Kielbasa
Mixed and ready to rest for 3 days in the fridge
(http://i222.photobucket.com/albums/dd237/tenpoint5/20141108_110917_zpse8v2vly0.jpg)
Ground and seasoned
(http://i222.photobucket.com/albums/dd237/tenpoint5/20141108_112929_zpsbzxrk7sf.jpg)
Taster
(http://i222.photobucket.com/albums/dd237/tenpoint5/20141108_124755_zpsizuri2vu.jpg)
Loaded into the smoker
(http://i222.photobucket.com/albums/dd237/tenpoint5/20141108_132635_zps8n2diccb.jpg)
Smoke is just finishing up
(http://i222.photobucket.com/albums/dd237/tenpoint5/20141108_164608_zps6qvhz8t0.jpg)
(http://i222.photobucket.com/albums/dd237/tenpoint5/20141108_182616_zps0lqeroxd.jpg)
All done after hanging to bloom overnight in the cool garage
(http://i222.photobucket.com/albums/dd237/tenpoint5/20141109_100425_zpsxtwk8uxa.jpg)
Freezer bound
(http://i222.photobucket.com/albums/dd237/tenpoint5/20141109_111140_zpszafunxse.jpg)
Those look great.
Still got my addy ;D ;D ;D ;D ;D
they sure look tasty, can't wait to try making sausage
Looks like a Christmas package to me. Nice job.
Looks great! But you forgot the lets eat part. Gus has my address. LOL
nice looking basa Chris and I love your idea to stagger the two rows.
I think I used a recipe from sailor, do you use his recipe or different one?
Tim I use a Len Poli recipe
What are you using for casings on those? The preshaped collagen ones?
Quote from: renoman on November 13, 2014, 06:17:21 AM
What are you using for casings on those? The preshaped collagen ones?
I use natural casings as much as I can unless I am making snack sticks. But yes these are beef collagen casings. Thought this was a different thread when I first replied
is this all pork? I am going to attempt kielbasa for the first time with deer what ratio of pork to deer should I shoot for?
Quote from: hybridcx on November 13, 2014, 09:12:45 AM
is this all pork? I am going to attempt kielbasa for the first time with deer what ratio of pork to deer should I shoot for?
For a more pronounced venison flavor go 80/20 will also be dryer. To conserve venison 60/40 mix with Boston butts
Quote from: renoman on November 13, 2014, 06:17:21 AM
What are you using for casings on those? The preshaped collagen ones?
Renoman, while I like the convenience of collagen casings, I prefer the snap and linkability of natural casings. The last couple of batches of kielbasa I made I used the pre-flushed pre-tubed casing from Syracuse Casing Co. No unpleasant odor. Easy to handle and get on stuffer tube. Rinse off salt and short (I think 10 minute) soak before use. Shelf life of, if I remember correctly, six months.
Think I saw pre-tubed casings in the last Lem catalog, too. So they seem to be becoming more readily available from a variety of sources.
X2 on the Syracuse pre-tubed casings. Best invention EVER.
Sent from my iPhone using Tapatalk
Thanks Chris
thanks for the reply, finished up our 20 pound batch last night, However I think I over loaded smoker as some rings did not take the smoke flavor as well as others.and some were well smoked on one side nothing on the other. ended up doing 50-50 venison to pork shoulder. taste test tonight.
Great looking Kielbasa Chris.
Quote from: hybridcx on November 18, 2014, 01:55:38 PM
thanks for the reply, finished up our 20 pound batch last night, However I think I over loaded smoker as some rings did not take the smoke flavor as well as others.and some were well smoked on one side nothing on the other. ended up doing 50-50 venison to pork shoulder. taste test tonight.
Hybridcx, while 20 pounds of sausage is a heavy load for a smoker, I'm not sure that the weight of the sausage, alone, caused the result you got. The condition I think you found (light colored spots on the sausages) is caused by the sausages touching one another. When the sausage is in contact, the smoke can't get between the sausages and you end up with light spots where no smoke accumulated on the surface of the sausage. Can happen if you have so much meat in the smoker that they touch. Or it could happen with just a few pieces of meat. You might be able to put 20 pounds of sausage in your smoker without the sausages touching each other. Or, you might have to reduce the size of each batch you smoke to avoid contact.
Another trick I use when hanging my sausage to eliminate the white areas where they touch is to use wooden tooth picks between any sausages that want to touch one another. You simply stab them into the two sausages that are touching and it will hold them apart during the process.
Mike
MR Walleye that's for the tip good idea
Seemore