Holiday Sausage and my smoker

[boykjo]

Well it's getting to be that time of year again with the holidays approaching. I decided to make 50 lb of kielbasa. 30 lb of jalapeno cheddar and 20 lb of plain. It's about a 3-day process. I pulled out the smoker and thought to myself how much sausage has gone through this smoker. I made this pig cooker back in the early '90s because when I moved to the South I was intrigued by the southern culture of pig picking. Shortly after building it I added a dual rack accessory for smoking sausage and bacon. She's being a good one.

Propane fueled with amazin pellet tube

Foiled for easy clean up. The lower foil keeps the direct heat away from the bottom of the sausage and getting over cooked.

Ready to be mixed. Thought I would add some soy protein isolate this time.

All mixed

Casings ready to go

Using my gander mountain 15 lb stuffer. This stuff is a beast. I fabricated my own stuffer tubes.

4 hours of cold smoking with a pellicle formed will give the smoke something to adhere to and produce a perfect smoked flavor.

Smoker started at 120 and bumped up every hour until it gets to 190. With this mass it takes a little more to get through.
Finished at 155 internal temp.

Cooled in a water bath and ready to bloom in the fridge overnight

Hung on my biggest pot and into the fridge it will go. I call this the kielbasa cocktail

Vacuum packed and ready for storage.
Thanks for looking

Boykjo

 

[DanMcG]

Looks great Joe! Happy holidays to ya.

 

[Gonna Smoke]

Nice work, that looks very good...

I was intrigued by the southern culture of pig picking.

Lots of good memories for me...

 

[crazymoon]

Joe, Wow, That is a charge of fine looking sausage !

 

[rjob]

Nice work. Like the extra long stuffing tube.
Must be a challenge to clean.

 

[chopsaw]

Looks fantastic . Thanks for posting .

 

[smokin peachey]

Looks good Joe.

 

[slavikborisov]

looks great!!

 

[uncle eddie]

Those look amazing! Big Like! Thanks for posting.

 

[sawhorseray]

Good color on those links, a fine piece of work! RAY

 

[tropics]

Looks good to me.
Richie

 

[BGKYSmoker]

Always nice sausage you make Joe.

 

[DRKsmoking]

Those look great , and nice process. Do you mix by hand , that's a lot of sausage

50 lb of kielbasa. 30 lb of jalapeno cheddar and 20 lb of plain. It's about a 3-day process.

Good eats

David

 

[Brokenhandle]

It looks really tasty! Love the smoker too!

Ryan

 

[smokerjim]

Looks excellant, great job

 

[pineywoods]

Looks awesome Joe nice job gonna be some happy people eating good

 

[Bearcarver]

Fantastic Joe!!!
Now you can make a new Avatar Pic, similar to the one you had for Years, with you standing by a Cooker full of Sausage Rings!!!
I loved that one!
Like.

Bear

 

[pushok2018]

Not surprised.... Looks fantastic - as always!

 

[bauchjw]

That’s awesome! Love the smoker and all that kielbasa! An impressive effort and even better results!

 

[SmokinEdge]

Your sausage and technique is always impressive. Thanks for posting.