Used Fresh from the garden ground up.
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tarp
@tarp
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Smoked Kielbasaposted in Bragging Board
Just made signature smoked kielbasa using the recipe on package,except added 1/2 cup jalapenos chopped in a 10# batch of 70/30 deer and pork fat.
Yum, taste great had a good amount of spice even without the peppers. Thinking next time to add a whole cup of peppers,we like it spicy. Kinda like summer sausage. Smoked in the vertical smoker as instructed.
Will definitely buy again.!!
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Who won the March giveaway ,don't see it posted?posted in General
Who won the March giveaway, I don’t see it posted as usually?
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How do you get good temp on jerkyposted in Smoking & Grilling
Even with remote temp probe I find it very difficult to accurately get real temp. of my 3/16" cut jerky . I always end up just tasting it and by texture, but was it really at 160? Next batch will be 1/4 in thick cut. Don’t want to totally dry it to crunch. Ideals?
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RE: Smoked Summer Sausageposted in Bragging Board
I appreciate that. Did your recipe with 7# deer 2 # pork fat but added 1/4 cup pepper corn and 2 Tbs cayenne. Not much smoke though, just a little. First time with smoked meat stabilizer. It worked fine. Guess I lucky my local grocery keeps pork fat and high temp cheeses is stock. Big Hunting area here.
