Kolbasz perfection

[buttburner]

Put the new smoker to the ultimate test. Sausage. I have smoked sausage for a long long time on various smokers so I know a bit about it.

This was my first attempt with Brad. I smoke them a bit different than I have seen here. I set the smoker at 160. Smoke them until the temp reaches about 130 internal. Then I put them in a hot water bath of 170 until they reach 150 or so. Then I give them a cold water shower and allow them to bloom at room temp for a bit. It only takes about 4 hours this way and I do not need curing salt, as I am supposed to stay away from salt anyway...

Very impressed with Brad. Was very easy to control the temp, I have found that the door thermo is within a few degrees of my digital temp gauge. My hanging job was not the best, but it worked. Actually I have been just placing them on the rack in my old smoker and not hanging them anymore, doesnt really make any difference, expect they look cooler hanging LOL

[OU812]

The way you do it is allot like the way I do hot dogs

I will smoke 3 hr then into the bath

When there in the hot bath they skin them self's

I use 26 mm collagen casings

[Habanero Smoker]

I do hot dog in a similiar way, cold smoke for 2 hours then simmer them at 170°F, but I do use a cure.

[mikecorn.1]

Those look real good. MMMMMM.  :P

[FLBentRider]

Those look great!

maybe send each of us a sample for QC ?