SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Kielbasa Recipe Question With New Q-View
New Posts  All Forums:Forum Nav:

Kielbasa Recipe Question With New Q-View - Page 2

post #21 of 42

RD, Those look excellent!

post #22 of 42
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Dang it Red Dog that looks great, I can smell them from here. 

 

A full smoker is a happy smoker and yours is going to be happy happy happy tomorrow 

 

DS


Thanks DS. We were hoping to get an elk this year so we could stock up on sausage meat but didn't have any luck. Hopefully my Bro comes through again this year.

post #23 of 42
Thread Starter 

I hope every one had a great Halloween. I dressed up as a redneck eatin cowboy brisket steaks.

post #24 of 42
Quote:
Originally Posted by Red Dog View Post
 

I hope every one had a great Halloween. I dressed up as a redneck eatin cowboy brisket steaks.

th_HaHAAHaa.gifhope it didn't take you long to get dressed up LOL

post #25 of 42
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

th_HaHAAHaa.gifhope it didn't take you long to get dressed up LOL


No it didn't! Today if all goes well I will be dressing as a redneck eatin sausage.

post #26 of 42

Thumbs Up I will be waiting LOL Pics included I am sure

 

DS

post #27 of 42
Man that's a full smoker! Looking south for the smoke signals!
post #28 of 42
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Man that's a full smoker! Looking south for the smoke signals!


Smoke signals going up now Case. Some pics coming soon!

post #29 of 42
How'd things turn out???
post #30 of 42

I'm making rings myself after deer season.  They look great and congrats on a real nice job, all around.  Reinhard

post #31 of 42
Thread Starter 

Man, what a day! I had more trouble keeping the Pitmasters Choice pellets going then I have ever had which bummed me out because I had to keep opening the door to light it. When I finally bumped the temp up towards the end I loaded some cherry chips in the chip tray and got some real good smoke. All told I got plenty  out of the AMNPS but at the expense of going into overtime due to door opening. The end result looks great but I'm going to wait till morning to cut some open and test it. Right now I'm going to kick back and watch somebody kill something on Outdoor channel.

 

post #32 of 42
Are you drying the pellets before you light them.... works for me....
post #33 of 42
Yeah what Dave said!

Looks good though! I'll be down in the morning to pick up my share, lol!
post #34 of 42

Dang it them looks good

post #35 of 42
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Are you drying the pellets before you light them.... works for me....


Yes, I put them in the microwave for a couple of minutes.

post #36 of 42
Try the oven at 275 for a couple hours... I put my pellets in the smoker during preheat/sterilization at 275 for a couple hours... sure simplifies keeping them lit...
post #37 of 42
Thread Starter 

Thanks Dave. I'll try that. Well, they are all tasted, processed and vacuum sealed. I have to say I'm very pleased! Very nice flavor and texture. We are going to try some tonight with my Dad's home made sauerkraut. Here is the recipe and photos of the finished product. By the way, I used 33mm Weston collagen casings. Thanks to everyone for the advice and support.

 

Venison Kielbasa

4lb venison

1lb fat ground pork

1 cup low fat powdered milk

3 tbsp kosher salt

2 tsp ground black  pepper

2 tsp smoked paprika

1 tsp ground marjoram

5 cloves garlic (pressed)

1 tsp cure #1

1 cup water

Grind the cubed venison and pork through the medium blade of your sausage grinder.

 

Mix the cure and all the spices except the milk powder with the 1 cup of ice water.

 

Pour the ice water/cure/spice combination into the ground meat and mix it well with your hands for at least a couple of minutes to ensure even distribution.

 

Now pour the dry milk powder into the sausage mixture and use your hands to mix it all for another minute or so.

 

As soon as your sausage is completely mixed, stuff it into 35-38mm natural hog casings and ready your links for the smoker.

 

Finished product

 

Sliced view. Looks like I had a little fat out on the small stick but I think the rings are o.k.

 

 

And a nice winter stash all vacuum sealed.

 

post #38 of 42
That looks awesome! I need to try a batch of kielbasa.
post #39 of 42

very nice that looks like a lot in the smoker for 5lbs, or did you double your batch??

 

 nice color and texture looks awesome

 

DS

post #40 of 42
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

very nice that looks like a lot in the smoker for 5lbs, or did you double your batch??

 

 nice color and texture looks awesome

 

DS


Thanks DS. I tripled it.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Kielbasa Recipe Question With New Q-View