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
-
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!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
