First time smoked kielbasa

[Nick Prochilo]

Well today is my first attempt at smoked kielbasa. Thanks to Dave I think it will turn out okay. It's been in the smoke house since 10:00 this morning and still has 25* more to go before it gets it's cold shower. I'll post finished pictures later.

13 lbs. mixed
First load in the stuffer
Links
Smokin

 

[Puff1]

That's lookin' mighty fine Nick!

 

[The Missing Link]

looking good nick.

 

[wittdog]

Looking good Nick...Remember don't shower the sausage..submerge it in the sink..that way it wont wrinkle....Next time if you double the length of the sausage you can tie the ends together to make a ring...It might be a little easier to deal with that way.

 

[john pen]

Looks good !

 

[bigwheel]

Do look good. Fine job. Will agree with Witt...make them link strings long enough to tie into hoops. When you get em on the dowels just give em an occasional spin like the steering wheel on a bus. That keep the bottom of the string from overcooking whilst the topside is looking bland.

bigwheel

 

[Nick Prochilo]

Thanks for the info Dave, I'm gonna do that for sure next time!

 

[wittdog]

I'm waiting on some finished pics..a little bird told me..one dowel of sausage was done

 

[cleglue]

Nick those are looking real good. Sometimes 25 degrees can take forever.

 

[Nick Prochilo]

Yeah, that 25* took until 9:00 PM. Here's the finished pics. I took a taste this morning for breakfast and it was FANTASTIC! All shrunk wrapped and in the freezer!

Here they are

Breakfast

Note to self, next time use bigger casings! I used what I had on hand, 32 - 35 mm. I should have used bigger because they shrunk down a bit!

 

[Puff1]

Nick those look great! Nice job.

 

[wittdog]

Nick those look great.Nice job. I use the 35-38mm for smoked sausage, and cherry wood.

 

[Rag1]

You sure made a load of it. Damn good it turned out to your liking. Nice job!!!

 

[SteerCrazy]

Nick,
the pic with the casings and stuffer in the photo, is that container filled with water that has the casings in them? That container sorta looks like those Tupperware juice type containers

 

[Pigs On The Wing BBQ]

Very nice Nick. Aint sausage making fun!

 

[Nick Prochilo]

Nick,
the pic with the casings and stuffer in the photo, is that container filled with water that has the casings in them? That container sorta looks like those Tupperware juice type containers

It's tupperware or something but the casings are soaking in vinegar as per bigwheel. It really do make them slick!

Very nice Nick. Aint sausage making fun!

It sure is. I'm doing fresh kielbasa this weekend!

 

[Pigs On The Wing BBQ]

Like Wittdog sez, no mater if you make 5 lbs. or 100 lbs the clean up is the same.

 

[Rag1]

[

It's tupperware or something but the casings are soaking in vinegar as per bigwheel. It really do make them slick!


Is that pure 100% vin or diluted to something less strong????
Stuffer looks sturdy....who's is it?

I have a load of 3 kinds of sausage in the frig that needs eating, I'm trying to loose weight and have the itch to make more. We'll see which one wins this weekend.

 

[wittdog]

[

It's tupperware or something but the casings are soaking in vinegar as per bigwheel. It really do make them slick!


Is that pure 100% vin or diluted to something less strong????
Stuffer looks sturdy....who's is it?

I have a load of 3 kinds of sausage in the frig that needs eating, I'm trying to loose weight and have the itch to make more. We'll see which one wins this weekend.

Vac Pac em..and then use as needed....

 

[SteerCrazy]

yes, I remember bw saying to soak em in vinegar. Is that full strength vinegar or diluted?? Looks great!