• Getting ready for a big day, 25# Summer Sausage, 25# Italian and 25# kielbasa, finally 25# of whole hog.

    Question is I never made Kielbasa before I was wondering if I could use my 2.5" mahogany casings and cure it in the smoker the same way I do my summer sausage? Be starting the grinder here in about an hour, so any help would be great before I get to the Kielbasa. thanks

  • Team Blue Admin Walton's Employee Power User

    BobS Yup, you can absolutely do that, it might be a little larger than normal for the Kielbasa. Hope we didn’t miss you but I feel like we did! I took the ENTIRE weekend off from Meatgistics and I feel nice and refreshed! Had a wedding Friday night then the Fight Saturday night so I spent the rest of my time doing things around the house and with my wife and dogs…good weekend! Sorry for the ramble!


  • Not at all just what I wanted to know, and right in time! Thanks!

    Glad you had a great time with the family, America needs more of that!

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About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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