Made up 5 pounds regular Kielbasa and 5 hot and spicy Kielbasa. Used Hog casings for these. Got 2 racks of each in to dry the casings. After they are dry will put 2 to 3 hrs of Hickory smoke on them. No shots of mixing or stuffing (boring).
(http://i36.photobucket.com/albums/e25/jcompton1/DSC03865_zps6e58edc4.jpg)
Jim what did you change in the recipe for hot and spicy kielbasa versus regular?
For 5 pounds I use 2 tsp of crushed red pepper flakes and 2.25 tsp of Cayenne pepper. My Kielbasa recipe calls for 1 1/2 tsp of Cayenne pepper for the regular mix per 10 pounds. I mixed up the 10 pounds of regular mix then weighed it all and spilt it in half. Then I added the crushed red pepper flakes and extra 2 .25 tsp of cayenne to the spicy mix and mixed it up. Stuffed the regular blend 1st then stuffed the spicy blend.
I just used what I normally use for my spicy Italian which is 1.5 to 2 tsp of red pepper flakes and 3 tsp of cayenne. Since the Kielbasa already had .75 tsp of cayenne I did not want to over power the heat.
Thanks Jim
Happy with the color they took on after the smoke. IT is running 133 so have a few more hours to get to 152. Was going to give a hot water bath but I am too lazy to get out the roaster so will just let them finish in the Bradley. Been rotating the racks every hour and wish I would have taken the extra time to hang them but I got lazy when stuffing and made big ropes so had to use the racks.
(http://i36.photobucket.com/albums/e25/jcompton1/DSC03866_zpseca13999.jpg)
Yumm
I'll be right over ;D
Very nice!
Look pretty good Sailor