Kielbasa Time

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
My wife said its been while for some. I don't like a major amount of paprika, i did add some red wine to the mix, cure #1 and some other dry.

Stuffed and ready for the smoker tomorrow.


In a zip lock and fridge so the hog casings don't dry out.

 
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I see I have a good seat..

Richie

110.gif
 
Really looks good....my first attempt left me un-satisfied as the sausage was "dry"...did not have the business I was hoping for....any ideas what my problem may have been...I use pork butts with no additional fat added......thought that might be it.

Pete (torpedo)
 
Very nice, NEPAS
Just curious, how do you tie your ends? Do you knot each link separately with the casing? I've tried tying together with butchers twine and it just slips off during the smoke.
Dan
 
Very nice, NEPAS
Just curious, how do you tie your ends? Do you knot each link separately with the casing? I've tried tying together with butchers twine and it just slips off during the smoke.
Dan
I tye the ends close to the meat then back the loose ends between the knot and the meat then double knot the loose ends in the middle. Sometimes i have to use some twine. Leave about 3" loose on each end for tying.
 
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