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  1. Smoked Kielbasa — It's about time!

    Smoked Kielbasa — It's about time!

    • couger78
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  2. couger78

    Smoked Kielbasa — It's about time!

    Well, its been a little over three years (!) since I last made home-made kielbasa and I figured its time I finally get back into some serious sausage making. As luck would have it, our local grocer had twin-bagged pork butts on sale for a mere 89¢ a pound. I promptly snagged three large packs...
  3. Kielbasas_finshed_11lbs_zpsnxtgan29.jpg

    Kielbasas_finshed_11lbs_zpsnxtgan29.jpg

    • couger78
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    • Album: Smoked Kielbasa — It's about time!
  4. Kielbasas_poach_11lbs_zps3ore6qsq.jpg

    Kielbasas_poach_11lbs_zps3ore6qsq.jpg

    • couger78
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    • Album: Smoked Kielbasa — It's about time!
  5. 5lb_stuffer_sml.jpg

    5lb_stuffer_sml.jpg

    • couger78
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    • Album: Smoked Kielbasa — It's about time!
  6. Kielbasas_grind_11lbs_zps2n93auiu.jpg

    Kielbasas_grind_11lbs_zps2n93auiu.jpg

    • couger78
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    • Album: Smoked Kielbasa — It's about time!
  7. Kielbasas_start_11lbs_zpsdjswillu.jpg

    Kielbasas_start_11lbs_zpsdjswillu.jpg

    • couger78
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    • Album: Smoked Kielbasa — It's about time!
  8. couger78

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    I'm glad you enjoyed it! Ya can't go wrong with good teriyaki jerky! 
  9. couger78

    Braunsweiger

    Another variation that I enjoyed: http://www.smokingmeatforums.com/t/139922/braunschweiger-ii-smoked-liverwurst-with-too-many-pix The consistency/density of the meat mix made it ideally suited for the mahogany fibrous casings. The casings are strong enough to tightly stuff, resulting in a...
  10. couger78

    Thai Chicken Sausage

    This Thai Chicken sausage recipe has always been a hit with the family! Glad you all are giving it a go!
  11. couger78

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Shore, since we're drying out the strips for the jerky, i'd pull the water pan. Slow dry heat works just fine! Good luck and have fun! Kevin
  12. couger78

    HOT Links!

    100% pork hot links would be just fine....just not as 'beefy' tasting!   
  13. couger78

    Chicago style Italian sausage....what's the secret?

    Toasted fennel and a dash of red wine are excellent suggestions! I might add that even adding a bit of anise will also enhance the overall 'Italian' profile. Taste & see! -Kevin
  14. couger78

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Nope, I've never felt the necessity to rinse off all the flavoring. On the 'black pepper' variety, I coarse-grind fresh black pepper onto the marinated meat just before hanging. The marinade helps the pepper to adhere. Just hang 'em all up in the smoker @150°F no smoke)  for an hour or so...
  15. couger78

    Mortadella: 'Fancy' Italian Bologna

    My family has been hitting me up for MORE mortadella! I should probably start scouting out the ingredients and do the mandatory prep work to whip out another big batch!
  16. couger78

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Finished another 10lb batch of jerky this past weekend. Actually, it started out at 10 pounds of beef, but ended up slightly over 5 .25 lbs of peppered and teriyaki jerky. I used the Amazen tube filled with 'pitmaster's blend' of pellets and applied steady smoke for about 75% of the cooking...
  17. SafariScreenSnapz031.jpg

    SafariScreenSnapz031.jpg

    • couger78
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    • Album: Beef Jerky: Ten Pounds, Two Types (with Pics)
  18. SafariScreenSnapz033.jpg

    SafariScreenSnapz033.jpg

    • couger78
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    • Album: Beef Jerky: Ten Pounds, Two Types (with Pics)
  19. SafariScreenSnapz032.jpg

    SafariScreenSnapz032.jpg

    • couger78
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    • Album: Beef Jerky: Ten Pounds, Two Types (with Pics)
  20. couger78

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    Nah, you don't have to skip being cute! However, yes essentially you are hot-smoking at those temps and the concern is diminished at those elevated temps. My concern stems from not being able to get the internal meat temp up soon enough in that window. I've no desire in cutting it close and so...
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