Kielbasa

Started by Tenpoint5, February 25, 2013, 04:51:21 PM

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Sailor

#30
March 05, 2013, 01:05:00 PM
Very nice job on them sausages!  They really look good!


Enough ain't enough and too much is just about right.

STLstyle

#31
March 05, 2013, 01:49:28 PM
Lookin real nice!!!
That's on the list now for sure...
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mjdeez

#32
March 18, 2013, 05:32:00 PM
Quote from: Tenpoint5 on March 02, 2013, 06:42:28 PM
For those that might be interested here is the recipe that I used. Just don't give it to Nepas!!

http://lpoli.50webs.com/index_files/Polish-American.pdf

Chris,
Do you have fan mods in your Bradleys or do you have even enough temperature? I did a few rounds of Keilbasa last year, with about 16 lbs per batch, hung vertically in my BDS-6 rack, and the cooking was not even top to bottom.  I've been thinking of adding a fan. I do not have a PID but I might consider adding one.
-Mike

Tenpoint5

#33
March 18, 2013, 05:44:13 PM Last Edit: March 18, 2013, 05:49:48 PM by Tenpoint5
I do not have a fan mod in my Bradley. I try to keep the sausage load in my Bradley at or under 10 pounds. I do have a heat deflector that was made by one of the forum members but is no longer in production
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

mjdeez

#34
March 18, 2013, 08:05:17 PM
Ok thanks.   I usually do the Keilbasa when it's fairly cold out, maybe that is some of my problem.  But yeah 16 lbs is a lot especially when spread out so much in the smoker.
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