Ok, I should have done this last weekend, but I threw my back out so it was a no-go. Getting old sucks....
This will be for the official maiden voyage of the e-WSM mod I posted the other day. Here is a link to the original e-WSM mod post:
http://www.smokingmeatforums.com/t/183999/the-e-wsm-mod-a-convertable-electric-charcoal-wsm-smoker
The plan is I'm going to make kielbasa and perhaps some Jimmy Dean clone spicy sausage. I have 7 pounds of trimmed pork butt that I bought when it was on sale. Trimmed it off the bone and vacuum packed it and stored in the freezer. Once it thaws enough to start to separate the cut strips, I will grind it for the sausage.
The Kielbasa will be smoked in the 18.5" WSM using the e-WSM mod for a heat source (1,300 watt electric element), smoke will come from a AMAZEN pellet tray with pitmaster's choice pellets. I will hang the Kielbasa from the Weber expandable smoking rack. There will be a foiled Weber water pan (the old style shallow pan) to keep drippings from hitting the heating element or pellet tray. Kielbasa will be dried at a lower temp, and the temp stepped up every hour or so until it hit's 152* internal temps. Hard to do this with with charcoal and wood chunks, which is why I made the e-WSM mod. This will be the first full on smoke test of that modification.
Figured I would make 5 pounds of Kielbasa in a variation of Devo's recipe.
The cast of characters so far:
Edit 08/21/2015 - corrected the salt to Tablespoons, not teaspoons. Also I'm attaching the original recipe by Devo from my PDF recipe stash.
This will be for the official maiden voyage of the e-WSM mod I posted the other day. Here is a link to the original e-WSM mod post:
http://www.smokingmeatforums.com/t/183999/the-e-wsm-mod-a-convertable-electric-charcoal-wsm-smoker
The plan is I'm going to make kielbasa and perhaps some Jimmy Dean clone spicy sausage. I have 7 pounds of trimmed pork butt that I bought when it was on sale. Trimmed it off the bone and vacuum packed it and stored in the freezer. Once it thaws enough to start to separate the cut strips, I will grind it for the sausage.
The Kielbasa will be smoked in the 18.5" WSM using the e-WSM mod for a heat source (1,300 watt electric element), smoke will come from a AMAZEN pellet tray with pitmaster's choice pellets. I will hang the Kielbasa from the Weber expandable smoking rack. There will be a foiled Weber water pan (the old style shallow pan) to keep drippings from hitting the heating element or pellet tray. Kielbasa will be dried at a lower temp, and the temp stepped up every hour or so until it hit's 152* internal temps. Hard to do this with with charcoal and wood chunks, which is why I made the e-WSM mod. This will be the first full on smoke test of that modification.
Figured I would make 5 pounds of Kielbasa in a variation of Devo's recipe.
- 5 pounds ground pork butt (with some fat of course)
- 3/4 cups of ice water (I'm using beer, just because)
- 1 1/2 tsp of white sugar
- 3/4 TBL of ground black pepper
- 1 1/2 tsp of salt (I was out of Kosher so used table salt) (EDIT 08/21/2015 - that should be 1 1/2 TBL of salt)
- 1 tsp of Hungarian paprika
- 3/4 tsp of garlic powder (or 6 cloves crushed fresh)
- 1 tsp ground marjoram
- 1 tsp cayenne pepper
- 2 TBL mustard seeds
- 1 level tsp cure #1 (pink salt)
The cast of characters so far:
Edit 08/21/2015 - corrected the salt to Tablespoons, not teaspoons. Also I'm attaching the original recipe by Devo from my PDF recipe stash.
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