Print Page - Kielbasa stix

Title: Kielbasa stix
Post by: Keymaster on April 21, 2011, 01:31:37 PM

I ground up a 7 pound pork butt and added 2 pounds of 80/20 GB and a Polish sausage mix from Hi-mountain.

(http://i995.photobucket.com/albums/af75/Keymaster_2010/001-62.jpg)

(http://i995.photobucket.com/albums/af75/Keymaster_2010/002-58.jpg)

Mixed everything up real good

(http://i995.photobucket.com/albums/af75/Keymaster_2010/003-35.jpg)

(http://i995.photobucket.com/albums/af75/Keymaster_2010/004-39.jpg)

I found one roll of 17mm collagen casing hiding in the corner of the top cupboard so decided to stuff half my mix in stix.

(http://i995.photobucket.com/albums/af75/Keymaster_2010/005-36.jpg)

Then the other half I put in 34mm hog casings for tomorrows smoke when I will get to figure out how to program my new auber.

(http://i995.photobucket.com/albums/af75/Keymaster_2010/006-31.jpg)

Into the smoker they go for a 1 hour dry sauna then comes 1 hour twenty minutes of Hickory smoke and so on until IT of 152°

(http://i995.photobucket.com/albums/af75/Keymaster_2010/007-31.jpg)

I'll post the finished pics when we get to 152° F. :) :) :) Nap Time ;)

Title: Re: Kielbasa stix
Post by: NePaSmoKer on April 21, 2011, 01:56:28 PM

Looks like winner sticks to me ;D

Nice Aaron

Title: Re: Kielbasa stix
Post by: Tenpoint5 on April 21, 2011, 02:37:52 PM

Looks Good so far

Title: Re: Kielbasa stix
Post by: OU812 on April 21, 2011, 02:41:26 PM

Lookin gooood.

Cant wait to see and here about the finished product.

Title: Re: Kielbasa stix
Post by: grnhs on April 21, 2011, 02:59:31 PM

looks good, Is that 2 kinds of shreaded cheese in there?

Title: Re: Kielbasa stix
Post by: devo on April 21, 2011, 03:12:58 PM

Ya what he said

Title: Re: Kielbasa stix
Post by: Keymaster on April 21, 2011, 03:14:55 PM

Quote from: grnhs on April 21, 2011, 02:59:31 PM
looks good, Is that 2 kinds of shreaded cheese in there?

Yes sir, that would be medium Tillamook cheddar and white Tillamook cheddar. Sorry I left that out,and thanks for asking :)

Title: Re: Kielbasa stix
Post by: ghost9mm on April 21, 2011, 06:06:38 PM

I am gonna be watchin for them finished pictures, really looks great...

Title: Re: Kielbasa stix
Post by: Keymaster on April 21, 2011, 06:23:21 PM

Its gonna be about 4 more hours as we have about 20 mph winds right now and it's just killing the heat in the Bradley :) I have it set at 170°F and it will goup to 170° and drop right back down to 135° bringing the temp of the stix down each time then rising back up each time. We'll be using the Auber PID for tomorrows smoke for sure. ;D

(http://i995.photobucket.com/albums/af75/Keymaster_2010/009-14.jpg)

Title: Re: Kielbasa stix
Post by: devo on April 21, 2011, 06:28:12 PM

Thats why I like having my smoker in the garage. No wind and close to the beer fridge ;)

Title: Re: Kielbasa stix
Post by: Keymaster on April 21, 2011, 09:35:40 PM

Their blooming in the garage now, I sliced them up and they are the best sticks I have made in the last year. I added 3 garlic cloves also.

(http://i995.photobucket.com/albums/af75/Keymaster_2010/012-10.jpg)

(http://i995.photobucket.com/albums/af75/Keymaster_2010/014-7.jpg)

Title: Re: Kielbasa stix
Post by: Tenpoint5 on April 22, 2011, 07:18:47 AM

Them look great Aaron!

Title: Re: Kielbasa stix
Post by: OU812 on April 22, 2011, 07:30:48 AM

Them sticks look grrrrrrrrrrrrrrrrrrrrrrrrrrrreat!

I got tired of dealing with the weather and made a spot in my shed just for smokin and drinking. ;D

Title: Re: Kielbasa stix
Post by: ghost9mm on April 22, 2011, 05:43:54 PM

Now that is really some good looking kielbasa, well done my friend...good work on the pictures too..and I do love the garlic...

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Keymaster on April 21, 2011, 01:31:37 PM