david123 Posted January 17, 2009 Report Share Posted January 17, 2009 Here's the process in photos . Grinding is boring and didn't take any photos of that. #1-Stuffing setup #2-First one off the stuffer #3-Drying the casing over the sink #4-Finished Product, first batch blooming. When the desired cloom or color is reached it goes in the fridge. Carpe Piscus---Seize the Fish! Link to comment Share on other sites More sharing options...
Nemesis Posted January 17, 2009 Report Share Posted January 17, 2009 nice Living the Dream Link to comment Share on other sites More sharing options...
canyondiver Posted January 17, 2009 Report Share Posted January 17, 2009 Your curtains look delicious! Proud to be a NERB and I have the shirts to prove it!! Link to comment Share on other sites More sharing options...
david123 Posted January 17, 2009 Author Report Share Posted January 17, 2009 Your curtains look delicious! My decorator says I need a matching salami chandelier Carpe Piscus---Seize the Fish! Link to comment Share on other sites More sharing options...
JimW Posted January 17, 2009 Report Share Posted January 17, 2009 Looks really good. How long does it take to bloom and what causes it? "I have ... put a lump of ice into an equal quantity of water ... if a little sea salt be added to the water we shall produce a fluid sensibly colder than the ice was in the beginning, which has appeared a curious and puzzling thing to those unacquainted with the general fact."- Joseph Black Link to comment Share on other sites More sharing options...
david123 Posted January 17, 2009 Author Report Share Posted January 17, 2009 Jim, I leave it until the casing is dry again. Takes about two hours at room temp. It darkens up a little more as it dries. And I had some for supper............Came out really well. The best part is that it is easy to do. Carpe Piscus---Seize the Fish! Link to comment Share on other sites More sharing options...
canyondiver Posted January 17, 2009 Report Share Posted January 17, 2009 My decorator says I need a matching salami chandelier I guess you could use salami slices for the drip saucers on your present antique metal one? Proud to be a NERB and I have the shirts to prove it!! Link to comment Share on other sites More sharing options...
david123 Posted January 17, 2009 Author Report Share Posted January 17, 2009 CD, Nope...Gotta go with a purpose built Salami chandelier. Think heavy Striper Trolling tree with the stuffed casings hanging from the ends like lures and the lights hanging under the casings. The lights assist in the drying process. And of course there's the clear plex drip pan. Nice! Jim Forgot to tell you that the initial color bloom comes from the smoke. You can cook it fresh off the stuffer and it will not go mahogany on you. If you use heavy smoke you get a nice color and added flavor also. I use hickory but other stuff would work as well. Heat only produces a rather wierd looking Kielbasa. Carpe Piscus---Seize the Fish! Link to comment Share on other sites More sharing options...
Kings over Queens Posted January 17, 2009 Report Share Posted January 17, 2009 Very nice, but when was it smoked? #otterlivesmatter Link to comment Share on other sites More sharing options...
david123 Posted January 17, 2009 Author Report Share Posted January 17, 2009 Very nice, but when was it smoked? Smoked the day this was posted, King. Was so damn cold it was hard keeping the temps in the smoker up! 13 below at 8 AM this morning! It's a balmy 1 degree now. Carpe Piscus---Seize the Fish! Link to comment Share on other sites More sharing options...
smellslikefish Posted January 22, 2009 Report Share Posted January 22, 2009 haha - meat curtains Link to comment Share on other sites More sharing options...
JimW Posted January 22, 2009 Report Share Posted January 22, 2009 Forgot to tell you that the initial color bloom comes from the smoke. You can cook it fresh off the stuffer and it will not go mahogany on you. If you use heavy smoke you get a nice color and added flavor also. I use hickory but other stuff would work as well. Heat only produces a rather wierd looking Kielbasa. It is beautiful stuff for sure. "I have ... put a lump of ice into an equal quantity of water ... if a little sea salt be added to the water we shall produce a fluid sensibly colder than the ice was in the beginning, which has appeared a curious and puzzling thing to those unacquainted with the general fact."- Joseph Black Link to comment Share on other sites More sharing options...
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