Little batch of Kabosa

[GusRobin]

that looks good. Is the recipe a shareable one?

[Smoke some]

that looks good. Is the recipe a shareable one?

yes the recipe is from ...... Mr. Walleye (Mike)  made this with 10 pounds of pork only.......... cut the recipe below in half


Ingredients: (Based on a 20 lb batch.)•10 lbs of ground Pork (80/20)
•10 lbs of lean ground Beef (80/20)


•3 cups ice water
•8 Tbs of Kosher Salt
•2 Tbs of White Sugar
•3 Tbs (heaping) Course Black Pepper (butchers grind)
•3 tsp Powdered Garlic
•4 tsp (heaping) Marjoram (rubbed)
•4 tsp Cayenne
•4 tsp Cure #1
•¾ to 1 Cup Mustard Seed (optional)
Directions: 1.Add all dry ingredients with the ice water and mix until well blended. If you are using a blender to mix the ingredients, leave out the pepper and marjoram (also the mustard seed if used) to keep from grinding the spices; add in after blending. Once blended, add this mixture to the ground meat and mix until well blended.


2.After the sausage is mixed stuff into 32mm – 38mm hog casings. You can also use collagen casings if you prefer. Stuff them in desired lengths to hang in smoker or lay on racks. Cut after they have been fully cooked.


3.Pre-heat smoker to 130°F. Load the sausage and allow the casings to dry at 130°F for 1 to 2 hours.



4.After 2 hours at 145°F, increase temp to 160°F. Once your 3 hours of smoke has finished, you will need to increase the temp again to 165°F after being at 160°F for a couple of hours. You may have to crank it up to 170°F or even 175°F to get the IT of the sausage up to the final 152°F.


5.Once sausage has reached 152°F, shower or shock with cold water to stop the cooking process. After sausage has chilled, remove from the water bath and hang the sausage at room temp for at least 2 hours. This is the bloom period. The casing will dry back out, giving them the nice snap when you bit into them. As well the nice mahogany color will come back during this period.


6.After the blooming period you can cut to desired lengths, if needed. To store vacuum seal and refrigerate. For longer storage you should freeze the sausage after packaging.
.

[GusRobin]

Thanks Smoke Some

[pjplovedog]

Those look amazing.  Thanks for posting.  Another on my must-do list. 
This is a stupid question,  but is Kabosa a style of sausage similar to Kielbasa?  Or just a specific Polish? 
Thanks

[rajzer]

Your sausage looks good.  Mike's spice combo is definitely a winner.

[STLstyle]

Great job.  That looks very very good.

[Route 36]

 :I am new to the form,I do sausage in my 6 rack but having lots of trouble.First it is taking up to 24 hrs to do 10 lbs of elk sausage up to 156 and usually have to crank the heat up to 200 to get it and of course boil out the fat,I hang them on sticks.Also the temp in the smoker is not the same as the bottom my be 200 and the top 150 in temp.
What is this fan and where do you or how to the smoker, does it even out the temp. in the smoker?Where do we purchase it?
I really like making sausage but I am getting discouraged.

[Tenpoint5]

:I am new to the form,I do sausage in my 6 rack but having lots of trouble.First it is taking up to 24 hrs to do 10 lbs of elk sausage up to 156 and usually have to crank the heat up to 200 to get it and of course boil out the fat,I hang them on sticks.Also the temp in the smoker is not the same as the bottom my be 200 and the top 150 in temp.
What is this fan and where do you or how to the smoker, does it even out the temp. in the smoker?Where do we purchase it?
I really like making sausage but I am getting discouraged.

I like to keep my sausage batches in the 5lb range, but I have done 10 pound batches. They normally don't take more than 10 hours at most. I am generally in the 5-6 hour range. Where are you getting your temperature readings from? Are you using the temp readings on the Digital Smoke Generator? If you are that could be your problem. I have found that my 6 rack Digital readout runs about 20 degrees higher than the actual temp in the cabinet. I use a Maverick ET-732 to monitor my temps. I try to keep the temp probe about in the middle of the group of sausage. Middle meaning top to bottom and centered within the sausage. (As you can see in the 3rd picture) I basically follow the following for temps and times.

120 - 1 hour (Do Not Open Door)
130 - 2 hours - Smoke On (Do Not Open Door)
140 - 1 hour (Open Door swap out drip pan with FRESH BOILING water Rotate Sausages)
150 - 1 Hour (Open Door and Rotate Sausages every hour from here on)
160 - 1 hour
170 - Until Finished

I think (and I just guessing here) you have been pushing the temps up. A) too speed things up. B) Due to faulty readings. You may also be checking your sausage temps too much. Your opening the door to get a temp reading too often. Thus the cabinet looses all of its heat and the element has to crank out as much heat as it can to get the cabinet temps back up. This is where a dual probe thermometer comes in handy one to keep tabs on the cabinet temp and one to keep tabs on the sausage temps.

Most of this I attribute to being fairly new to the sausage making process. WE ARE CURIOUS!! We want to see what's going on and what things are looking like. So we peek and we peek a lot. Once we break ourselves of the habit of peeking or going in the smoker when we don't need to be in there. The faster our cook times seem to get. Hope this helps or gives you some ideas to work with. As I said above I am just guessing here, having very limited information to go off of.

[Route 36]

Thanks so much ten point.I run two therm. one in the meat and one in the middle also for the sausage.I will give your timing a try and hopefully it will work this week end.

[Route 36]

Hello ten point-Just got home from work.Do you keep your draft wide open and do you have any modification do to your 6 rack bradley?And also do you use the racks or a dowel and hang your sausage.

[Saber 4]

Hello ten point-Just got home from work.Do you keep your draft wide open and do you have any modification do to your 6 rack bradley?And also do you use the racks or a dowel and hang your sausage.

He may be at work but I'm pretty sure he has some mods and a PID on his and he has a nice setup with some notched boards and dowel rods to hang his sausage, pretty sure he keeps his vent wide open to.

[Tenpoint5]

Hello ten point-Just got home from work.Do you keep your draft wide open and do you have any modification do to your 6 rack bradley?And also do you use the racks or a dowel and hang your sausage.

He may be at work but I'm pretty sure he has some mods and a PID on his and he has a nice setup with some notched boards and dowel rods to hang his sausage, pretty sure he keeps his vent wide open to.

I have a pid on one of my 6 racks. Working on getting one on the other. I have added a swivel hanger in the top of one to hang sausage off of and I just use a dowel in the other. Vent wide open all the time.

[Route 36]

What is a PID is it that auber ws for $185.00 and does it work on the digital Bradley like mine.When you talked obout the maverick ET to monitor temps do you use it in another bradley or with the PID?And thanks very much were do elk/20%bacon this week-end.