<![CDATA[Kielbasa need help!]]>Getting ready for a big day, 25# Summer Sausage, 25# Italian and 25# kielbasa, finally 25# of whole hog.

Question is I never made Kielbasa before I was wondering if I could use my 2.5" mahogany casings and cure it in the smoker the same way I do my summer sausage? Be starting the grinder here in about an hour, so any help would be great before I get to the Kielbasa. thanks

]]>https://waltonsdev.nodebb.com/topic/3329/kielbasa-need-helpRSS for NodeFri, 11 Sep 2026 16:31:35 GMTMon, 25 Jan 2021 16:01:56 GMT60<![CDATA[Reply to Kielbasa need help! on Mon, 25 Jan 2021 16:40:15 GMT]]>Not at all just what I wanted to know, and right in time! Thanks!

Glad you had a great time with the family, America needs more of that!

]]>https://waltonsdev.nodebb.com/post/29404https://waltonsdev.nodebb.com/post/29404Mon, 25 Jan 2021 16:40:15 GMT<![CDATA[Reply to Kielbasa need help! on Mon, 25 Jan 2021 16:31:35 GMT]]>BobS Yup, you can absolutely do that, it might be a little larger than normal for the Kielbasa. Hope we didn’t miss you but I feel like we did! I took the ENTIRE weekend off from Meatgistics and I feel nice and refreshed! Had a wedding Friday night then the Fight Saturday night so I spent the rest of my time doing things around the house and with my wife and dogs…good weekend! Sorry for the ramble!

]]>https://waltonsdev.nodebb.com/post/29401https://waltonsdev.nodebb.com/post/29401Mon, 25 Jan 2021 16:31:35 GMT