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Kielbasa PTII

Started by NePaSmoKer, May 19, 2011, 06:27:23 PM

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NePaSmoKer

May 19, 2011, 06:27:23 PM
We go through the smoked kielbasa like crazy. Mixing this for tomorrow's smoke. Prob going with 32mm collagen.

Kielbasa mix with my norm cure #1 in it. I added and extra Tbs of mustard seeds.



80/20 GB before the kielbasa mix.



After

lumpy

#1
May 19, 2011, 06:54:20 PM
Have you been using your, I mean my, new mixer ? ;)

Hopefull Romantic

#2
May 20, 2011, 02:12:22 AM
Just when I thought I could breath again after seeing your SLB now gotta hold it for Kielbasa

HR
I am not as "think" as you "drunk" I am.

NePaSmoKer

#3
May 20, 2011, 03:27:57 AM
Quote from: lumpy on May 19, 2011, 06:54:20 PM
Have you been using your, I mean my, new mixer ? ;)

Naaaa

My wife wouldn't let me take mine i mean yours outta the box  :D

Hand mixed again.

NePaSmoKer

#4
May 20, 2011, 06:33:11 AM
Hanging to dry up some.




Now smoke em  ;D

ghost9mm

#5
May 20, 2011, 06:52:24 AM
Really lookin good Rick, how much smoke you gonna put on them...?
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

NePaSmoKer

#6
May 20, 2011, 06:53:59 AM
Quote from: ghost9mm on May 20, 2011, 06:52:24 AM
Really lookin good Rick, how much smoke you gonna put on them...?

Around 7 hours. Undecided if i want to hit em with cold smoke after.

Kevin A

#7
May 20, 2011, 07:02:59 AM
Lookin' good, Nepas!

how do you like the collagen vs the nat. pork casings for these smoked kiels? (or better yet, how do they compare?)

NePaSmoKer

#8
May 20, 2011, 07:16:47 AM
Quote from: Kevin A on May 20, 2011, 07:02:59 AM
Lookin' good, Nepas!

how do you like the collagen vs the nat. pork casings for these smoked kiels? (or better yet, how do they compare?)

These are collagen

I like the collagen on these cuz i can peel them.

Natural hog i use when i will be Q'ing them or using in a dish.

NePaSmoKer

#9
May 20, 2011, 03:52:23 PM
Still got some to go yet.


At my neighbors drinking, smoking, eating smoked cheese and bologna.

SiFumar

#10
May 20, 2011, 03:56:13 PM
How is that JD Honey?  Been meaning to try...but not a sweet liquor lover.  I wish I lived closer to ya for "tastins"! ;D

NePaSmoKer

#11
May 20, 2011, 04:09:57 PM
Quote from: SiFumar on May 20, 2011, 03:56:13 PM
How is that JD Honey?  Been meaning to try...but not a sweet liquor lover.  I wish I lived closer to ya for "tastins"! ;D

Good stuff maynard  ;D

Keymaster

#12
May 20, 2011, 04:47:36 PM
Lookin Darn Good Rick!!!!!

ghost9mm

#13
May 20, 2011, 05:58:41 PM
Well now!!! I will certainly drink to that...your drinkin some good stuff there Rick...
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

GusRobin

#14
May 20, 2011, 07:10:39 PM
Quote from: NePaSmoKer on May 20, 2011, 06:53:59 AM
Quote from: ghost9mm on May 20, 2011, 06:52:24 AM
Really lookin good Rick, how much smoke you gonna put on them...?

Around 7 hours. Undecided if i want to hit em with cold smoke after.
So you hang them to dry (how long approx?) and then smoke for 7 hours. Is that with any temp or just cold smoke?
"It ain't worth missing someone from your past- there is a reason they didn't make it to your future."

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