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.
Spices measured.
Stuffing into natural casings.
Onto the MAK in Smoke Mode (170°) with a Black Walnut/Apple combo for more smoke flavor.
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.
Pulled at an I.T. 152 - 154° & dunked in cold water.
Cooled overnight in the fridge.
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!
Thanks for letting me ramble on!
