Stefans kielbasa

Post by **Butterbean** » Mon Mar 13, 2017 23:25

That's one of my favorites.

StefanS · Post by **StefanS** » Mon Apr 24, 2017 20:56

During last weekend and sharing skills with Podlasiak, we have made some Ham Kielbasa (Szynkowa). Just want to share some pictures of it, recipe is on beginning of that topic.

StefanS · Post by **StefanS** » Fri Aug 11, 2017 17:18

My last batch of kielbasa - Grill Kielbasa, Wiejska, Krakowska.
Before smoking (a lot of sunshine)

Very often after poaching I have used ice cold bath (around 5 min) for kielbasa links -

Cooling down - Grill - lighter color (poached, ice cold bath), Wiejska - finished in smoker (darker color).

Krakowska - finished in smoker

Inside -

Post by **Bob K** » Fri Aug 11, 2017 18:06

Looks Delicious Stefan!!! Your Peach trees look good this year too!

StefanS · Post by **StefanS** » Fri Aug 11, 2017 19:33

Bob K wrote:Your Peach trees look good this year too!

- maybe too good because some branches already snapped of under weight of fruits. And having problem with birds too....

Post by **redzed** » Sat Aug 12, 2017 18:30

That ham sausage looks delicious, I havent't had lunch yet and it makes my mouth water.

I like the looks of the fat in there, the last time I made a szynkowa it was a bit too dry. And that Bob sure has a good eye, I did not even notice the tree varietyt the first time as I was focused on the sausage, and he probably even counted the peaches on that tree.

Post by **Butterbean** » Sat Aug 12, 2017 19:02

Looks incredible. Nice job.

StefanS · Post by **StefanS** » Fri Dec 14, 2018 18:08

So - Christmas is coming... two variety of same meat and basics - one with basil and ginger and second - with Lawry's - Southwest sweet &smoky seasoning ... finished in smoker (not using thermometer - just touch&feel experience

)

Post by **Bob K** » Fri Dec 14, 2018 18:38

Nice Stefan!

StefanS wrote: finished in smoker (not using thermometer - just touch&feel experience

I am sure the Cadillac is a finely tuned machine after all the use it gets!!

Post by **redzed** » Fri Dec 14, 2018 19:02

Holy smoke! Beautiful! I am jealous. But you deviating from tradition.

Basil and ginger? And Lawry's sweet and smoky? What's going on?

StefanS · Post by **StefanS** » Fri Dec 14, 2018 19:14

redzed wrote:Basil and ginger? And Lawry's sweet and smoky? What's going on?

a new trend in sausage making!! or - they were in the reach of the hand

StefanS · Post by **StefanS** » Sun Dec 16, 2018 14:43

So - yesterday friend of mine brings his staff to use Cadillac - effects:
before:

after:

IMO - for Polish style kielbasa i wedzonki - color is almost perfect...

jens49 · Post by **jens49** » Sun Dec 16, 2018 20:21

Too nice!!!
Do you have an idea of how much saw dust (liter) you use per hour. Temperature and size of smoker? I seem to have problems of creating that beautiful color of your products with out using some heat.
TIA

Post by **redzed** » Mon Dec 17, 2018 07:39

Good job Stefan! Maybe you'll have to get into business!

Post by **Bob K** » Mon Dec 17, 2018 14:43

Jens-
Stefans " Cadillac"
http://wedlinydomowe.pl/en/viewtopic.php?t=7565