Recent content by Jshefts
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J
Mis-colored Kielbasa
I went on the theory that the sides that I did not prick stayed pale in color do to excess moisture. I let them sit in fridge overnight to help dry the casings. My theory was that the side where I didnt prick stayed moister and therefore did not allow the smoke to adhere. Not sure if that... -
J
Mis-colored Kielbasa
I tried it again. Much better results this time. I am using chip wood, cherry this time. However this time, using a toothpick, put holes on both sides of the sausages ( I only did 1 side in the past to get rid of any air pockets ). I also closed to vent on top of smoker completely. Put in... -
J
Mis-colored Kielbasa
ok .... 130 to 150 to 170 to 190 using pecan or apple - i like subtle wood flavor natural hog casings I dont check temp - just do the 4 hours and then put them in the warm bath for a half hour ( the coloring is very set when I take them off - WAY before this stage ) I dont check temp after... -
J
Mis-colored Kielbasa
I did it both ways -- brought them up to temp in the smoker ( trying to dry the skin out more so they are smoke ready - had read that ) and then put them in after 130 was reached -- same results 1/2 the link has some color and 1/2 is paler .... have tried diff combos - even rotated If the... -
J
Mis-colored Kielbasa
Here is a picture of 2 smokes ago - sausages are close but not touching ( but who knows what happens behind closed doors right :emoji_laughing: ) -
J
Mis-colored Kielbasa
They are not touching no - sure of that. I typically use a fruit wood like pecan or apple .... -
J
Mis-colored Kielbasa
I have been smoking for years, no pro by any means, but have had lots of smokers over the years and enjoy. I even have my own line of sauces, jaymos.com, which are in Kroger, HyVee and other retail outlets - soon going into Food Service. Say this just to say I cook a lot - but cant figure this...
