Double Smoked Kielbasa Sticks
- Thread starter BGKYSmoker
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BGKYSmoker
Nepas OTBS #242
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- May 12, 2011
- 22,172
- 7,150
Greetings NEPAS, Loved the video, the sticks look awesome... Now the questions, How long did you cold smoke, at what temp.? How long is overnight and at what temp.? Lastly, in my house, growing up by 1 year old Mom pulled out the bottle and stuck in a link of, "Kabanosa" what you called "Slim Jim's" but I have never had it with mustard seed. Does it have a major flavor impact? The rest of the ingredients make up what I am used to. (Wikipedia calls them Kabanos and says they are hard and dry...Not in the part of Poland my folks are from, just like Kielbasa but in sheep casing!)
BTW...Harrisburg is only an hour away, if you need any help emptying any of the freezers, hit me up with a PM!
JJ
BTW...Harrisburg is only an hour away, if you need any help emptying any of the freezers, hit me up with a PM!
JJ
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I tried these on the weekend, all though I didn't take any pictures (the wife had the camera at the lake) they did turn out fantastic!!!!! Thanks a lot for posting the recipe these are a big hit!!
cruiser rod
Smoke Blower
Cruiser Rod-He doesn't say in his post, but if you watch the video, the second smoke is for 2 hours with no additional heat (cold smoking) -the burning of the smoke pucks generates some heat but the temps remain in the cold smoke range.
Great post!! The step by step and the video is excelent. Like the double smoke as well. Thanks for the recipe!! Reinhard
cooking momma
Smoke Blower
Hello :)
I have some really stupid questions about this Kielbasa. I am so trying to make this as a surprise for my husband for Christmas, and I need it to come out right.
1. What does IT stand for. Internal temperature? I do not want to double smoke it, he doesn't like Slim Jims very much so how long do I smoke it for and at what temp. wood type?
Basically I just want regular old Kielbasa LOL! Is there an original recipe for this?
Thank you,
Cooking Momma
I have some really stupid questions about this Kielbasa. I am so trying to make this as a surprise for my husband for Christmas, and I need it to come out right.
1. What does IT stand for. Internal temperature? I do not want to double smoke it, he doesn't like Slim Jims very much so how long do I smoke it for and at what temp. wood type?
Basically I just want regular old Kielbasa LOL! Is there an original recipe for this?
Thank you,
Cooking Momma
- May 12, 2011
- 22,172
- 7,150
Yes IT is internal temp. Take a look at this post. As easy as it gets...JJ
http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy
Apple and or Hickory is a good flavor wood also. Please start a new thread with any questions or PM me. we don't want to hijack this thread.
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