Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Electric Smokers => Topic started by: Agustine on April 11, 2018, 06:15:00 AM
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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 77.5 grams
•2 Tbs of White Sugar 25 grams
•3 Tbs (heaping) Course Black Pepper (butchers grind) 20 grams +
•3 tsp Powdered Garlic 8 grams +
•4 tsp (heaping) Marjoram (rubbed) 2.40 grams +
•4 tsp 4 tsp Cayenne
•4 tsp Cure #1 22.65 grams
•¾ to 1 Cup Mustard Seed (optional)
Still below freezing at night so got the meat all cut up and left it in the smoker over night before grinding.
(https://i.imgur.com/SxLYThI.jpg)
Next morning getting reading to grind
(https://i.imgur.com/Q3KEsP6.jpg)
all ground up
(https://i.imgur.com/0oI5jUN.jpg?1)
Getting the casings ready
(https://i.imgur.com/7WVjq7A.jpg)
All the spices & cure ready
(https://i.imgur.com/Z4hjq2D.jpg)
Into the had crank meat mixer for a spin
(https://i.imgur.com/ZuA3ErR.jpg?1)
20 pounds of Kielbasa going to the smoker
(https://i.imgur.com/SK5Pnzf.jpg)
A little test one in the air fryer :thumbup:
(https://i.imgur.com/JEudQcg.jpg)
We be smoking :thumbup:
(https://i.imgur.com/5Jj6mrp.jpg)
(https://i.imgur.com/Pa3XRI5.jpg)
All done and going for the over night rest
(https://i.imgur.com/5yTZGL2.jpg)
(https://i.imgur.com/HGx8QtB.jpg)
The next morning
(https://i.imgur.com/O2YugCy.jpg)
Yup done just right :thumbup:
(https://i.imgur.com/GyUVWwa.jpg)
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Awesome looking Kielbasa!
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Very impressive! The kielbasa looks YUM!!
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Looks great !
I gotta try that.
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Looks good!
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NICE!!! Tanks for the recipe! Natural Hog Casing? What size?
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Slide me one of those links
Sent from my iPhone using Tapatalk
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NICE!!! Tanks for the recipe! Natural Hog Casing? What size?
They were Beef (40/43 mm).
I have to say any casing coming from beef are the worst smelling casings. I have made tons of sausage from sheep and hogs casings and they don't smell half as bad as the beef ones
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That's fantastic. They look great.
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Wow that’s amazing ;D
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Very impressive!
Memphis Elite
Sent from my iPhone using Tapatalk Pro
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The sausages look great!
A question about the casings:
They were Beef (40/43 mm).
I have to say any casing coming from beef are the worst smelling casings. I have made tons of sausage from sheep and hogs casings and they don't smell half as bad as the beef ones
This size is typically used for ring bologna and from my understanding are typically considered non-edible. The ring bologna I've had, the casings were really tough. Have you made smoked sausage with these before and have you eaten them? Have you found a source for beef casings that are tender enough to be considered edible? If so, where are you getting them?
Once or twice a year I have need for making an all-beef smoked sausage. For years I've just used collagen casings (since they are a beef product and edible), but don't really care for them. I would love to find an all natural beef casing but everything I've ever read (including on Butcher-Packer.com & SausageMaker.com) says they're considered non-edible. When I've inquired, I was told it's not that they're unsafe to eat, but that they're so dang tough.
Thoughts? Experiences with these?
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Bookmarked! Thanks!
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The sausages look great!
A question about the casings:
They were Beef (40/43 mm).
I have to say any casing coming from beef are the worst smelling casings. I have made tons of sausage from sheep and hogs casings and they don't smell half as bad as the beef ones
This size is typically used for ring bologna and from my understanding are typically considered non-edible. The ring bologna I've had, the casings were really tough. Have you made smoked sausage with these before and have you eaten them? Have you found a source for beef casings that are tender enough to be considered edible? If so, where are you getting them?
Once or twice a year I have need for making an all-beef smoked sausage. For years I've just used collagen casings (since they are a beef product and edible), but don't really care for them. I would love to find an all natural beef casing but everything I've ever read (including on Butcher-Packer.com & SausageMaker.com) says they're considered non-edible. When I've inquired, I was told it's not that they're unsafe to eat, but that they're so dang tough.
Thoughts? Experiences with these?
I usually use these but they are not edible
https://www.halfordsmailorder.com/casing-for-garlic-sausage-coil-bsficacoi47mm
I was looking for a natural casing to try and found these. It said it was good for Salami/ Sausages and the size was pretty much what I wanted. I eat the kielbasa with the casing on and find it very tender. I did soak them for well over a hour so that helps them get softer and more tender. I was very please with the final product.
http://dnrsausagesupplies.ca/product_info.php/beef-rounds-4043-mmsalami-sausages-fresh-casing-beef-p-375
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Thanks for the post, always enjoy seeing sausage made. One of those things I'd like to try.
What'd you use for stuffing the casings?
I love how you have them hanging on a broom handle spanning a couple of your kitchen table chairs with a towel on the floor underneath. 8)
There's no way the boss would let me do that in our house. :-[
You had to wake up to a great smell that made you hungry for some sausage and eggs! :P
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Thanks for the post, always enjoy seeing sausage made. One of those things I'd like to try.
What'd you use for stuffing the casings?
I love how you have them hanging on a broom handle spanning a couple of your kitchen table chairs with a towel on the floor underneath. 8)
There's no way the boss would let me do that in our house. :-[
You had to wake up to a great smell that made you hungry for some sausage and eggs! :P
Yes the smell in the morning was great.
The reason you hang them like that is to let them bloom. Blooming is nothing more than letting your sausage dry and "age" at room temperature before you package it for storage. It will assure an even deeper and more uniform color.
For stuffing I used a 12 lb hand crank sausage stuffer. There are many you can buy but the better ones have metal gears that don't wear out.
Not a great picture of it but this is what I use.
(https://i.imgur.com/GecoPBx.jpg)
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I love how you have them hanging on a broom handle spanning a couple of your kitchen table chairs with a towel on the floor underneath. 8)
There's no way the boss would let me do that in our house. :-[
That overnight blooming step is TOTALLY Optional! The only blooming I ever do is whatever time it takes for the sausage to finish coming to room temperature (after a cold water bath). Then it's into the fridge.
So... since you don't have to hang them in the kitchen, the boss just might let you make some sausage after all! 8)
Don't be afraid to give it a try. The journey into charcuterie is a fun one!
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Although over night blooming is not necessary, blooming is something that adds to your smoked sausage. It gives it the time to cool off and for everything to settle. It is like cold smoking cheese, you need to let it rest on the counter to let the moisture stop. The secret to smoking meats is not to rush it. I been smoking meats now for 30 plus years and I am still learning technics. :)
One of the fellows who developed this recipe blooms a whole lot of kielbasa and he showed me how it is done.
Don't skip the small steps, the end product will be amazing :)
(https://i.imgur.com/iARJX8r.jpg)