Icefever Posted April 1, 2021 Share Posted April 1, 2021 (edited) I managed to find time to grind half of the 4kg pork shoulder I had...2kg for the Kielbasa, t'other 2kg cut into chunks and vac'ed, now in the freezer. I started off with popping the grinder bits in the freezer for an hour, along with the pork, got stuck in and it only takes a couple of minutes to grind 2 kg of meat....finished up with this.. Weighed out the spice mixture..... Wrapped and into the fridge for overnight. Stuffer was out yesterday...sausages now sat in the fridge waiting for the hot smoke this morning.... Ice. Edited April 1, 2021 by Icefever Quote Link to comment Share on other sites More sharing options...
Icefever Posted April 1, 2021 Author Share Posted April 1, 2021 (edited) That's that finished.........just a few photo to show how it went.... Ready for the off.... First hour in..... Cabinet temp...steady at 83/85c.... Internal temp @ 40c Finished @ 66/68c Now in the cold water Ice. Edited April 1, 2021 by Icefever 1 Quote Link to comment Share on other sites More sharing options...
smash Posted April 3, 2021 Share Posted April 3, 2021 They look great! 1 Quote Link to comment Share on other sites More sharing options...
Elecrafter Posted April 3, 2021 Share Posted April 3, 2021 Looks good. Ive done Kielbasa a couple of times, both came out good. not much of it left in the freezer! Ele. Quote Link to comment Share on other sites More sharing options...
Icefever Posted April 4, 2021 Author Share Posted April 4, 2021 7 hours ago, Elecrafter said: Looks good. Ive done Kielbasa a couple of times, both came out good. not much of it left in the freezer! Ele. I remember you doing them, they looks good also....I think next time I'll grind down to the next plate size. My girls are coming over later so I said I'll get the ribs on along with a chuck....it's bbq time...I'm also going to throw a ring of Kielbasa on. Ice. Quote Link to comment Share on other sites More sharing options...
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