Signature Smoked Kielbasa
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20lbs Signature Smoked Kielbasa. Ground, mixed, and stuffed the night before. Getting some cherry smoke right now, followed by an ice bath, and then air dry.
Clasko2 nice looking product. Good job!
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20lbs Signature Smoked Kielbasa. Ground, mixed, and stuffed the night before. Getting some cherry smoke right now, followed by an ice bath, and then air dry.
Clasko2 really great looking! Wonderful color and they look really uniform. What casings did you use? I’m interested in your spices too, because those are making my mouth water!
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20lbs Signature Smoked Kielbasa. Ground, mixed, and stuffed the night before. Getting some cherry smoke right now, followed by an ice bath, and then air dry.
Clasko2 they look great
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20lbs Signature Smoked Kielbasa. Ground, mixed, and stuffed the night before. Getting some cherry smoke right now, followed by an ice bath, and then air dry.
Clasko2 Those look picture perfect and delicious.
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Clasko2 really great looking! Wonderful color and they look really uniform. What casings did you use? I’m interested in your spices too, because those are making my mouth water!
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Dave in AZ I used the tubed 35-38mm natural hog casings and the spices was the Signature Smoked Kielbasa! The only thing I added was a couple tablespoons of extra mustard seed.
Clasko2 My Polish buds like the extra mustard seeds. According to them, that’s what makes it resemble the taste of the “old way” and more authentic. Plus, they also like one course grind.
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Clasko2 My Polish buds like the extra mustard seeds. According to them, that’s what makes it resemble the taste of the “old way” and more authentic. Plus, they also like one course grind.
zbigjeff Very nice! I’ve been playing around with grind. These were a coarse grind followed by a fine. Give it a fairly emulsified texture, which I happen to like. However, I do like the look of having defined meat particles/chunks, so I am definitely going to play with the grind some more.
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zbigjeff Very nice! I’ve been playing around with grind. These were a coarse grind followed by a fine. Give it a fairly emulsified texture, which I happen to like. However, I do like the look of having defined meat particles/chunks, so I am definitely going to play with the grind some more.
Clasko2 The 4 Polish people said that the emulsified (1-coarse and one-medium grind) were too much like the store bought commercial kielbasa on our first attempt. They took a bunch to a relatives cookout and their people like the course only. They compared sausages bought at a local Polish market and our version won their test. It could be regional. But, we have a large community here in the Cleveland Ohio area. Good luck with making it YOUR style.
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Great looking sausage and Recteq.
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Clasko2 nice looking links, betting they will be tasty when done.
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