Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: Sailor1 on April 05, 2014, 12:08:24 PM
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Making 10 pounds of Kielbasa. Using 5 pounds of 80/20 ground beef and 5 pound of fine grind pork butt.
Got all the spices and cure mixed up and then back into the fridge until mixing time.
(http://i36.photobucket.com/albums/e25/jcompton1/DSC01375_zps19f22a62.jpg)
Got the hog casing soaking. Using pre-tubed.
(http://i36.photobucket.com/albums/e25/jcompton1/DSC01376_zpsbffd8d64.jpg)
5 pounds of butt sliced and ready to run once thru the fine grind plate.
(http://i36.photobucket.com/albums/e25/jcompton1/DSC01377_zps9945b3a9.jpg)
Pork all ground up.
(http://i36.photobucket.com/albums/e25/jcompton1/DSC01379_zps21dfaa41.jpg)
Added the 5 pounds of 80/20 and the mix and then hand mixed
(http://i36.photobucket.com/albums/e25/jcompton1/DSC01380_zpsdfe5392b.jpg)
Stuffed and hanging in the Bradley to dry and then 3 hrs of Hickory and then will put into a hot water bath to achieve the 152 IT.
(http://i36.photobucket.com/albums/e25/jcompton1/DSC01381_zps09311107.jpg)
Had to take a quality control sample ..... ;D It passes and gets Mamma's stamp of approval.
(http://i36.photobucket.com/albums/e25/jcompton1/DSC01382_zpsadbb8b2b.jpg)
Be back after the smoke!
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Is it done yet? :D
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On my bucket list to try making some someday ;D
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Looks like the Kielbasa is going to be real good Sailor!
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Looks easy too.Got my supplies,this would be a good first timer,booked marked,Thanks!
Need full recipe if you could....
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why the hot water bath before the smoke. wouldn't the smoking process bring the up to the 152°?
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why the hot water bath before the smoke. wouldn't the smoking process bring the up to the 152°?
The hot water bath (or poach) is done after smoking, when the sausages are about 10° or so below the final temp. It gently, but quickly allows all of the sausages to come up to a finish temp together, and it keeps them nice and plump, especially when combined with a cold water bath afterward.
But you MUST have good temperature control of the water and not let it get much above 160° or it will cause your sausages to fat out very quickly (don't ask me how I know ::)).
An alternate method is to bring them up to temp in the smoker then plunge them into ice water which also works very well.
Jim (Sailor1) did a pretty nice write-up about it here: http://www.letstalkbbq.com/index.php?topic=7287.msg94679#msg94679
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thanks for the info .
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Did not have time yesterday to post the finished sausage.
This is after 3 hrs of Hickory and I pulled them right after the smoke and gave them a hot water bath
(http://i36.photobucket.com/albums/e25/jcompton1/DSC01383_zpscae12a60.jpg)
Had the water temp at 160 degrees and plopped them in. It took 20 min to bring them to an IT of 152
(http://i36.photobucket.com/albums/e25/jcompton1/DSC01384_zpseb501038.jpg)
Bloomed for 2 hrs then they went to the fridge overnight and was vac sealed this morning.
(http://i36.photobucket.com/albums/e25/jcompton1/DSC01385_zps64318df6.jpg)
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Looks easy too.Got my supplies,this would be a good first timer,booked marked,Thanks!
Need full recipe if you could....
This is the basic recipe that I use. I have tweaked it a bit to fit my tastes. It is a very good recipe and makes terrific Kielbasa http://www.susanminor.org/forums/showthread.php?784-Mike-s-Kielbasa
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Thank you Sailor,this will be my first sausage,just need to get to store this week and get some meat.Really looks simple and I love Kielbasa.Lets me eat my Kraut,LOL!I see some great hotdog meals and many more.