Two kielbasa smokes today

[Robert H]

Hi all
Did two batches of kielbasa today.The butts were ground and stuffed yesterday, then hung overnight to dry a bit.I decided to do two smokes on account of I am still fiddling with my new fridge smoker. Pulled the first batch at around 162 to 165f.
The second batch I pulled at 155f and they look better imho.They were both given a cold water bath.Find out tomorrow if the taste and texture is what I expect.
Thanks for looking

 

[indaswamp]

Good looking links!

 

[chef jimmyj]

Looks like Kielbasa to me. 150 to 155 is plenty. Much further and you risk drying the meat...JJ

 

[DanMcG]

Nice work Robert!

 

[sawhorseray]

Good color on those links, nice piece of work Robert. Like, RAY

 

[SmokinAl]

They sure look good from here!
Al

 

[crazymoon]

RH, Looks like a professional job !!!!! like

 

[pushok2018]

Very nice looking kielbasa! Nice color.... What casing diameter did you use for your kielbasa?

 

[chopsaw]

Yup , looks real good .

 

[Robert H]

Thanks for the kind words.The casings were suppost to be 30/35 but around 25mm I would say.I should have checked more spots with temp probe as some were undercooked. I will go back to tying rings and not putting no more than fifteen to eighteen lbs in at a time.The first batch came out good enough to just slice and eat but the second ones came out a little under cooked. My bad, so as I was coming home from some Christmas shopping, I thought it would be a good opp to get some kraut and buns and steam a few in some beer.
I think I am going to get an Auber setup when funds allow. Will let you know how the kruat and beer links came out!

 

[Mastercaster]

Thanks for the kind words.The casings were suppost to be 30/35 but around 25mm I would say.I should have checked more spots with temp probe as some were undercooked. I will go back to tying rings and not putting no more than fifteen to eighteen lbs in at a time.The first batch came out good enough to just slice and eat but the second ones came out a little under cooked. My bad, so as I was coming home from some Christmas shopping, I thought it would be a good opp to get some kraut and buns and steam a few in some beer.
I think I am going to get an Auber setup when funds allow. Will let you know how the kruat and beer links came out!

That’s a pile of nice looking sausage. Looks like you’re getting the fridge smoker dialed in. I’m breaking in a new smoker build myself and it takes some tweaking and time in use to get it right and learn how it runs. I love my Auber PID’s.

 

[Robert H]

Yeah, an Auber will help with the consistancy This was a bigger batch than I would normally do. I think a twenty pound max is just about perfect for the fridge.I go through a lot of sausage, some for the wife and I and I give a fair amount to my kids, and some friends and some coworkers.All are packaged now and in the freezer and labelled that they are not cooked.

 

[Robert H]

I love my Auber PID’s.

Which unit do you have?

 

[Mastercaster]

Robert, I’m using the SMD-200 units (not plug n play) because I’m running 240V 2500-watt heating elements. My smoker is a converted double compartment food holding cabinet that had bit the dust. I ended up making two independent smoking units out of it so I have 2x all of the components, ie: PIDs, SSR’s, contactors, switches, elements, etc. it’s very well insulated and the PIDs keep the cabin temp spot on the set point. It’s pretty versatile. Can low-temp smoke bacon or cheese or crank it up to 450 F, but my plans for it is primarily sausage, sticks, jerky and bacon.

 

[Robert H]

Sweet/