Pickled Kielbasa

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bill ace 350

Master of the Pit
Original poster
OTBS Member
Dec 28, 2013
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Just some Hillshire Farms beef kielbasa.

Vinegar, crushed red pepper, black pepper, whole peppercorns, mustard seed, whole allspice.
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Looks good! I'm always pickling something. A couple of things I've learned through the years. If you boil the brine and pour it in hot. You get better/faster penetration into the meat. And to get them ready in a few days. I vacuum seal them in the mason jars. They are still not shelf stable though.
 
Looks good! I'm always pickling something. A couple of things I've learned through the years. If you boil the brine and pour it in hot. You get better/faster penetration into the meat. And to get them ready in a few days. I vacuum seal them in the mason jars. They are still not shelf stable though.
Sometimes get a little greasy with hot brine....

Cool brine works just as well for me.
 
This gives me an idea. I haven't done sausage and eggs in quite some time.
 
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