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A side for home made kielbassa

PostPosted: Wed Oct 08, 2008 6:39 pm
by scotty
This should be done in 2 weeks. We will then make10 pounds of smoked kielbassa

Image

PostPosted: Wed Oct 08, 2008 7:57 pm
by Big Guy
I just canned up a batch, 25 quarts. It was fermenting for five weeks, tastes great, I don;t know if 2 weeks would be long enough, especially with such a coarse chop.

PostPosted: Wed Oct 08, 2008 8:26 pm
by scotty
Big Guy wrote:I just canned up a batch, 25 quarts. It was fermenting for five weeks, tastes great, I don;t know if 2 weeks would be long enough, especially with such a coarse chop.


The recipe from charticurie said 2 weeks but thin. Do you recomend a longer fermentation. Proper results are what i want.

Thanks for the comment.

PostPosted: Wed Oct 08, 2008 11:09 pm
by saucisson
The longer the better. I have a jar 18 months old, mostly because I can't get the lid off :lol:

Love the new sig BTW

Dave

PostPosted: Wed Oct 08, 2008 11:44 pm
by scotty
I never meat a person wo will benefit from the bail out

PostPosted: Thu Oct 09, 2008 1:18 am
by Big Guy
Hey Scotty I'll be down there for Jan,Feb, March If you want to try mine I'll bring down a few cans. I'll be in the Hommasassa springs area.

PostPosted: Thu Oct 09, 2008 4:34 am
by scotty
Big Guy wrote:Hey Scotty I'll be down there for Jan,Feb, March If you want to try mine I'll bring down a few cans. I'll be in the Hommasassa springs area.


I'm a stones throw from homosassa springs-- Lets get together. We should have some kielbassa and brats ready easily by that time.

PostPosted: Thu Oct 09, 2008 11:55 pm
by Big Guy
When I get down there I'll send you a message.

PostPosted: Fri Oct 10, 2008 12:07 am
by scotty
Big Guy wrote:When I get down there I'll send you a message.


I look foreward to it :D