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Kielbasa and wonderful "blowouts" ...

post #1 of 7
Thread Starter 
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

post #2 of 7

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

post #3 of 7
Thread Starter 
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.....
post #4 of 7
Quote:
Originally Posted by DaveOmak View Post

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.....

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

post #5 of 7
Thread Starter 
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.....
post #6 of 7

Looks Mighty Tasty from my House!!!:drool:drool

 

Nice Job, Dave!!!Thumbs Up

 

 

Bear

post #7 of 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.

David

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