Fresh Kielbasa smoked with apple and hickory wood.


 
really hate to drag this post up from the dead . . . butt, Alan, i see now kohl's has these racks on sale for 8 bucks and a few nickels... better than the 13 i paid for them.
I will buy three more now.
i also see they included my review of the cooling racks, butt did not include my name for some reason....:rolleyes:
 
Jim Lampe said:
really hate to drag this post up from the dead . . . butt, Alan, i see now kohl's has these racks on sale for 8 bucks and a few nickels... better than the 13 i paid for them.
I will buy three more now.
i also see they included my review of the cooling racks, butt did not include my name for some reason....:rolleyes:
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Jim, thanks for the heads up! I bought the last 4 at Kohl's today. Like you said $8 and a few nickels :) 2 for the little lady and 2 for yours truly for smokin and grillin. See ya around the horn!!
 
almost snuck this one by me, must a been from someone rearranging the order of the posts.

That is a lot of fine looking 'basa Jim!
those snakes look coiled, ready to bite!
 
That's what was missing from my kielbasa! I bought some at Whole Foods that was freshly made and it didn't have that flavor and it's because they weren't smoked. I grilled them but once again they didn't have that flavor. Next time I'll remember to smoke them like you did. Great looking smoke Jim, those look better than the best store bought ones I've ever seen and I'm sure they tasted 1000x better.
 
RCBaughn said:
That's what was missing from my kielbasa! I bought some at Whole Foods that was freshly made and it didn't have that flavor and it's because they weren't smoked. I grilled them but once again they didn't have that flavor. Next time I'll remember to smoke them like you did. Great looking smoke Jim, those look better than the best store bought ones I've ever seen and I'm sure they tasted 1000x better.
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richard, great tasting kielbasa does not have to be smoked to be GREAT TASTING KIELBASA... i've eeten awesome kielbasa boiled, broiled, fried, grilled, steamed and baked... butt if the seasoning INSIDE the casing with the meat doesn't MEET your expectations, all you're eetin' is boring sausage.
It's all in how the sausagemaker MAKES the sausage. Smoking it fresh is only an additive. :)
 
I had some great Kielbassa this evening and bought it from Costco. The weather was cold, blowing 40 mph (literally) and it was raining. I had my wife spiral cut it, dust it with some very nice pork rub and broil them in the oven. The results were "fit for a King!" It was not fresh but, MAN, was it GOOD! I was at Costco a few days ago and they had samples for tasting and sure did catch my attention.

Jim, great job! I'll keep that information on file and keep my eyes open for fresh to smoke sometime in the future.
FWIW
Dale53
Dale53
 
Jim when you complete your smoke rack you could ask the butcher to link or you could link the coil yourself and hang them over the rack for hot smoking. The next time I make sausage I will be doing exactly that.

For you Kielbasa lovers here is the recipe for Fresh Polish Sausage from Rytek Kutas.

I have been using this recipe for years. I do cut back on the salt to 2-1/2 tbsp., sometimes I substitute apple juice for the water. If you are not stuffing but jst making patties you do not need as much liquid. I often make meatloaf or a fattie using this recipe. It would work well for your CI cooking too Jim as I look at your Sriracha Meat Loaf:rolleyes:

5 tbsp. non idodized salt
1 tbsp. sugar
2 large cloves of garlic
1 tbsp. of coarse ground black pepper
1 heaping tsp. marjoram
10lbs boneless pork butt
1 pt of ice water.
 
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Jim Lampe said:
richard, great tasting kielbasa does not have to be smoked to be GREAT TASTING KIELBASA... i've eeten awesome kielbasa boiled, broiled, fried, grilled, steamed and baked... butt if the seasoning INSIDE the casing with the meat doesn't MEET your expectations, all you're eetin' is boring sausage.
It's all in how the sausagemaker MAKES the sausage. Smoking it fresh is only an additive. :)
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I have a feeling that this was a little under seasoned then. Whole Foods definitely is conservative with their spices in their sausages, I know the andouille I bought was mild milk mild and the chorizo was the same. Guess I need to start making my own but the one time I did using my Kitchenaid as the stuffer it was such a hassle. Took 45 minutes to stuff three and a half feet of sausage since the pusher let air past it. Need to find me a place that ain't scared to throw the seasoning in their meat tubes. LOL.
 
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