Ok, sounding like a broken record. But here is another play with the 10 Spice Kielbasa recipe. This time I "took my time" (patients is NOT my virtue!) and worked the blend first, rested it for 3 days, stuffed it on the 3rd day, dried it overnight in the fridge, and smoked it all day today. The only changes I made this time was adding 1'2 cup of Aecht Schlenkerla Rauchbier instead of water. The unsmoked version, remains from stuffing, had a different taste with a slight background smoky flavor. As a fresh sausage, the flavor would go good at breakfast, mixed with meatballs, or other combinations, like sausage and eggs. But was lacking that deep smoke flavor I like.
Quick synopsis of today's event. Noting earth shattering in the way of making sausage.
P1 was a thick sausage in the middle of the rack; P2 was a really thin sausage in front near the door. A-MAZ-N was placed on the lowest shelf next to inlet (chip tube),
Here are a few photos for your perusal along with a brochure on the Aecht Schlenkerla Rauchbier and brewery. If you can, try this beer out either by drinking it or using it in a recipe. It is really a nice touch.
Thanks for staying with this dissertation!
John
After 3 days in the fridge - 8-/20 preground pork
Ready for the smoker after overnight drying
Final product
Quick synopsis of today's event. Noting earth shattering in the way of making sausage.
P1 was a thick sausage in the middle of the rack; P2 was a really thin sausage in front near the door. A-MAZ-N was placed on the lowest shelf next to inlet (chip tube),
- 1000hs - preheat MSB to 160℉ Exhaust@3~3/4 open.
- 1030hrs - Dry sausage @ 160℉
- 1050hrs - Start A-MAZ-N 6X6, 2 rows of apple pellets. Fully open upper exhaust vent for remainder of the smoke.
- 1105h - Good TBS, started time for 9 hours, A-MAZE-N ran flawlessly all day with an almost perfect clear blue thin smoke!
- Weather changed a lot - cloudy, windy, no clouds, no wind Variations in smoker temp.
- Graph illustrated when the weather changed and how far the meat dropped in temp.
- Adjusted meat around 1530 hrs. by increasing the smoker to 175℉ (which ranged 168℉-191℉ depending upon the wind)
- Sausage remained around 148℉(P1) 146℉(P2)
- 1600hrs - Raised temp to 180℉ - Full clouds and wind.
- 1820hrs - P1 Inner sausage hit 154.0℉ Probe 4 was 152.2℉
- 1825hrs P2 hit 154℉ and started dropping to 153.5℉ due to wind.
- Smoker off at 1826 hrs. Some pellets still putting out some smoke. Vents are fully open.
- 1833hrs - Residual heat kicked in - P1 155.6℉(Max for day) & P2 153.6℉ (Max for day) and started immediately dropping.
- Removed @ 1835hrs to cooling rack.
- Some fat out, but not a lot when blotted with paper towel.
- 1/2 of row 2 of pellets did not burn - didn't pack them tight enough in the maze. OOPS?!
Here are a few photos for your perusal along with a brochure on the Aecht Schlenkerla Rauchbier and brewery. If you can, try this beer out either by drinking it or using it in a recipe. It is really a nice touch.
Thanks for staying with this dissertation!
John
After 3 days in the fridge - 8-/20 preground pork
Ready for the smoker after overnight drying
Final product
