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Title: keilbasa Loaf Pic Added
Post by: cjj on October 22, 2011, 05:05:17 PM

I am going to try to make a Kielbasa loaf tomorrow I have it all mixed up and ready to go I am thinking 2 hr of smoke at * 225 then jump it up to* 250 to finish it off to an IT of *170 does that sound about right ? (http://i682.photobucket.com/albums/vv189/chet5713/SAM_0119.jpg)
well my 2nd try turned out great

Title: Re: keilbasa Loaf
Post by: SiFumar on October 22, 2011, 05:07:15 PM

I don't know nuthing about times or temps...but I know I can't wait to see the outcome!

Title: Re: keilbasa Loaf
Post by: devo on October 22, 2011, 05:18:21 PM

I would only take it to 160*F IT, and use a lower temp to smoke/ cook. Someplace around 160 to 180. Low and slow is what you want.

Title: Re: keilbasa Loaf
Post by: Mr Walleye on October 22, 2011, 05:28:01 PM

CJJ

I ran out of casing one time and did exactly that. I made them into big logs and threw them in the Bradley on a frog mat. I don't remember the temp I did them at but I'm sure it was around 200 or 210. They turned out fantastic, had a nice crust on them too!

Mike

Title: Re: keilbasa Loaf
Post by: cjj on October 22, 2011, 05:43:34 PM

I try ed making rings the other day and they did not turn out the way i wanted so I figured i would try it this way till I get were i want. I love my Bradly I smoke something just about every weekend I Made some slim Jim's today and they turned out great

Title: Re: keilbasa Loaf Pic Added
Post by: cjj on October 23, 2011, 03:54:08 PM

the second try turned out great 2hr of smoke @ 160 then i jumped *25 every 2hr to *225 going to try and stuff some next weekend

Title: Re: keilbasa Loaf Pic Added
Post by: Keymaster on October 23, 2011, 04:11:43 PM

Nice lookin loaf you got there, almost looks like a small ham, Nice work!!!

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: cjj on October 22, 2011, 05:05:17 PM