• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Search results

  1. R

    Chicken sausage basics? Just a few questions

    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...
  2. R

    Chicken sausage basics? Just a few questions

    So I actually got out of work early yesterday and had some time to play around in the kitchen. Whipped up a batch of my first chicken sausage. Didn’t take a whole lot of pictures because, well, I forgot (sorry). I came up with the recipe kind of on the fly, using some amounts that seemed/looked...
  3. R

    Chicken sausage basics? Just a few questions

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

    Chicken sausage basics? Just a few questions

    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...
  5. R

    Chicken sausage basics? Just a few questions

    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...
  6. R

    Chicken sausage basics? Just a few questions

    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...
  7. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    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...
  8. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    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...
  9. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    Hmmmm, not sure I follow? Opening the door DROPS the temp. After closing it will overshoot setpoint, but only by a few degrees, similar to how the temperature oscillates around the setpoint normally due to the heating element cycling. The highest air temp the chamber saw during the entire smoke...
  10. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    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...
  11. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    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...
  12. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    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...
  13. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    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...
  14. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    I'm following the Marianski recipe (with a few tweaks to adjust for my tastes) which calls for 10% by weight cold water. I used a slurry of crushed ice and water. I mixed pretty well by hand before stuffing and had a solid bind (a chunk of mix pressed into my palm would stay put and not drop...
  15. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    Youre right in that its rendered fat (see my post just above yours, probably made while you were typing yours out). I'm not sure how it happened though, as I'm pretty sure temps were well under control I'm lead engineer in an aerospace environmental test lab by day, so I run a whole lab's...
  16. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    Well, I just went to go check on them, and got a bit of a surprise. Now that they've cooled some more, the stuff trapped under the skin is pretty clearly fat/grease, or at least water with a fair bit of fat/grease mixed in it. If I squeeze some out through a hole in casing, it looks just about...
  17. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    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...
  18. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    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...
  19. R

    Smoked Kielbasa - Rendered fat under skin/casing? Sausage newbie (Updated thread title)

    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...
Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.