Making a fresh batch today. The recipe is the Papa Poli's Polish /Kielbasa from the Len Poli site.
After a 3 day curing stint in the fridge.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003768.jpg)
Ground through the medium plate spices added and then ground through the fine plate. Momma didn't like the last batch it was too course for her and she wanted it ground finer this time.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003769.jpg)
Here is all 10 pounds stuffed into 32mm collagen casings. I have to make sticks the big smoker isn't finished yet.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003775.jpg)
Nepas gets a brand spanking new one given to him. I have to buy mine used for $50 bucks. I haven't bought it just yet, giving it a test run. It sure isn't my big Ugly #32. Takes a wee bit longer to grind the meat.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003776.jpg)
OLD UGLY for those that haven't seen her.
(http://i222.photobucket.com/albums/dd237/tenpoint5/June8th16.jpg)
Them looks good ;D I need to make more soon.
Did the grinder still have the cabelas warranty? And i like yer big one (grinder that is :D)
No its a couple of years old. He said hes only had it for a few years but if the sticker is right it is 7 years old.
I was suprised at the lil buggar, it worked pretty good.
I just bumped the heat to 180* Bologna IT is 143* now
I too bumped to 180 Kielbasa is 118* on its way to 155
Quote from: Tenpoint5 on November 25, 2009, 02:57:05 PM
I too bumped to 180 Kielbasa is 118* on its way to 155
Is it done yet ;D
Quote from: NePaSmoKer on November 25, 2009, 04:57:28 PM
Quote from: Tenpoint5 on November 25, 2009, 02:57:05 PM
I too bumped to 180 Kielbasa is 118* on its way to 155
Is it done yet ;D
5 more minutes just sit back there and be quiet count Cows or sumfin. Remember if there is a cemetery on your side you go back to zero.
Looking good.
Is it done yet? ;D
Don't let the yardapes play with Old Ugly unless they are bad.
The Maverick and the Thermopen say we be done!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003777-1.jpg)
Everybody in the pool at 34*
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003780.jpg)
I think I will give myself an A on this project. A cold beer and the cross member is no more!! The rest is sitting here blooming for awhile then into a plastic bag and into the fridge for the night. Will vac seal and freeze tomorrow.
(http://i222.photobucket.com/albums/dd237/tenpoint5/S8003785.jpg)
About all I can say is it looks great!! ;D
Them looks fantastic ya know ;D
nepas
I think i have gained 10 pounds since finding this site. Man does that make me hungry
Those turned out great, I have not yet done Kielbasa, it is on the to do list ;D
Mike
Nice Sausage. ::)
Some great looking Goodies.
Outstanding Chris!
KyNola
Looookin Gooood.
Nice job, A+ in my book, bet it tastes better than it looks.
Way to go Chris, those look great. :)
But one can never really tell till I taste test them. ;) :D
Hows about an A+
10.5, those look great! The yard apes will LOVE them!!!
Mrs S