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All Beef Kielbasa with 90/10... An experiment. - Page 2

post #21 of 33

Nice job, looks might good, Could you tell much difference in flavor ?     Thumbs Up     points1.png

 

Gary

post #22 of 33
Thread Starter 
Quote:
Originally Posted by Oregon Smoker View Post

Spare Rib ??? th_dunno-1[1].gif
  roflmao.gif

I'm sorry for this response but it immediately poped into my head and had the immediate compulsion to  share it

we as well are always looking for anything to help in the quest to have healthier ...... the problem is this hobby ,,,, it is just to good of eats so many times caution is thrown to the wind.  biggrin.gif

Tom.  

Hahaha exactly. This hobby has packed on a few pounds. Recipes like this are just trying to right the ship a little bit.
post #23 of 33
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post

WT, nice job, they look excellent!points.gif

Thanks so much for the points. I had a great time trying this!

Quote:
Originally Posted by gary s View Post

Nice job, looks might good, Could you tell much difference in flavor ?     icon14.gif      points1.png

Gary

Thanks so much! Flavor wise they were very similar just a little more beefy which I have no problem with haha. When you take a bite the spices, cure, and smoke let you know it's kielbasa even though there is no pork to be found.
post #24 of 33
Thread Starter 
Question? How long do you all think I can keep these in the fridge? Smoked them on Saturday. Want to Vaccuum pack most but grill some up for dinner tomorrow night. I think I should be ok but just wanted to ask. Thanks!
post #25 of 33

Dang it man!!! That looks great, Nice job :points:

 

DS
 

post #26 of 33
Thread Starter 
Quote:
Originally Posted by driedstick View Post

Dang it man!!! That looks great, Nice job points.gif

DS

 

Thanks so much and thanks for the points! Still haven't had them for a meal yet! Any advice on how long they can stay in the fridge? Smoked them on Saturday
post #27 of 33
Thread Starter 
Well I ended up eating them tonight so storage is not a worry. Vaccuum packed the rest and stuck them in the freezer. Just before dinner I finished cooking a butt (for later in the week) on my new (to me) WSM 18.5. Figured why not make good use of this amazingly fuel efficient smoker and turn it into a grill with the remaining charcoal:


Played up with some rice and broccoli:



And a sliced shot:



Or two:

Definitely a successful experiment and these will be a staple in my freezer!
Thanks eveyone for encouragement and for watching.
post #28 of 33
Wow, still looks great and juicy.
post #29 of 33

Wow I must have missed my tasting invite,great job.

Richie

 

:points:

post #30 of 33
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Wow, still looks great and juicy.

 

Thanks a lot!  Moisture was good.  Of course not like the full fat version but a good weeknight meal!

Quote:
Originally Posted by tropics View Post
 

Wow I must have missed my tasting invite,great job.

Richie

 

:points:

 

 

Thanks for the points Richie!  And thanks for your sausage posts which gave me some of my ideas!

post #31 of 33

Very Nice,,, Glad you got a good meal or two out of them. They look very tasty and juicy 

 

 


DS
 

post #32 of 33
Those look great, I can't believe how juicy they stayed at 90/10 beef! My wife much prefers beef to pork, so I'll be saving this thread to duplicate soon. Thanks for posting this!

Chris
post #33 of 33
Thread Starter 
Quote:
Originally Posted by driedstick View Post

Very Nice,,, Glad you got a good meal or two out of them. They look very tasty and juicy 




DS

 

Quote:
Originally Posted by Pitbully View Post

Those look great, I can't believe how juicy they stayed at 90/10 beef! My wife much prefers beef to pork, so I'll be saving this thread to duplicate soon. Thanks for posting this!

Chris

Thanks guys! They were surprisingly juicy probably because of the addition of the NFDM. Hopefully my future healthy sausage endeavors will be as successful as this was.
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