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

lkrfletcher

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!!!”

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

glen Yep, I sure am…nice smokey taste…now, to make a batch of pierogi to go along with them !!!

Has anyone tried the Umai pepperoni dry cured kit or any of the Salumi products from Umai ???

lkrfletcher

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!!!”

glen Yep, I sure am…nice smokey taste…now, to make a batch of pierogi to go along with them !!!

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

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