13 pounds of venison, pork & beef Kielbasa

[KBFlyer]

More left over deer trimmings used up in this batch. Just a standard polish Kielbasa with some of my added ingredients that I have hanging around. Stuffed last night and left to hang over night in the garage. Temps hovered around 34 F degrees with snow coming down most of the night. Had to shovel a small path to the smokers.
Up at 4:30 AM to get it all going and just finished with IT at 155 F. Hanging in the kitchen till tomorrow to be packaged. Kitchen smells like heaven right now. LOL

Looking out my front door at 4:30 AM


Making a path to the smokers


9 rings going out to the cooler garage for the night


First of many rotations


Blooming till tomorrow for packaging

 

[CFLJOHN512]

Looks amazing. I really miss the snow being in FL.

 

[KBFlyer]

Looks amazing. I really miss the snow being in FL.

Since winter does not start for another 2 months I will be happy to send you some. LOL

 

[Brokenhandle]

Sure looks good! I bet your kitchen smelled like heaven. Nice job

Ryan

 

[sawhorseray]

Looks beautiful, you got some great color on that batch, Like! The snow looks pretty, but looks can be deceiving, I hate the stuff. RAY

 

[smokerjim]

Looks great

 

[Sowsage]

Thats some good looking sauasages! Nice job!

 

[BGKYSmoker]

Looks good
Glad to see your back at it.

(I dont miss that white stuff at all)

 

[KBFlyer]

Looks good
Glad to see your back at it.

(I dont miss that white stuff at all)

Thanks Rick
It's like riding a bike, ya never forget how to do it. I need to find my sheep casings for snack sticks. Should be in the downstairs fridge. Still about 7 pounds of deer meat left to finish up so that will be the next project. Might need to find some black forest angus hoofers for those.

 

[BGKYSmoker]

Those black angus der hoofers are getting rare....lol

 

[chopsaw]

Nice work Devo . Perfect color .

 

[SmokinEdge]

Any chance of details on that smoker??

 

[ChuxPick]

Those polish Kielbasa sure look great, as well as tasty.

 

[KBFlyer]

Any chance of details on that smoker??

This smoke was done with the bradley smoker which is well over 8 years old. The pipe you see going down through the table is attached to a old micro wave that I use as the cold smoker attachment. I also have a incubator oven that my work did not need any more when I retired so it ended up in the back of my truck one night. It makes a excellent smoker. For temp control I use a Auber dual probe pid.