Smoked Polish Kielbasa

Discussion in 'Sausage' started by nepas, May 5, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    This is part of the 20 pounds i'm doing for a friend. He wanted some smoked polish kielbasa. 

    Soaking natural hog casing. They have been rinsed inside and out from all salt. Soaking in cold water with 2 Tbs vinegar added.

    [​IMG]

    Guess i will give the cannon some sausage time to.

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    Got some chores to do before i get mixed and stuffed. Casings need a couple hours soak anyways.
     
  2. arnie

    arnie Smoking Fanatic

    This'll be good  [​IMG]

    Can you share any info on your stuffer?
     
  3. roller

    roller Smoking Guru SMF Premier Member

    [​IMG]
     
  4. I want to see the cannon in action. [​IMG]
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    I'll be your friend..................................[​IMG]
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    [​IMG]
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    Oh yeah.....lock & load that cannon
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---I didn't think all 3 of you NEPAS were working on that one batch of Lebanon Bologna!

    Lets heat that Howitzer up a bit!!!!

    Bear

    NEPAS next Sausage Stuffer:

    [​IMG]
     
  9. tyotrain

    tyotrain Master of the Pit

    [​IMG][​IMG]
     
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Am I too late for the party

    [​IMG]   [​IMG]
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I'm having some posting problems so i will try later.
     
  12. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Here are some pics of my stuffer working.

    Stuffer and valves.

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    Back of main tube.

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    Valves.

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    Pushing the ram in. The back valve and drain valve must be open for the ram to go back.

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    Ram at back of tube ready for meat. At this point close the 2 valves.

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    Adding meat to the main tube.

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    I use this to push the meat back. Make sure there are now air pockets.

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    5 pound to the bulkhead.

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    Bulkhead in place.

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    Front lock cap

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    Install the stuffer tube into bulkhead.

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    Time to stuff. With any stuffer using natural casings, Dont tie the end off until you have the casing on the tube all the way.

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    Stuff em up.

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    After stuffing there is minimal meat left on the end of the ram and in the tube. Fry it up or toss it.

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    Dry the casing for smoked sausage.

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    Ready for smoke.

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    The ram/bulkhead assy.

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    The stuffer has machined parts and was built by a friend of mine. If you need info on it just send me a message and i will give you his contact info.
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    After 3 hours of smoke at 150* Sausage IT at 143

    [​IMG]
     
  14. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    wow thats worth the wait!! I could go for some of that right now!!
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Warning!

    This thread could be highly Ejumacasional !

    Let me know if you need help NEPAS, I used to bore-scope 105s (trailered and on M1 tanks).  [​IMG]

    Bear
     
  16. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great Nepas...

    That is one interesting stuffer...

    How about a recipe for the Kielbasa?
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    No cold water bath cuz i want em shriveled up.

    [​IMG]
     
  18. fife

    fife Master of the Pit

    [​IMG]
     
  19. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!!

      Craig
     
  20. old poi dog

    old poi dog Master of the Pit OTBS Member

    Amazing sausage and stuffer.....[​IMG]
     

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