- Dec 3, 2023
- 26
- 27
Looks good to meSome keilbasa I stuffed today ready for the smoker tomorrow. Only my second time stuffing and I think they came out pretty good. Any tips or input would be greatly appreciated
Thank you and yes I'm letting it dry uncovered in fridge overnight. I use a Pit Boss 5 vertical smoker. I make snack sticks all the time but they are so much easier than stuffing hog casings. They take a little more time and patience. Will post end result in this thread when they are doneLooks good
Needs to dry a bit so a bit of uncovered rest in the fridge for a couple hours. Then cover and let rest until tomorrow.
What's your smoker?
Thanks I appreciate itLooks good man! Can’t wait to see the end!
Looks good to me. I often make large rings for us and personally like them but if I’m making for other people and gifting I have to link them. I don’t think that is necessary and like your finished product. Nice work.Finished Product. Came out pretty good I think
Thank you...do you link them like you are making sausage links or do you use a different methodLooks good to me. I often make large rings for us and personally like them but if I’m making for other people and gifting I have to link them. I don’t think that is necessary and like your finished product. Nice work.
Really depends on what I’m doing and the load volume. That said, I do like to link in the 2 or 3 braid method. The 2 braid is fast and efficient. I can handle about 36” comfortably in my smokehouse, so I make 6’ ropes and braid them in half, which makes roughly 36” total length. These do not un-twist and is fast and easy. Here is a link to a thread where I demonstrate the 2 braid.Thank you...do you link them like you are making sausage links or do you use a different method
Thanks alot... seems more efficient than making one ring at a time.. I'll give it a tryReally depends on what I’m doing and the load volume. That said, I do like to link in the 2 or 3 braid method. The 2 braid is fast and efficient. I can handle about 36” comfortably in my smokehouse, so I make 6’ ropes and braid them in half, which makes roughly 36” total length. These do not un-twist and is fast and easy. Here is a link to a thread where I demonstrate the 2 braid.
https://www.smokingmeatforums.com/threads/polish-style.324544/
Many ways to finish sausages. I make rings a lot, and prefer them with some sausages. Still other sausages need different presentation and we have to accommodate that. Linking is not difficult, conventional twisting works just fine if hanging over sticks or rods, but if hung long they unravel. Most of my sausage is hung vertically and needs to stay together so I use my method, which I think is more English in origin, but still works well for me. 32-45mm get the 2 braid but the smaller hotdog style 22mm get the 3 braid. This works for me the best.Thanks alot... seems more efficient than making one ring at a time.. I'll give it a try