100 lbs. of Sausage for the Navy/Marines...Here we go.

Discussion in 'Sausage' started by worktogthr, May 20, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I am involved with a local group of BBQ guys from another (Sorry Jeff)  BBQ forum.  We do a lot of BBQ and cooking in general for charities as well a great number of cooks for veterans and active service men and women.   This Wednesday, will be one of our biggest events yet.  We are cooking for 1000 marines/navy active duty members and veterans to celebrate Fleet Week.   It will be at the Brooklyn Cruise terminal and the Navy ships will be docking there and unloading our dinner guests. There will be entertainment for the navy/marines and vets as well as tons of sponsor tents making this a great day for them!  Really cool stuff!

    As many of you may know, I have been tasked with making 100 pounds of sausage.  Thank you all so much for your advice leading up to this event.  I have been asked to coordinate the making of 50 lbs of Kielbasa and 35 lbs. of andouille.  The extra 15 pounds will be maker's choice and shared among the cooks during the event. The kielbasa will be grilled and served with kraut and he andouille will be part of a crawfish boil.  What makes this task so difficult is the equipment or the lack thereof.

    We will be using two 5 pound stuffers and two MES30s (you read that right) to produce all this sausage. Thank god for a few small favors.
    1. The butt we are using was ground for us by the butcher and supplied at a very fair price
    2. The second MES30 I found on Craigslist a few weeks ago for $40 brand new!
    3. I have a few friends helping out!!

    So here is the 100 pounds of course ground pork:

    So here is the recipe for kielbasa that we are using.

    Kielbasa 5#

    • 3 lbs boned pork butt, 80% lean

    • 2 lbs trimmed beef chuck

    • 8 cloves crushed fresh garlic (substitute granulated garlic at 1 teaspoon per clove).

    • 2 tablespoons Kosher salt

    • 1 tablespoon fine ground black pepper

    • 1 tablespoon dried marjoram

    • 1 level teaspoon Prague Powder #1 or Instacure #1

    • ½ cup NFDM

    • 1 cup ice water

    And the andouille recipe. @Foamheart ,look away! hahaa Not sure how authentic this is haha

    Andouille 5#
    • 2 tsp of Cayenne

    • 1 Tbsp Smoked Paprika

    • 1/4 Cup Fresh Garlic

    • 2 TBS Fresh Ground Black Pepper

    • 3 Tbsp Kosher Salt

    • 1 Tbsp Fresh Thyme leaves

    • 1 tsp Crushed Red Pepper

    • 1tsp File powder

    • 1 tsp. Cure #1

    • 1/2 Cup Ice Water ( or beer wine or maybe bourbon)

    • ½ cup NFDM

    On Wednesday night I mixed up the ingredients in ten pound batches as I thought any larger than that would be hard to mix.

    Then Thursday night I mixed the 50 pounds of kielbasa.

    If I did this everyday I would have Hoganesque 24 inch pythons hahah quite a lot of work.

    Well I will be back with many more pictures and stories of success I hope!

    Wish me luck!

    Last edited: May 22, 2016
    tjmitche, waterinholebrew and disco like this.
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Chris Good Luck Thanks for taking care of our service people.

  3. phatbac

    phatbac Master of the Pit

    God bless you for doing that for our service men and women....

    You can't do enough to thank a veteran.

    phatbac (Aaron)
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much Richie an Aaron but it is the least I can do and a huge honor to cook for them!  Its going to be a fun but tiring weekend and an awesome event!
  5. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Chris, very nice of you what you're doing! Thank you!

    [​IMG]  Is my share coming fedex or ups?
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks! That's why I was asking all those confusing questions about sausage haha. Want to give the service men and women some good eats!
  7. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Wow! That's a mess of sausage - sounds like an amazing feed. Keep up the good work my friend.

  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Way to go Chris!

    That's a great thing your doing for our servicemen & women!

  9. hardcookin

    hardcookin Master of the Pit

    Thank you for taking care of our servicemen & women :pDT_Armataz_01_37:
  10. Chris

    My pops was in Air Force 27 yrs...  I grew up on the other side of the pond (Atlantic Ocean) and I can remember to this day those who gave their time to take care of our service men and women.  A huge thank you to you and those that do...  [​IMG]  It really does go a long way with them.  Again thank you to you and your crew.
  11. smokeymose

    smokeymose Master of the Pit

    Good luck, Chris!
    Popeye arms?
    I was never in the military (Vietnam was winding down when I hit draft age and my lottery # was high), but my son served in Iraq and a co-worker was in Afganistan & is still in the Guard. Even if they come back safe they make a lot of sacrifices...
    Bless you, sir.
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ok well... Thank you all for the kind words and again, this is the least I can do for our service men and women and our vets!

    So yesterday was a long day. Started stuffing at 8AM. Kielbasa first. Game plan was to stuff that and then throw as much in the smokers as we could fit. Around 10AM my friend Greg came by with his stuffer which really sped things up. Stuffing 50 pounds with two 5 pound stuffers was not fun. Hahaha really was wishing I had some professional equipment for a job this big.

    After the kielbasa got in the smoker around 11ish we hung what couldn't fit to dry on my dads old laundry drying racks and some other creative set ups. Necessity is he mother of invention. You'll see in the pics I post below!

    Then we stuffed the andouille which was about 40 lbs worth and that seemed to go much faster because we were both stuffing simultaneously and had my other friend Andrew helping us load the stuffers and hang the andouille to dry before smoking. I will be back in a few with a bunch of pictures from the process!
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ok...here is a bunch of pics from the festivities.   I apologize if they are not in order as they came from a bunch of different cameras!  I am the goofy looking dude in the red shirt.  It was a long tiring day as I was basically making sausage and cleaning (with help) from 8AM- until about midnight.  But it was a lot of fun too...we had brisket that I smoked overnight,  smoked cheese, Greg brought home brew,dry cured meats and sausages.  Plenty of food, incessant making fun of each other as well as immature sausage jokes.  hahaha we had a blast!  

    Today I am solo but just throwing the andouille in the smoker.  

    Thanks for looking!


    foamheart, crazymoon and tropics like this.
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Great job and thanks again for what you are doing


  15. smokeymose

    smokeymose Master of the Pit


  16. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    WT, nice job on the sausage and nice work for our servicemen and women ! [​IMG]  
  17. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks so much guys! This has definitely been an experience. I might not eat or make sausage for a year! Haha.
  18. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Few pics of the andouille smoking process:

    About two hours in:

    Out of the smoker. All of them temping around 120:
    Into the 165 degree water bath:

    And hanging to dry and bloom after a dip in some ice water:

    Love the way you can see the coarse ground black pepper in there! Thanks for looking!
  19. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  Nice job Chris!
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member


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