Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. pugsbrew

    40# Deer Kielbasa - Finally

    Just getting ready to come out of the smoker.  Recipe right out of Rytek's book, except 60% deer and 40% pork, rough guess.  Question at the end. Got it ready to package. Money shot.  We made plain, cheddar, and hot-n-spicy. Of course, pickled some with plenty of heat!  Let sit for...
  2. IMG_2938.jpg

    IMG_2938.jpg

    • pugsbrew
    • Media item
    • Comments: 0
    • Album: 40# Deer Kielbasa - Finally
  3. IMG_2939.jpg

    IMG_2939.jpg

    • pugsbrew
    • Media item
    • Comments: 0
    • Album: 40# Deer Kielbasa - Finally
  4. IMG_2942.jpg

    IMG_2942.jpg

    • pugsbrew
    • Media item
    • Comments: 0
    • Album: 40# Deer Kielbasa - Finally
  5. IMG_2933.jpg

    IMG_2933.jpg

    • pugsbrew
    • Media item
    • Comments: 0
    • Album: 40# Deer Kielbasa - Finally
  6. pugsbrew

    Posting a picture?

    Great info, thanks.
  7. pugsbrew

    Posting a picture?

    Perfect, thanks!
  8. pugsbrew

    Posting a picture?

    OK, I use Photobucket, but is there a picture size that's best.
  9. pugsbrew

    Posting a picture?

    What size does the picture need to be to post it here?  Or, does this site make it fit? Thanks
  10. pugsbrew

    Another Non-fat Dry Milk Question

    I've reconsidered. I'm going to add it dry, slowly. Add water as needed. Whew, glad that's decided! For now anyway.
  11. pugsbrew

    Another Non-fat Dry Milk Question

    Actually, I'm still confused on dissolving it in the water you add or not.  Add it dry to meat mixture, or make it into milk and then add? I'm going to make it into milk, then add.
  12. pugsbrew

    How to handle natural casings

    Just curious, how many run water through the casing before using?
  13. pugsbrew

    How to handle natural casings

    Perfect!!  Thanks
  14. pugsbrew

    Referring fresh Kielbasa for 24 hours, then smoke???

    Like I stated, I will remove from frig and hang at room temp for a few hours, then start smoking.
  15. pugsbrew

    Referring fresh Kielbasa for 24 hours, then smoke???

    Thanks folks.  It will make brew day less hectic!!
  16. pugsbrew

    Referring fresh Kielbasa for 24 hours, then smoke???

    Yes
  17. pugsbrew

    How to handle natural casings

    I just bought hog casings from Butcher & Packer.  Their directions say to soak in luke warm water for 20 mins.  What am I missing here?  I'm new to this hobby, for me, and really like the way the casings look from Boykjo's technique.   Can one over soak casings???  Remember, I'm a rookie.
  18. pugsbrew

    Referring fresh Kielbasa for 24 hours, then smoke???

    edit.  Sorry for the title.  Auto correct and I can't figure out how to fix the title.  Refrig fresh Kielbasa....... OK, I was planning on making and smoking kielbasa while brewing beer.  There may not be enough hours in one day for doing both.   So, this is my idea.  Now, I didn't say it was...
  19. pugsbrew

    Kielbasa and Salt

    thanks.  I see canning salt is exactly equivalent to granular salt, by volume.
  20. pugsbrew

    Kielbasa and Salt

    I understand pickling salt is finer then granulated salt, so I would assume it takes less by weight/volumn?
Top Bottom
Back
Clicky