M/B Hybrid Smoked Kielbasa

Discussion in 'Sausage' started by nepas, Jul 31, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Doing a 5 lb batch of kielbasa this morning. Used my bucket mixer but no pics of that (to hard to take pics and mix)

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    Going on a smoke rod for this batch

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    Hanging while i get the rest stuffed and smoker pre heated.

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    This small rope is on a rack

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    Have the controller set to smoke setting 180. The IT of the Bradley box is 100 with pecan smoke rolling. I will bump the controller to 225 to raise the IT later.

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  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!!

      Craig
     
  3. How long do you dry it before smoking?  my last ones turned out steamed looking (too moist).
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good Nepas!
     
  5. meateater

    meateater Smoking Guru SMF Premier Member

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  6. couger78

    couger78 Smoking Fanatic

    looks good, Nepas!

    About how long did you mix the meat to get the consistency?

    My last batch is kielbasa is all gone so you've inspired me to crank out another batch in the near future!
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Mixed for 4 mins. Any longer would render the fat to the mixer and blade.
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got the M/B Kielbasa done.

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    Hanging for a cool down.

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    As with everything there are Pro's & Con's

    Here are mine.

    Pro's

    Gives real smokehouse style results
    Was fun to build.
    Makes a great cold smoker for cooler outside temps.
    Heavy smoke.
    Can use smoke stix (sausage rods) and racks at the same time.
    If you have a larger item to take just smoke you can put inside the main area (just smoke) while using the side smoke box.
    I can still use my 4 rack with the Bradley cold smoker if needed.

    Con's

    Takes longer to smoke due to indirect heat.
    Pellet consumption was almost 8 1/4 lbs.
    Vents on the MAK need to be covered. Right side top and one of the vents on the bottom smoke box.
    Had to remote the MAK temp to 325* to get a Bradley IT of 168* Maybe next time use my top draw fan.

    Anyways i'm happy with it.  ;D  
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Took the kielbasa from the fridge a day early cuz the Mrs was complaining there was no room......WHAAA  [​IMG]

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  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    [​IMG]nepas

    Joe
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Another great thread Nepas.

    You continually put out delicious looking sausage!

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