Smoked Kielbasa

Discussion in 'Sausage' started by ol' smokey, Dec 7, 2009.

  1. ol' smokey

    ol' smokey Smoking Fanatic SMF Premier Member

    This time I cut 1" chunks of pork butt. seasoned and included the proper amount of cure for 12 Lbs. I let this cure covered in the fridge for 24 hours before grinding with a 3/16" plate. I stuffed 2 lbs. into small lamb casings for snack sticks. The remaining 10 lbs. was stuffed into regular size sausage casings. Smoked them at 130° for 4 hours. Then increased the temp to 165° until the internal temp reached 152°. Here's the qview.

    In the tray drying prior to smoking.

    About half way done in the smoker. Our supper is a cottage ham in the corner.

    The small links all done.

    Some of the regular size links all done.

    Our supper.

    Hope you enjoyed the qview.
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Sure looks'd it taste?
  3. Looks great! Thanks for sharing
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice! They look great. [​IMG]
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on what looks like some tasty treats.
  6. fire it up

    fire it up Smoking Guru OTBS Member

    Looks good but would have enjoyed it even more if we could have gotten a nice cut shot of some of those tasty looking sausages.
  7. alx

    alx Master of the Pit OTBS Member

    Man that looks wonderfull.Nice work on that keilbasa...[​IMG]

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