Kielbasa Time!

[Waite]

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.

 

[Waite]

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

 

[Waite]

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.

 

[w_r_ranch]

Outstanding Waite!!!

 

[Waite]

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

 

[whistech]

Delicious looking sausage Waite. Can you share your recipe?

 

[Waite]

Already did. It's in the recipe section.

 

[whistech]

Thanks Waite, getting old and forgetful is hell.

 

[Waite]

Wait...who are you?

 

[Waite]

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!

 

[Mike]

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.

Looks real good!