Gary’s Very First Sausage
I would like to thank several people for making this successful and fun .
C farmer for getting me enthused about sausage making, boykjo for the great seasoning
and bearcarver for all the pointers on making a better post
I have finally jumped off into sausage making. This will be my first attempt. Decided to go with Kielbasa, My wife and I both like Hillshire Farms all beef Angus Kielbasa; so here we go.
Joe (boykjo) was kind enough to send me some of his Kielbasa seasoning. So that is what I’m going with. The grocery store had 5# tubes of 80-20 Angus on sale, so Beef Kielbasa.
I took the five pounds of ground meat mixed it according to Joe’s directions and in the fridge to rest. Started soaking Hog Casings.
Sausage out of fridge and into the stuffer, loaded casings onto the tube. Wife cranking while I tried to get the right amount in the casings and keep the uniform. It wasn’t too hard turned out pretty uniform.
Back in the Fridge till tomorrow.
Fired up my smoker, temp at 100 °,
11:45 AM - Put Kielbasa on with no smoke for an Hour.
12:45 PM – Added a pecan chunk and a little more lump temp 110 °
1:45 PM – Added more lump bumped to 120 °
2:45 PM – More Lump bumped to 130 °
3:15 PM – A little more Lump bumped to 140 °
3:45 PM – Bumped to 150 °, I T of sausage was 131 °
4:15 PM – More lump, bumped to 170 °
5:15 PM – I T at 160° and 154°, Pulled one and into an ice water bath, other still smoking.
5:45 PM – IT 161 ° Pulled and into an ice water bath.
Both stayed in IWB for about 20 min. pulled them both, patted dry, back on the racks and in the fridge.
Kielbasa stayed in the fridge overnight to bloom, I cut it into links ans vacuumed sealed
5 lbs. of 80-20 Angus Ground Beef seasoned and ready for the Fridge
Getting everything set up
After a day in the fridge ready to be stuffed
Hog Casings soaking and ready to go
Getting ready to start
Casing on tube , ready to go
Sorry no picture of the cranking, but here it is. Wife cranked while I tried keeping it uniform
Ready to go back in the fridge
Smoker at 100º ready for Kielbasa
After an hour kicked it up to 110º
Another hour and at 120º
Another hour and at 130º
I went 30 min then bumped to 140 º then another 30 min. and up to 150 º
Kielbasa at about 3 or so hours
Went to 160 º
And finally bumped it to 170 º - 175 º
Internal Temp was 160º
And into ice water bath
This one took about 30 min.longer went to 161 º IT
Both patted dry and ready to go back in the fridge
Cut into links and ready to be vacuum sealed
All Sealed up ------- One left for me !!!
Thanks for looking, This was a blast to do, Very very easy