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Pickled Kielbasa Sticks - Page 3

post #41 of 52
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

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!

points.gif

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 

post #42 of 52

 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

post #43 of 52
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

 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

post #44 of 52

Awesome

 

I could eat a jar for sure.

post #45 of 52

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.

post #46 of 52
Thread Starter 
Quote:
Originally Posted by bobrap View Post
 

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

post #47 of 52
Quote:
Originally Posted by tropics View Post
 

Bob Thanks for your service,I used Sheep casing for them Hog would be better

Richie

And thanks for yours, Richie.  Any recommendation on casing size?  Btw, got a good recipe for Lithuanian sausage?  Thanks, again.


Edited by bobrap - 9/30/16 at 9:22am
post #48 of 52

Heck yeah. Those look great

post #49 of 52
Thread Starter 
Quote:
Originally Posted by bobrap View Post
 
Quote:
Originally Posted by tropics View Post
 

Bob Thanks for your service,I used Sheep casing for them Hog would be better

Richie

And thanks for yours, Richie.  Any recommendation on casing size?  Btw, got a good recipe for Lithuanian sausage?  Thanks, again.

I would say 3/4" 

Richie

post #50 of 52
Thread Starter 
Quote:
Originally Posted by nepas View Post
 

Heck yeah. Those look great

Rick thanks I have to make more some day Thanks for the points I appreciate it

Richie

post #51 of 52
Quote:
Originally Posted by tropics View Post
 

I would say 3/4" 

Richie

Can't find hog that small.  Guess I'll try sheep.  Appreciate it.

post #52 of 52
Thread Starter 
Quote:
Originally Posted by bobrap View Post
 
Quote:
Originally Posted by tropics View Post
 

I would say 3/4" 

Richie

Can't find hog that small.  Guess I'll try sheep.  Appreciate it.

I say 3/4" I never really measured it.What ever size you have will work

Richie

 

LL

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