Kielbasa and Ring Bologna in the New Smokehouse

Discussion in 'Sausage' started by billdawg, Dec 13, 2015.

  1. I got my Smokehouse finished about a month ago, so it was time to put some sausage in it. (Smokehouse build can be seen here ) I have been stocking up on pork butts and chuck roasts every time they go on sale for the past 6 months. Started last Friday night with the butchering, ground, mixed, and stuffed on Saturday, and then smoked it all on Sunday. All in all, everything went as planned. Finished up Sunday evening with 20lbs of ring bologna and 20 lbs of kielbasa. We will give out sausage and cheese gift bags for Christmas to our close friends and family, and keep what is left.

    Running the pork through on the first grind

    The second grind for the bologna

    Bologna stuffed and in a cooler for the night. I don't have a fridge big enough for 40 lbs of sausage.

    Got it all in the smokehouse

    Getting ready to pull it

    Another view

    Hung them in the smokehouse at 110* for an hour with the intake and exhaust open to dry the casings, and then bumped the heat up  incrementally over the next 7 hours with smoke from my A-maze-N smoker tube. I finished it off at 170* in the smokehouse until the internal temp on the sausage hit 152*. 

    Hung in the house for an hour to bloom after an ice bath to stop the cooking.

    Bologna turned out really well.

    Not very good lighting. Makes this look much lighter in color than it is. Kielbasa turned out really well also.

    Thanks for looking!
  2. bcrisco

    bcrisco Fire Starter

    That looks awesome!
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Those look great!  Nice color and the texture looks spot on as well.

    Looks like that smokehouse is going to work really nice for you!

    Points for the excellent break in!
  4. Thanks man!
  5. Thanks Buzzard! That is the best ring bologna and kielbasa I have made to date. I just about made myself sick Saturday afternoon. I couldn't stop eating crackers with bologna and smoked cheese.
  6. twoalpha

    twoalpha Smoking Fanatic

    Great Job on the smoke house and the results. [​IMG]

    Looks mighty good.
  7. Thank you twoalpha!
  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    That Bologna looks great any chance of getting the recipe,I have never made it


    Last edited: Dec 15, 2015
  9. No problem. It is Rytek Kutas' recipe from Great Sausage Recipes and Meat Curing. I will have to get it when I get to the house.
  10. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Bill I have the book

    Thanks Richie
  11. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man I agree with CB Great color and texture - [​IMG]

    A full smoker is a happy smoker 

  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking sausage! Nice job!
  13. Oh, OK. I followed the recipe without any variation. Very pleased with it.
  14. Thanks DS! I appreciate the points!
    Thanks  Dirtsailor!
  15. Great looking sausage and some fine Georgia craftsmanship on that smoker. Well done, and I love the book, I've read it about 3 times so far.
    Go Dawgs,
  16. I appreciate it Kyle. It was truly a labor of love. Rytek has one of the best books out there fore sure. It is time for this Georgia boy and his wife to get back out there and bag another 14er.  I love Georgia and the coast but, Colorado truly is God's country........GO DAWGS!!!!! 
  17. reinhard

    reinhard Master of the Pit OTBS Member

    Great work on both sausages!!!   Congrats on a beautiful smoker as well!! [​IMG]Reinhard.
  18. Thanks Reinhard! Appreciate the points as well.
    smokeymose likes this.
  19. smokeymose

    smokeymose Master of the Pit

    Those look fantastic, Billdawg! Wish I could get sausage stuffed so perfectly smooth like that. Guess I need a lot more practice :) Where do you get your casings?

    mowin likes this.
  20. mowin

    mowin Master of the Pit

    Both ring bologna and kielbasa are something I want to try. I just happen to have that book.
    :points:. For great looking sausage.

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