JayFatCity I have a proline and love it
I crack a window for make up air

25 lbs of fresh kielbasa
25 lbs of smoked kielbasa
25 lbs of Krakow
125 potatoes pierogis
125 polish cheese pierogis
Cioppino Polish version?

Ribs today!

Stats77
I use my Primo XL Oval as an electric smoker. I bought a $10 electric hot plate from Walmart and a temperature controller from Auberins. It works great! I bought the higher end controller so that I can step up the temperature based on time, best investment that I made.

TomKat

Willie
Check out this video, I used my own seasoning blend. It turns out great and you don’t need your grinder.
Leaving in LA for over several years and being able to buy it locally it was a big disappointment when I moved north and could’t find it locally. I have made over 200 lbs following Heath’s recipe and it is the best method/ recipe that I have ever made.
If you can get your hands on Chef Paul Prudhomme Family Cookbook there is a good seasoning recipe in there or The Best Stop Supermarket in Scott, LA has a great seasoning as well. https://www.beststopinscott.com/product/best-stop-cajun-seasoning/

Good Luck

calldoctoday Start on the smoker then finish Sous Vide, it’s a much better product but not the same as smoked brisket!

Jonathon

Jonathon,
These are the components I used; unfortunately my Primo is at my beach house.
On the electric burner you need to open it up and bypass the temperature rheostat and high temperature cut out switch or the burner will cycle on and off and won’t maintain temperature. I simply put the burner in the charcoal area and run the cord through the air inlet.
Auberins offer several versions of the PID controller the one I used is WS-1211GPH. It is a true PID controller so your temperature wont over shoot. I pre-heat my grill for at least 30 minutes to allow the ceramic to heat up and temperature to stabilize.
I also made an adapter and utilize a Smoke Daddy smoke generator. You can put a pan on top of the burner filled with wood chips, but I found that I have much better control of the amount of smoke introduced into the meats with the Smoke Daddy (Great product).

Good Luck!

Jonathon Thanks, getting ready to process 4 hams for the first time. I didn’t want to ruin everyone’s Easter!

I keep a spray bottle of water and keep the casings and tube moist.

I am in the process of purchasing a hydraulic stuffer and looking at the Taslsa, Sirman and the china knockoff available on ebay.
The Talsa seems to be a better quality based on pictures!
Does anyone have any input?

JayFatCity I have a proline and love it
I crack a window for make up air

Looks GREAT!!!

Jonathon Thanks, getting ready to process 4 hams for the first time. I didn’t want to ruin everyone’s Easter!

The directions listed above call for a 10% pump of green weight. The You Tube video Austin indicates a 20% pump of green weight.
Is it 10% or 20% of pump?

Jonathon Forest Gump is available!

I love Boudin and would love to try Czech style, please post the recipe!!

Corn bread!!

Sounds like the “Families” secret recipe?

fisherman43

Stainless Steel Dumpling Ravioli Maker Press, AUAM 2 Pack Pierogi Mold - Wonton Mould, Easy-tool for Dumpling Wrapper Dough Stamp Cutter Pastry Pie Making (Small 3 inch,Large 3.75 inch)

I don’t recommend the dough cutter they sel as a kit, it’s exactly the size of the molds and you need to roll each round out to allow for the depression in the mold.
I use the big one for potatoe and cheese and the small one for dersert pierogies.