little more sausage
First time using store bought premixed sausage seasoning
started off with 20 pounds of pork butt cubed it up and ran though grinder
and had 10 pounds of lean ground beef already
(http://img21.imageshack.us/img21/9398/dsc02118oc.jpg) (http://img21.imageshack.us/i/dsc02118oc.jpg/)
for the kielbasa i used 50/50 of pork and beef
(http://img39.imageshack.us/img39/9492/dsc02121h.jpg) (http://img39.imageshack.us/i/dsc02121h.jpg/)
10 pounds stuffed into hog casing
(http://img40.imageshack.us/img40/2981/dsc02122i.jpg) (http://img40.imageshack.us/i/dsc02122i.jpg/)
IT of sausage was 154 when pulled from smoker
cooled down and bloomed for 2 hours
(http://img41.imageshack.us/img41/9818/dsc02131xn.jpg) (http://img41.imageshack.us/i/dsc02131xn.jpg/)
(http://img826.imageshack.us/img826/5264/dsc02125z.jpg) (http://img826.imageshack.us/i/dsc02125z.jpg/)
(http://img856.imageshack.us/img856/6185/dsc02126k.jpg) (http://img856.imageshack.us/i/dsc02126k.jpg/)
over all its alright as a base but personally i would add more pepper, garlic and some mustard seed to it
Next, on to the other ones i tried... Mennonite farmers sausage, Oktoberfest and hot Italian
my results for the
Mennonite farmers sausage 8.5 out of 10 tasted great off the bbq
Oktoberfest was very good 9 out of 10
hot Italian was not bad (i like a little more heat) so will give it 7.5 out of 10
did not find any of these overally salty.
A few asked to let them know what i thought of these premixes
this is only my opinion... everyones taste buds are different
(http://img337.imageshack.us/img337/6271/dsc02132c.jpg) (http://img337.imageshack.us/i/dsc02132c.jpg/)
used all pork on these then stuffed into hog casing, poached then vac-packed ready for the bbq
(http://img688.imageshack.us/img688/9480/dsc02135kf.jpg) (http://img688.imageshack.us/i/dsc02135kf.jpg/)
(http://img684.imageshack.us/img684/5517/dsc02139fa.jpg) (http://img684.imageshack.us/i/dsc02139fa.jpg/)
Wow that's a lot of sausage and very nice job.
I am curious do those premixed spice packs contain Cure or do you add it only if you are going to smoke?
Great looking sausage!
Quote from: JZ on March 21, 2012, 11:52:58 AM
Wow that's a lot of sausage and very nice job.
I am curious do those premixed spice packs contain Cure or do you add it only if you are going to smoke?
The kielbasa mix came with a separate pack of cure in it
the other ones state if you are going to smoke add prober amount of cure not included
Thanks Smoke some. Those Kielbasa look super, nice color and they are all evenly cooked. You must have a good fan setup or do a lot of rotating.
nice job.
Nicely done Smoke Some! 8)
Thanks for reporting back on the Halford kits. Good information to have. ;)
I find a lot of kits are made for the majority of people so when it comes time for one with a little heat or a little garlic they are usually on the light side to appeal to the majority of people.
I mix my own Kielbasa because of this with added garlic, cayenne pepper, course black pepper, and mustard seed. Here's a link of you are interested. You can add a cup of powdered milk to the recipe but I have quit adding it as I have found it's fine without.
http://www.susanminor.org/forums/showthread.php?784-Mike-s-Kielbasa&p=1186#post1186
Mike
Nice lookin sausage there partner, very well done...
Nice looking sausage.
I gotta get with my Canadian contact and try this Halfords out.....EH
Quote from: Mr Walleye on March 21, 2012, 12:39:23 PM
Nicely done Smoke Some! 8)
Thanks for reporting back on the Halford kits. Good information to have. ;)
I find a lot of kits are made for the majority of people so when it comes time for one with a little heat or a little garlic they are usually on the light side to appeal to the majority of people.
I mix my own Kielbasa because of this with added garlic, cayenne pepper, course black pepper, and mustard seed. Here's a link of you are interested. You can add a cup of powdered milk to the recipe but I have quit adding it as I have found it's fine without.
http://www.susanminor.org/forums/showthread.php?784-Mike-s-Kielbasa&p=1186#post1186
Mike
Thanks for the link to your recipe Mike... will definatlly give it a go.
Ok back to the halfords mixes.....I have four more to try out this week
(http://img256.imageshack.us/img256/5723/dsc02142rd.jpg) (http://img256.imageshack.us/i/dsc02142rd.jpg/)
(http://img259.imageshack.us/img259/618/dsc02143i.jpg) (http://img259.imageshack.us/i/dsc02143i.jpg/)
(http://img402.imageshack.us/img402/2226/dsc02144dr.jpg) (http://img402.imageshack.us/i/dsc02144dr.jpg/)
(http://img571.imageshack.us/img571/6272/dsc02145h.jpg) (http://img571.imageshack.us/i/dsc02145h.jpg/)
will let you know how these turn out
Quote from: NePaSmoKer on March 21, 2012, 04:30:30 PM
Nice looking sausage.
I gotta get with my Canadian contact and try this Halfords out.....EH
If I find one that I think is 10 out of 10 I will send you down a package and get your
read on it........how's that sound to ya...... ;)
Sounds good.
I'll do some southern swapping with ya.
Quote from: NePaSmoKer on March 21, 2012, 04:30:30 PM
Nice looking sausage.
I gotta get with my Canadian contact and try this Halfords out.....EH
DO they / WILL they ship to the US? I am in Oregon.
Quote from: docs9788 on March 26, 2012, 09:23:31 PM
Quote from: NePaSmoKer on March 21, 2012, 04:30:30 PM
Nice looking sausage.
I gotta get with my Canadian contact and try this Halfords out.....EH
DO they / WILL they ship to the US? I am in Oregon.
Welcome to the forum docs9788 I'm almost positive they do not ship to the states there are quite a few good places to buy from that are closer
to home for you...... plus save the hassle of the border.