pork shots - take 2

yardbird

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Dec 25, 2011

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Sanborn, NY

• Dec 14, 2012

• #1

First batch was too salty (my fault.... had salt in my pork rub used in the filling)

Second batch half of these are using kielbasa, the other half using poultry italian sausage

1 hour in the smoker I peeked and took a photo...

pork-shots-2.jpg

• yardbird
• Dec 14, 2012

Put them on the table after 2 hours in the smoker and had to hurry to get a photo. Half eaten by the time I got back with the camera! hehehe

2012-12-14_16-50-44_978.jpg

• yardbird
• Dec 14, 2012

If you haven't tried these with italian sausage yet, you really oughta. I had to brown the italian sausage lightly and then I simmered it in about a half inch of water for 15 minutes or so to firm it up. Let it cool, then wrap and fill. It was, in my opinion, better than the kielbasa. I think because I prefer less salt.

 

daveomak

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• Dec 14, 2012

• #2

Good lookin' shots yardbird..... no wonder they disappeared.....    Dave

 

rstr hunter

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Dec 8, 2009

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• Dec 14, 2012

• #3

Look great. 

 

woodcutter

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Marathon Wisconsin

• Dec 14, 2012

• #4

I saw that you precooked the Italian sausage, do you just ball up the Kielbasa raw and wrap in bacon? I've never made these.
 

 

jarjarchef

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• Dec 15, 2012

• #5

Great Job!!!!! 

 

yardbird

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Dec 25, 2011

215

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Sanborn, NY

• Dec 15, 2012

• #6

Woodcutter said:

I saw that you precooked the Italian sausage, do you just ball up the Kielbasa raw and wrap in bacon? I've never made these.
 

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Kielbasa is usually sold as a fully cooked sausage I think. So yeah, I just opened the package and sliced it into half inch slices and wrapped it.

The Italian sausage is not cooked at all. It's jusr ground meat and spices in a casing. So it's too mushy to hold a toothpick. You can't really slice it effectively. 

When I did this batch I looked for kielbasa with the lowest sodium I could find. And I used bacon that was lower in salt. Even doing that, the shots with kielbasa were noticably saltier.

I used regular thickness bacon this time and I pre-cooked in the oven at 350 for about 15 minutes to firm it up. Still was a little more delicate than the thick sliced bacon when wrapping. A lot of my shots were essentially empty as the brown sugar melted and ran out. They were still sweet, but not as good as the ones that managed to hold on to the sugar. 

Next time I do these it'll be for family on christmas eve. So hopefully I've got it figured out.:)

 

solaryellow

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• Dec 15, 2012

• #7

Very nice! Thumbs Up

 

woodcutter

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Marathon Wisconsin

• Dec 18, 2012

• #8

I have little bags of bulk kielbasa, brat, sage breakfast sausage and and Italian sausage left over from stuffing. All is raw sausage. I would like to try smoking  these raw wrapped in bacon and give them more time in the smoker. Do you think I will be able to accomplish this? Too hard to wrap raw or will not cook properly?

 

chef jimmyj

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• Dec 18, 2012

• #9

Woodcutter said:

I have little bags of bulk kielbasa, brat, sage breakfast sausage and and Italian sausage left over from stuffing. All is raw sausage. I would like to try smoking  these raw wrapped in bacon and give them more time in the smoker. Do you think I will be able to accomplish this? Too hard to wrap raw or will not cook properly?

Click to expand...

No problem. Make some meatballs, wrap them and spike them with a toothpick. I just did a batch of Cheese Stuffed Jalapeno Sausage. Stuck a 1/2" cube of Cheddar in a 2 inch Ball of Sausage and wrapped some in Bacon others plain. You could still sprinkle some Rub or Sugar on top or even roll the whole deal in Brn Sugar...JJ