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Casing size question for kielbasa - Smoking Meat Forums Can I make kielbasa out of the same size hog casings I'm going to use to make sausage, or do I need to find larger ones? Seems like store bought kielbasa is bigger then sausage My pack of hog casings doesn't really say what size they are, but assuming they are the smaller variety I haven't
What size holes in the grinder plates to use? - Smoking Meat Forums For general sausage like salami, snack sticks, kielbasa what are the prefered size of the grinding plates to use I generally grind through my largest plate and then a second grind through a 1 4" plate This new grinder I bought seems to have a bad set of sizes The large plate is 10 mm and
Kielbasa. . . | Smoking Meat Forums - The Best Smoking Meat Forum On Earth! The sausage at the top is a bratwurst and was the rest of the pork from a 10 lb butt Hey, figured while I was in sausage mode, might as well try my hand at brats, too The kielbasa was covered with plastic wrap and went into the fridge for what was supposed to be an overnight rest that turned into 2 days View attachment 696038
Finishing sausage with sous vide? - Smoking Meat Forums Hey all, I'm curious what your experiences are with trying to finish sausages with a sous vide water bath? I tried my hand at making a basic kielbasa over the weekend, and when everything was said and done, my sausage came out and the fat had definitely rendered resulting in a greasy mouth feel
Krakow Sausage (Kielbasa Krakowska krajana) - Smoking Meat Forums For easter this year, I made some Kielbasa Krakowska krajana (Krakow Sausage) This sausage is a traditional staple of Polish cuisine, often eaten for breakfast, second breakfast, and or supper It is quite large, smoked, and used as a cold cut It is very lean - consisting mostly of pork
Polish Kielbasa Weselna - Smoking Meat Forums Kielbasa weselna pronounced keeyehw-BAH-sah veh-SEL-nah or wedding sausage It was typically served at weddings and other important events and to sober guests up before going home It is meant to be served at room temperature as a snack or appetizer This pork kielbasa is mixed with beef and double-smoked for a hearty flavor, texture, and color This well-regarded recipe was served at Polish
Straight forward Kielbasa recipe. - Smoking Meat Forums This is one of my all time favorite Kielbasa recipes Super simple and just exactly what you expect in a smoked Polish sausage, really, it’s that good 1Kg of ground pork (80-20 to 70-30) 1 5% salt 25% cure #1 4-5g fresh cracked black pepper (I like the medley) 2 5g marjoram 3g garlic 7g
New to Sausages. Want to smoke a Kielbasa - Smoking Meat Forums hello Everyone I want to smoke a kielbasa This kielbasa will be store (regular supermarket) What temps should I smoke them and for how long? I feel bad asking because i have researched this and saw all the beautifully homemade sausages and hear i am asking about store brought kielbasa
Kielbasa - Fersh garlic vs. Granulated question - Smoking Meat Forums In my 1984 Revised Edition of Rytek Kutas' book, his recipe for Kielbasa uses fresh garlic cloves I've seen other Kielbasa recipes that use granulated garlic What are the pros cons of fresh vs granulated? If I do not want to use fresh, what's a good substitution ratio of granulated to