Smoked Polish Kielbasa

BGKYSmoker · May 5, 2011

This is part of the 20 pounds i'm doing for a friend. He wanted some smoked polish kielbasa.

Soaking natural hog casing. They have been rinsed inside and out from all salt. Soaking in cold water with 2 Tbs vinegar added.

Guess i will give the cannon some sausage time to.

Got some chores to do before i get mixed and stuffed. Casings need a couple hours soak anyways.

arnie · May 5, 2011

This'll be good

Can you share any info on your stuffer?

roller · May 5, 2011

alelover · May 5, 2011

I want to see the cannon in action.

boykjo · May 5, 2011

nepas said:
This is part of the 20 pounds i'm doing for a friend. He wanted some smoked polish kielbasa.

I'll be your friend..................................

SmokinAl · May 5, 2011

chef willie · May 5, 2011

Oh yeah.....lock & load that cannon

Bearcarver · May 5, 2011

LOL---I didn't think all 3 of you NEPAS were working on that one batch of Lebanon Bologna!

Lets heat that Howitzer up a bit!!!!

Bear

NEPAS next Sausage Stuffer:

tyotrain · May 5, 2011

realtorterry · May 5, 2011

Am I too late for the party

BGKYSmoker · May 5, 2011

I'm having some posting problems so i will try later.

BGKYSmoker · May 5, 2011

Here are some pics of my stuffer working.

Stuffer and valves.

Back of main tube.

Valves.

Pushing the ram in. The back valve and drain valve must be open for the ram to go back.

Ram at back of tube ready for meat. At this point close the 2 valves.

Adding meat to the main tube.

I use this to push the meat back. Make sure there are now air pockets.

5 pound to the bulkhead.

Bulkhead in place.

Front lock cap

Install the stuffer tube into bulkhead.

Time to stuff. With any stuffer using natural casings, Dont tie the end off until you have the casing on the tube all the way.

Stuff em up.

After stuffing there is minimal meat left on the end of the ram and in the tube. Fry it up or toss it.

Dry the casing for smoked sausage.

Ready for smoke.

The ram/bulkhead assy.

The stuffer has machined parts and was built by a friend of mine. If you need info on it just send me a message and i will give you his contact info.

BGKYSmoker · May 5, 2011

After 3 hours of smoke at 150* Sausage IT at 143

realtorterry · May 5, 2011

wow thats worth the wait!! I could go for some of that right now!!

Bearcarver · May 5, 2011

Warning!

This thread could be highly Ejumacasional !

Let me know if you need help NEPAS, I used to bore-scope 105s (trailered and on M1 tanks).

Bear

beer-b-q · May 5, 2011

Looks Great Nepas...

That is one interesting stuffer...

How about a recipe for the Kielbasa?

BGKYSmoker · May 5, 2011

No cold water bath cuz i want em shriveled up.

Fife · May 5, 2011

fpnmf · May 5, 2011

Looking good!!

Craig

old poi dog · May 6, 2011

Amazing sausage and stuffer.....

Smoked Polish Kielbasa

Nepas OTBS #242

Smoking Fanatic

Smoking Guru

Master of the Pit

Renowned Sausage Maker

SMF Hall of Fame Pitmaster

Master of the Pit

Gone but not forgotten RIP

Master of the Pit

Master of the Pit

Nepas OTBS #242

Nepas OTBS #242

Nepas OTBS #242

Master of the Pit

Gone but not forgotten RIP

Gone but not forgotten. RIP

Nepas OTBS #242

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

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