15 lb of sausage

OU812 · September 17, 2009, 03:17:45 PM

Felt like some Kielbasa, Italian and some Deer sausage.
The kielbasa on the drying rack

Wile the Kielbasa was in the smoker i made up some Italian

Next was the Deer sausage

On the rack, bet you cant pick out the Deer sausage, made 5 lb of each

The Kielbasa out of the smoker doing a little blooming

Packed for the freezer

Got carred away packing and forgot to get some pictures of the other sausages

FLBentRider · September 17, 2009, 05:10:10 PM

Those look great OU!

HawkeyeSmokes · September 17, 2009, 05:14:52 PM

Great looking sausage OU. I'm betting the deer sausage is on the upper racks. ;D

NePaSmoKer · September 17, 2009, 06:54:10 PM

Outstanding OU ;D

nepas

mikecorn.1 · September 18, 2009, 06:09:49 AM

LBS, AND LBS of sausage. Looks good.

OU812 · September 18, 2009, 07:35:51 AM

Thanks everyone

Ground and mixed the spices sat night and ran out of pork jowl for the Deer sausage so i had to grind up some fresh bacon to get the fat content up. Sun stuffed and in the smoker, done in time for supper. The wife wanted Kielbasa the daughter Italian and I deer with some kraut, it was a good mixed supper. Only took the Kielbasa to an IT of 140 F in the smoker and finished on the grill with the others.

ArnieM · September 18, 2009, 08:35:04 AM

That looks really good OU. :) I haven't gotten to sausage yet - but I will!

Caribou · September 18, 2009, 12:37:29 PM

Great job OU812!
Looks tasty! :)
Carolyn

Tenpoint5 · September 18, 2009, 02:46:31 PM

Great Job OU. You have to stop making that bet the Bambi is on the top two racks!! ;D ;D

OU812 · September 18, 2009, 03:01:29 PM

Quote from: Tenpoint5 on September 18, 2009, 02:46:31 PM
Great Job OU. You have to stop making that bet the Bambi is on the top two racks!! ;D ;D

Every time I make that I seem to lose, cant figure out why :D

pensrock · September 18, 2009, 03:11:10 PM

Looks great.

QuoteOnly took the Kielbasa to an IT of 140 F in the smoker and finished on the grill with the others.

I do the same thing with most of my sausages. That way I do not have to worry about them drying out during the cooking. Always worked great for me. Now if its something I may want to cut up and snack on without cooking then I go to 150-160.

OU812 · September 18, 2009, 03:14:05 PM

Quote from: pensrock on September 18, 2009, 03:11:10 PM
Looks great.
QuoteOnly took the Kielbasa to an IT of 140 F in the smoker and finished on the grill with the others.

I do the same thing with most of my sausages. That way I do not have to worry about them drying out during the cooking. Always worked great for me. Now if its something I may want to cut up and snack on without cooking then I go to 150-160.

Dido, Pens 156 F ready to eat hot or cold

classicrockgriller · September 18, 2009, 11:52:39 PM

OU, great looking sausage. Can I send my deer's to you for sausage this year?

15 lb of sausage

NePaSmoKer