Kielbasa, hot dog sized

[pensrock]

Decided to make a ten pound batch of kielbasa.
I did not have any hog casings but did have some hot dog sized collegen casings, so I made kielbasa hot dogs.  :)
My recipe is pretty much out of Rytek's book. Added more garlic and tweeked here and there.
I forgot to take pics as I made it but did take a couple as they went into the smoker and will take a couple more as they come out.

Going into the smoker for two hours of apple. Temp set at 160F.


I plan to rotate top to bottom, front to back each hour.

[pensrock]

Well here it is after two hours smoke and a total of four hours in the smoker.

[Tenpoint5]

Somebody pass me the hot mustard and the onion relish!! I could founder myself on them Pens.

[drano]

pens,
Great looking kielbasa there.  I use 32mm casings for smoked, and 30mm for fresh. 
My first batch, straight from the book except an extra garlic clove, turned out great as smoked kielbasa. 
But the 1/2 batch I made as fresh are a little over powering w/ garlic, so I'll follow the recipe on garlic next time. 

get smokin
drano

[deb415611]

Those look great Pens

[NePaSmoKer]

Looks good pens. I might have to do some like this.

[Piker]

Great colour. I do this myself quite often as I like working with 19 mm collagen casings and you can do up any kind of smoked sausage and eat it hot or cold. Thks Piker

[pensrock]

Thanks everyone, I got a some vac packed for myself and the rest packaged up for my dad, brother and sisters.  :)

[Roadking]

Look real good. I do the same thing with the recipe, double up on the garlic. We had some the other night for dinner.

[FLBentRider]

Those look great pens!

[Habanero Smoker]

Looks good. That give me an ideas for the next time I make brats.

[dbondy]

Looks great pens, can,t wait to try to make a batch for my self. The motor crapped out of my grinder so I half to pick a new one this weak. Maybe I,ll get a batch done by the weekend, I hope it looks as good as yours. ;D

[pfowl01]

I agree with everyone else....looks great! Did you temp each rach for finish IT?

[pensrock]

I agree with everyone else....looks great! Did you temp each rach for finish IT?

By rotating top to bottom and front to back you can get them to reach IT fairly evenly. I rotate every hour so each rack gets the same time closer to the heating element. I also cook sausage when I want to use it, I never eat it out of the package, so if a few were slightly undercooked it will still be fully cooked before eating. I've never had any problems.  :)

[Roadking]

I also cook sausage when I want to use it, I never eat it out of the package, so if a few were slightly undercooked it will still be fully cooked before eating. I've never had any problems. 

Me too. I have right after it came out of the smoker, but that's a bad habit to get into. Hey I a little nuts anyway.

The last batch I did wife and I probably consumed 5 lb. of it already. The other night we had some with pork and beans and being lazy I cut up a length and put it in with the beans to cook. The flavor from the beans gave it a taste that we didn't desire. We usually cook it on the grill or in a pot of kraut or water.