Holiday Sausage and my smoker

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boykjo

Renowned Sausage Maker
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Apr 28, 2010
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Raleigh,NC
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.
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Propane fueled with amazin pellet tube
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Foiled for easy clean up. The lower foil keeps the direct heat away from the bottom of the sausage and getting over cooked.
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Ready to be mixed. Thought I would add some soy protein isolate this time.
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All mixed
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Casings ready to go
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Using my gander mountain 15 lb stuffer. This stuff is a beast. I fabricated my own stuffer tubes.
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4 hours of cold smoking with a pellicle formed will give the smoke something to adhere to and produce a perfect smoked flavor.
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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.
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Cooled in a water bath and ready to bloom in the fridge overnight


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Hung on my biggest pot and into the fridge it will go. I call this the kielbasa cocktail
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Vacuum packed and ready for storage.
Thanks for looking

Boykjo
 
Looks awesome Joe nice job gonna be some happy people eating good
 
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
 
That’s awesome! Love the smoker and all that kielbasa! An impressive effort and even better results!
 
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