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  1. jipnsmoke

    Kielbasa Recippe

    ​Good luck, let us know how you like it.
  2. jipnsmoke

    Comment by 'jipnsmoke' in media 'SmokerRoof.jpg'

    Smoking meats and making sausage, something we all deserve. 
  3. jipnsmoke

    Kielbasa Recippe

    Well I've been munching on both recipes out of the fridge and some of you mentioned concern of salt content. If you make these recipes cut back on the salt. I edited recipes on the salt. I would do 5 tsp. kosher salt or 4 tsp. table salt. Table salt is more dense. I was lucky to use Kosher so...
  4. jipnsmoke

    Kielbasa Recippe

    Thanks driedstick   wish I could share some with you all.
  5. jipnsmoke

    Kielbasa Recippe

    Richie​, Smokeymose, SmoikinAl and everyone who gave input Thank you so much.
  6. jipnsmoke

    Andouille Sausage

    ​Got a big chuckle out of that Cranky Buzzard, I got the image of the kids in my brain. Wow 
  7. jipnsmoke

    Kielbasa Recippe

    ​You both are correct.
  8. jipnsmoke

    Kielbasa Recippe

    ​Time to pull these babbies and give them a bath.
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    • jipnsmoke
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  10. jipnsmoke

    Kielbasa Recippe

    Don't fill up on the pop corn links are almost ready SmokyMose. Yes I agree. DS  It's time to pull the rings internal temperature 153 degrease.  I post some follow up. with pics.
  11. jipnsmoke

    Snack Sticks - AC LEGG #116 with some additions to crank it up a notch...

    Yes great looking sticks. Could you send some out to all of us? LOL
  12. jipnsmoke

    Kielbasa Recippe

    I got my Great Outdoors Smoky Mountain smoker out. Had trouble with the regulator on smoker. Stuck (frozen) finally nock it lose, I have flames now. Temperature is -5 degrease with the wind. Sausage is in and drying the casings. Smoker temp is around 140.
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    • Album: Kielbasa Recippe
  14. jipnsmoke

    new strategy on my andouille/mes

    ​Well I hope it works out for you ok. But pre Cold smoke raw pork scares me with out it being cured. If it gets to worm. I know you say twenty minutes. My take is meat won't take on smoke well until internal temperature is around 100 degrease. This is just my thoughts. Good luck.
  15. jipnsmoke

    Kielbasa Recippe

    DanMcG  Nice web sight thanks for sharing.  
  16. jipnsmoke

    Kielbasa Recippe

  17. Kielbasa Recippe

    Kielbasa Recippe

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    DSCN1192.JPG

    • jipnsmoke
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