Pickled Kielbasa Sticks

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Just now saw this! I haven't made stix yet, but now I know I have to!
Too many questions come to mind, but I'll just ask two. Do you put the sausage & brine in the jars hot as with most canning and let the cooling seal it? Will it work with collagen casings?
It looks wonderful!

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Honestly I think the Hog casing would be better these are a tease,if you use collagen casing I think you may have to poke some holes in them after smoking.I pack mine cold so as not to have any fat on top.They need to be refrigerated SM Thanks for the Point I appreciate it

Richie 
 
 I am going to have to try this the pickling has got to really kick them up    Nice nice, nice   

Great job Richie

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Gary
 
 
 I am going to have to try this the pickling has got to really kick them up    Nice nice, nice   

Great job Richie

points1.png


Gary
Seen your sticks and I do believe you can pickle them,if you have any left.Poke some pin holes in the casing Thanks for the point I appreciate it

Richie
 
I'm about to order some casings and was wondering what size you used for the pickled Kielbasi?  Hog or sheep matter?  Was planning to make some Kielbasi soon and thought I'd split a batch.  Actually, thinking about splitting into thirds...smoked, fresh and pickled.  (sure miss the Jersey food.  Left in1970 for a "career" in the USAF :)).. Thanks.
 
 
I'm about to order some casings and was wondering what size you used for the pickled Kielbasi?  Hog or sheep matter?  Was planning to make some Kielbasi soon and thought I'd split a batch.  Actually, thinking about splitting into thirds...smoked, fresh and pickled.  (sure miss the Jersey food.  Left in1970 for a "career" in the USAF :)).. Thanks.
Bob Thanks for your service,I used Sheep casing for them Hog would be better

Richie
 
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