted: Tue Dec 04 12 9:50 am   Subject: Fresh Sausage - Can I Still Use Cure
As already explained by Gray Goat and Harry Nutczak, cure #1 is not needed for fresh sausages, unless a pink color is desired.
This is often the case when making the following types of sausages:
a. ...
  Topic: hot water bath

Replies: 8
Views: 4295

PostForum: Sausage Making   Posted: Tue Oct 09 12 7:04 am   Subject: hot water bath
Water transfers heat much faster than air. You have the air in a smokehouse or in the oven. If your sausage has a small diameter it does not matter much, but if you have 18 lbs. ham, it is a different ...
  Topic: Bacon in Sausage?

Replies: 9
Views: 5823

PostForum: Sausage Making   Posted: Tue Oct 09 12 6:33 am   Subject: Bacon in Sausage?
There is an original Polish sausage that uses kind of bacon. It is called Smalcowa Sausage, "smalec" means lard in Polish. You make your own lard by slow frying back fat, bacon or any fat tr ...
  Topic: Smoke Generators - Venturi Type

Replies: 1
Views: 5384

PostForum: Cookers   Posted: Fri Dec 09 11 3:49 am   Subject: Smoke Generators - Venturi Type
We have been experimenting with venturi smoke generators and found them reliable and working well. A new section Smoke Generators has been added to our site. We hope you will find the information usef ...
  Topic: Making Healthy Sausages

Replies: 0
Views: 4986

PostForum: Cookbooks   Posted: Thu Sep 08 11 4:33 pm   Subject: 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 hamb ...
  Topic: smoke from other than wood

Replies: 10
Views: 3730

PostForum: Wood and Charcoal   Posted: Tue Sep 06 11 4:51 pm   Subject: smoke from other than wood
Adding juniper to hunter's sausages has been practiced in Eastern Europe and Germany for a long time. Crushed juniper berries are usually added to the sausage mix.
Then juniper branches or twigs are ...
  Topic: Fresh Wood Prep????

Replies: 2
Views: 1315

PostForum: Wood and Charcoal   Posted: Tue Sep 06 11 4:38 pm   Subject: seasoning wood
I don't think you need to wait the whole year. When it is dry, use it. When it is not completely dry you will hear a hissing sound-water droplets boiling. You will get the steam as well. Many people b ...
  Topic: Question on cures

Replies: 4
Views: 1923

PostForum: Sausage Making   Posted: Sun Oct 03 10 6:24 pm   Subject: Question on cures

I am answering your question with a link as there is plenty information here. Don't forget the additional links in a right sidebar

  Topic: Polish Smoked Sausage

Replies: 14
Views: 73234

PostForum: Sausage Recipes   Posted: Sun Oct 03 10 6:11 pm   Subject: Polish Smoked Sausage

There are two Polish sausages that fit your description.

Polish Sausage Links
http://www.wedlinydomowe.com/sa ...
  Topic: Home Production of Quality Meats & Sausages-New Book

Replies: 2
Views: 7163

PostForum: Cookbooks   Posted: Fri Oct 01 10 6:24 am   Subject: Home Production of Quality Meats & Sausages-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 b ...
  Topic: New Book

Replies: 4
Views: 3659

PostForum: Sausage Making   Posted: Sun Oct 19 08 8:05 pm   Subject: New Book
The art and secrets of making fermented sausages revealed in new specialty book

October 2008, N.Y., N.Y. The majority of books written on making sausages do not tackle the subject of fermented sa ...
  Topic: Meat Grinder ?

Replies: 3
Views: 5195

PostForum: Sausage Making   Posted: Sat Oct 11 08 2:03 am   Subject: Grinder plates

Check the following link, they distribute any kind of grinder plate you can think of: :
  Topic: summer sausage % fat content ratio to meat ???

Replies: 4
Views: 5732

PostForum: Sausage Making   Posted: Fri Oct 10 08 11:08 pm   Subject: Summer sausage % fat

Summer sausage is normally made of pork and beef, although sausages made from beef alone are common. Fat content, 17 - 37%.

Elk and deer meat is very lean, about 8% fat only. You can mi ...
  Topic: Top off meat in Stuffer w/Rice

Replies: 7
Views: 5185

PostForum: Sausage Making   Posted: Fri Oct 10 08 12:52 am   Subject: Top off meat in stuffer with rice
Hi Howard,

Well Howard, this can be done in a more practical way. Many recipes in addition to meat also contain a filler:

rice-Hurka Hungarian Sausage, Nham-Thai sausage
potatoes-Swedish Potat ...
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