Can you smoke 20 pounds of Kielbasa in an OBS?

[pikeman_95]

After the hot bath and on racks to bloom.  This ain't all of them  ;D


In the tub in the fridge for an overnight slumber party.


Will peel them and vac seal them later today.  Will post shots when that happens.  Some came out with great color and some not so much.  Will see how the finished product comes out.

Sailor
Do you have a fan in your smoker. More circulation in your smoker will even out the smoke distribution in your smoker. This is especially important when your smoker is loaded.
Kirby

[Sailor]

Nope, don't have a fan.  I think several things happened.  Since I screwed up on the length of the sausage I had to take the V-tray out and I don't think I got even smoke distribution as the smok just just came straight up and out the vent and would have had better distribution with the V-tray in.  A fan really would have helped.  I am really thinking of getting a proofer to modify, just trying to figure out how I can hide it in the garage without the wife noticing.  ;D.  I am glad I did a big load as I learned a lot of information and will do it again hopefully with better results.

[OU812]

Lookin gooood,,,,,,cant wait to see the money shot.

[Sailor]

A peeled link and a unpeeled link


Tub of peeled Kielbasa


Dang these are good.  Nice smoke flavor to them.  Hot bath did not hurt them at all.


Vac packed and going in the freezer.



I lost about 4 pounds from the 20 net weight to what I vac packed.  I know I pitched a bunch from all of the fall out.  Not sure how much green weight I lost from the smoke.  Bottom line is that I was very pleased with the casings and with the way the finished product came out.  Learned a lot from this smoke and about using the cellulose casing.  Next time will be a bunch better.

[SamuelG]

Oh yeah!!

Those look great.  Can't wait to use my casings.


SamuelG

Sent from my iPhone using Tapatalk

[marauder11]

I find that if you make sure to dry the casings at room temp before putting the sausage in the smoker i have no condensation issues.It is a patience thing which i have few of.

[pikeman_95]

Jim

I know you had some issues in the smoker but those are lessons learned and I think we all learned a few things watching this smoke.

But with that said boy those look good. I would put my name on them anytime. I like the cut shots and from what you say they taste as good as the look. The cellulose casings look like they would also make a premium hot dog. One of my favorite sausages is the Costco Polish Dog but I have yet to match that flavor. If someone has a recipe for them I would love it. You sausages remind me of them.

kirby

[pensrock]

Sailor, Nice looking kielbasa you got there.  :)
I always make sure to casings are dry before smoking. I also use hog casings so more moisture may come out.
I think by only smoking and then finishing elsewhere is a good reason not to have had any condensation.
I do not remember but think when I empty the burnt pucks out of the water bowl I only had a little condensation, but after finishing them in the smoker is when I really seen it. I always felt the water was coming from the heating element being so close to the water bowl causing it to evaporate some.  :-\

[Mr Walleye]

Looks good Sailor!

That's the thing about sausage making, your always learning. I know I've made 1000's of pounds and I'm always tweaking things here or there. It might be a recipe or it could be the process but that's what makes it so much fun!

Like they say... even your mistakes taste great!

Mike

[SiFumar]

Awesome mess of sausage you got there! Looks great!

[OU812]

That money shot gots me wantin some Kielbasa.

Looks GREAT Jim.