Kiebasa Sausage (with picture)

Started by muzzletim, October 13, 2009, 05:26:03 PM

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BigJohnT

Yes, tell us more about steaming Kielbasa please.

John

muzzletim

#16
I smoke them for three hours and let them cook for about 1 hour or til the IT is about 135 degree's IT in the Bradley.

I use my turkey fryer pot! I put 3 or 4 inches of water in the bottom and bring it to a boil. I leave the basket in the pot. I cut a dowel rod that goes across the top of the basket and hang 4 sausages at a time on it. put the cover on and in 4 or 5 minutes the sausage is at about 150 degree's IT.

It is amazing that the steam brings up the IT so quickly.

Kind of a homemade affair but it works really well.

Tim
Tim

BigJohnT

Tim,

Thanks for sharing that. One more question, what kind of smoke did you use?

Thanks
John

muzzletim

I used Hickory pucks with natural hog casings 38-42 mm.
Tim


kcsmoker

Great looking sausage. Today I am smoking my first batch of Italian Sausage. I hope it turns out like yours.

KC Smoker

muzzletim

Thanks, I am sure it will. Remember to start out at 120 and work your way up to 160 temps. When you finnish don't forget to cool in ice water!

Tim
Tim

kcsmoker


classicrockgriller

I have been keeping up with this thread and just wanted to say thanks for the learning of a new trick.

Some great looking Kiebasa.