Ist try at kielbasa -some questions

[GusRobin]

Going to take my first shot at Kielbas and had the following questions regarding the recipe in the Recipe forum:
The recipe states:

Stuff sausage into the casings, tie in rings, and hang in a 130 degree F smoker with the vent wide open until the casings are dry.

Can anyone give me a rough time estimate for this ?

Once the casings are dry, gradually increase the temperature of the smoker to 160-165 degrees F and leave the vent 1/4 open.

How to gradually increase? Set PID to 140 for XX minutes (how many); then set at 150? then 160?
How to step up temp and how much time at each temp?

Smoke sausage until it reaches an internal temperature of around 152 degrees F.

Estimated time?

Remove from the smoker and shower with cold tap water until the internal temperature drops to 110 degrees.

Estimated time?
thanks for the help -trying to get time estimates so i can plan accordingly.

[pensrock]

1 to 1-1/2 hrs should be long enough to dry the casings. I also place paper towels between layers of sausage right after stuffing to soak up as much moisture as possible before putting into the smoker.

I would suggest leaving the vent wide open the whole time to allow more moisture to vent out.

I'll let NEPAS or someone else suggest times at various temps, I normally raise the temp to 160 after drying and leave it alone.

Good luck, I'm sure it will be great.

[NePaSmoKer]

Going to take my first shot at Kielbas and had the following questions regarding the recipe in the Recipe forum:
The recipe states:

Stuff sausage into the casings, tie in rings, and hang in a 130 degree F smoker with the vent wide open until the casings are dry.

Can anyone give me a rough time estimate for this ?

Once the casings are dry, gradually increase the temperature of the smoker to 160-165 degrees F and leave the vent 1/4 open.

How to gradually increase? Set PID to 140 for XX minutes (how many); then set at 150? then 160?
How to step up temp and how much time at each temp?

Smoke sausage until it reaches an internal temperature of around 152 degrees F.

Estimated time?

Remove from the smoker and shower with cold tap water until the internal temperature drops to 110 degrees.

Estimated time?
thanks for the help -trying to get time estimates so i can plan accordingly.

Greg has you on the right path.

I do mine different.

Pre heat at 130*  while sausage is getting to room temp......Very cold sausage will create excess moisture in the smoker and increase the times.

PID Ramping........Note: Times are approx. Important to check IT. Amount of meat can affect the times +/-

1. 130* for 2 hours.....no smoke
2. 140* for 2-3 hours with smoke (your choice of pucks)
3. 150 for 3-4 hours no smoke & check sausage IT
4. 160* for 3-4 hours no smoke
5. 165-170* for 3-4 hours & IT check (smoke opt)
6. 170* for ? until done.

Showering is your option. If you dont want to shower pull the sausage at an IT of 150* it will continue to cook until it starts to cool.

I'm sure others will come in and give you tips on how they do theirs too.

[GusRobin]

thanks all

[GusRobin]

If I read this correctly, it could take up to 13-17 hours after I grind the meat and stuff the sausage,
Can I grind and stuff and then put in the fridge until the mext morning and then start the drying and smoking process? Or would it mess it up at all (taste, etc.) ?

[Tenpoint5]

Yes you can grind and stuff THEN put in the fridge. Everything should be fine and the flavors will blend nicely overnighting in the fridge. Putting in the
fridge before stuffing makes for some hard times and a royal pain in the butt.

[pensrock]

I always let my sausage sit in the fridge after stuffing, then smoke the next day. I also put a layer of paper towels between the sausages in the fridge, to help remove excess moisture.

[Sailor]

Nothing wrong with letting the stuffed sausage chill in the fridge for 24 hrs.  I even let my fresh sausage chill in the fridge for 24 hrs before I vac pack them for the freezer.  I think the spice marry up a lot better with a 24 hr chill.  I turn all my sausage after 12 hrs because one side will get dry while the other side is moist.  Chilling for 24 hrs will dry those casings so you don't have to dry the casings in the Bradley very long.  Some of the casings will still be moist and will have to go thru the drying time but the drying time will be cut down.