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Made my 1st KIELBASA (long)...

Discussion in 'Sausage' started by SherryT, Feb 11, 2018.

  1. SherryT

    SherryT Meat Mopper

    Didn't know whether to start a new thread or tack onto the brat thread below...


    So here we are with a new one!

    First off...necessity IS the mother of invention...


    I realized when stuffing the brats that having a 10-12" drop straight down from the stuffer to the counter was causing me problems controlling the sausage as it entered the casing. After looking online for an upright stuffer, I noticed the tube was almost at counter level, so as I can't bring the tube to the counter, I brought the counter to the tube...MUCH easier to control!

    Figured out I needed to put a little "tension", so to speak, on the casing as it left the end of the tube and sort of "ease" it towards the end...MUCH better!

    Figured out to maintain contact with the end of the tube and the meat as it entered the casing...no more bubbles!

    Figured out NOT to try to pack too much meat into the hopper at one time, but only about enough for (maybe) a 6" link at a time...much FASTER!

    Figured out NOT to run the machine too fast. I had followed the instructions to use the KA stuffer that said to run it on speed#4, but running it at speed#2 worked MUCH better.

    End result...


    It took me about 30 minutes to stuff 5lbs. They're sitting on the table with a fan blowing across them as I type (but I think I probably should have made the links before drying the surface...we'll see).

    All in all, this went SO much easier and faster than the brats...and MUCH less stressful.

    Now...how to I smoke these puppies in a charcoal bullet (yes, the recipe DOES include cure#1)?

    I've read (and read and read) about the need 140F in 4 hours for UN-cured sausage, but most of what I'm seeing is stepping up the temps in increments using an electric smoker, but mine is a charcoal smoker...I can't simply turn a knob and raise the temps when I want to.

    Being new to this, my biggest concern going into it was getting the temps UP and stable, but this requires keeping temps DOWN and stable...what to do?

    I did make a tube smoker that DOES work (3 tests, all 3 times it lasted right at 4 hours), but I failed to check the temp of the smoker while testing (mistake, I know).

    Anyway, just thought I'd share.

    I hope you all have a WONDERFUL Sunday!
    jp61, HalfSmoked, Rings Я Us and 3 others like this.
  2. indaswamp

    indaswamp Master of the Pit OTBS Member

    Good thinking, and yes it does help to support the links as you stuff. It helps to put a little water on the pan so the sausages will not stick and will slide easily as you stuff...
    SherryT likes this.
  3. indaswamp

    indaswamp Master of the Pit OTBS Member

    You can hot smoke the links. Brats are typically eaten right after being cooked and not frozen for later.
    225* until INT reaches 160*...which will happen within 4 hours so you will be good.
    You will get a little bit of fat out, but not a major problem for links to be eaten right away, this is more of a problem for traditional smoke sausages that will be used in cooking like gumbo where you do not want any fat out while smoking....
    SherryT likes this.
  4. indaswamp

    indaswamp Master of the Pit OTBS Member

    200~225* will probably easier to maintain...
  5. SherryT

    SherryT Meat Mopper

    Thanks for the info...I guess I can fire it up using less charcoal, let it stabilize, then start closing the intake vents to get the temp down.

    Gonna give it a whirl Sunday and will report back.
  6. indaswamp

    indaswamp Master of the Pit OTBS Member

    Will these be eaten right after cooking, or will you be freezing them? If eating them right away then no problem hot smoking them. If you will be trying to save them for later, I suggest either freezing them as fresh sausage and hot smoke them when you pull them out, or warm smoke under 170~175* so you don't get fat out.

    Others may have a different opinion.
    SherryT likes this.
  7. tropics

    tropics Epic Pitmaster OTBS Member ★ Lifetime Premier ★

    Sherry You can use your tube smoker with just a few pieces of lit charcoal,Get a few hours of smoke and finish in your oven or water bath.
    SherryT likes this.
  8. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Your sausage looks fantastic!
    Especially using the KA.
    Since you have cure in the mix you can cold or hot smoke them, or a combo of both.
    Congrats on making the carousel!
  9. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    Keep some fresh for grilling , or at least throw a couple on the grill for lunch while you smoke the rest .
    Nice job ,, I think Tropics has a good plan for you . Good luck .
    SherryT likes this.
  10. It's too early on a Sunday morning and my mind can't get past the title of this thread as well as some of the comments. SMH. LOL!!!

    On topic. THANK YOU for this post! It has inspired me to give this a shot in the next couple weeks!
    SherryT likes this.
  11. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    The Kielbasa's look great. Like Richie said, you can finish them in an oven or water bath and it is easier to control the temp. Have fun and were looking forward to pics of the final product!
    SherryT likes this.
  12. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    I think you might be able to use like 4 ,lit charcoals and your wood chunks or chips.. toss in a new couple coals every hour. I did that before in the ECB. Keeps it under 160. I used long tongs to take out or add in stuff.
  13. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    Point for the nice looking sausages. :p
    SherryT likes this.
  14. HalfSmoked

    HalfSmoked Master of the Pit Group Lead OTBS Member SMF Premier Member

    Great looking sausage there . You have received some great knowledge fro some of your fellow members. Thats what this great forum is all about.

    SherryT likes this.
  15. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Great looking sausage! Looking forward to the final product and your opinion.
    SherryT likes this.
  16. SherryT

    SherryT Meat Mopper

    Point taken. It's just the two of us, so no, I normally cook 4 links for a meal (I did go back and twist them into links right after my last post last night...ended up with 17 6" links and one runt).

    That's what I thought. The recipe instructions even say to bring them to about 145 (IIRC) in the smoker and finish them in a hot water bath to 165, then plunge into ice water to prevent them from wrinkling.

    Thanks AL! Once I figured out the issues using the KAS, it went MUCH easier and faster than the first time.

    LOL! I didn't even think about how that sounded (and get your mind out of the gutter, Mister! ;))

    Gonna give it a try. Think I'll smoke 6 of them (supper tonight and lunch tomorrow) and freeze the rest fresh.

    Thank you ALL!
  17. Try the snake method in your smoker. I use a WSM 22" and have done SS, hot links, snack sticks etc. Remote probe is a huge help too. I build the snake charcoal layer about 3/4 way around my WSM base and at one end add 5-7 lite pieces of charcoal. Lots of examples on you tube, do a search for snake charcoal method and also minion method.
    Only difference I do is start with a single layer of about 7pieces of charcoal(that's where I put the lite charcoal), then double layer for 6pieces, then triple layer for 6pieces, and a clump at the end. Gives a good drying time with the single layer, temp control is really easy also.

    I would post a pict of how I arrange it but for some reason I keep getting an error on upload a file.
    Last edited: Feb 11, 2018
    SherryT likes this.
  18. Rings Я Us

    Rings Я Us Smoking Guru SMF Premier Member

    You can't make much of a snake in a Masterbuilt bullet smoker charcoal pan.
  19. HalfSmoked

    HalfSmoked Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks for the like .

  20. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    You sure did a fine job! Your sausage looks great!

    Insert two thumbs up dude here ;)