Stefans kielbasa

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Butterbean
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Post by Butterbean » Mon Mar 13, 2017 23:25

That's one of my favorites.
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StefanS
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Post by StefanS » Mon Apr 24, 2017 20:56

During last weekend and sharing skills with Podlasiak, we have made some Ham Kielbasa (Szynkowa). Just want to share some pictures of it, recipe is on beginning of that topic.
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StefanS
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Post by StefanS » Fri Aug 11, 2017 17:18

My last batch of kielbasa - Grill Kielbasa, Wiejska, Krakowska.
Before smoking (a lot of sunshine)
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Very often after poaching I have used ice cold bath (around 5 min) for kielbasa links -
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Cooling down - Grill - lighter color (poached, ice cold bath), Wiejska - finished in smoker (darker color).
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Krakowska - finished in smoker
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Inside -
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Bob K
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Post by Bob K » Fri Aug 11, 2017 18:06

Looks Delicious Stefan!!! Your Peach trees look good this year too!
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StefanS
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Post by StefanS » Fri Aug 11, 2017 19:33

Bob K wrote:Your Peach trees look good this year too!
- maybe too good because some branches already snapped of under weight of fruits. And having problem with birds too....
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redzed
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Post by redzed » Sat Aug 12, 2017 18:30

That ham sausage looks delicious, I havent't had lunch yet and it makes my mouth water. :grin: I like the looks of the fat in there, the last time I made a szynkowa it was a bit too dry. And that Bob sure has a good eye, I did not even notice the tree varietyt the first time as I was focused on the sausage, and he probably even counted the peaches on that tree. :wink:
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Butterbean
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Post by Butterbean » Sat Aug 12, 2017 19:02

Looks incredible. Nice job.
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StefanS
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Post by StefanS » Fri Dec 14, 2018 18:08

So - Christmas is coming... two variety of same meat and basics - one with basil and ginger and second - with Lawry's - Southwest sweet &smoky seasoning ... finished in smoker (not using thermometer - just touch&feel experience :lol: )
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Bob K
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Post by Bob K » Fri Dec 14, 2018 18:38

Nice Stefan!
StefanS wrote: finished in smoker (not using thermometer - just touch&feel experience
I am sure the Cadillac is a finely tuned machine after all the use it gets!!
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redzed
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Post by redzed » Fri Dec 14, 2018 19:02

Holy smoke! Beautiful! I am jealous. But you deviating from tradition. :shock: Basil and ginger? And Lawry's sweet and smoky? What's going on?
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Post by StefanS » Fri Dec 14, 2018 19:14

redzed wrote:Basil and ginger? And Lawry's sweet and smoky? What's going on?
a new trend in sausage making!! or - they were in the reach of the hand :lol: :lol:
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Post by StefanS » Sun Dec 16, 2018 14:43

So - yesterday friend of mine brings his staff to use Cadillac - effects:
before:
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after:
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IMO - for Polish style kielbasa i wedzonki - color is almost perfect...
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Post by jens49 » Sun Dec 16, 2018 20:21

Too nice!!!
Do you have an idea of how much saw dust (liter) you use per hour. Temperature and size of smoker? I seem to have problems of creating that beautiful color of your products with out using some heat.
TIA
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redzed
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Post by redzed » Mon Dec 17, 2018 07:39

Good job Stefan! Maybe you'll have to get into business! Image
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Bob K
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