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Kielbasa time - Page 2

post #21 of 31
looks great Dawn,and yes I have come to learn I need to add more seasonings when I fallow the recipies in his book.
post #22 of 31
Looks great, Dawn. I'll be making some up next weekend for Christmas.
post #23 of 31
x2 although the Chorizo seems to be an exception to that rule.

Nice job Dawn! PDT_Armataz_01_34.gif
post #24 of 31
Thread Starter 
The remaining kielbasa are in the smoker to be hot smoked. Using white oak at 250.

Will smoke until they reach 152.
post #25 of 31
Thread Starter 
Smoked until they reached an IT of 180. The casings were very light colored at 152 so I let them go longer.

Definitely better smoked. icon_mrgreen.gif
post #26 of 31
That looks incredible Dawn.Thank you for sharing.I need to get a stuffer...

I just make mine into loafs,but that looks so good....points.gif
post #27 of 31
I was watching a bit yesterday. Very nicely done, Dawn!

You're a few steps ahead of me on the sausage gig...I'm just doing loaves/snack sticks/jerky strips right now..chopping meats with a food processor if whole muscle, or buying ground...I'll will be ordering a grinder in January...can't wait...still need a stuffer and good size meat mixer though...things to look forward to anyway. I am getting a good feel for the meat curing and's great to play with flavors and eat the results! icon_mrgreen.gif

Hey, is that the Bandera that your the Kielbasas is hanging in? Looks like some heavy-duty rack supports...nice smoker!

Thanks for sharing, and enjoy your latest hobby!

post #28 of 31
Those look awesome nice job PDT_Armataz_01_37.gif
post #29 of 31
Very nice, Dawn!
Thanks for sharing.
post #30 of 31
Thread Starter 
Yes, that's my baby, lol. It works great for sausage, plenty of room for hanging as much as I want. I'm going to order a couple more hooks and racks for it soon.
post #31 of 31
Cure in fresh sausage is not a perservative. You must keep the sausage refrigerated, or it will spoil. I would not ship it unless you could package it to keep it cold until it arrives.

Nitrates and Nitrites in Cure prevents botulism from forming if you slow smoke the sausage for hours and the sausage is in the "danger zone" of 40-140F for hours. If you keep the sausage below 39F until you fully cook it, you don't need to use cure. Personally I use it anyway.
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