"Smoked Sausage" vs "Kielbasa" - BRADLEY SMOKER
Apr 4, 2012 · Quote from: Kevin A on April 04, 2012, 02:24:27 PM Quote from: Old Frenchie on April 04, 2012, 11:47:16 AM can someone point me to a recipe for pork/beef smoked sausage?
Can I Smoke Fresh Kielbasa from store and not worry about …
May 23, 2009 · Fresh sausage is meant to be cooked, refrigerated or frozen right away. Store bought fresh sausage contains very little or no cure. Cure is needed in sausage that will be smoked or dry proccessed. Cure #1 or Insta Cure is for smoked sausage above 140* Cure #2 is for dry curing usually with a 60% RH enviroment and temps below 140* nepas
Kielbasa Natural vs. Collagen Casings - BRADLEY SMOKER
Mar 28, 2013 · March 27, 2013, 04:11:23 PM Last Edit: March 27, 2013, 04:14:33 PM by tskeeter. Tom, my sausage making partner and I have used both natural casings and collagen casings. The collagen casings are much easier to use. No odor. No soaking and rinsing the excess salt off the casings. No sorting individual casings out of the wad of casings.
Venison smoked kielbasa - BRADLEY SMOKER
Nov 7, 2011 · Sausage Making Venison smoked kielbasa; Venison smoked kielbasa. Started by Stickbowcrafter, November 07 ...
Kielbasa and an experiment - forum.bradleysmoker.com
Apr 7, 2015 · With 10 pounds of the pork, I made polska kielbasa Wezdona. After a day of curing, I ground it coarsely, added cure and seasoning, and mixed with my Kirby Mixer for about a minute and a half. After a little rest, I stuffed into hog casings, and it looked like this: It rested a day in the fridge before I smoked it with apple for 90 minutes.
Cold water bath for Summer Sausage - BRADLEY SMOKER
January 11, 2015, 06:27:58 AM. Quote from: renoman on January 10, 2015, 01:52:58 PM. If you are bringing them up to temp in the smoker I would cold water bath all sausages. Don't let them get much past 155 or the fat will start dripping and you will have dry shriveled sausages.
Polish sausage too salty - can they be saved?
March 23, 2014, 10:01:41 AM. I made up a small batch of some Polish sausage yesterday, smoked and cooked them in the Bradley. Everything about them is perfect, consistency, moisture, overall taste, but they are too darned salty.
Sausage yield per lb - BRADLEY SMOKER
May 7, 2010 · Using 32 - 35mm natural casing, it takes me about 10 feet of casing for 5 pounds of sausage (which is close to 5.75 pounds; 5 pounds of meat plus the water and ingredients bring the weight up). I was thinking the same thing. It really depends on what type of sausage your making. Sometimes I do 10 lbs. of meat and my yeild is 12-3 pounds of links.
Adding beer into sausage recipes - BRADLEY SMOKER
Logged. #1. April 23, 2014, 06:21:55 PM. You can readily add beer to replace the water. There won't be any food safety or health issues. The main consideration is using a beer that is complimentary to the spice/flavor profile of the sausage. Give a man a beer and he'll waste a day. Teach him how to brew and he'll waste a lifetime.
best storage practice and how long sausage keeps - BRADLEY …
Jan 29, 2015 · So, if you wrap your sausage in tin foil, then vacuum seal in a high mil plastic pouch, your storage life will be longer than if you use either the metal foil or the plastic pouch by itself. To provide a 12 month plus storage life for his wild Alaskan salmon, my brother-in-law wraps the salmon in plastic wrap, then vacuum seals the fish.