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Author Topic: Kielbasa Time  (Read 2207 times)

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Offline nepas

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Kielbasa Time
« Reply #-1 on: July 08, 2016, 03:10:19 PM »
My wife said its been while since you made some.

I don't like a major amount of paprika. These are mixed with some cure #1 also, some red wine and other secret items  :D :D



In a zip lock so the hog casings don't dry out and into the fridge for smoking tomorrow.


Yup i know how to make other things besides SS, Bologna and sticks.

Scary aint it   :D :D ???
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Offline cookiecdcmk

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Re: Kielbasa Time
« on: July 08, 2016, 04:28:21 PM »
Yes, it is scary as I live just down the road from you.  I could make a sneak attack, and probably eat myself to death.  Just like my Lab who will eat himself to death if given the chance.  I was always scolding him about begging about food, until I found out in an article this week that it is in their DNA, unlike most other dogs.
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Offline muebe

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Re: Kielbasa Time
« Reply #1 on: July 08, 2016, 07:03:31 PM »
Oh my!
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Offline Pappymn

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Kielbasa Time
« Reply #2 on: July 08, 2016, 07:22:17 PM »
That's some fine looking sausage
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Pappy

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Offline Tailgating is my game

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Re: Kielbasa Time
« Reply #3 on: July 08, 2016, 07:31:50 PM »
All I need is a fire & some beers
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Offline nepas

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Re: Kielbasa Time
« Reply #4 on: July 09, 2016, 08:48:43 PM »
Cut the hang loop off tomorrow, vac seal and freezer.

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Offline DWard51

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Re: Kielbasa Time
« Reply #5 on: July 09, 2016, 09:14:30 PM »
Looking like some fine kielbasa there Rick.....   
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Offline nepas

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Re: Kielbasa Time
« Reply #6 on: July 10, 2016, 05:00:58 PM »
Cut the loop ends off, taste tested and vac sealed.

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Offline hikerman

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Re: Kielbasa Time
« Reply #7 on: July 10, 2016, 05:11:52 PM »
That is a work of art! Beautiful job Rick! ;)
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Offline Keymaster

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Re: Kielbasa Time
« Reply #8 on: July 10, 2016, 05:13:55 PM »
Now that looks tasty!!
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