Italian Cheese and Parsley Sausage

[Coach JoeQB]

So I'm thinking SV for 1 hour.

 

[indaswamp]

So I'm thinking SV for 1 hour.

At what temp.? All depends on the diameter of the casing you use....

 

[Coach JoeQB]

32-38 mm and for the kielbasa I'm thinking 145

 

[DougE]

On 32/35s coming off the smoker anywhere from 80-120° an hour is plenty with my pot set to 151°. I stick one with an instant read around the hour mark and see where I'm at.

 

[Coach JoeQB]

DougE

The kielbasa you did looks like you used different grinds?

 

[DougE]

DougE

The kielbasa you did looks like you used different grinds?

Nope, all the meat was run once through a 4.5mm plate.

 

[DougE]

DougE

The kielbasa you did looks like you used different grinds?

Also, the recipe I used on that one is from two guys and a cooler website Cajuneric . I did adjust the salt a little for our tasted and subbed in potato starch for the NFDM.

 

[Coach JoeQB]

Ok just read the recipe, looks good. They do use two different grinds. I plan to add whole yellow mustard seeds. and fresh garlic I press into a paste. They do say 145 degrees for the IT which I thought was the one for pork. I don't see any beef in their recipe. I know the traditional ones use about 15% beef.

Do you think I need the beef?