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Kielbasa ready for the hot smoke......


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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..

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Weighed out the spice mixture.....

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Wrapped and into the fridge for overnight.

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Stuffer was out yesterday...sausages now sat in the fridge waiting for the hot smoke this morning....

 

Ice.

 

Edited by Icefever
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Posted (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....            

 

IMG_20210401_092054087.thumb.jpg.5f3d982df7a4727496f93e737d43c47d.jpg                      IMG_20210401_102146268.thumb.jpg.ca43eb9b0f16e973af49141f0cb3efc0.jpg                         IMG_20210401_102105916.thumb.jpg.0c5c2e8f77d1e69ff1af88fd2a545aa9.jpg

         Internal temp @ 40c                                                    Finished  @  66/68c                                                            Now in the cold water

IMG_20210401_102124230.thumb.jpg.157dccd4fe4a70a315eb059c341c253d.jpg                      IMG_20210401_134110423.thumb.jpg.73d80c8f8e07ccec0ff37de22802210d.jpg                            IMG_20210401_134346351.thumb.jpg.66c1a6a93550a7d45498a08e10e821d7.jpg

 

 

 

 

Ice.

Edited by Icefever
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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.

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