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Smoked Kielbasa

post #1 of 7
Thread Starter 
This time I cut 1" chunks of pork butt. seasoned and included the proper amount of cure for 12 Lbs. I let this cure covered in the fridge for 24 hours before grinding with a 3/16" plate. I stuffed 2 lbs. into small lamb casings for snack sticks. The remaining 10 lbs. was stuffed into regular size sausage casings. Smoked them at 130° for 4 hours. Then increased the temp to 165° until the internal temp reached 152°. Here's the qview.

In the tray drying prior to smoking.

About half way done in the smoker. Our supper is a cottage ham in the corner.

The small links all done.

Some of the regular size links all done.

Our supper.

Hope you enjoyed the qview.
post #2 of 7
Sure looks'd it taste?
post #3 of 7
Looks great! Thanks for sharing
post #4 of 7
Nice! They look great. PDT_Armataz_01_34.gif
post #5 of 7
Congrats on what looks like some tasty treats.
post #6 of 7
Looks good but would have enjoyed it even more if we could have gotten a nice cut shot of some of those tasty looking sausages.
post #7 of 7
Man that looks wonderfull.Nice work on that keilbasa...PDT_Armataz_01_37.gif
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