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Jim, try this place for starters: Polish Sausage

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>I know I need to buy a book on the subject. <HR></BLOCKQUOTE> Good idea. You don't use Morton's TenderQuick in sausages. It's for brines or for dry cures.

PS, requires the complement of a rice pilaf, made Greek style with butter, lemon and chicken broth.

Have had an eyeball on this recipe since you posted it, Chris. Got it focused for Thanksgiving and followed the recipe without much variation. 5.5 lb leg of lamb, once boned. Same seasonings, same baste, same schedule. Did mince some garlic for the inside and inserted some intramuscular slices...

Here's an excellent soup to make with the bbq chicken bones you've been saving. Every Greek family makes a variation of it. It’s called "avgolemona", which means, simply, egg-lemon. Begin a meal with a bowl of this traditional soup, and it will cleanse your palate for the good times ahead. Broth...

Some woods are more hygroscopic than others, and some woods contain more btu's than others. Hickory, for example, is very hygroscopic and also high on the btu list. Oak is not as hygroscopic, but rates well for btu's. Fruitwoods such as cherry and peach are pretty low on the btu list and about...

How can you consider what someone sez when they can't count past two? I meant your 3rd graph Kevin, not the second. Basically what I'm saying is that if you are smoking while barbecuing, chances are you are making inferior barbecue. Avoiding smoke is more consequential than choice of smokewood...

Art, I'd distinguish between seasoned wood and dry wood. I think of dry wood as something approaching a moisture content of 8 percent. In Illinois, where you are from, air-dried seasoned wood left outside and under roof, such as in a barn, will never contain a m/c much below 17 percent. I...

Almost everyone with some experience has a smokewood preference, an opinion of how much to use, and a catalogue of undesirable woods. I don't have much preference, use as much as I can, and haven't found an objectionable hardwood or fruitwood yet. Terms sometimes get confusing, and even the...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Rita Y: Hugs to Mary for this one! Rita <HR></BLOCKQUOTE> Sure will, Rita. She's been gone to Scandinavia with number three daughter for two weeks now, touring the countries Rick Steve's style. It's no...

Mary's quick and easy eggplant creation, adapted to the grill. Entree and side dish over the same coals in a shuttle motion. I usually use venison loin medallions cut about 3/4" thick, so that a hot sear from both sides leaves them almost rare. Slice an eggplant into 3/4" pieces and peel each...

Depending on whether it has legs or not, lay a 6 or 8 qut Dutch oven on WSM bottom rack or in empty water pan. Do this over a bed of Minion coals so cast iron heats up without too much drama. When things get going good, arrange rutabagas, parsnips, and carrots all cut to similar size, and...

Montgomery Inn mainlined. Read the label ingredients list sometime. Not clever enough to improve upon it, and, as Clint said, a man has to know his limitations.

Gain one advantage,lose another, I reckon. Still, what's a recipe if you can't stir your own finger in it? Must tell you that your jerky is delicious, Kevin. By the time I got to the bottom of the sack, I'd developed a serious taste for it. Good thing the formula and schedule are on your...

Looks to be a classic recipe, Keri. Simple and good. Have copied it to my files. Curious, though, why the remaining molasses and vinegar are stirred in after the beans have cooked. Can't you adjust these flavors on the first stir when the lid comes off and thereby serve up a nice pot of cooked...

For all practicable home-sharpening purposes, serrated knives should be viewed as disposable. Like Roman candles, each shot in their short life is less spectacular than the preceding one. There are no electrical sharpening devices short of linen buffing wheels and assorted abrasive compounds...

The only difference between lumberyard wood (kiln dried) and anything you might pick up at a sawmill, an orchard, or split yourself from wood you cut, is that kiln dried wood has been brought to a moisture content of about 8%. In Ohio where you live, wood under roof air dries to about 17% m.c...

Jim, you could drill a hole in a refrigerant coil while installing a door hasp in a perfectly good upright freezer chest, stomp around and curse your stupidity so your wife feels sorry for you, and then upgrade the carcase to a smoker. Worked for me.

This is killer in a simple homemade marinara over pasta noodles. Good also with kraut. Adding some mushrooms and having it tonight in marinara over fresh steamed green beans and zuchinni. If you don't have a stuffer and/or a smoker, you can leave out the sodium nitrite and make it fresh. Great...

If you caught the interesting episode last night Good Milk Gone Bad on making yogurt and want to try it yourself, I can offer some seasoned advice to supplement the program's instruction. Alton uses 1/2 cup of starter culture per 1/2 gallon of milk. Don't use more than a tsp of starter in your...