Made my 1st KIELBASA (long)...

[jimmyinsd]

I second the suggestion on adding to baked beans. I use smoked sausages diced up, ground pork sausage and bacon pieces, as well as jalapenos, grn peppers, and diced onion and then some BBQ rub, mustard and either Q sauce or ketchup depending on the flavor I want. Never let sausage go to waste. however... our loyal friends need to be rewarded from time to time... nothing gets our Curry more excited than to see me firing the grilll or smokers.

 

[SherryT]

Your sausage looks fantastic!
Especially using the KA.
Since you have cure in the mix you can cold or hot smoke them, or a combo of both.
Congrats on making the carousel!
Al

Good Lord...I just figured out what you meant by "making the carousel"!

 

[gnatboy911]

Thats ok...the first time one of my posts made it there, it took me forever to realize what Al was talking about. I opened up the page one day and thought "oh cool, look, there's a picture of my food" but, still didn't realize thats what it meant.

 

[SherryT]

LOL! I originally thought he was somehow referring to the "coils" of sausage!

 

[gmc2003]

Sort of appropriate:



Chris

 

[SherryT]

Well, it's only been about a MILLION YEARS since I heard that one! :eek:

 

[gmc2003]

Well, it's only been about a MILLION YEARS since I heard that one! :eek:

Brings back memories of a simpler time.

Chris

 

[motocrash]

Congratulations:):cool:

 

[SmokyMose]

Well, it's only been about a MILLION YEARS since I heard that one! :eek:

I think it's only been around 50 years, but man it feels like a million....

 

[SherryT]

I think it's only been around 50 years, but man it feels like a million....

Tell me about it!

I have a couple of young nieces/nephews that MARVEL when they come to my house and I have Jimi Hendrix blasting (yes, Hendrix must be blasted!)...when they ask when "that" came out and I tell them about 47-48 years ago, they stare at me as if I were some sort of ancient artifact dug from the very sands of time! :p

 

[Gwanger]

You sure did a fine job! Your sausage looks great!

Insert two thumbs up dude here ;)

Sherry, Take a day to learn your smoker, I also have a charcoal smoker and took the time with a clean fire box to learn how much charcoal for what temps you need. Like 130* for drying, then 160* for smoking and 160* for smoking at a raised temp. and 180* to get your final temp.It will only take 1/2 day and write down results and keep for reference, works for me.cut you self some 1" alum. angle from home depot or other to make some hanging racks, take out upper flat grate and replace w/ alum. angle and you are ready to smoke sausage. Try not to let sausage touch each other when hanging to avoid white spots.