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Kielbasa w/Qview - Page 2

post #21 of 27
Thread Starter 
Yep, trusty ol' hogs. Probably 32-34mm. Ran the standard hour at around 105, then 2 hrs of hickory around 125, then finished at 150ish for an hour of cherry. Then into the water baths.
post #22 of 27
So what IT?
post #23 of 27

That just makes me want to order up some casing right now. Yum!

post #24 of 27
Thread Starter 
The smoking only starts getting the sausages up to temp; they went into a 170 degree water bath until they hit 153-154, then into ice to cool em off. You could finish them in the smoker if you wanted, but I find the water bath to be quicker and more controllable.
post #25 of 27
Thank you for the information ive been wanting to try making kielbasa for a while
post #26 of 27
Wow. That looks great, I need to try this.
post #27 of 27

Yes indeed, I made my first Keilbasa a couple a weeks back and It was good. Not at all like that store bought stuff, but I should have known that from previous experience. I like the chuck/butt mixture. I even have thought about that ever since I did mine. I just have not expanded into beef sausage yet. Heck I am still a newbie at all sausage, but I am liking the learning process.  thumb1%20copy.gif

 

Nice looking sausages.

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