Hey guys, I finally got around to making some Kielbasa. I had ordered some hog casings several months ago and just now have had a chance to use them. I had ordered 29/32mm casings from Syracuse Casings. They worked well, i just need more practice using real casings vs fibrous or collagen. I only had a few small blowouts. The air pockets seemed to be the most troublesome. One thing I didnt do was prick them. Not sure the rhyme and reason for doing it.
I made 10 pounds of Kielbasa
The recipe i used was from this forum, i take no credit in owning it. It is a simple recipe. I used Cure 1, salt, pepper, sugar, garlic, and water.
I diced up, mixed and stuffed everything Saturday morning, and let hang in the fridge till Sunday morning. Pulled the links out in the morning while i got the smoker prepared. Got the smoker between 110-125 and let the sausage dry for about an hour. After an hour or so I introduced the smoke. and raised the temp up about 10 degrees every hour or so. Once they hit 152 I killed the heat and them them bloom in the garage for a couple hours. They smell and taste wonderfully. Anyways on to the Q-View
Here is everything Stuffed.
20 pounds of Pitmasters Choice, Should last a couple months...maybe
Several hours in, they are looking tasty
And the finished product! A wee bit on the small side because they are smaller casings but texture and taste are spot on.
Any extra advice and guidance is very appreciated.