18 pounds of Polish.

[blackgang]

Well I was just setting around and decided to go ion ald look over ther new Lotus and Big C,, Even for Phetchabun they are just a BIG C and Tesco Lotus like in any small Thai town, don't have shit,, not like Rim Ping.

But their grounmd pork looked good and at 90 a kilo I bought 7 kilo and decided to make some Polish and check out how my insulated smoker with an electric hot plate I found in a shop works,
So at 1700 I had made 20 pounds of Polish, and running that much thru a stuffer by ones self is no fucking picnic, but it is done and smoking and will be out at 2230.

[blackgang]

will take one when I go get em out

[blackgang]

I went out to check em and took a pic, they are finish smoke and now to finish them with a little more heat from Charcoal, got to stick one and check internal for done.

needed some snack food in the fridge as I got company coming in a week or so.

Done em with tamarand sawdust,,sure made the house smell nice as the smoker is under the carport roof.

[jandajoy]

Jeeze you look well set up there mate.

[melvbot]

Does look good. Is that a local made smoker BG?
Oh yeah, whats Polish?

[jim1176]

Nice looking smoker!! Great color on those sausages.

where ya located ...... I'm on the way

[jandajoy]

Done em with tamarand sawdust,

Where'd you get that from? Or is this another stupid question?

[Thetyim]

^
From a tamarind tree

Just tell Joy " Don Ma Klam"

[jandajoy]

From a tamarind tree Just tell Joy " Don Ma Klam"

It was wasn't it?

Or is this another stupid question?

DOH.......

[EmperorTud]

Where do you get the hog casings?

[blackgang]

Does look good. Is that a local made smoker BG? Oh yeah, whats Polish?

I had it built last year down at a shop that does S.S work, hand rails and different shit, 5000 baht I think.
Polish refers to Polish Kielbasa, and it is a versatile sausage.
Tomorrow night we will have one steamed with spuds,carrots.onion and cabbage.

Nice looking smoker!! Great color on those sausages. where ya located ...... I'm on the way

Phetchabun City ..

Where'd you get that from? Or is this another stupid question?

No it isn't, The only work that Sunee brother in law is fuck the dog, and so he has got hooked up with OTOP and he makes wooden lettered house signs, number plates for your mailbox or the front of your house, Little wood chingaderoos that are key fobs and shit like that, he pays kids to do the work and sawing and assembly and he wanders around to OTOP functions and sells that shit, so I got Sunee to get it from him, I wouldn't piss up his ass if his guts was on fire.
He tried AMWAY for awhile and must have been to strenuous for him cause he quit.

[blackgang]

Where do you get the hog casings?

First we got here in Nangua from a lady, then I ordered a bunch of chemicals and spices from the states and got sheep and hog from there shipped in. But can be had local but not the sheep casings, but they are a pain in the ass to use, delicate bastards, so maybe I just stick with hog after I run thru 2 hanks of sheep.

[Thetyim]

Does the sawdust go on the plate just above the oven inlet ?
I can't see any marks there

[EmperorTud]

Another question... where is the electric hotplate in that gizmo?

I was using a dustbin with a hotplate and some wood chippings.

[blackgang]

Does the sawdust go on the plate just above the oven inlet ? I can't see any marks there

First pic, the charcoal burner for BBQ is still in place and that aqua color thing to the right is the hotplate.

Another question... where is the electric hotplate in that gizmo?

3rd pic the hotplate is in place and you can't see it but a S/S dinner type plate is on the hotplate with a load of sawdust, I take the plate out with pliers and dump the ash and reload and shove it back in.
That cone on the bottom really does help with getting the heat and smoke in the unit,

[big_cloud]

The Sausages look mouth watring
I think in german its called Krakauer

[Rural Surin]

So what's Polish about it?

[Lorenzo]

Nice looking operation you have there Blackgang.

You saved yourself good amount of baht, this little 1/2 Kg pack was $6.00

[blackgang]

So what's Polish about it?

I explained once,
Now you can see what it is.

From Wikipedia, the free encyclopedia

(Redirected from Kiełbasa)
Jump to: navigation, search

Various brands of kielbasa


Kiełbasa is a Polish word for traditional Polish sausage. The word has become a commonly used North American term for Eastern European styles of sausage, including Ukrainian sausage, which is called kovbasa or kubasa

[blackgang]

Nice looking operation you have there Blackgang. You saved yourself good amount of baht, this little 1/2 Kg pack was $6.00

Thanks Lorenzo, I do not save anything,,it pobly cost me a tad over 100 baht a kg. to make and took a day, not counting the cost of the machines, and I give most of it away to friends as I do shit like that instead of drinking in my old age, it keeps me happy and gives me something to do and pisses my ol lady off to spend money on things to give away.

[melvbot]

Where are you BG? If you like pissing the old lady off I dont mind having stuff posted to me

[terry57]

Nice work there wolfie, I'd keep the females away from that lot.

[blackgang]

Where'd you get that from? Or is this another stupid question?

And by the way, using Tamarand is like using Alder at home, a little goes a long way, I used 3 handful of sawdust for this load and it is close to being to strong, Apple or Cherry is my fav wood for smoke as it ia a sweet smoke, but Hickory is fine for a smokerhouse/BBQ fire.
But anytime that you can see smoke,you are getting to much unless it is the startup and a dense smoke is wanted, but in the long haul you do not want to see it.

As an axample, I was running a small smokehouse once, just for myself and friends to hotsmoke stuff or to cold smoke hams,Bacon,Turkeys and such.
A friend killed 2 deer and got them home without punching his tags and was going out and get 2 more so had extra and wanted me to make hams out of the 4 hinds.
I cured them and he was there and we were drinking beer and he insisted that we use more smoke as he could see none,
I was using alder and charcoal to fire with so cut back on charcoal and added green alder and kept a smoke visable all day and then he left and I went back to my own on smoke for the next 4 days, that meat was ruined as it had a bitter smoke taste, but it was his and none of m business.

[Topper]

Apple or Cherry is my fav wood for smoke as it ia a sweet smoke, but Hickory is fine for a smokerhouse/BBQ fire.

BG, Homepro here has apple,cherry, alder and hickory...will send you some chips if you'll send some product this way!

[blackgang]

Thanks CSF, Got some being sent down from CM, and I just got a load of studff from BKK about an hour ago, 2 large boneless turkey breasts that are huge,6 or 7 kg each and 10 kg of grainfed Thai ribeye and 8 kg of ground Thai beef for future sausage making.