Going to smoke Mike's Kielbasa tomorrow.

Started by devo, May 24, 2011, 06:16:13 PM

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devo



Made up ten lbs. of Mike's Kielbasa recipe from old recipe site.
Used 3lbs. of Elk 2lbs. of 90/10 Ground Beef & 5 lbs. of 90/10 Ground pork.
Changed up a few spices. Use 28-32MM hog casings, and this was the first time using natural casings. It was a big learning curve for sure. Had a couple of blow outs  :o  but like I said it was a learning experience.
More pics after the smoke out tomorrow.
There is actually 4 racks but only room in the pic for three.

Mr Walleye

They certainly look good Devo!  ;)

I'll be interested to hear how it turns out with the blend of meats you used. I'll bet it will be great. You might be a little on the lean side. Keep us posted.

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


devo

QuoteYou might be a little on the lean side
Ya that was what I was thinking to but that's all my butcher had today for pork and ground beef. I would rather be lean than have to much fat.

Mr Walleye

Quote from: devo on May 24, 2011, 06:38:55 PM
QuoteYou might be a little on the lean side
Ya that was what I was thinking to but that's all my butcher had today for pork and ground beef. I would rather be lean than have to much fat.

It's not like it will be bad Devo. I've made lots of sausage, some was just a little better than others. I'm sure it will be fine, plus you'll know for next time.

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Keymaster

Last time I used natural casings I took the stuffing tube and ran water through it while pulling the casing on at the same time in the sink in a big bowl. It worked pretty slick ;D

devo

Thanks for the tip. I had sprayed the stuffer tube with Pam but I think I had pushed the casings back to far on the tube. After I moved the casings closer to the end of the tube things seemed to work better.

Tenpoint5

Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Kevin A

Good looking sausages......lean or not!!  ;)

OU812


devo

Well they have been in the smoker for 5 BEERS now, should be ready for the hot water bath in about another 3 or 4 BEERS  ;D

Kevin A

Quote from: devo on May 25, 2011, 09:44:57 AM
Well they have been in the smoker for 5 BEERS now, should be ready for the hot water bath in about another 3 or 4 BEERS  ;D

And here I was thinking about getting a timer to keep an eye on things!

You learn so much on these forums!.... ;D

Results of a long smoke....


devo

Well I was going with the hot water bath but by the time I got back home the IT was almost where it should be so I went with the smoke and done in the smoker..... not my fault as a friend took me to the bar down the road.  ;D
I was very happy with the results.







ghost9mm

Dang !! devo that is some really good lookin kielbasa, you going vac pack it and freeze some of it ?
Digital Bradley Smoker with Dual probe PID
The Big Easy with Srg grill
MAK 2 Star General
Char Broil gas grill

devo

I got to tell you that is the best dam kielbasa I ever tasted. It might be because I made it from scratch but because of all the help on this forum I think I got a winner. Maybe next time I will drop a few beers so I know what I did right  ;D but hey it turned out great. Thanks to all that helped. And yes I will seal some up for later.

OU812

That there bunch of Kielbasa looks GREAT!