I've been really happy with my skinless breakfast maple sausage links and my Sweet Italian skinless Sausages thus far. This past weekend I did a bunch of new recipes in small quantities as tests. This was my first attempt with HOG casings too.
First I made 1 lb batches of fresh (not smoked or cooked) each of ... IRISH, BEEF, and Wisconsin BRATS. I poached one of each and they were all very good although I want to try a different type of BRAT. Ended up with a lot of air pockets as a result of using a KA for a stuffer. (Got to get a 5lb verticle stuffer).
(http://i1062.photobucket.com/albums/t483/Roger318/Irish-Beef-Brats.jpg)
Then I made up 2lbs of Jumbo Hot Dogs (50% pork Butt and 50% GB) using LEM's Franks seasoning with some NFDM and Karo Syrup added. And, a 2lb batch of Mike's Kielbasa with a bit of NFDM. These both came out very good also.
Here's a pic of these ready for the smoker (still just a Brickman ... no Bradley yet) ....
(http://i1062.photobucket.com/albums/t483/Roger318/Readyforsmoker2.jpg)
And, here they are after 2 hours of apple smoke and another 4 hours of cooking to get them to 155*F IT ...
(http://i1062.photobucket.com/albums/t483/Roger318/SmokedDogsandKielbasa.jpg)
And, as I understand it I'm suppose to include a MONEY SHOT ??? .... well here is the Kielbasa ...
(http://i1062.photobucket.com/albums/t483/Roger318/Kielbasainsides--.jpg)
I still have a lot to learn but having a lot of fun in the meantime .... thanks to all of you who have posted such great info on this site ... it is great for us newbies.
Hurray ... I think I figured out how to post pictures ... (hope they work).
Next, I want to make several different chicken recipes ... Can't wait to try them....
Roger
Roger, they all look great!
Nice job!
:)
Kevin
Nice work. They do look good
:)
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Awesome, Love that nice color you produced !!!
Nice work Roger.
Are you happy with the apple wood smoke. I use apple all the time and think I like it best. I see you said the your kielbasa took 4 hours to reach the IT. Have you considered the hot water bath system. You should have been able to finish them in around 20 minutes.
Oh by the way you are getting out of control but it sure is fun ain't it. Another newbie hooked for life.
Kirby
Looks most Excellent!!!
You did a great job, especially with using the KA stuffer attachment.
I'll echo what everyone else said... Looks fantastic Roger! 8)
Mike
Looks great!
Thanks everyone for the kind words. :)
Kirby (Pikeman): Apple wood is all I use so I don't have anything to compare to but I'm very happy with the results (besides, it is free from my trees :) ). Yes, I plan to try the hot water bath system next time ... I wanted to do it both ways to compare the results ... I suppose I could have split the batch but it was so small already. And, Yes I'm addicted to sausage making already ... Thanks to all of you on this site!
Thanks again to everyone for all your help and fantastic posts ... seeing all the other newbies being sucessful gives new newbies the encouragement to give it a try (and become hooked!).
Roger
Beautiful work!
Looks Great especially for using a KA Stuffer
Man, those are gorgeous....
Wow that looks really good, and the pictures look hreat also, nicely done
Quick question. Is Rhubarb a local locker plant ora little family store? I am just curious since the tag does have a use by date on it. Like I said just curious
Quote from: 10.5 Mobile on May 15, 2012, 04:43:26 PM
Quick question. Is Rhubarb a local locker plant ora little family store? I am just curious since the tag does have a use by date on it. Like I said just curious
Ha ..ha.. you're very perceptive. Those are leftover wine bottle "neck labels" I use to identify wines while laying in my wine cellar racks. I use the extras as scrap paper for notes. In this case I used them to identify the Brats from the Beef and the Irish. That left label says IRISH on the other side. The front of the label is printed as Pelletier Family Vineyard - Rhubarb wine along with vintage date, batch number, etc. I make fruit wines that are on the sweet side for the ladies ... I don't like whites or sweets ... I only drink dry, tannic, reds.
You were supposed to reply that you was trying to come up with a new rhubarb pork sausa ;D
Thems pretty tight sausage links for a KA?
Quote from: NePaSmoKer on May 17, 2012, 07:53:12 AM
Thems pretty tight sausage links for a KA?
Yeah ... I really overstuffed them. I was having a lot of trouble with the KA stuffer ... My wife, who was helping me, said she heard some new words that she never heard before :-[ And she has been with me for over 46 years!
That is the last time with the KA stuffer ... I'll still use the KA grinder for a bit longer but I will be ordering a 5lb vertical stuffer later today. ;)
Roger
Quote from: Old Frenchie on May 17, 2012, 08:51:45 AM
Quote from: NePaSmoKer on May 17, 2012, 07:53:12 AM
Thems pretty tight sausage links for a KA?
Yeah ... I really overstuffed them. I was having a lot of trouble with the KA stuffer ... My wife, who was helping me, said she heard some new words that she never heard before :-[ And she has been with me for over 46 years!
That is the last time with the KA stuffer ... I'll still use the KA grinder for a bit longer but I will be ordering a 5lb vertical stuffer later today. ;)
Roger
Roger that/Roger
Like the saying ..... "just-do-it" ....
I just ordered a Grizzly 5lb vertical stuffer !!!!! ;D ;D ;D ;D
No more KA stuffing !!
No more sausage making till it gets here. ::)
Roger
You will not be disappointed with the vertical stuffer. I think I used my KA stuffer once and put it up for sale on eBay
Quote from: Old Frenchie on May 18, 2012, 11:03:48 AM
Like the saying ..... "just-do-it" ....
I just ordered a Grizzly 5lb vertical stuffer !!!!! ;D ;D ;D ;D
No more KA stuffing !!
No more sausage making till it gets here. ::)
Roger
Where from?
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Quote from: mikecorn.1 on May 18, 2012, 12:34:37 PM
Quote from: Old Frenchie on May 18, 2012, 11:03:48 AM
Like the saying ..... "just-do-it" ....
I just ordered a Grizzly 5lb vertical stuffer !!!!! ;D ;D ;D ;D
No more KA stuffing !!
No more sausage making till it gets here. ::)
Roger
Where from?
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From Grizzly.com (Grizzly industrial) ... for $80 plus shipping ... $93 total. I can live with the plastic gears. If they break, I can replace with metal gears from LEM (from what I understand from previous posts).
Quote from: Old Frenchie on May 18, 2012, 01:09:44 PM
Quote from: mikecorn.1 on May 18, 2012, 12:34:37 PM
Quote from: Old Frenchie on May 18, 2012, 11:03:48 AM
Like the saying ..... "just-do-it" ....
I just ordered a Grizzly 5lb vertical stuffer !!!!! ;D ;D ;D ;D
No more KA stuffing !!
No more sausage making till it gets here. ::)
Roger
Where from?
Sent from my iPhone using Tapatalk
From Grizzly.com (Grizzly industrial) ... for $80 plus shipping ... $93 total. I can live with the plastic gears. If they break, I can replace with metal gears from LEM (from what I understand from previous posts).
Thanks for the reply. I didn't know you could replace the gears with some from LEM. I looked at grizzly.com and clicked on the parts list for the stuffer. Seems you can order everything for it if something happens but not the gears. ???
Edit: ;D just looked online, found in another forum of a member buying LEM gears that will fit the grizzly. Another member posted that the stuffers are more than likely made by the same manufacturer and that LEM chooses to put metal gears on theirs along with their brand :). Also that grizzly will direct customers to LEM to purchase replacement gears :o. Don't know if this is still true. I guess you can always ask their customer service dept and LET US KNOW ;D.
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