BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: cathouse willy on September 16, 2018, 01:14:17 pm

Title: Kielbasa
Post by: cathouse willy on September 16, 2018, 01:14:17 pm
I made a batch of kielbasa today, I used the recipe from this forum "mikes Kielbasa"

Stuffed

(https://i.postimg.cc/yYwWXhZH/kielbasa2_004_420x315.jpg) (https://postimages.org/)

Just after the smoke ,water bath and bloom

(https://i.postimg.cc/pLzr09fn/kielbasa2_010_420x315.jpg) (https://postimages.org/)

A taste..... I like it!

(https://i.postimg.cc/1zStb9B7/kielbasa2_012_420x315.jpg) (https://postimages.org/)
Title: Re: Kielbasa
Post by: rnmac on September 16, 2018, 02:30:05 pm
Looks lip smackin good. Couple cold beverages & I'd be happy.
Title: Re: Kielbasa
Post by: Edward176 on September 16, 2018, 07:22:04 pm
Awesome looking Kielbasa there cathouse, how long did you apply smoke for and what wood did you use? I'm planning on making kielbasa next week and was also wondering to what IT you cooked it to in your smoker?
Title: Re: Kielbasa
Post by: cathouse willy on September 16, 2018, 08:33:22 pm
Awesome looking Kielbasa there cathouse, how long did you apply smoke for and what wood did you use? I'm planning on making kielbasa next week and was also wondering to what IT you cooked it to in your smoker?
Thanks Edward, it got 2hrs 40 mins of alder and apple. I pulled it after 4hrs at 165f and finished it in a 160f water bath til I got an it of 155. I hope this makes sense.
Title: Re: Kielbasa
Post by: Edward176 on September 16, 2018, 09:41:09 pm
Oh yes, make sense to me and thank you