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IMAG0188.jpg
- dwaytkus
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- Album: first fatties and a brisket
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IMAG0185.jpg
- dwaytkus
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- Album: first fatties and a brisket
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IMAG0184.jpg
- dwaytkus
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- Album: first fatties and a brisket
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IMAG0180.jpg
- dwaytkus
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- Album: first fatties and a brisket
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IMAG0177.jpg
- dwaytkus
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- Album: first fatties and a brisket
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IMAG0175.jpg
- dwaytkus
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- Album: first fatties and a brisket
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Need Kielbasa help!!
The picture after the ground picture is what they looked like before going into the smoker. I think next time i will have a couple gadgets before trying this. First a verticle stuffer! Second I will have an AMNS smoker for getting some smoke time before heat. I was very disapointed with... -
Need Kielbasa help!!
Well a dedicated stuffer is on my wish list becausr it is a pain to stuff with the grinder!! -
Need Kielbasa help!!
No I started them in the smoker at 150 degrees and bumped the temperature of the smoker up slowly till 180 degrees. The Kielbasa was pulled at 155 degrees. -
Need Kielbasa help!!
Sorry i forgot to say i bumped the temperature up slowly as they cooked to 180. I did not gve them a cold shower when done i put them in the fridge. As far as dry when put in i had them in the fridge overnight to dry. Maybe the meat keot cooking??? -
Need Kielbasa help!!
The smoker was set to 150 degrees and they smoked for 3 1/2 hours untill internal temp was 155 degrees. I ground the meat once through coarse and once thru. fine plate and yes the meat was very sticky and took forever to stuff with grinder. -
Need Kielbasa help!!
Well here is an update on the kielbasa. I'm really disapointed! The finished product is grainy and somewhat dry. This is very confusing because I went strong on the fat content and when checking it in the smoker you could see it was very moist inside. Any suggeations? Here are some pics. -
best deal on stuffer???
I have a 1hp cabelas grinder with stuffing attachments but it is such a pain. I am hoping a stiffer will work better- dwaytkus
- Post #5
- Forum: General Discussion
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best deal on stuffer???
I am looking to find a good deal on a stiffer for under $100. Any recomendations?- dwaytkus
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- Replies: 9
- Forum: General Discussion
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Need Kielbasa help!!
Ok well i just cut all the meat off picnic shoulders. Added needed fat. Then I ground the meat. I then added seasoning and cure into water. Then I mixed it all into the ground meat and covered and put in fridge. Tomorrow I am going to grind again. Then I will do a fry test. If all is well... -
Need Kielbasa help!!
Ok thanks for the quick response. Here is my plan. Cube meat tonight and mix seasoning, water and cure. I'm gonna let it sit overnight and stuff tomorrow. Then let it sit overnight and smoke next day. If this sounds wrong let me know. -
Need Kielbasa help!!
Ok so I have read so many posts I don't know what is the right process. I will be using pink curing salt and pre-packaged Kielbasi seasoning. Legg's Old Plantation. So is my 1st step to debone the meat then add spices and cure and let sit overnight before stuffing and smoking? Do I add... -
Ribs!!! Omn Omn Omn!! pics
- dwaytkus
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Ribs!!! Omn Omn Omn!! pics
Well when my local supermarket ran ribs for $1.49 lb I had to put a few packages in the freezer! These were two full racks in a pack. Time to fire up the smoker. After a nice rub down with some spices they were ready for the Masterbuilt. 210 degrees for 3 hours and 225 for the last hour and...
