Smoked Kielbasa and Hot Dogs

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bladeguy

Meat Mopper
Original poster
Nov 23, 2016
202
65
Central Wisconsin
Had a day to be around the house, no plans, and I got to thinking that I had some ground pork butt laying around that should be used up. Been wanting to try smoked kielbasa and hot dogs, so I decided to go for it. I used Disco's hot dog recipe that I found on the forum, did roughly 50/50 80/20 ground beef and ground pork butt, and I have to tell you, the fry test was INCREDIBLE. Can't wait until these babies can be eaten. If you haven't tried this recipe, try it, you won't be disappointed.

For the kielbasa, I used Rytek's recipe for smoke kielbasa in his book. Calls for soy protein concentrate. It is amazing, fry testing this recipe vs, the hot dogs, the hot dog fry test had water coming out while frying, while the kielbasa didn't leak out much moisture at all. That soy protein must work!

Both are on the smoker now, I didn't get pics while making it up, but I will post a money shot later. I chose to smoke these like a summer sausage, but not as long. So an hour or so to dry the casings at 100-120 degrees, then smoke applied for maybe two or three hours at 150-160. I will then pull them and hot water bath to 152 just to make sure they are safe. I will grill them prior to eating, but I shouldn't have to worry about temp of the sausage when grilling if I take them to 152 now.
 
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Just got done with the sausage. Both are a real hit, but here are my reviews and pics.

The texture of the hot dog isn't exactly what I want. I used coarse ground pork butt and store bought ground beef, and ground them through a finer plate before stuffing. I think next time I will use them as is rather than grind them finer.....especially since I stuffed them in more of a brat casing size than a hot dog size. I would not mind trying for skinless too some time, but these are great.....good flavor.

The kielbasa texture is excellent, and the flavor is great too. I cannot wait to toss it in a crockpot with some sour kraut.......should be amazing. Ok, enough talk, I know you just want the pics.....

Finished dogs.

Finished kielbasa

Quite a bit of color difference......paprika maybe?

Money shots.......yeah, they are as good as they look!
 
Thanks everyone. Felt good to nail this one. The last sausage I did was breakfast sausage which turned out just ok, so I was due for a good one.

Question, I linked these using a method that had three links side by side, and hung them in the smoker that way, but after some time, it was obvious the links that were close together weren't getting much if any color, so I snipped them apart and laid them on racks. How do most of you hang linked sausage in the smoker? Just tie the links and hang? Snip them and lay them on racks? Curious what others are doing, I like the idea of hanging, but need more space around the link than I got with the three link method.
 
Nice indeed  Look Fantastic   Points  
drool.gif


Gary
 
These look great! I like my hot dogs with a medium grind. Much more important is mixing them enough to get a good texture. I did my last batch with a medium grind and mixed them in my stand mixer with the paddle for 3 minutes at medium. Best texture yet!

Points for a great smoke!

Disco
 
Nice indeed  Look Fantastic   Points  :drool

Gary

Appreciate it Gary.


I'm not responsible for any damages to electronic devices......thanks.

These look great! I like my hot dogs with a medium grind. Much more important is mixing them enough to get a good texture. I did my last batch with a medium grind and mixed them in my stand mixer with the paddle for 3 minutes at medium. Best texture yet!

Points for a great smoke!

Disco

Thanks for the recipe and the points. I will enjoy my Disco Dogs!
 
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