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  1. kielbasa kid

    13.5 lb turkey in 75 min @ 260o

    Start to finish...moist and smokey enough to cut the smoke with a knife.  Fred J McReddy, scientific experiment # 2011 First the MARINADE in multiples of the following, until the zip-lock bag with the bird in it is full. 2 c. apple juice or cider 1/4 c. cider vinegar 1 c. water 4 1/2 tbs...
  2. kielbasa kid

    Nitrite plus salt in sausage.

    Enlighten me please. I have never used nitrites and nitrates in my sausage. Nitrate colours the sausage red????  Right??? Nitrite is colourless???  Right??? I do not want "red" fresh kielbasa. Cure #1 is nitrite???  Right??? Use 1/2 tsp per 10 lbs of meat???  Right??? How much salt will...
  3. kielbasa kid

    O.K. fess-up! Who has the sauce?

    You guys carried this BBQ thing too far. http://www.nydailynews.com/news/national/2011/08/16/2011-08-16_home_robbery_connecticut.html  
  4. kielbasa kid

    Reinventing the "Pulled Pork" wheel for the umteenth time.

    Rome wasn't built in a day and either was anyone's favourite process for smoking anything/something.  Everyone of us, can still learn from the next guy or gal. This site has at one time or another, reinforced, corrected and/or added to what I thought was my ultimate. Do we ever reach the...
  5. kielbasa kid

    Loin of Wooly Mammoth

    I see that Bill48 did a lion today. Well I did a Wooly Mammoth. I guess PORK is close enough for the both of us to post on. I know mine was a wooly Mammoth because it had a tooth with it when my wife found it in the bottom of the freezer chest Some might think it was a deep frozen Mastodon but...
  6. kielbasa kid

    TRAGEDY

    http://www.nydailynews.com/news/national/2011/07/15/2011-07-15_sausage_factory_worker_dies_after_falling_into_meat_grinder.html
  7. kielbasa kid

    In particular, this is for "Chef JimmyJ" & "Boykjo".

    I only say that because we have been corresponding. Obviously, all are welcome. Up front, I have to say that the only poison here is sodium and it is used sparingly. As I sit here reflecting, I realized that I have never smoked this kielbasa. Probably because the recipe has been in my family...
  8. kielbasa kid

    Ramping up the pulled pork.

    Saturday, the wife and I went into the woodlot and dug wild leeks. That's what we call the wild onion locally. They have a bite and garlic flavour...for those who are not familiar with them. Some call them "ramps" which comes from the Elizabethian dialect of early English immigrants into the...
  9. kielbasa kid

    Well I started off O.K..

    Opened the site; took a look-see.....spied "meat rakes" and bought them last night. Always used forks until Bear Paws but Bear Paws are awkward to use, slippery and the tines crimp in/on hot meat. So we're off to a good start (50 years later). I'm on my 4th smoker and more than happy with a...
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