polish kielbasa and brats, plus tonights supper

[uncle_lar]

I did a batch of sausage today
sorry for not remembering the photos from the start
I started with a 70# case of fresh pork Butts which netted me
63# of pork.
I made a 50# batch of polish kielbasa.which will be smoked tomorrow and
Weds. Until I get my smokehouse done I Can only do about 25# at a time in my GOSM
I also made a 13# batch of fresh Brats.
I took the leftover brat and polish chub that was left in the stuffer and made a half and half meatloaf. I rubbed it with cavenders Greek and put it in the smoker along with some of the brats for supper tonight.
I will post more pics of the kielbasa smoke tomorrow
here's the brats all stuffed and linked

50# of kielbasa!

all stuffed and ready to link, notice my old enterprise stuffer!

some of the links loaded in the lug to rest overnight before smoking in my GOSM tomorrow

combo chub of brat and polish leftover out of the stuffer. just over a pound

along with some brats in the gosm for supper. about an hour in. should be ready in about another hour.

 

[beer-b-q]

Great Looking Sausages..

.

 

[scarbelly]

Those are great looking sausages. Congrats

 

[jak757]

Tasty Qview!!

 

[werdwolf]

WOW

Those all look great.

 

[travcoman45]

Nice work UL! Yer a busy man, with plenty a good eats to!

 

[csmith2884]

Wow nice work and I'm sure that much was a lot of work.

 

[uncle_lar]

Here"s the first half of the Polish sausage I made yesterday and smoked today
this spent 9 hours in the GOSM @150* with Hickory
second half of the 50# batch will go in first thing in the morning

 

[irishteabear]

Nice!

Some good eating there.

 

[shooterrick]

Excellent! Love the kielbasa and brats.

 

[grampyskids]

Need recipes.

 

[mballi3011]

Man oh Man thats some good looking sausage you have there uncle Lar. I really like the kielbasa al right where did you your recipe from if I may ask.??

 

[uncle_lar]

I use the recipe out of Rytek's book with a little tweaking
I use a little less salt , half the soy protein and half more pepper and garlic
I grind once thru 3/8 plate and stuff in my enterprise stuffer
I semi cold smoke 150* MAX FOR 8-9 hours so mine is not fully cooked and needs to be simmered or grilled to finish cooking