Nothing too fancy, but stood the chops on their ends to render the fat, turned them for a nice sear & butter baste. Add some green beans from the garden & local sweet potato & dig in.

I’ve been making some different fresh sausages, but now I’m dying to try my hand at kielbasa. I’d like to make some fresh & smoked, but I only have a Weber Smokey Mountain smoker. I’m concerned about the cook schedules and how low & consistant I can keep the temp. Any pointers would be appreciated. Thanks

Some ribs on my WSM on a rainy Sunday.

Veal scallopini & pasta with a Lemon butter sauce & a few capers, should have been more, but I ran out.

If saltiness is an issue, you should look at the Equilibrium method, then you shouldn’t have to worry about rinsing.

I’ve been making it about 15yrs now. I use an antique hand crank shredder, passed down from my Uncle to me & my Grandfather to him. I make 1 or 2 6gal crocks worth, which take about 40lbs of shredded cabbage to fill & let it go 9-10 weeks before I package and freeze it. I’m told you lose the prebiotic value, but mine always got too mushy when I canned it.

processhead I don’t have any issues while cooking my dry cure bacon in the oven, but definitely have to watch when I cook the Apple or Honey/Sriracha, with all the extra sugars.

calldoctoday yes it stays crunchy. I used something similar to that vacseal hack if you caught that on one of these threass the other day, but I raised my sealer since I didn’t have a drawer deep enough. I’m going to try keeping some in the frig next year, if it lasts 6mo.

Dave in AZ
I’m from Lancaster County, PA & just had 2 big slices for breakfast this morning with syrup. Sometimes I switch up to ketchup or apple butter.

The maple chipotle sounds great. I did a honey sriracha last time, but needs more Sriracha next time. I picked up a Berkel slicer at an auction and makes things so much easier than the toy I was using.

Dave in AZ
I know a guy who knows a guy who raises them under contract. If they’re under the target weight, he gets very little for them. I lucked out last winter to get my hands on one of them. I still have a fair amount of ground meat, but the prime cuts are about gone. If I knew what I was doing, I could have done a better job cutting in up, but only so far the YouTube videos can get you before you just have to jump in & learn as you go. I’ll do better on the next one!

Veal scallopini & pasta with a Lemon butter sauce & a few capers, should have been more, but I ran out.

kyle Looks good! I need to start mine next week, hopefully.

Grimpuppy
I’m planning on trying both, I like Spam too!

Dave in AZ
Thank you for all the info. I’ve got my wife & 3-1/2 year old daughter hooked on this stuff now too. I’m still a newbie at this stuff, so I’ll start off with the non-fermented version & go from there. I definitely like the tang of the Taylor brand which is what I grew up eating & the local versions definitely don’t have as much if any. Thanks again & look forward to your results. Gotta love this place with the wealth of information available.

BobbyMac
I realize I’m on an old post, but curious if you perfected your pork roll recipe? I was going to ask if anyone on here had a recipe even though it’s kind of a New Jersey/Philadelphia thing & went with the search first & came across your post. There’s a few small shops in our area making it, some I like some is too sweet. Trying to line a few meat projects up for when my schedule frees up a bit.

Cody Wiese 0
Very informative. Thanks for the info.

Some ribs on my WSM on a rainy Sunday.

New One Shot head worked great, 4min to do 17lbs of beef, could have been a little quicker, but I was try to grind & keep the tray full. The Walton’s sausage stuffer & patty maker worked well too. Seems to go better once the meat warmed up a little. I would definitely recommend that head!!

Nothing too fancy, but stood the chops on their ends to render the fat, turned them for a nice sear & butter baste. Add some green beans from the garden & local sweet potato & dig in.