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Kielbasa Time!

Discussion in 'Grilling and Smoking' started by Waite, Apr 7, 2018.

  1. Waite

    Waite Well-Known Member

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    25 lbs. of Kielbasa mix. First grind, seasoned, and mixed. Tomorrow I'll put it through the second grind, add the cure, stuff and smoke.

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  2. Waite

    Waite Well-Known Member

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    All stuffed and in the smoker. A little over two loads for the old Enterprise 6 quart.

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  3. Waite

    Waite Well-Known Member

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    And done. Outstanding once again. I used my own home made smoked paprika made from Beaver Dam peppers. They have a little kick at the end, perfect.

    After they're completely cold tomorrow I'll vaccum seal them in dinner sized packs. I never vacuum bagged the kraut, so that still needs doing. Will be busy tomorrow.
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  4. w_r_ranch

    w_r_ranch Master Gardener
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    Outstanding Waite!!!
     
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  5. Waite

    Waite Well-Known Member

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    Thanks! I need to find the time to make some brats and breakfast sausage.
     
  6. whistech

    whistech Well-Known Member

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    Delicious looking sausage Waite. Can you share your recipe?
     
  7. Waite

    Waite Well-Known Member

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    Already did. It's in the recipe section.
     
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  8. whistech

    whistech Well-Known Member

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    Thanks Waite, getting old and forgetful is hell.:whistle:
     
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  9. Waite

    Waite Well-Known Member

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    Wait...who are you? :p
     
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  10. Waite

    Waite Well-Known Member

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    Sausage and kraut all sealed and in the freezer. 10-2lb. Packages, plus what we ate yesterday 'taste testing', plus a baggie full of 1/2" thick samplers for work, plus (and here's the payoff), when I got home, the wife had kielbasa sauerkraut and potato casserole made! Man, homemade cannot be beat!
     
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  11. Mike

    Mike Might know the answer
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    Looks real good!
     
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