First Smoked Kielbasa

Discussion in 'Sausage' started by naclh2o, Feb 18, 2015.

  1. So, I'm getting into smoking and have been making Butts, Jerky, and Fish - everything's coming out pretty good...nothing left hanging around so I know the kids like it...

    I had a long cold weekend ahead of me with temps in the teens during the day and negatives at night  so I decided to give Smoked Kielbasa a try...

    Ran out to find some butts...found 2 9lb'ers (1 shown)

    Trimmed and cubed...

    Spices measured and weighed...

    Little bit of magic...mixed, ground, stuffed, smoked, and cooling...

    didn't want to handle camera with meaty hands...

    Getting on the Bloom after the bath....

    Waiting for a taste of made some pierogi's... this is good stuff...

    I usually just make fresh Italian sausage...but this changes everything...

    boykjo and crazymoon like this.
  2. timberjet

    timberjet Master of the Pit

    Looks great from here. Would go nice with some taters and eggs for breakfast right now.
  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    That looks tasty. [​IMG]
  4. [​IMG]

    WOW! that is some fine looking sausage.

    Happy smoken.

  5. You are making me so hungry...that looks fantastic!...Cold days and nights here as well!  [​IMG]
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice job I had done the same thing,only made fresh Italian and fresh kielbasa til I joined SMF.
  7. chef willie

    chef willie Master of the Pit OTBS Member

    nice...good looking pierogis as well.....Willie
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Good looking grub , well done ! [​IMG]
  9. Thanks, looking forward to some kabanosy....snack the casings, lost the skinny horn...

    Any insight to 7 day drying to cure after smoking?
  10. Great job, It looks terrific   

  11. twoalpha

    twoalpha Smoking Fanatic

    That really looks tasty. Good Job.
  12. danbono

    danbono Master of the Pit OTBS Member

    Naclh20 What recipe did you use for the for the smoked kielbasa?

    Thanks Dan
    Last edited: Feb 19, 2015
  13. reinhard

    reinhard Master of the Pit OTBS Member

    Great work all the way around!!!!  Reinhard
  14. Dan, I used Rytek's good...
  15. crazymoon

    crazymoon Master of the Pit SMF Premier Member

     I leave mine out for a day and then vacseal  for later and they taste fine .
  16. Dan, I used Rytek Kutas...I'm not sure about some of his recipes this one calls for 2 gloves of garlic...well, i used about 8 and it still wasn't enough for several maybe he meant 2 heads? Not sure... it's good but I'm going to try a few tweaks....
  17. smokin phil

    smokin phil Smoking Fanatic

    That's what this is all about. Take a recipe and make it (safely) your own.
  18. I've got to try some of this

  19. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Pirogies and kielbasa  [​IMG]   it dont get any better....Nice job....[​IMG]

  20. Thanks again folks...I appreciate the's too bad we can't email samples....would be pretty cool....

Share This Page