polish kielbasa and brats, plus tonights supper

Discussion in 'Sausage' started by uncle_lar, Feb 1, 2010.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I did a batch of sausage today
    sorry for not remembering the photos from the start
    I started with a 70# case of fresh pork Butts which netted me
    63# of pork.
    I made a 50# batch of polish kielbasa.which will be smoked tomorrow and
    Weds. Until I get my smokehouse done I Can only do about 25# at a time in my GOSM
    I also made a 13# batch of fresh Brats.
    I took the leftover brat and polish chub that was left in the stuffer and made a half and half meatloaf. I rubbed it with cavenders Greek and put it in the smoker along with some of the brats for supper tonight.
    I will post more pics of the kielbasa smoke tomorrow
    here's the brats all stuffed and linked

    50# of kielbasa!

    all stuffed and ready to link, notice my old enterprise stuffer!

    some of the links loaded in the lug to rest overnight before smoking in my GOSM tomorrow

    combo chub of brat and polish leftover out of the stuffer. just over a pound

    along with some brats in the gosm for supper. about an hour in. should be ready in about another hour.
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Sausages..[​IMG].
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Those are great looking sausages. Congrats
  4. jak757

    jak757 Smoking Fanatic Group Lead

    Tasty Qview!!

  5. werdwolf

    werdwolf Master of the Pit OTBS Member

    WOW [​IMG]

    Those all look great.
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Nice work UL! Yer a busy man, with plenty a good eats to![​IMG]
  7. csmith2884

    csmith2884 Meat Mopper SMF Premier Member

    Wow nice work and I'm sure that much was a lot of work. [​IMG]
  8. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    Here"s the first half of the Polish sausage I made yesterday and smoked today
    this spent 9 hours in the GOSM @150* with Hickory
    second half of the 50# batch will go in first thing in the morning
  9. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Nice! [​IMG] Some good eating there.
  10. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Excellent! Love the kielbasa and brats. [​IMG]
  11. grampyskids

    grampyskids Meat Mopper SMF Premier Member

    Need recipes.
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Man oh Man thats some good looking sausage you have there uncle Lar. I really like the kielbasa al right where did you your recipe from if I may ask.??
  13. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I use the recipe out of Rytek's book with a little tweaking
    I use a little less salt , half the soy protein and half more pepper and garlic
    I grind once thru 3/8 plate and stuff in my enterprise stuffer
    I semi cold smoke 150* MAX FOR 8-9 hours so mine is not fully cooked and needs to be simmered or grilled to finish cooking

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