Big, big thanks to you! You’ve made a very important point I was looking for, but wasn’t able to get in many videos. The majority of bloggers are focused on how to prepare a stuffing, but just running through the smoking process with sharing no details. Thanks fore smoking time and temperature regime.
Ive been making kielbasa for way too long . You cant put too much pepper or garlic ,so i put way more than you do. Salt is hit or miss . I grind by hand so its a real workout . I never used cure just like you ..
Lol I’ve been spoiled them cause I thought the way he was doing it was a work out 😂 having auto stuffers and mixer grinders make this go faster but I like checking out peoples personal twists to a classic recipe!
I picked up on one mistake you made right away and that was with the venison you allowed a lot of venison blood into your mix when you had a chance to take it out in case you don't know it venison blood is one of the items that doesn't make venison taste good
That looks delicious. Great video Adam
Big, big thanks to you! You’ve made a very important point I was looking for, but wasn’t able to get in many videos. The majority of bloggers are focused on how to prepare a stuffing, but just running through the smoking process with sharing no details. Thanks fore smoking time and temperature regime.
Nice job. And, we can smell it.
Just saw this in my recommended, great job!
Woooo good food
Ive been making kielbasa for way too long . You cant put too much pepper or garlic ,so i put way more than you do. Salt is hit or miss . I grind by hand so its a real workout . I never used cure just like you ..
Lol I’ve been spoiled them cause I thought the way he was doing it was a work out 😂 having auto stuffers and mixer grinders make this go faster but I like checking out peoples personal twists to a classic recipe!
If that's a pine plywood, I would be weary about unwanted flavor from the wood itself, (some toxins also).
No cure
No, I did not use any cure. It can be added, but I tend to avoid using any in my recipes. The long, slow smoking process does just fine.
an actual stuffer is way better
I picked up on one mistake you made right away and that was with the venison you allowed a lot of venison blood into your mix when you had a chance to take it out in case you don't know it venison blood is one of the items that doesn't make venison taste good