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
Best posts made by bleathery
-
Newbie here, first post
-
RE: Sauerkraut
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.
-
RE: Excalibur Bacon Cure time, ratio, and tips
If saltiness is an issue, you should look at the Equilibrium method, then you shouldn’t have to worry about rinsing.
-
RE: Sauerkraut
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.
-
RE: Home made bacon vs Commercial bacon and cooking
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.
-
RE: Applewood Smoked Bacon (EQ Method)
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.
-
RE: Sauerkraut
GWG8541 It used to get passed around to different family members to use & somewhere along the line the front housing was broken, but my one uncle was a machinist & used most of the original parts to rebuild it. No one asks for it anymore so it’s a little safer these days.
-
RE: Newbie here, first post
So again as I mentioned I’m a newbie to the site, what’s the difference between team blue & team orange?
Thanks -
RE: Applewood Smoked Bacon (EQ Method)
I paid $300 at an auction for my Berkel, very good shape except for the sharpener. Looks like they never used it to sharpen or true the blade & it was corroded & the spring is missing. I haven’t gotten around to looking for someone to fix it. The blade is plenty sharp & for what I’ll use it for, I won’t need to sharpen it for a long time.
-
RE: Sauerkraut
GWG8541 I really don’t remember, that was back when I was just getting into it & still learning. Maybe next season I’ll give it a shot again & reach out to all these VERY helpful people on this site for some guidance.
Latest posts made by bleathery
-
RE: Home made bacon vs Commercial bacon and cooking
Dave in AZ I definitely notice you don’t get as much splatter when pan frying the home cure compared to store bought. I can’t remember if it was a YouTube video or I read it, but they chalked it up to the injecting of the cure/flavoring.
-
RE: Home made bacon vs Commercial bacon and cooking
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.
-
RE: Excalibur Bacon Cure time, ratio, and tips
If saltiness is an issue, you should look at the Equilibrium method, then you shouldn’t have to worry about rinsing.
-
RE: Sauerkraut
wdaly Thanks for the info, I will save that for next time. I know I didn’t heat the kraut before packing & I know the water bath was much longer than 20min, which is why it was already cooked before it ever hit the pork!
-
RE: Sauerkraut
GWG8541 I really don’t remember, that was back when I was just getting into it & still learning. Maybe next season I’ll give it a shot again & reach out to all these VERY helpful people on this site for some guidance.
-
RE: Sauerkraut
bocephus It was definitely mushy out of the jar & obviously went down hill from there, but taste was good so just need to pay more attention to the water bath next time.
-
RE: Sauerkraut
bocephus Most of mine gets handed out for Christmas presents so I wouldn’t be seeing most of the jars again. I must have either processed them too hot or too long or both when I tried canning them. They still tasted good, but after cooking all day with a good hunk of pork, it was very mushy. I’ll have to try it again sometime, freezer space is always an issue.
-
RE: Sauerkraut
GWG8541 It used to get passed around to different family members to use & somewhere along the line the front housing was broken, but my one uncle was a machinist & used most of the original parts to rebuild it. No one asks for it anymore so it’s a little safer these days.
-
RE: Sauerkraut
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.
-
RE: Sauerkraut
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.