Busy weekend for Newbie .....

[Old Frenchie]

I've been really happy with my skinless breakfast maple sausage links and my Sweet Italian skinless Sausages thus far. This past weekend I did a bunch of new recipes in small quantities as tests. This was my first attempt with HOG casings too.

First I made 1 lb batches of fresh (not smoked or cooked) each of  ... IRISH, BEEF, and Wisconsin BRATS. I poached one of each and they were all very good although I want to try a different type of BRAT. Ended up with a lot of air pockets as a result of using a KA for a stuffer.  (Got to get a 5lb verticle stuffer).



Then I made up 2lbs of Jumbo Hot Dogs (50% pork Butt and 50% GB) using LEM's Franks seasoning with some NFDM and Karo Syrup added. And, a 2lb batch of Mike's Kielbasa with a bit of NFDM. These both came out very good also.

Here's a pic of these ready for the smoker (still just a Brickman ... no Bradley yet) ....



And, here they are after 2 hours of apple smoke and another 4 hours of cooking to get them to 155*F IT ...




And, as I understand it I'm suppose to include a MONEY SHOT ??? .... well here is the Kielbasa ...



I still have a lot to learn but having a lot of fun in the meantime .... thanks to all of you who have posted such great info on this site ... it is great for us newbies.

Hurray ... I think I figured out how to post pictures ... (hope they work).

Next, I want to make several different chicken recipes ... Can't wait to try them....

Roger

[Kevin A]

Roger, they all look great!

Nice job!
:)

Kevin

[mikecorn.1]

Nice work. They do look good
:)


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[Keymaster]

Awesome, Love that nice color you produced !!!

[pikeman_95]

Nice work Roger.
Are you happy with the apple wood smoke. I use apple all the time and think I like it best. I see you said the your kielbasa took 4 hours to reach the IT. Have you considered the hot water bath system. You should have been able to finish them in around 20 minutes.
Oh by the way you are getting out of control but it sure is fun ain't it. Another newbie hooked for life.
Kirby

[SouthernSmoked]

Looks most Excellent!!!

[Habanero Smoker]

You did a great job, especially with using the KA stuffer attachment.

[Mr Walleye]

I'll echo what everyone else said... Looks fantastic Roger!  8)

Mike

[muebe]

Looks great!

[Old Frenchie]

Thanks everyone for the kind words.  :)

Kirby (Pikeman): Apple wood is all I use so I don't have anything to compare to but I'm very happy with the results (besides, it is free from my trees  :) ). Yes, I plan to try the hot water bath system next time ... I wanted to do it both ways to compare the results ... I suppose I could have split the batch but it was so small already. And, Yes I'm addicted to sausage making already ... Thanks to all of you on this site!

Thanks again to everyone for all your help and fantastic posts ... seeing all the other newbies being sucessful gives new newbies the encouragement to give it a try (and become hooked!).

Roger

[KyNola]

Beautiful work!

[Tenpoint5]

Looks Great especially for using a KA Stuffer

[squirtthecat]

Man, those are gorgeous....

[Smoker John]

Wow that looks really good, and the pictures look hreat also, nicely done

[10.5 Mobile]

Quick question. Is Rhubarb a local locker plant ora little family store? I am just curious since the tag does have a use by date on it. Like I said just curious