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Thanks for the links Chopsaw, that's a solid resource. I read through that list when trying to come up with this recipe (I've got a copy of the Marianski book). But it doesn't list leeks, and I couldn't find a recipe of his (or elsewhere) that used them to get a rough idea of an appropraite...

...& pestle) 10 g fresh sage leaves 6 g “Capitol Hill Seasoning Blend” (Savory Spice Shop; contains shallots, salt, pepper, dill weed, parsley, chives)* 5 g grated garlic (1 clove) 2 g white pepper *- Nutrition info for this spice blend says 150mg of sodium per 1 g serving. Since table salt is...

STPP? Wuzzat? (Still getting used to the 'lingo' around here :) )

You know, I saw and read that exact post (with the recipe) but somehow my eyes glossed right over the part about the water. I already have a bunch of pork italian sausage in the freezer, so if I get around to doing some chicken sausage this weekend it will probably be a different "flavor" (maybe...

Richie, thanks so much, that helps a lot. Few questions: I see in one reply where you say you didn;t use all the skins from the thighs, do you remember approximately how much skin/fat you included in with the meat? Was it like skin from half of the thighs? Most of them? Only one of them? just a...

I’ve only recently gotten into sausage making, and have so far stuck to the classics, mainly pork sausages (andouille, hot Italian, bratwurst, kielbasa) and one batch of merguez (lamb). I’ve been wanting to branch out a little and gotten some requests from my family to make some chicken...

So i got most of the batch vac-sealed and in the freezer before I remembered to snap a picture. Still had one half-pound link I left out for dinner, and it was one of the ones that had the "grease bubbles". You can see where the grease had pooled up (the skin looks a little srinkled and...

Yeah mine is the same way. It has about a 9* F bias compared to what I'm measuring with my temp logging setup. Luckily its a pretty linear bias (i.e. the offset is 9* at 50*F, and still 9* at around 225*F). So I just account for this when putting in the setpoint (e.g. When I say the chamber was...

...oscillates around the setpoint normally due to the heating element cycling. The highest air temp the chamber saw during the entire smoke was 146*, and that was for less than a minute (for comparison it would typically reach 142 or 143 during normal temp oscillations with a setpoint of 140). I...

I thought the same thing, its certainly more liquid than I'd been adding in my other sausages. For reference, that same ratio works out to be almost 8 ounces of liquid for a 5-pound batch. that being said, ot really made the mixture come together and bind nicely. I felt like it was getting to...

I'm using the Masterbuilt "cold smoker" side box accessory thing. Though instead of having the cold smoker inserted directly into the side of the MES, I run the smoke through about 2 feet of dryer hose first. This helps cool the smoke down a little bit and allows a lot of the nasty tar to...

When I get home after work I will do so.

Just re-read my response and I may have worded that poorly. I stuffed them pretty tightly. They werent like inflated balloon/drum tight, but they were pretty full and firm. I was trying to say that they were so full and tight that I was worried a few times when twisting/linking them that they...

My original post I used the "insert image" button in the toolbar at the top of the reply/thread window. This time I'll try using the "attach files" button below the window and see if that works for you? The pictures were just of previous sausage efforts of mine, not this batch of kielbasa that...

...significant. I had soaked and rinsed the casings, changing water every 30-40 mins, for about 4 hours before stuffing. The water was room temp (~75*). I dont have a RH meter in my smoker, so I'm not sure. I'm in Florida, so ambient humidity was 70-80% over the weekend. Now, on paper, if you...

...another 2 inserted inside sausages), and a circulator fan inside to keep the air "well-mixed" as we say. I typically see max delta-T of only 1-2*F inside the smoker. I started the smoker at 100*F and ramped temp up by 8-10*F every hour. It was set at 140*F when I pulled the sausage (coldest...

...looks just about like color/consistency of neosporin or vasline. I'm not sure how I could have rendered all that fat, the smoker never got above 140* and sausage came out of the smoker at 129 internal (I monitor both using calibrated temp sensors). Then into water that stayed around 159-160...

Thats what I did the first time around (actually didnt even use a water bath, just hung them up to proof/equalize right out of the smoker). But my brother's wife and kids said they were too smokey for them (they WERE pretty smokey) and the skin was a bit tougher than I wanted. So figured I'd...

I started in smoker at about 100, tickling it up 8-10 degrees every hour or so. The smoker was at 140, and the sausage internal temp was at about 130 when I pulled them out to finish in the water poaching bath. edit: And just for more info, the water bath was at 160-165, kept sausage in there...

Thanks! I've been curing and smoking stuff for a bit now (hams, bacon, pastrami, corned beef, etc etc) but only got a meat grinder and sausage stuffer about a month and a half ago. I can get cheap pork butts at the local Restaurant Depot and my local butcher hooks me up with hard backfat...