Got a 12.5 lb batch of Kolbassi in the Bradley. Mix is 10 lbs venison, 2.5 lbs pork trimmings. I stuffed some in Viscofan 29mm peelable casings and some in collagen 30mm casings. They are at an i.t. of 141 now, so shouldn't be long!
(http://i775.photobucket.com/albums/yy32/Pic-N-Stick/P1020803_zps85981d55.jpg) (http://s775.photobucket.com/user/Pic-N-Stick/media/P1020803_zps85981d55.jpg.html)
(http://i775.photobucket.com/albums/yy32/Pic-N-Stick/P1020808_zps070c4eb0.jpg) (http://s775.photobucket.com/user/Pic-N-Stick/media/P1020808_zps070c4eb0.jpg.html)
(http://i775.photobucket.com/albums/yy32/Pic-N-Stick/P1020810_zpsa2c6b806.jpg) (http://s775.photobucket.com/user/Pic-N-Stick/media/P1020810_zpsa2c6b806.jpg.html)
Looking good so far...
Looking good, I have the Weston 11lb stuffer and love it.
Not to be a jerk "know it all" but what exactly is Kolbassi? I've heard of Kolbasz sausage. Any difference?
Corey
as per above post....loks good but what the heck is viscofan ?
Viscofan makes casings that allow smoke to penetrate but then are pealed off, like franks. Kolbassi is kielbasa.