Made some Pork Kielbasa with Cajun spices for Fat Tuesday. Sorry about the quality of my pics. Didn't really take the time to take quality shots.
Had to cook one off fresh to see what it tastes like. Very good!
In the smoker for 2 hrs @ 120 to dry out before smoke application.
next double smoke in AMZN with hickory pellets @ 135 for 2 hrs
Pulled from smoker and into a water bath to bring internal temp to 156
Pulled from water bath and into an ice bath to stop cooking process. Then back on the sticks for a few hours to bloom
Wish I had better pictures but it I was really happy how it turned out
Fried some up with some onions and peppers and creole shrimp and made some jambalaya sandwiches with provolone cheese and Cajun mayo.
I was really happy with the way this sausage turned out. Thanks to all of you guys on this site for giving me the tools to finally start producing some good product. Snack Sticks next!