I made these keilbasas on thursday and refrigerated them overnight for about 21 hours. I took them out friday morning and brought to room temp. Put them in the smoker at 9Am friday morning and they have been in their for 21 hours. The top probe in the biggest sausage is the auber and the probe in the lower sausage is my maverick which has read 151° IT since midnight and its 6am right now. They look like toast to me and if they do get to temp are they safe to eat. I used cure and the vent is wide open temp outside dropped from 54° to 32° F overnight. Any thoughts?
(http://i995.photobucket.com/albums/af75/Keymaster_2010/001-64.jpg)
(http://i995.photobucket.com/albums/af75/Keymaster_2010/002-59.jpg)
Not sure about temp on Kielbasa(never made it) but when I do my beef or venison sticks or summer sausage I take the IT to 152 then pull and put in ice bath. I try not to take the temp of the smoker past 170.
If you take the maverick probe and test others what reading do you get?
I never probe the sticks/sausage. Fat pockets can stall the probe IT. And keep a constant temp. 21 hrs is a long time.
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Something certainly seems to me amiss for sure. It doesn't seem to be that big of a load either. As far as safety goes the sausage will be fine. They might be dry but they will be safe once you do get them to temp.
I've had this happen before. It's sometimes very frustrating trying to get that last degree or two and this is certainly the reason I have moved to doing the hot water bath to bring them up to temp. For that mater there is no reason you couldn't throw a roster of water on the stove top and maintain the water temp at 160. Drop the sausage in (not all at once, I would do 2 or 3 batches depending on roster size) and just keep an eye on your sausage temps because they will climb fairly quick, usually about 10 to 15 minutes. I would take then to 155 using this method. Once at 155 you can give them a cold shower if you like and hang at room temp to bloom for at least 2 hours.
Mike
Quote from: devo on April 23, 2011, 06:24:58 AM
If you take the maverick probe and test others what reading do you get?
I stuck the maverick probe in the sausage right next to the Auber probe and its 145° F . The Smoker Temp has been 168°once about 7 PM last night. I may just trash these to be on the safe side :)
Quote from: Mr Walleye on April 23, 2011, 06:34:48 AM
Something certainly seems to me amiss for sure. It doesn't seem to be that big of a load either. As far as safety goes the sausage will be fine. They might be dry but they will be safe once you do get them to temp.
I've had this happen before. It's sometimes very frustrating trying to get that last degree or two and this is certainly the reason I have moved to doing the hot water bath to bring them up to temp. For that mater there is no reason you couldn't throw a roster of water on the stove top and maintain the water temp at 160. Drop the sausage in (not all at once, I would do 2 or 3 batches depending on roster size) and just keep an eye on your sausage temps because they will climb fairly quick, usually about 10 to 15 minutes. I would take then to 155 using this method. Once at 155 you can give them a cold shower if you like and hang at room temp to bloom for at least 2 hours.
Mike
Thanks Mike, I may try that water boil, Im going to move them to the back of the smoker so there above the element more. See what happens.
The water bath will help retain what moisture is left in them.
Like I said, providing you used cure the sausage itself will be safe to eat. It's worth a try anyway.
It's all a learning curve for sure. ;)
Mike
I checked the upper sausages with a cooper digital food thermometer and they read exactly what the Auber reads 144°. I think I'll give them a couple more hours and see what happens. Ive moved them down to the middle racks and now I just need to quit opening the door and letting the cold 32° air in. Between Mikes comments and Nepas giving me a call from North Carolina, I am not going to Trash them ;D
Man don't trash them for sure. Since you have cure in them you could even just cook them on the BBQ to get them where you want them. You need one heck of a big bun but it will fill you up ;D
Ok, my blood pressure has leveled out and all is good ;D The lower sausages were at 152° so I snipped those ones off and I gave them a ice bath and brought them down to 100°. Since I moved the rest down and back in the smoker the IT is rising rapidly. When I wasn't looking someone snuck himself a Kielbasa, I had him trained to stay off the counter but I guess he could not resist, Bad Kitty got a good scolding and did not want to give his prize up, that one got trashed >:(
(http://i995.photobucket.com/albums/af75/Keymaster_2010/003-36.jpg)
glad things seem to be working out for you.
Well they taste pretty good, Little chewy around the edges :) Thanks for your help Guys!!!
(http://i995.photobucket.com/albums/af75/Keymaster_2010/006-32.jpg)
And has the cat come out from under the bed yet? :D
Looks good, care to share the recipe?
Quote from: GusRobin on April 23, 2011, 09:56:57 AM
Looks good, care to share the recipe?
Gus, I used Hi- mountains Polish sausage kit, I added Cheese and three cloves of Garlic to 9 pounds of meat. I did 4.5 pounds of Stix and 4.5 pounds in the hog casings.The Kielbasa stix I posted on Thursday. When I got up this morning I kind of freaked because I wasn't expecting Raisin looking sausage, I used to buy polish links from a Polish man and they were Tan in color and no wrinkles. I guess that is what I was expecting when I opened my smoker this morning, I don't know why I was thinking that ??? The sausage stix are the best I have made so far ;D
Rytec Kutas has a simple polish sausage recipe on page 206 in His "Great sausage recipes and meat curing book",I was going to use but thought I should use this kit up first since I have had it for almost a year.
Years ago aunt and uncle used to own a store and made their own Kielbasa and it looked more like yours than "tan", so I think you are okay ;D. Unfortunately it was a long time ago and my uncle passed away and my aunt doesn't remember the recipe.
Quote from: Mr Walleye on April 23, 2011, 06:34:48 AM
Something certainly seems to me amiss for sure. It doesn't seem to be that big of a load either. As far as safety goes the sausage will be fine. They might be dry but they will be safe once you do get them to temp.
I've had this happen before. It's sometimes very frustrating trying to get that last degree or two and this is certainly the reason I have moved to doing the hot water bath to bring them up to temp. For that mater there is no reason you couldn't throw a roster of water on the stove top and maintain the water temp at 160. Drop the sausage in (not all at once, I would do 2 or 3 batches depending on roster size) and just keep an eye on your sausage temps because they will climb fairly quick, usually about 10 to 15 minutes. I would take then to 155 using this method. Once at 155 you can give them a cold shower if you like and hang at room temp to bloom for at least 2 hours.
Mike
KEYMASTER
The next time you make these sausages take Mikes advice. You should be able to give them a few hours of heavy smoke and then do the warm water bath method to finish them. First you will save your self a ton of time and you will end up with a plump and moist sausage. They will not look like jerky. I have been doing the water bath method for years and have not had any problems. Here is a picture of summer sausage in hog casings that the whole processing time took 4 hours.
(http://i943.photobucket.com/albums/ad274/pikeman_95/Large%20hog%20casings%20and%20summer%20sausage%20recipe/32poundsofSSrounds.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/Large%20hog%20casings%20and%20summer%20sausage%20recipe/cutandreadytowrap.jpg)
(http://i943.photobucket.com/albums/ad274/pikeman_95/Large%20hog%20casings%20and%20summer%20sausage%20recipe/Copyof100_6633.jpg)
Definately Kirby, I will never do a 23 hour smoke again, I woke up every hour looking at my remote thermometer never changing. I think maybe the sausages I used to get from the Polish man were closer to yours and that is what I was aiming for :D I'll either get a roaster like Mikes or fashion one up Like you made for future Kielbasa's ;D
Finallyt some computer time.
Nothing wrong with those. Looks great