Kielbasa Time

[BGKYSmoker]

My wife said its been while for some. I don't like a major amount of paprika, i did add some red wine to the mix, cure #1 and some other dry.

Stuffed and ready for the smoker tomorrow.

smkeil1.jpg

• BGKYSmoker
• Jul 8, 2016

In a zip lock and fridge so the hog casings don't dry out.

smkeil.jpg

• BGKYSmoker
• Jul 8, 2016

 

[tropics]

I see I have a good seat..

Richie

 

[peelmaster]

Looks like it will be amazing. I think that I'll be trying kielbasa next. Any hints or recipe tips for a beginner?

 

[bauchjw]

Looking forward to seeing the end results. I'm in!

 

[wade]

Me too 

 

[SmokinAl]

I'm in too!

Al

 

[BGKYSmoker]

All done. Cutting the loop off tomorrow then vac sealing/freezer.

smkile.jpg

• BGKYSmoker
• Jul 9, 2016

 

[bauchjw]

:points:
Wow!

 

[driedstick]

Looks great Rick nice job 

points

DS
 

 

[BGKYSmoker]

Thanks y'all

Cut the hang loops off, ends cut before vac sealing. (yes my knife is dull and thats a hole drilled in my cutting board)

endcutk.jpg

• BGKYSmoker
• Jul 10, 2016

 

[tropics]

Rick they look great.

Richie

 

[boykjo]

looks great........

 

[torp3t3d0]

Really looks good....my first attempt left me un-satisfied as the sausage was "dry"...did not have the business I was hoping for....any ideas what my problem may have been...I use pork butts with no additional fat added......thought that might be it.

Pete (torpedo)

 

[redheelerdog]

Looking good on the Kielbasa Rick!

That Looks Totally Awesome.jpg

• redheelerdog
• Jul 4, 2016

 

[redheelerdog]

Looking good on the Kielbasa Rick!

That Looks Totally Awesome.jpg

• redheelerdog
• Jul 4, 2016

 

[nimrod]

That's some good looking kielbasa!

 Craig

 

[SmokyMose]

Very nice, NEPAS
Just curious, how do you tie your ends? Do you knot each link separately with the casing? I've tried tying together with butchers twine and it just slips off during the smoke.
Dan

 

[BGKYSmoker]

Very nice, NEPAS
Just curious, how do you tie your ends? Do you knot each link separately with the casing? I've tried tying together with butchers twine and it just slips off during the smoke.
Dan

I tye the ends close to the meat then back the loose ends between the knot and the meat then double knot the loose ends in the middle. Sometimes i have to use some twine. Leave about 3" loose on each end for tying.

 

[disco]

Another fine sausage smoke, Nepas.

Disco

 

[gearjammer]

Oh Yeah, I think kielbasa is next on my list.
Good looking stuff.
Points to you.

Ed