Need to load up on the Keilbasa! ;D
Simple recipe, I've posted it on here before.
(http://i120.photobucket.com/albums/o164/sam3_album/008-2.jpg)
Mixed and into the frig overnight.
(http://i120.photobucket.com/albums/o164/sam3_album/009-2.jpg)
Stuffed into Hog casings.
(http://i120.photobucket.com/albums/o164/sam3_album/016-1.jpg)
Smoked these with apple this time.
(http://i120.photobucket.com/albums/o164/sam3_album/019.jpg)
Blooming after a poach bath followed by an ice bath. I couldn't take this all the way in the smoker, the fan mod carped the bed and it tripped the GFI. :o
(http://i120.photobucket.com/albums/o164/sam3_album/021.jpg)
Money shot. Nice flavor with a plenty of garlic.
(http://i120.photobucket.com/albums/o164/sam3_album/024.jpg)
Now onto the periogies. ;D
Nice Job!
Sent from my iPhone using Tapatalk
Sam... nice work on the Keilbasa, looks like you are all set for awhile with keilbasa, again the money shot is killer...
Nice Sam
whats in the esrg.
looks good
that k-basa looks really good ;)
Great looking Kielbasa, Sam!
How long was your smoke/poach times?
How large a load?
Kevin
Quote from: Kevin A on April 02, 2012, 07:45:53 AM
Great looking Kielbasa, Sam!
How long was your smoke/poach times?
How large a load?
Kevin
Thanks for all replies guys.
Kevin, this was a strange one....
I made a little over 10 lbs. I planned on running right through to an IT of 154-155, but the fan seized and tripped the GFI. That shut everything off. Fortunately, I was through my 2 hour smoke cycle and the box was at 160 degrees when it shut down.
I quickly fill up the canning pot, brought the water up to 162 degrees and go them in the water quickly. Probably took 15-20 minutes to get to the IT.
Thank goodness I was home (cooking other things) and not out running errands. :P
very nice sausage... makes me hungry !!!
Looks excellent.
Have you figured out why your fan seized up?