Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: TentHunteR on April 05, 2012, 03:38:22 PM

Title: Hot-Smoked Sausage on the MAK 1 Star
Post by: TentHunteR on April 05, 2012, 03:38:22 PM

Let's see how well hot-smoking some Kielbasa on the MAK 1 Star works.

We started with 10 lbs of fresh pork.

Here's a trick Nepas, taught me: For better fat marbling in sausage, separate & run the fat through a course grind, and the meat through a medium grind, then mix.
(https://lh4.googleusercontent.com/-OL8a7wblU3g/T3y--z1sg5I/AAAAAAAACs8/8eTfJb3G9a8/s640/KB412-01.JPG)

Spices measured.
(https://lh3.googleusercontent.com/-n5L9uFA7KtA/T3y--kwgCUI/AAAAAAAACsw/sdhZ1JVJpbE/s400/KB412-02.JPG)

Stuffing into natural casings.
(https://lh5.googleusercontent.com/-q5G8CJLqVjk/T3y--l6CXzI/AAAAAAAACs0/vtxwXLcl_UM/s640/KB412-03.JPG)

Onto the MAK in Smoke Mode (170°) with a Black Walnut/Apple combo for more smoke flavor.
(https://lh4.googleusercontent.com/-6Rr_L7Gr3R8/T3y-_MxzDfI/AAAAAAAACtM/uLakbyCc_pM/s500/KB412-04.JPG)

All but two pounds was moved to the top rack to act as a buffer so it would heat up more slowly. The two pounds on the bottom was for immediate eating.
(https://lh5.googleusercontent.com/-0AH1pX5g0xk/T3y-_KU42GI/AAAAAAAACtI/wiqt7UMjYb8/s500/KB412-05.JPG)

Pulled at an I.T. 152 - 154° & dunked in cold water.
(https://lh5.googleusercontent.com/-0JRy13UCva8/T33ts2KYt-I/AAAAAAAACt8/kXMu1vePAHk/s400/KB412-06.JPG)

Cooled overnight in the fridge.
(https://lh6.googleusercontent.com/-ANY70rF9V0M/T3y-_sUXWUI/AAAAAAAACtg/-cMSjW_OYAw/s640/KB412-07.JPG)

Considering this was strictly a hot-smoke on the MAK, all in all I'd say I'm pretty happy with the results.  I was most concerned about it fatting out, but it was fine. In fact the marbling is better than I'd hoped. The mahogany color might not be quite the deep shade I get from cold-smoking, but it still looks good, and it sure tastes good!
(https://lh6.googleusercontent.com/-C0zw5DPQ5n0/T3y-_8jaWpI/AAAAAAAACtk/6o9Lw4Yy404/s639/KB412-08.JPG)



Thanks for letting me ramble on!

Title: Re: Smoked Sausage on the MAK 1 Star
Post by: Hub on April 05, 2012, 04:16:04 PM

Sure looks good to me!  I love this kind of sausage grilled up with some peppers and onions -- simple and mighty tasty.

Hub

Title: Re: Hot-Smoked Sausage on the MAK 1 Star
Post by: Ron D on April 05, 2012, 04:46:55 PM

Can I order about 20 lbs of that from you????? Dang that looks good

Title: Re: Hot-Smoked Sausage on the MAK 1 Star
Post by: nepas on April 05, 2012, 09:30:31 PM

Mighty fine there buddy.

I'm working on pellet firing my proofer/smoker

Title: Re: Hot-Smoked Sausage on the MAK 1 Star
Post by: africanmeat on April 06, 2012, 03:28:50 AM

mmmmaaaaaaa now you make me hungry  :P it looks great

Title: Re: Hot-Smoked Sausage on the MAK 1 Star
Post by: TentHunteR on April 06, 2012, 10:50:36 AM

Quote from: nepas on April 05, 2012, 09:30:31 PM

Mighty fine there buddy.

I'm working on pellet firing my proofer/smoker

Hey Rick, do you plan to build another smokehouse like the one you had in PA?