Kiebasa Sausage (with picture)

BigJohnT · October 14, 2009, 06:31:47 PM

Yes, tell us more about steaming Kielbasa please.

John

muzzletim · October 14, 2009, 08:46:01 PM

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

BigJohnT · October 15, 2009, 03:50:19 AM

Tim,

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

Thanks
John

muzzletim · October 15, 2009, 06:50:39 AM

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

BigJohnT · October 15, 2009, 08:39:22 AM

Thanks Tim

John

kcsmoker · October 22, 2009, 11:40:00 AM

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

KC Smoker

muzzletim · October 22, 2009, 12:36:31 PM

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

kcsmoker · October 22, 2009, 12:52:48 PM

Great Looking Sausage.

classicrockgriller · October 22, 2009, 04:09:31 PM

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.