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Kielbassa Sunday ********Finished********

post #1 of 19
Thread Starter 

Fall is arriving and I've had the itch to make some sausage.  It's been a while since I've smoked kielbasa and wanted to do a test run on a new formula.

 

The butcher at our local supermarket gave me a deal on a two pack of butts, $1.89/pound. Still cheaper than Sam's Club right now.

 

(I apologize in advance for the quality of the photos)

IMG_20110917_071020.jpg

 

I had originally planned on 10 pounds, but once I got grinding, reality struck and I realized how quickly this was gonna go and decided on 15 instead.

 

All ground, seasoned and stuffed.  The appropriate amount of TQ for the cure.  Fresh Garlic, black pepper, ground marjoram and whole mustard seed.  I did not add salt because I used TQ and after the test fry, decided the salt content was perfect.  Bagged up while I repaired the exhaust on SWMBO's car.

 

IMG_20110917_154404.jpg

 

Stuffed about an hour later.  I made 10 pounds of regular and 5 pounds of spicy.  I ran out of hog casings, so half of the spicy went into sheep casings.  Should be really nice for snacking.

 

Now, into the smoker.  I haven't smoked with low temps in this smoker and had some concerns about being able to keep them low enough and received some good suggestions from folks here.

 

Here's what I decided on:

 

I realized that I only had maple dust left for the AMNS lit it at both ends for a little smokiness.  A good time to upgrade and placed my order for the AMNPS package.  Forgot to order more apple dust for the AMNS but next time.

 

 

Once I fired up the BSKD, the turkeys next door got nervous and took a hike.

 

IMG_20110918_133957.jpg

 

IMG_20110918_134121.jpg

 

 

Sorry, back on track, now.  Grabbed some maple splits and built a small fire in the SFB and held the temp around 100 for an hour to dry.  I am pretty happy about being able to keep the temp that low.  Opened up the damper a little and kept her at 120 for the next hour.  140 for the next hour.  Going up to 160 right now.  This is going much smoother than I had hoped.

 

See you in a couple of hours.

 

Chris


Edited by bakerboy7 - 9/18/11 at 4:03pm
post #2 of 19

 

Joe

post #3 of 19
Thread Starter 

Out of the smoker, into the hot water bath, out of the ice bath and into mah belly

 

100_3872.JPG

 

100_3875.JPG

 

Now there are 14 pounds of kielbasa.

 

Thanks for lookin'.

 

Chris

post #4 of 19

It's kinda weird to compliment a guy on his sausage, but "AWESOME"!!!!

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #5 of 19

Well done.

 

Looks-Great.gif

post #6 of 19
Thread Starter 
Quote:
Originally Posted by TJohnson View Post

It's kinda weird to compliment a guy on his sausage, but "AWESOME"!!!!

 

 

Todd

 

Ummm, thanks.  I think.
 

 

post #7 of 19
Thread Starter 
Quote:
Originally Posted by nepas View Post

Well done.

 

Looks-Great.gif



Thank you, Sensei.

post #8 of 19

nicely  done Chris.....,,,,,,,,,,,icon14.gif

post #9 of 19

Wow it looks amazing ,looks yummy and juicy

post #10 of 19
Thread Starter 
Quote:
Originally Posted by boykjo View Post

nicely  done Chris.....,,,,,,,,,,," rel="http://files.smokingmeatforums.com/smilies/icon14.gif">icon14.gif


Thanks Joe!
post #11 of 19
Thread Starter 
Quote:
Originally Posted by africanmeat View Post

Wow it looks amazing ,looks yummy and juicy


Thanks Ahron. It is very juicy and quite delicious.
post #12 of 19

Nice job Chris -- that kielbassa looks perfect to me. I need to make some soon!

post #13 of 19

That looks yummy! I tell ya you guys are making me want to learn how to do that too!

post #14 of 19

Looks perfect. Nice job.

post #15 of 19

Looks very tasty..

 

Craig

post #16 of 19

LOOKS GREAT!

post #17 of 19

Kielbasa a favorite of mine.  good job!

post #18 of 19
Thread Starter 

Thanks again, guys!

I'll be making a couple changes to the recipe and will certainly smoke at a lower temperature next time.  But, it was a successful experiment.  

I need to learn to utilize the space in the smokebox more effectively.  15 pounds took up all a lot of room and many of the links ended up touching.

post #19 of 19

Your sausage looks GOOD !

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