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Did some kolbasz this week

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  • Did some kolbasz this week

    Finished it last nite... hung over night and came home after that supposed U of M football game and sliced some up. Got the thimbs up from the oldest. Have some link pix I'll post here tomarrow. REALLY good and SIMPLE sausage, folks. Worth a try!
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    You ain't right leavin us without the detail's!.... I'm Waiting for more!
    Sunset Eagle Aviation
    https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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    • #3
      You'll have them- Wings game in 5 Min with Steve Yzerman's installation into the HOF ceremony. Must see TV for me :{)

      Gooo STEVIE!
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        I will 2nd the REAL GOOD and simple statement. I got the pork for making some today, but got snack sticks going in the smoker. Yeah Rich, you really should post your recipe. And did the Wine have any affect on the flavor?
        sigpic

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        • #5
          Good looking sausage, Rich. I don't believe I've ever tried that one but would be interested in the details.
          sigpic
          Smoke Vault 24

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          • #6
            OK my recipe differs a bit from Andy's excel sheet one. Kolbasz is just a general term meaning "sausage" really...and has many variations, In our family it meant a cured, smoked sausage, heavy in garlic and paprika.



            Believe it or not I do not really have a "standard" recipe. I gave Fishawn a general "start" for a small batch:

            http://www.smoked-meat.com/forum/sho...59271#poststop

            I will tend to go a bit heavier in the paprika sometimes... I love the stuff! This batch ended up a bit light on the paprika.

            For a 10 Lb batch this would be about 3.5 tablespoons each of the spices. I would back off to 2 of the onion, and go with 4 paprika. I really should break this down to weights some day...it would multiply/divide better.
            In God I trust- All others pay cash...
            Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
            Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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            • #7
              Man that looks great! I'm on for that paprika....gooood stuff!
              Sunset Eagle Aviation
              https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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              • #8
                Looks great Rich. I used Andy's recipe a while back and made snack stix with it. They didn't last long!
                sigpic


                GOSM/propane
                UDS (Cam)/lump
                22.5 Weber Kettle/lump
                Weber Genesis/propane
                Camp Chef Pro 90/ propane

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                • #9
                  Looks real good! So cure, smoke, and dry overnight?
                  Keith

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                  • #10
                    Originally posted by Kingudaroad View Post
                    Looks real good! So cure, smoke, and dry overnight?
                    Or a week or two...depending on how ya like your sausage in this style. It can get to a dry snack-stick and I still enjoy it. Now- it's a moist morsel with sharper flavor, but mellows to a more savory almost dry salami type texture hanging.
                    In God I trust- All others pay cash...
                    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                    • #11
                      Looks good Rich...Y'all are makin it harder for me to not invest in a sausage stuffer...Like I need one more thing to take up my time...
                      Craig
                      sigpic

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                      • #12
                        Looks good Rich! Is on my list just behind Andouille.
                        sigpic

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                        • #13
                          Rich the kolbasz turned out great. Killer job Bud...
                          ---------------------------------------------------
                          I plan ahead, that way I don't do anything right now.
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                          KCBS CBJ

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                          • #14
                            Are you mailing or should i pick it up in person?

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                            • #15
                              Originally posted by Bbq Bubba View Post
                              Are you mailing or should i pick it up in person?
                              Up to you... I will be shipping out this coming week. It's hanging now :{)
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                              Comment

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