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TurkeyRoaster.jpg
- couger78
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- Album: Hot water bath
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Smoked Kielbasa — It's about time!
Thanks, Dave! Now you're testing my memory on the bologna (Jan, 2012)! I believe I used the little old Grizzly 5lb stuffer with the largest diameter feed tube. One key to ensure one minimizes air pockets (notice I said minimize, not eliminate) I stumbled across is to make sure the grind is not... -
Bolog_BigChub_sml.jpg
- couger78
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- Album: Smoked Kielbasa — It's about time!
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Bolog_stuffed_sml.jpg
- couger78
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- Album: Smoked Kielbasa — It's about time!
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Hot water bath
Two reasons I choose not to insert the probe lengthwise: 1. keep the probe/wire connection dry. Some probes I've discovered, go a little haywire if water intrudes at the connection point where wire meets the probe. One could shrink wrap the area on the probe. By inserting the probe... -
Fat Cap w/ Kielbasa or Sausage
Al ,I suspect you're probably in the MAJORITY of those who incorporate the fat cap into their grind. -
Salimi or summer sausage
That's what I'm thinking—pending further information. Excessively high temps tend to produce dry (and chewy) 'crusts' on the product. Plus, at high temps for extended periods you run the risk of 'fatting out'— melting the fat leaving behind a dry, greasy stick…. -
Fat Cap w/ Kielbasa or Sausage
I tend to remove the cap and save it for another purpose. Pork butts in general have the ideal balance/ratio of lean to fat and I find removing that thick slab of fat doesn't negatively impact the flavor of the finished product. End result is still juicy and flavorful. You can 'eyeball' your... -
Hot water bath
I've never had an issue with my chubs getting 'waterlogged' nor water pooling within links. IF any water were to seep in, we're only talking a 30 minute in most cases and exposure in relatively still water (we not talking a rolling boil here.) so intrusion would be minimal and localized in a... -
Hot water bath
I hear ya! One of the main reasons I was swayed by the hot bath finish argument was the BIG time savings it provided with little or no compromise in the quality of the finished product. I try to get the water temp around 165°F in the poacher/converted turkey roaster. I insert a probe into the... -
Hot water bath
- couger78
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Mort_poach_lg.jpg
- couger78
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- Album: Hot water bath
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HotLinks_poach_lg.jpg
- couger78
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- Album: Hot water bath
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bath_time_lg.jpg
- couger78
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- Album: Hot water bath
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1stChub_poach_lg.jpg
- couger78
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- Album: Hot water bath
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Bolog_new_poach1_lg.jpg
- couger78
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- Album: Hot water bath
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Bolog_new_poach2_lg.jpg
- couger78
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- Comments: 0
- Album: Hot water bath
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Smoked 'n Sous Vide Venison Summer Sausage
I tend to finish most of my smoked sausages in a hot bath (not boiling; 155-165°F temp) post-smoke. With most loads of sausage, it takes about 25-30 minutes for the desired internal temp to be achieved. This bath process shaves hours off the 'regular' smoking process with no ill effects on the... -
Smoked Kielbasa — It's about time!
I was searching for my 'last bologna' episode—I know there have been a few—and found the one I was in search of. i'll probably replicate the recipe I used here (jan 2012!) as my sons really enjoyed it (as did I!). http://www.smokingmeatforums.com/t/115743/new-years-bologna-q-view-plus... -
Bolog_Slice3_sml.jpg
- couger78
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- Album: Smoked Kielbasa — It's about time!
