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Kielbasa Finished W/Q View - Page 2

post #21 of 38
Looks great when do the shipments go out?
post #22 of 38
Looks great Richie!! Another awesome smoke! I am fresh out of kielbasa. Going to have to try your recipe this time!
post #23 of 38
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

Looks great Richie!! Another awesome smoke! I am fresh out of kielbasa. Going to have to try your recipe this time!

worktogthr I have been making that recipe for years,as fresh this is only the second time I've smoked it.I really liked the taste I took with the cob smoke.

Let me know how you like it

Richie

post #24 of 38
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks great when do the shipments go out?

b-one you didn't get the package. Thanks for 

post #25 of 38

Love that Kielbasa , Nice job and looks tasty  points1.png

 

 

Gary

post #26 of 38
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Love that Kielbasa , Nice job and looks tasty  points1.png

 

 

Gary

I like the color and the little taste I had,tonight we will have it with some kraut and perogies 

Thanks for the point I appreciate it

Richie

post #27 of 38

great looking stuff tropics, as usual

dannylang

post #28 of 38
Thread Starter 
Quote:
Originally Posted by dannylang View Post
 

great looking stuff tropics, as usual

dannylang

Danny my wife is eating it right now,and she sounds like she went to Heaven.So I can assume she will not want the white Kielbasa all the time now.Thanks for the nice words.

Richie

post #29 of 38

Dang it man that looks great - nice job!!! That sure would be good a Elk camp (hint, hint) 

 

:points:

 

DS
 

post #30 of 38
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Dang it man that looks great - nice job!!! That sure would be good a Elk camp (hint, hint) 

 

:points:

 

DS
 

DS Thanks it is good,nice simple recipe.Seem to be a problem with points today,they are not registering.But Thanks for the point any way.

Richie

post #31 of 38

Looks great. Man, I love that stuff. :drool

post #32 of 38
Thread Starter 

Jon Thanks you have been cranking out some nice sausages your self.

Richie

post #33 of 38
That's some good looking stuff, would like to give it a try...
post #34 of 38
Quote:
Originally Posted by tropics View Post
 

Jon Thanks you have been cranking out some nice sausages your self.

Richie


Thanks Richie.

post #35 of 38

I'm new to a wonderful world of sausage smoking. Can you please let me know what is the reasoning behind adding non fat dry milk and if it's necessary

post #36 of 38
Thread Starter 
Quote:
Originally Posted by mato0107 View Post
 

I'm new to a wonderful world of sausage smoking. Can you please let me know what is the reasoning behind adding non fat dry milk and if it's necessary

It is used as a binder helps keep some moisture in.You can leave it out you may get some dry crumbly sausage you may not.My sausage making book has it in the recipe so I use it.

Richie

post #37 of 38
Quote:
Originally Posted by tropics View Post

No problem sharing I made this for my fresh yrs. ago and just started smoking Kielbasa this yr.

The recipe is for 5 lbs. I cut it in half for todays.

       Smoked

 1 Cup non fat dry milk
 1 level tsp. cure #1 

 

 2   Tbsp. salt
 1/2 Tbsp. sugar
 1 Lrg. clove garlic ( 1Tbsp granulated )
 1/2 Tbsp. black pepper
 1 tsp. marjoram
 8 oz. ice water
 5 lbs ground pork.

Thanks for the kind words
Richie

What's the dry milk for?
post #38 of 38
Thread Starter 
Quote:
Originally Posted by Slidetuba View Post


What's the dry milk for?

It is used as a binder helps keep some moisture in

 

Richie

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