My freezer was getting low so I decided to sneak away from work Friday afternoon to make sausage. I did 100 lbs of Kielbasa and 50 lbs of Semi-Dry Salami.
This was my first time using Kirby's larger mixer and I have to say it worked excellent. I usually mix in 25 lb batches which fits nicely in my 30 lb Kirby Canon. I have a decent 1/2 inch Dewalt drill but I have to say once you get the spices and cure in there and the sausage starts to stiffen it's definitely a work out for the drill. This of course is the large mixer. I think I will keep my eye open for a gear reduction drill. Like I said, the mixer worked excellent and Kirby is right on the money for mixing time, maybe just over a minute or so. That's fast! 8)
I quite often make sausage alone but this time my brother-in-law was over to help. We Mixed, Stuffed, and cleaned everything up in just under 4 hours for all 150 lbs. We timed the stuffing process using the Kirby Canon, it took 17 minutes per 25 lb load. That's fast! Or at least is is to me! ;D
Sorry Kirby, everything went so efficiently that I never got a chance to take any pictures of the Mixer in action... although with just over a minute to mix it wasn't in action very long anyway. :D
Here are a few pictures although I didn't have my camera so they are from my iPhone so they are not great pictures. The salami still has to be further dried for a week yet.
50 lbs in the smoker getting cozy...
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo.jpg)
50 more lbs of Kielbasa & 50 lbs of salami waiting there turn for the smoker...
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo2.jpg)
My lovely assistant manning the hot water bath... ;D
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo6.jpg)
First 50 lbs blooming....
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo3.jpg)
2nd 50 lbs blooming...
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo7.jpg)
Little closer picture...
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo8.jpg)
All packed up and ready for the freezer...
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo10.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo11.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo9.jpg)
The Salami's turn in the smoker...
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo5.jpg)
And last but not lease the 50 lbs of Salami ready to be dried for a week...
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo14.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo13.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-photo15.jpg)
Thanks a lot Kirby! I getting my sausage making very fine turned! ;D 8)
Mike
Hog Dang. That is a load for sure. Looks fantastic. One day I will have a big boy smoker. Most I can do at a time is 20 pounds in the OBS.
WOW, Thats a bunch of Meat, Looks excellent!!
The Kielbasa and Salami look excellent....You definitely have the mixing and stuffing down pat...4 hours and cleaned up
wow that's getting after it...... ;)
Question for you... when your poaching the sausage after the smoke, what temp do you keep the water at?
Also what is the IT of the sausage when you pull it from the hot water bath?
Thanks for any info :)
WOW that's a lot of sausage and it looks DEEEEEELICIOUS!!!!
4 hrs - it takes me that long just to think about what sausage to make. :)
Quote from: Smoke some on March 04, 2012, 09:33:20 AM
The Kielbasa and Salami look excellent....You definitely have the mixing and stuffing down pat...4 hours and cleaned up
wow that's getting after it...... ;)
Question for you... when your poaching the sausage after the smoke, what temp do you keep the water at?
Also what is the IT of the sausage when you pull it from the hot water bath?
Thanks for any info :)
I usually apply 3 hours of smoke and continue on for another 1/2 to 1 hour at 160 degrees in the smoker. I mainly look for getting the color I want on the sausage before going into the hot water bath but they are usually around 132 to 135 degrees. I put 25 lbs at a time in the 160 degree water bath and take the IT of the sausage to 155 degrees. If I finish the sausage in the smoker I only take the IT to 152 degrees. The main reason I take it a little higher when using the hot water bath is simply how fast the temp rises in the sausage and I feel it's just safer to take it slightly higher.
Mike
Thanks for the info mike
I meant to add... You know how when you hang sausage over a stick and the sausage touches and it never picks up the color you want. The simple solution I have found is to hang your sausage on you sticks and take round tooth picks to stick into any of the sausage that are touching. It works perfect! It holds the sausage about an inch or an inch and a half from one another. You sausage won't have any of those light spots. I just buy big packages of round tooth picks at the dollar store.
Mike
Everything looks great, nice job Mike. :)
...and I struggle for a whole day to make 10 lbs.
