This Memorial Day, Sandy and I had the pleasure of having over BayouChilihead and his wife as well as our dear friend Ruby. BC wants to get into sausage making so we planned this day around 20lbs of Polish Kielbasa, and Fresh Italian sausage. I started Sunday night by breaking down 2 pork butts and a chuck roast. That night I pre-measured seasoning packets and cure. The Kielbasa was cured and smoked. Since we had to eat I smoked 6 slabs of St. Louise cut ribs and Chet brought a wonderful pasta salad as promised for the lesson! LOL Sandy made her homemade cinnamon rolls for breakfast as we started early and a blackberry cobbler for desert. I also made my oven baked Italian taters and mushrooms. It was a great day. Picks are below.
Mixing by hand.
Stuffing: BC calling Houston, we have lift off. LOL
Kielbasa some collagen casing and natural. Off the smoker
Supper ribs and spread:
Ribs on the Lang
Ribs on the platter
With the sausage lesson and Supper I didn’t post all the pics. There were 38 total and well you get the idea. My belly is full and I am tired so this is it. LOL
Edited by ShooterRick - 5/31/10 at 7:12pm