Kielbasa kielbasa

[Kevin A]

That's some nice-looking kielbasa!

Reminds me that our larder is getting low -if not already out of the ol'e kielbasa. May be time to make some more!

-Nice job!

Kevin

[pikeman_95]

Kevin
With your tribe why don't you just leave the grinder and stuffer on the counter. Just move the toaster over a little.
KC ;D ;D

[Sam3]

Great color. Looks like they came out perfect!

[OU812]

YA BABY!!!

That money shot looks awesome

[Smoke some]

Thanks for the kind words.     Now to get going on some smoked meatloaf......

[remidog1]

what recipie did u usemay i ask

[Bigbirdoffroad]

My mouth just watered at the money shot!!!! Great job.

[Smoke some]

what recipie did u usemay i ask

This is the recipe i used

10 pounds of pork butt, you want at least 20% fat for this one
4 Tbs kosher salt
1Tbs Brown Sugar
2 tsp granulated Garlic
2 tsp Cure #1
2.5 Tbs coarse ground Black pepper
1.5 cups ice-cold water
You can also add 1 tsp of marjoram if you like, but it is not needed. (I do )

separate fat from meat, cut fat in cubes and place in freezer until stiff
Grind you meat through a coarse disk, grind fat separately and get it in the fridge to keep it cold.
re-grind the meat through fine disk
mix all seasoning and cure with ice-cold water, add the slurry to the meat and mix, when fully mixed add the ground fat, mix quickly so it stays cold
and does not smear. refrigerate uncovered overnight. (it is a wet sticky mix, so it helps to dry it a little before stuffing)
Stuff into 38-42mm hog casings. Hang sausages on smoke sticks to dry the casings at room temperature for up to one hour.
preheat smoker to 120 degrees, vents open 100%.
Add sausages and run the smoker at 120 for 2 hours with no smoke, then 140 with heavy smoke for 2 hours, then increase temps to 180 degrees and cook
until sausages reach 160 degrees internal. Immediately spray or soak sausages with cold water until down to 110 internal. refrigerate.