Newbie here…just thought I would share a photo of my first attempt at Kielbasa…I should have made the coils smaller…this homemade sausage hobby sure is addictive…I’m going to need a bigger freezer for all of the different kinds I would like to try

Mcjagger
@Mcjagger
Best posts made by Mcjagger
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First attempt at Kielbasa
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RE: What did everyone cook today?
A #6 eye of round seasoned with homemade hot sauce as the binder and Walton’s Ultimate Steak and Roast Rub…onto the Memphis pellet grill @ 180’ for 3 hours…seared off into the Sous Vide at 133’ for 24 hours…sliced and served up with some Yorkshire Puddings !!!
“If you don’t eat your meat you can’t have any pudding!!!” -
RE: Dry aging beef
Just finished up my first attempt making Umai dry cured pepperoni sausage. I followed the directions provided. The directions say to use 10mm-12mm plate to grind but I think I would reduce the size of the grind on the fat to the 4.5mm plate and keep the lean meat grind at 10mm. It was a remarkable easy process and took 4 weeks to achieve a 40% weight loss. I used the spice package provided and which a slight fennel taste which I didn’t mind at all. I think I will try a different spice mix next time along with the grind changes but overall I think it was a very successful experiment !!!
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RE: Special Meatgistics Giveaway
Jonathon …Woot Woot !!! Thanks Jonathan and Waltons !!! One can never have too many toys for the kitchen !!!
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RE: Walton's Grinders
Well I decided on the Walton’s #22 grinder…go big or go home !!! and for another $60 is was really a no brainer…this thing is a beast…just did a 25# batch of Kielbasa…it took just minutes to grind and the second grind was just as fast as the first…and the plastic stomper, who needs it, the second grind went as fast as I could feed it…less than 24 hours from clicking the purchase button it showed up at my house in Texas…I should have upgraded my grinder ages ago !!!
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RE: Hello from Dallas Tx
Welcome to the site…I’m from the other side of the DFW metroplex in Hurst.
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RE: Waltons #12 Meat Grinder
I wonder if you would care to share your horseradish recipe…I made some last year in my food processor, never thought to use a grinder.
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RE: First attempt at Kielbasa
glen Yep, I sure am…nice smokey taste…now, to make a batch of pierogi to go along with them !!!
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Signature smoked kielbasa
Newbie here…going to try a batch of kielbasa this week with the Excalibur kielbasa mix…it contains sodium erythorbate in the ingredients list…can I go straight to the smoker or do I need to wait 12 hours/overnight…thanks in advance
Latest posts made by Mcjagger
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RE: Antique walk in cooler, hope to convert this year into dry aging chamber (center piece for business)
Wow !!! That is a nice piece of history you have !! Good luck with the restoration and post some pictures with the updates.
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RE: Hello from Dallas Tx
Welcome to the site…I’m from the other side of the DFW metroplex in Hurst.
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RE: pk 100
I would be interested in the name of the company that custom made the cover…thanks in advance
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RE: Dry aging beef
Just finished up my first attempt making Umai dry cured pepperoni sausage. I followed the directions provided. The directions say to use 10mm-12mm plate to grind but I think I would reduce the size of the grind on the fat to the 4.5mm plate and keep the lean meat grind at 10mm. It was a remarkable easy process and took 4 weeks to achieve a 40% weight loss. I used the spice package provided and which a slight fennel taste which I didn’t mind at all. I think I will try a different spice mix next time along with the grind changes but overall I think it was a very successful experiment !!!
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RE: pk 100
It’s a shame the for the price point of the PK 100 you can not get a cover for it…what does everyone use for a cover?? Any other brands of covers that would work ???
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RE: Gourmet Hot Dogs
How much bone marrow did you end up using in the meat block??? Those bad boys look tasty !!!
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RE: Walton's Grinders
Well I decided on the Walton’s #22 grinder…go big or go home !!! and for another $60 is was really a no brainer…this thing is a beast…just did a 25# batch of Kielbasa…it took just minutes to grind and the second grind was just as fast as the first…and the plastic stomper, who needs it, the second grind went as fast as I could feed it…less than 24 hours from clicking the purchase button it showed up at my house in Texas…I should have upgraded my grinder ages ago !!!
-
RE: Waltons #12 Meat Grinder
I wonder if you would care to share your horseradish recipe…I made some last year in my food processor, never thought to use a grinder.