That is some great looking sausage. I don't see that much in the supermarkets at one time.
Nice work Mike. Good looking stuff!!
Sent from my iPhone using Tapatalk
Holy moly that looks great!
I'm with Hab, Everything looks great, nice job
Now that is just plain awesome, well done my friend...
Mike
Always top notch. Looks great
Great looking load of sausage!
Mike
Thanks for the great report. I am glad every thing worked well for you. It is supprising how much time and work you can shave of the project with the mixer and stuffer. That is a good load of sausage. I like all the mustard seed in the kielbasa. When I get my back working better I am going to make one of your batches. How do you serve the kielbasa. It looks like the long lengths are destined for a bath with some sauerkraut. I know that is where I would put it. It just all looks so good.
Kirby
Quote from: pikeman_95 on March 05, 2012, 05:40:08 AM
Mike
Thanks for the great report. I am glad every thing worked well for you. It is supprising how much time and work you can shave of the project with the mixer and stuffer. That is a good load of sausage. I like all the mustard seed in the kielbasa. When I get my back working better I am going to make one of your batches. How do you serve the kielbasa. It looks like the long lengths are destined for a bath with some sauerkraut. I know that is where I would put it. It just all looks so good.
Kirby
Kirby
I don't think I have found a way that you can't serve it. :D
It's kinda like bacon that way. More often then not I serve it with crackers and cheese. Sometimes I also have jalapeno jelly with it too. Nothing like cracker, cheese, jalapeno jelly, and last but not least a slice of Kielbasa. Oh... and then there's cream cheese. Every once in a while I like to throw it on the grill and get a few char marks on them, then into a bun with sauerkraut and grainy mustard on it. I even slice it up and throw on home made pizza.... Geezzz... now I'm hungry again! ;D
It's all good Kirby!
Mike
Quote from: Mr Walleye on March 05, 2012, 09:31:05 AM
Quote from: pikeman_95 on March 05, 2012, 05:40:08 AM
Mike
Thanks for the great report. I am glad every thing worked well for you. It is supprising how much time and work you can shave of the project with the mixer and stuffer. That is a good load of sausage. I like all the mustard seed in the kielbasa. When I get my back working better I am going to make one of your batches. How do you serve the kielbasa. It looks like the long lengths are destined for a bath with some sauerkraut. I know that is where I would put it. It just all looks so good.
Kirby
Kirby
I don't think I have found a way that you can't serve it. :D
It's kinda like bacon that way. More often then not I serve it with crackers and cheese. Sometimes I also have jalapeno jelly with it too. Nothing like cracker, cheese, jalapeno jelly, and last but not least a slice of Kielbasa. Oh... and then there's cream cheese. Every once in a while I like to throw it on the grill and get a few char marks on them, then into a bun with sauerkraut and grainy mustard on it. I even slice it up and throw on home made pizza.... Geezzz... now I'm hungry again! ;D
It's all good Kirby!
Mike
Crap Mike
Now you got me hungry.
KC
Mike,
Your sausage making skills are out of bounds. Everytime I see your postings or Rick's posting, I head right there first. I know something good has been posted.
Art
Quote from: ACW3 on March 05, 2012, 05:46:47 PM
Mike,
Your sausage making skills are out of bounds. Everytime I see your postings or Rick's posting, I head right there first. I know something good has been posted.
Art
Thanks so much for the compliment Art. I really do enjoy making sausage and when I can't... I really enjoy living the dream through all the great posts from everyone here on the forum. It really is a great hobby.
Mike
Great looking sausage and great advice Mike. I like the toothpick idea!
Here's an update on the Salami. I dried it for a week. Each chub started around 2.5 lbs and they are just under 2 lbs now. Total of 50 lbs.
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1984.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1985.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1989.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1995.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1996.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1998.jpg)
Mike
That is some nice looking salami.
Fine looking salami! Some crackers, a couple of beers, and your salami. What's not to like!
Art
Quote from: ACW3 on March 10, 2012, 02:28:19 PM
Fine looking salami! Some crackers, a couple of beers, and your salami. What's not to like!
X1 Heck yeah! Looks great! (Maybe a nice wine too ;D)