Thanks Joe - I still got to crank up the kielbasa soon! I will let you know.
Looks real nice RD. .........................
I smoked these chubs for 8-12 hrs at 120F - 150F, and then finished them in a hot water bath at 200F, targeting an IT of 152F.
I have some more research to do I guess - can somebody explain the steps for the poaching?
I really like the poach method, main reason is it heats the whole sausage fully, evenly and at a very controlled method that is easy to monitor.
As soon as the target IT is met it's quickly into an ice water bath down to 90F IT, then pat dry and hang a day or two to bloom. Really turns out perfect, and easy too.
Thanks DS, appreciate all the nice comments and thanks for the point!
Looks awesome Red,, POINTS!!!!
A full smoker is a happy smoker
DS
Thanks Richie - much appreciated. Those old Coronet's are such neat cars, I have a blast in mine.
RHD sorry for being late to this party great job on the Sausage.I had a 1966 Coronet 500
Points for the Sausage
Richie
Thanks for all the comments guys!