Busy weekend at the Homebrew residence. Time to put some kielbasa in the freezer to pair with my mom's canned kraut. I also decided that since I had all the equipment out to do snack sticks. I have to admit I may have put a little to much on my plate for two days, next time I need to spread it over a couple of weekends.
25 lbs smoked, 20 lbs fresh and 25 lbs snack sticks (AC Legg kit)
Everyting turned out excellent. Next time I will use mahogany casings for the snack stick - visually more appealing to me.
Easier than typing!
To lazy to type.
Smoked sauasge ingredients.
Finally got to tryout my new 11lb stuffer, makes quick work using natural casings.
The equipment - big red had a few issues so I had to use the Kitchen Aid attachment.
Stuffed and ready to hang
Smoker loaded
Smoked and resting
Chef sample - the dry tip
Smoked packaged and freezer ready
Fresh kielbasa ready for packaging
First batch - ready to move to smoker
More stticks waiting for smoker
Sticks ready for packaging
Snack sticks - packed and ready for the freezer.
25 lbs smoked, 20 lbs fresh and 25 lbs snack sticks (AC Legg kit)
Everyting turned out excellent. Next time I will use mahogany casings for the snack stick - visually more appealing to me.
Easier than typing!
To lazy to type.
Smoked sauasge ingredients.
Finally got to tryout my new 11lb stuffer, makes quick work using natural casings.
The equipment - big red had a few issues so I had to use the Kitchen Aid attachment.
Stuffed and ready to hang
Smoker loaded
Smoked and resting
Chef sample - the dry tip
Smoked packaged and freezer ready
Fresh kielbasa ready for packaging
First batch - ready to move to smoker
More stticks waiting for smoker
Sticks ready for packaging
Snack sticks - packed and ready for the freezer.
