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Author Topic: Kielbasa...  (Read 17813 times)

Offline drano

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Re: Kielbasa...
« Reply #15 on: January 05, 2009, 05:49:34 pm »
Mike,
That looks great!
Now that my summer sausage and beef sticks are done, I need to get either kielbasa or smoked sausage on the schedule.  This stuff is just too good . . .
get smokin
drano

Offline West Coast Sausage Maker

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Re: Kielbasa...
« Reply #16 on: January 05, 2009, 11:03:23 pm »
Wow! mr walleye.

I know how much work went into those sausages, well done.
 From the pics, looks like perfect color on those bad boys. A nice mahogany color.


Are those hog rounds or beef cassings?


Nice smoker BTW.

Mike

soylent green is people

Offline Tenpoint5

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Re: Kielbasa...
« Reply #17 on: January 06, 2009, 05:46:33 am »
I don't know how I missed this one. The kielbasa turned out great Mike. I'm thinking I need to build a bigger unit myself just for sausage.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline Mr Walleye

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Re: Kielbasa...
« Reply #18 on: January 06, 2009, 08:30:29 am »
Wow! mr walleye.

I know how much work went into those sausages, well done.
 From the pics, looks like perfect color on those bad boys. A nice mahogany color.


Are those hog rounds or beef cassings?


Nice smoker BTW.

Mike



Thanks TBS

I was using up some 40/42 hog casings and there is a few 36/38 hog casings mixed in there as well.

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Offline smokeitall

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Re: Kielbasa...
« Reply #19 on: January 14, 2009, 12:51:48 pm »
Well Mike I think you are now the Kielbasa King.  That looks great and it makes me want to leave work right now and go start working on my big smoker project.....can't wait

Have you ever tried a pickled kielbasa?

Offline Mr Walleye

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Re: Kielbasa...
« Reply #20 on: January 14, 2009, 01:32:08 pm »
Well Mike I think you are now the Kielbasa King.  That looks great and it makes me want to leave work right now and go start working on my big smoker project.....can't wait

Have you ever tried a pickled kielbasa?

No I haven't but it certainly is on my to do list... my to do list is getting big!  :D

I'd be interested any recipes anybody has as well.

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Offline sherlock

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Re: Kielbasa...
« Reply #21 on: January 14, 2009, 01:59:44 pm »
Looks awesome.

But I am curious. Do you make sausage commercially (60 pounds at once)?

Offline Mr Walleye

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Re: Kielbasa...
« Reply #22 on: January 14, 2009, 02:28:06 pm »
Looks awesome.

But I am curious. Do you make sausage commercially (60 pounds at once)?

Nope... Just for this little piggy and all my piggy friends and family!

 :D  :D  :D  ;D

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Offline Tenpoint5

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Re: Kielbasa...
« Reply #23 on: January 14, 2009, 03:59:23 pm »
Well Mike I think you are now the Kielbasa King.  That looks great and it makes me want to leave work right now and go start working on my big smoker project.....can't wait

Have you ever tried a pickled kielbasa?

No I haven't but it certainly is on my to do list... my to do list is getting big!  :D

I'd be interested any recipes anybody has as well.

Mike

Mike,

If I remember right LPoli has a couple on his site.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline Mr Walleye

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Re: Kielbasa...
« Reply #24 on: January 14, 2009, 05:32:10 pm »
Thanks 10.5, I'll have a look.

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Offline Tenpoint5

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Re: Kielbasa...
« Reply #25 on: January 14, 2009, 05:35:48 pm »
Mike I found this one in my files as well.

Pickled Sausage

1/2-cup water
1-cup vinegar
1/4-cup onion, diced
2-garlic cloves, minced
1-tbsp Kosher salt
1/2-tbsp sugar
1-tbsp pickling spice
4-cooked sausage links (cold), each cut into 3 pieces

   
In a clean 1 quart jar, add the sausage
Pour in the 1 cup of cider vinegar
Add the onion, garlic, salt, sugar and pickling spice to 1/2-cup water
Bring to a boil and then let cool
Add to jar, topping up with extra cider vinegar if needed
Seal and shake to spread around the seasonings
Eat after 4-5 days, will only keep for 7-10 days in fridge from start of process

Makes 1 quart jar
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline smokeitall

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Re: Kielbasa...
« Reply #26 on: January 14, 2009, 05:41:11 pm »
That recipe is almost the same as the one I have.  I haven't tried it yet but it is on the to do list.  Only problem is when I look at my to do list its so long that when I open it, it un-rolls all the way across the room...

Hey Mike if you try it let us know how it turns out!

Offline Mr Walleye

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Re: Kielbasa...
« Reply #27 on: January 14, 2009, 07:15:47 pm »
Thanks again 10.5. I also found this one that looks interesting over on Poli's site.
http://lpoli.50webs.com/index_files/Pickled%20Sausage.pdf

Smokeitall, when I do them I will definitely let you guys know how they turn out. I here ya on the to do list... it just keeps gettin' bigger!  :D

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Offline Smokin Soon

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Re: Kielbasa...
« Reply #28 on: January 14, 2009, 07:22:56 pm »
Wow I forgot all about pickled kielbasa! It's been 30 years since I have had any. It was very popular in the bars in Northern Michigan back then. I have to look into this.

Offline smokeitall

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Re: Kielbasa...
« Reply #29 on: January 14, 2009, 09:09:54 pm »
Hey Smoking Soon I go up to upper WI to hunt with family and they still have it at the bars there, I love it.