Stefans kielbasa

User avatar
Butterbean
Moderator
Moderator
Posts: 1704
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

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

That's one of my favorites.
User avatar
StefanS
Passionate
Passionate
Posts: 301
Joined: Sun Feb 15, 2015 00:12
Location: Mass

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.
Image
Image
Image
User avatar
StefanS
Passionate
Passionate
Posts: 301
Joined: Sun Feb 15, 2015 00:12
Location: Mass

Post by StefanS » Fri Aug 11, 2017 17:18

My last batch of kielbasa - Grill Kielbasa, Wiejska, Krakowska.
Before smoking (a lot of sunshine)
Image
Very often after poaching I have used ice cold bath (around 5 min) for kielbasa links -
Image
Cooling down - Grill - lighter color (poached, ice cold bath), Wiejska - finished in smoker (darker color).
Image
Krakowska - finished in smoker
Image
Inside -
Image
User avatar
Bob K
Moderator
Moderator
Posts: 2023
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Fri Aug 11, 2017 18:06

Looks Delicious Stefan!!! Your Peach trees look good this year too!
User avatar
StefanS
Passionate
Passionate
Posts: 301
Joined: Sun Feb 15, 2015 00:12
Location: Mass

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....
User avatar
redzed
Moderator
Moderator
Posts: 3202
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

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:
User avatar
Butterbean
Moderator
Moderator
Posts: 1704
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Sat Aug 12, 2017 19:02

Looks incredible. Nice job.
User avatar
StefanS
Passionate
Passionate
Posts: 301
Joined: Sun Feb 15, 2015 00:12
Location: Mass

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: )
Image
Image
Image
User avatar
Bob K
Moderator
Moderator
Posts: 2023
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

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!!
User avatar
redzed
Moderator
Moderator
Posts: 3202
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

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?
User avatar
StefanS
Passionate
Passionate
Posts: 301
Joined: Sun Feb 15, 2015 00:12
Location: Mass

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:
User avatar
StefanS
Passionate
Passionate
Posts: 301
Joined: Sun Feb 15, 2015 00:12
Location: Mass

Post by StefanS » Sun Dec 16, 2018 14:43

So - yesterday friend of mine brings his staff to use Cadillac - effects:
before:
Image
after:
Image
Image
IMO - for Polish style kielbasa i wedzonki - color is almost perfect...
jens49
Beginner
Beginner
Posts: 41
Joined: Sun Aug 31, 2014 15:41
Location: Jylland

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
User avatar
redzed
Moderator
Moderator
Posts: 3202
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Mon Dec 17, 2018 07:39

Good job Stefan! Maybe you'll have to get into business! Image
User avatar
Bob K
Moderator
Moderator
Posts: 2023
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Mon Dec 17, 2018 14:43

Post Reply