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QView of Shooters Kielbasa Polish! - Page 2

post #21 of 28
Thread Starter 
You are welcome and thank you for the nice comments. I found it a tad quick to get dry if grilled to the split open point. I may add a lb of pork trimmings next time. Just an idea
post #22 of 28
It took about 3 hours for mine ot reach temp. The one thing I didn't follow was the garlic. I only had 2 teaspoon and think your suggested amount would of given it a lil more flavor. Well I just guess that gives me a reason to try making more!
post #23 of 28

Nice

My friend, That;s some good looking links. You have just recieved the first points i have given since i have joined the site.PDT_Armataz_01_37.gif
post #24 of 28
Nice looking sausage there.PDT_Armataz_01_37.gif
post #25 of 28
Invest in a good stuffer; I got mine at Northern Tool, the 15lb'r:
http://www.northerntool.com/webapp/w...3527_200333527

It's a tool that will last a lifetime and can be handed down and make your sausage-making much better!
post #26 of 28
Thread Starter 
Well that means alot to me Bob. I know from our meeting that you are a no nonsense kinda guy and I appreciate your pat on my back much. Thanks!

Pops a stuffer is on my list for sure. Probably for Christmas. That way I can ask Santa for a 10lb suffer instead of a 5lber! LOL
post #27 of 28
Thread Starter 

A bump for Nicklemore

Nicklemore was lookin for this so here ya go! Bump!
post #28 of 28

Thanks

I still have 10 lbs ready for grinding I think I will do this and try some summer sausage.
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