Kielbasa Time

Discussion in 'Sausage' started by nepas, Jul 8, 2016.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.

     
    gearjammer likes this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I see I have a good seat..

    Richie

    [​IMG]
     
  3. Looks like it will be amazing. I think that I'll be trying kielbasa next. Any hints or recipe tips for a beginner?
     
  4. bauchjw

    bauchjw Master of the Pit

    Looking forward to seeing the end results. I'm in!
     
  5. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Me too [​IMG]
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm in too!

    Al
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    All done. Cutting the loop off tomorrow then vac sealing/freezer.

     
    driedstick and bauchjw like this.
  8. bauchjw

    bauchjw Master of the Pit

    :points:
    Wow!
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great Rick nice job 

    points

    DS
     
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thanks y'all

    Cut the hang loops off, ends cut before vac sealing. (yes my knife is dull and thats a hole drilled in my cutting board)

     
    redheelerdog and tropics like this.
  11. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Rick they look great.

    Richie

    [​IMG]
     
  12. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great........[​IMG]
     
  13. torp3t3d0

    torp3t3d0 Smoke Blower SMF Premier Member

    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)
     
  14. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looking good on the Kielbasa Rick!

     
  15. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looking good on the Kielbasa Rick!

     
  16. nimrod

    nimrod Meat Mopper

    That's some good looking kielbasa!

     Craig
     
  17. smokeymose

    smokeymose Master of the Pit

    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
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
     
  19. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Another fine sausage smoke, Nepas.

    Disco
     
  20. gearjammer

    gearjammer Master of the Pit

    Oh Yeah, I think kielbasa is next on my list.
    Good looking stuff.
    Points to you.

    Ed
     

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