Hey Smokey, The ring bologna casings are I got from Butcher and Packer, and the Kielbasa casings are from the sausage maker. Collagen for the bologna and hog for the kielbasa (pre-tubed). It is more expensive pre-tubed, but much less of a pain to clean and load on the stuffer tube.
Those look fantastic, Billdawg! Wish I could get sausage stuffed so perfectly smooth like that. Guess I need a lot more practice :-) Where do you get your casings?
Are those the 17" pre-tied? I looked at those and were wondering if they were worth it. Thoughts?
Thanks Mowin. Kielbasa recipe I got off here a couple of years ago, but the Bologna is from Rytek.
Those are the 18 in x 43 mm tied on one end. Soaked in water for about 4 hours, they were very soft.
There is a link in the first paragraph of this post to the build. There are lots of pics.
Thanks Jack. I talked about it for a couple of years before I finally pulled the trigger.
I am not quite to the talking stage but I am at the "thinking about it" stage. You are making me think harder about it.
Just start slowly buying parts and pieces and before you know it you will have enough to get a good start without feeling like you have spent a bunch of money.
Thanks for a good idea.
Just start slowly buying parts and pieces and before you know it you will have enough to get a good start without feeling like you have spent a bunch of money.
The smokehouse is more for warm and cold smoking for sausage and cheese and such rather than hot smoking. I will never get the temperature up above 220* in the smokehouse. I use it mainly for smoking cured meats at a lower temperature for a longer period of time. If he is just starting out, he should start with a smoker and get familiar with that before worrying about a smokehouse. He is going to want to be able to run a higher temperature if needed. Hope this helps.
Thanks chew! Do it. You won't regret it.
Kielbasa and bologna, two of my favorites. Well done and nice smokehouse build. Looks like a trip to the lumberyard is in my future.
Points!
The recipe I used is Rytek Kutas' bologna recipe from the book Great Sausage Recipes and Meat Curing. I have simmered to finish after smoking, but have never simmered it to "cook" it before eating it. I would imagine it tastes pretty good that way.
