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  1. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    Thanks RT!
  2. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    That is a smart move. Once he gets his swerve on with that, watch out! It can be very addicting.
  3. billdawg

    New Smokehouse Build Finished!

    I appreciate it AK.
  4. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    Thanks chew! Do it. You won't regret it. The recipe I used is Rytek Kutas' bologna recipe from the book Great Sausage Recipes and Meat Curing. I have simmered to finish after smoking, but have never simmered it to "cook" it before eating it. I would imagine it tastes pretty good that way.
  5. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    The smokehouse is more for warm and cold smoking for sausage and cheese and such rather than hot smoking. I will never get the temperature up above 220* in the smokehouse. I use it mainly for smoking cured meats at a lower temperature for a longer period of time. If he is just starting out, he...
  6. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    No sir!
  7. billdawg

    Just sayin...

     
  8. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    Just start slowly buying parts and pieces and before you know it you will have enough to get a good start without feeling like you have spent a bunch of money.
  9. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    Thanks Jack. I talked about it for a couple of years before I finally pulled the trigger.
  10. billdawg

    Kabanosy snack sticks

    Those are some great looking snack sticks CB. Making me want to do some....
  11. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    Hey Thank you Disco!
  12. billdawg

    CrankyBuzzards Swedish Sausage

    That's some good looking sausage!
  13. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    There is a link in the first paragraph of this post to the build. There are lots of pics.
  14. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    Those are the 18 in x 43 mm tied on one end. Soaked in water for about 4 hours, they were very soft.
  15. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    Thanks Mowin. Kielbasa recipe I got off here a couple of years ago, but the Bologna is from Rytek.
  16. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    Hey Smokey, The ring bologna casings are I got from Butcher and Packer, and the Kielbasa casings are from the sausage maker. Collagen for the bologna and hog for the kielbasa (pre-tubed). It is more expensive pre-tubed, but much less of a pain to clean and load on the stuffer tube.
  17. billdawg

    New Smokehouse Build Finished!

    Sorry for the delayed answer. I had a local shop cut me some #9 expanded metal and then I sandwiched the edges between some 1x2.
  18. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    Thanks Reinhard! Appreciate the points as well.
  19. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    I appreciate it Kyle. It was truly a labor of love. Rytek has one of the best books out there fore sure. It is time for this Georgia boy and his wife to get back out there and bag another 14er.  I love Georgia and the coast but, Colorado truly is God's country........GO DAWGS!!!!! 
  20. billdawg

    Kielbasa and Ring Bologna in the New Smokehouse

    Thanks DS! I appreciate the points! Thanks  Dirtsailor!
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