First time smoked kielbasa - BBQ Central

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Old 11-24-2007, 03:47 PM   #1
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First time smoked kielbasa

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
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Old 11-24-2007, 03:50 PM   #2
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That's lookin' mighty fine Nick!
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Old 11-24-2007, 03:52 PM   #3
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looking good nick.
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Old 11-24-2007, 06:17 PM   #4
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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.
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Old 11-24-2007, 06:52 PM   #5
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Looks good !
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Old 11-24-2007, 07:12 PM   #6
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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.

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Old 11-24-2007, 07:26 PM   #7
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Thanks for the info Dave, I'm gonna do that for sure next time!
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Old 11-24-2007, 07:50 PM   #8
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I'm waiting on some finished pics..a little bird told me..one dowel of sausage was done
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Old 11-24-2007, 08:59 PM   #9
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Nick those are looking real good. Sometimes 25 degrees can take forever.
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Old 11-25-2007, 09:30 AM   #10
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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!
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Old 11-25-2007, 09:48 AM   #11
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Nick those look great! Nice job.
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Old 11-25-2007, 09:53 AM   #12
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Nick those look great.Nice job. I use the 35-38mm for smoked sausage, and cherry wood.
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Old 11-28-2007, 03:05 PM   #13
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You sure made a load of it. Damn good it turned out to your liking. Nice job!!!
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Old 11-28-2007, 04:58 PM   #14
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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
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Old 11-28-2007, 05:29 PM   #15
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Very nice Nick. Aint sausage making fun!
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Old 11-28-2007, 11:44 PM   #16
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Quote:
Originally Posted by 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
It's tupperware or something but the casings are soaking in vinegar as per bigwheel. It really do make them slick!

Quote:
Originally Posted by Pigs On The Wing BBQ
Very nice Nick. Aint sausage making fun!
It sure is. I'm doing fresh kielbasa this weekend!
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Old 11-29-2007, 04:09 AM   #17
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Like Wittdog sez, no mater if you make 5 lbs. or 100 lbs the clean up is the same.
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Old 11-29-2007, 10:03 AM   #18
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[

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.
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Old 11-29-2007, 10:06 AM   #19
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Quote:
Originally Posted by Rag
[

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....
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I get more sauced then my Ribs

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Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
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Old 11-29-2007, 10:48 AM   #20
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yes, I remember bw saying to soak em in vinegar. Is that full strength vinegar or diluted?? Looks great!
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