Signature Smoked Kielbasa

[Clasko2]

20lbs Signature Smoked Kielbasa. Ground, mixed, and stuffed the night before. Getting some cherry smoke right now, followed by an ice bath, and then air dry.

[bocephus]

Clasko2 That is some nice looking wurst.

[kyle]

Clasko2 very nice looking. good job. Let us know how it taste

[gus4416]

Clasko2 that looks great let us know how they taste

[Deepwoodsbutcher]

Great photos! Thanks for sharing

[processhead]

Clasko2
Great color. They look outstanding.

[GWG8541]

Clasko2 nice looking product. Good job!

[Dave in AZ]

Clasko2 really great looking! Wonderful color and they look really uniform. What casings did you use? I’m interested in your spices too, because those are making my mouth water!

[cdavis]

Clasko2 they look great

[Bob Stehlik]

Clasko2 Those look picture perfect and delicious.

[tooltime]

Making me super hungry

[Ken1261]

Those look great, makes my mouth water.

[Jonathon]

Clasko2 …What camera are you using?! PatrickB is always trying to get me to be able to take photos like that!

[DJS303]

Those look mouth watering!

[Clasko2]

Dave in AZ I used the tubed 35-38mm natural hog casings and the spices was the Signature Smoked Kielbasa! The only thing I added was a couple tablespoons of extra mustard seed.

[Clasko2]

Jonathon Nothing special. Just my Iphone X camera! Natural light is the biggest help to making pics look good, at least in my experience with only an Iphone to take pics.

[zbigjeff]

Clasko2 My Polish buds like the extra mustard seeds. According to them, that’s what makes it resemble the taste of the “old way” and more authentic. Plus, they also like one course grind.

[Clasko2]

zbigjeff Very nice! I’ve been playing around with grind. These were a coarse grind followed by a fine. Give it a fairly emulsified texture, which I happen to like. However, I do like the look of having defined meat particles/chunks, so I am definitely going to play with the grind some more.

[zbigjeff]

Clasko2 The 4 Polish people said that the emulsified (1-coarse and one-medium grind) were too much like the store bought commercial kielbasa on our first attempt. They took a bunch to a relatives cookout and their people like the course only. They compared sausages bought at a local Polish market and our version won their test. It could be regional. But, we have a large community here in the Cleveland Ohio area. Good luck with making it YOUR style.

[keend0]

Great looking sausage and Recteq.