First smoked sausage...

[jp61]

Hello folks!

Made some (cure#1) Hungarian and Polish sausage yesterday. About 40min. ago I put them in my MES40 to dry. Planning on smoking them about 2-3 hours w/pitmasters choice. Also giving them a 170F° water bath after the smoke to save time. What IT do they need to be 154° or 160°? Then a quick ice bath and hang to bloom. Does this sound about right? Thanks for any help!

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• jp61
• Oct 8, 2012

 

[bbqonice]

We smoked at 150 160 for about 3hrs or until the casing just turns crinkly...then outta the smoke house into 170 degree water for 15 min.  This is usually fully cooked.

 

[jp61]

We smoked at 150 160 for about 3hrs or until the casing just turns crinkly...then outta the smoke house into 170 degree water for 15 min.  This is usually fully cooked.

Thanks BBQONICE! 

I guess basically my question is, is 154° IT ready to eat or does it have to be cooked again to 160° before eating? Just trying to be safe...

 

[jp61]

Guess I'll take them to 160° IT........after some smoke is applied! Here I thought the last 1 1/2hrs they were getting smoked.....wrong! It didn't burn but maybe 15min. before it went out. After the smoke gets in your nose it's hard to tell unless you look, because it was steam coming out the stack not smoke.... oh well. Fooled me again.

Edit: everyone must be watching football?

 

[mballi3011]

It sounds about right to me.

 

[jp61]

Just pulled them from the smoker..... looking pretty good for a rookie!

Polish

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• jp61
• Oct 8, 2012

Hungarian

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• jp61
• Oct 8, 2012

 

[jp61]

Here they are blooming...

Question: how long should this step take. I need to hit the sack cause soon it will be time to make the donuts.

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• jp61
• Oct 8, 2012

 

[bbqonice]

we let them rest for only a couple hours..then straight into the freezer....dont call it blooming...just resting to cool.

 

[scarbelly]

Looks like a great success from here 

 

[smokinhusker]

Those look pretty darn good! Have you tasted them yet? 

 

[roller]

You did good !

 

[jp61]

we let them rest for only a couple hours..then straight into the freezer....dont call it blooming...just resting to cool.

BBQONICE, thank you for responding to my questions.

Looks like a great success from here 

Thank you!

Those look pretty darn good! Have you tasted them yet? 

Thank you Allesia! Yes, I had to try them last night and they both turned out really well, which makes me a happy man. Made 10lbs of each and probably half of it is gone already to friends and family and there's still a few more people on my list. So far only received two feedbacks, one from my son who said it's really good and my fishing buddy via text "Good $&!t! Mmmmmm". Oh yeah, and the dog who gave me two paws up!

You did good !

Thank You!

Both recipes came from Rytek's 4th edition so it probably wouldn't be proper for me to post them (I think). Will try to post cutaway picture of the finished product later.

 

[jp61]

Think I deserve another little snack :)) Thank you SMF for inspiring me to learn!

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• jp61
• Oct 9, 2012

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• jp61
• Oct 9, 2012

 

[boykjo]

Very nice JP...................

 

[woodcutter]

I could eat that entire plate of sausage and cheese with out even thinking about it. Very nice!
 

 

[diggingdogfarm]

Looks great!!!!



~Martin :cool:

 

[jp61]

Very nice JP...................

Thank you!

I could eat that entire plate of sausage and cheese with out even thinking about it. Very nice!
 

Thank you! 

 I didn't have much trouble either, but as always, had a little help from man's best friend.

Looks great!!!!
~Martin

Thanks Martin!

 

[johnnie walker]

Dang Joe, you sure that was the first time?

Those turned out great! Mmm! Mmm!

 

 

[jp61]

Dang Joe, you sure that was the first time?

Those turned out great! Mmm! Mmm!

 

Thanks Lynn! :) This was the second time that I made sausage. Last year right before x-mas I made some fresh Italian and Hungarian, but this was the first for cured and smoked sausage.

 

[big casino]

Nice work JP