TBYRD

Whatcha been cookin'?

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First... a plain 'ol pan fried tog fillet.20200327_120329.jpg.c8ecdb68b21cc62b9ae2ba00a2e35643.jpg

 

Broke the smoker out and made some way too spicy jerky.20200324_162701.jpg.ebf5fae04085ac66f0a42d0c8ce61316.jpg

 

 

$1.79 boneless pork loin.... ground her up and 

made those close to my heart some lean Easter Kielbasa.

20200405_192830.jpg.5491bc0ab2b7a8d4322a304fe1c02f5a.jpg

Edited by TBYRD

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Smoked two venison sirloin tips the other day for 4 hours at low heat. Then I pulled them out and finished them in the pressure cooker with a concoction of bbq/onions peppers.. etc. Sliced up with potatoes

E00DBC25-9170-49AB-82E3-4A769C796396.jpeg

4B990519-56D3-456B-B0F3-A2DB53432810.jpeg

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11 hours ago, TBYRD said:

First... a plain 'ol pan fried tog fillet.20200327_120329.jpg.c8ecdb68b21cc62b9ae2ba00a2e35643.jpg

 

Broke the smoker out and made some way too spicy jerky.20200324_162701.jpg.ebf5fae04085ac66f0a42d0c8ce61316.jpg

 

 

$1.79 boneless pork loin.... ground her up and 

made those close to my heart some lean Easter Kielbasa.

20200405_192830.jpg.5491bc0ab2b7a8d4322a304fe1c02f5a.jpg

Interesting smoker. What's your heat source? 

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5 mins ago, bob_G said:

Interesting smoker. What's your heat source? 

Going to start making some real kielbasa??????????????

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Cheapo Masterbuilt electric.

Modified the chip box, vent, and added a quality dial thermometer.... the onboard digital console reads 15 degrees low.

Hope to make a DIY cold smoke generator next week to smoke some cheese and give Scottish style salmon a try.

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Just now, b-ware said:

Going to start making some real kielbasa??????????????

I wouldn't mind trying it again Bernie, when I see stuff like TBYRD's. I have all the equipment, but I'm not good at it. I've learned making sausage isn't as easy as it looks. 

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6 mins ago, b-ware said:

Going to start making some real kielbasa??????????????

What do you mean by "real kielbasa"????

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Making sausage is easy...

Properly smoking it is an exact science! 

 

I make brats, bangers, nurnbergs, and biala which are all raw sausage that are poached in water/beer and the grilled if desired.  Wicked easy.

 

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4 mins ago, TBYRD said:

What do you mean by "real kielbasa"????

Go back in the Ma. Forum history and there was a thread about kielbasa.  Now Bob g and his brother Joe g, both being of shady Polish heritage, tried telling me and the world that polish kielbasa was not smoked.  Growing up in a small town where there were quite a few Polish immagrents who always smoked the keilbasas they made, I questioned there comments about not smoking keilbasas.

 

As a side note, Blue Seal Provisions is back in business, smoking their Keilbasas for Easter after being shut down for almost a year...………. 

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6 mins ago, b-ware said:

As a side note, Blue Seal Provisions is back in business, smoking their Keilbasas for Easter after being shut down for almost a year...………. 

Chicopee Provisions makes some great products!!

Their Blueseal natural casing hotdogs are the best anywhere!

 

1/4 mile down the road is a deli called Bernat's.

They have @ 10 or 12 different styles of Kielbasa.  

Amazing!!

I've tried them all :D

The young Polish ladies working there are exactly what you would expect to see in a shop like that too.... just off the boat and absolutely gorgeous!

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