Double batch of Kielbasa

[Sailor]

Made up 5 pounds regular Kielbasa and 5 hot and spicy Kielbasa.  Used Hog casings for these.  Got 2 racks of each in to dry the casings.  After they are dry will put 2 to 3 hrs of Hickory smoke on them.  No shots of mixing or stuffing (boring).

[Tenpoint5]

Jim what did you change in the recipe for hot and spicy kielbasa versus regular?

[Sailor]

For 5 pounds I use 2 tsp of crushed red pepper flakes and 2.25 tsp of Cayenne pepper.  My Kielbasa recipe calls for 1 1/2 tsp of Cayenne pepper for the regular mix per 10 pounds.  I mixed up the 10 pounds of regular mix then weighed it all and spilt it in half.  Then I added the crushed red pepper flakes and extra 2 .25 tsp of cayenne to the spicy mix and mixed it up.  Stuffed the regular blend 1st then stuffed the spicy blend.

I just used what I normally use for my spicy Italian which is 1.5 to 2 tsp of red pepper flakes and 3 tsp of cayenne.  Since the Kielbasa already had .75 tsp of cayenne I did not want to over power the heat.

[Tenpoint5]

Thanks Jim

[Sailor]

Happy with the color they took on after the smoke.  IT is running 133 so have a few more hours to get to 152.  Was going to give a hot water bath but I am too lazy to get out the roaster so will just let them finish in the Bradley.  Been rotating the racks every hour and wish I would have taken the extra time to hang them but I got lazy when stuffing and made big ropes so had to use the racks.

[NePaSmoKer]

Yumm

I'll be right over  ;D

[ragweed]

Very nice!

[Tenpoint5]

Look pretty good Sailor