Kielbasa and wonderful "blowouts" ...

Discussion in 'Sausage' started by daveomak, Sep 25, 2014.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Yesterday was Kielbasa day.... and grind chuck for tacos etc.... and made a few hot dogs... all out of pure chuck.... 4 hours of Pit Choice pellets....

    Sooooooo..... I had a couple or 3 blowouts.... Stuffing the casing too big I guess..... kinda looks like it.....

    So I made Kielbasa Balls..... smoked them.... and I'm impressed how good they were.... Now I'm thinking, I may have to do that again.....

    And the links aren't too bad either...... Love me some all beef kielbasa.....

    And the ground chuck for Bride...... about 10#'s

  2. chef willie

    chef willie Master of the Pit OTBS Member

    Nice days work there Dave and a possible new item...KB's. I to made some sausage yesterday although I'm not sure about them yet. I used ground beef from the market.....usually always grind my own...Time will tell.....Willie
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Willie, let us know how yours came out.... I've used the "tubed" GB and it's good....

    I go through Safeway and buy their "OLD" chuck steaks and roasts... Usually around $2.29-2.99 per pound, and save them till I get 15-20#'s .... Then make a day of "making Bride's kitchen" a mess...... HEY.... she helped me clean up !!!!!!! What a good day.....
  4. chef willie

    chef willie Master of the Pit OTBS Member

    OK...will do. I'm hoping they change after the overnight rest. I've read a lot use GB for SS making which I'd like to do myself. What ratio you use?? 80-20? or does a little more fat not hurt in the mix
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I've used the 70-30 for some.... Just for the taste in the fat... and I used 90-10 once.... too dry, not much flavor.... the 80-20, I haven't used yet.... I still prefer the chuck in the display case..... BUT.... when you are out of it, and it's time for sausage, you gotta use what's available...

    One thing I found out from boykjo, the fry test on some sausage don't work... totally different flavor... I almost threw out some sausage and went ahead and stuffed if and in the smoker it went.... totally awesome out of the smoker.... I think the fat rendering out, during the fry test, changes the taste dramatically....

    I try to NEVER have the smoker above 170 when smoking sausage.... 160 is better and 150 is perfect.... I hold the final 145 temp for about an hour to kill all the bad stuff.....
    Last edited: Sep 25, 2014
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Mighty Tasty from my House!!![​IMG][​IMG]

    Nice Job, Dave!!![​IMG]

  7. Looks good Dave. I like the 80/20 chuck if I am buying just to make sausage. If I am using what I have their is no telling. It could be wild game or just what was on sale at the time. I shoot for about 153° IT. Starting with a low temp and bumping it up every hour. I need to do some soon.

    Happy smoken.


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