Well after searching the site, the internet, and Rytek's bible, I really didnt find a lot of recipes for smoked poultry sausage .... then i came to the conclusion that GOD HATES A COWARD !!!!!!
so i tried my own idea ..... used Dave's Kielbasa recipe from Len Poli's site, and used some of the technique from the Turkey sausage recipe also on the site ... i have made the kielbasa many times and never been disappointed. I added some NF milk powder to hold some moisture as this stuff had to get to a higher IT than regular sausage as its poultry, AND that there was not a lot of fat in the mix, i also didnt add any fat..
boned out 2 chickens and a small turkey and got 15 lbs of meat. used the skin also. here is the set up at my sausage makin station in my basement !!
ground everything thru a 1/4' plate, thats my mineral water to keep me hydrated as i toil in the basement ... LOL
here is the 'mix' after i added the spices, cure, water etc...
stuffing some rings .... i also did a bunch of links for roasting on the campfire ... its fishing season here and we roast a lot of weenies or whatever on the fire !!
loaded my smoker, you can see in the bottom i have two 12 inch pellet tubes welded together for long smokes !!
forgot to get a pic of them finished in the smoker but got a shot of them fresh out and already in the ice bath ...
MONEY SHOT .... let them stand over night in my fridge and i was very impressed as to how moist and tasty these things are. possibly might add a little more salt and garlic next time, BUT everyone seems to like it just the way it is....
I hope everyone enjoyed my effort here
Goliath
so i tried my own idea ..... used Dave's Kielbasa recipe from Len Poli's site, and used some of the technique from the Turkey sausage recipe also on the site ... i have made the kielbasa many times and never been disappointed. I added some NF milk powder to hold some moisture as this stuff had to get to a higher IT than regular sausage as its poultry, AND that there was not a lot of fat in the mix, i also didnt add any fat..
boned out 2 chickens and a small turkey and got 15 lbs of meat. used the skin also. here is the set up at my sausage makin station in my basement !!
ground everything thru a 1/4' plate, thats my mineral water to keep me hydrated as i toil in the basement ... LOL
here is the 'mix' after i added the spices, cure, water etc...
stuffing some rings .... i also did a bunch of links for roasting on the campfire ... its fishing season here and we roast a lot of weenies or whatever on the fire !!
loaded my smoker, you can see in the bottom i have two 12 inch pellet tubes welded together for long smokes !!
forgot to get a pic of them finished in the smoker but got a shot of them fresh out and already in the ice bath ...
MONEY SHOT .... let them stand over night in my fridge and i was very impressed as to how moist and tasty these things are. possibly might add a little more salt and garlic next time, BUT everyone seems to like it just the way it is....
I hope everyone enjoyed my effort here
Goliath
