I purchased my LSG because of the versatility it offered. And I am putting it through it's paces. I've smoked, direct heat cooked, and not I am smoking sausage. I picked kielbasa as it's a very simple and delicious recipe. Lets GO!
started cubing up the meat Saturday with the intent of grinding, mixing, stuffing that same day and let the cure do it's magic in the fridge overnight. It was about an 8lb batch from a Boston butt. Well, that didn't work out as I was too stupid to realize taking a bunch of vitamins on an empty stomach was a very bad idea. Anyways, it knocked me out most of the evening and just had to push it to Sunday. I'm fine now. Here's stuffing process complete.
This morning they went on to the smoker. First time hanging sausage on my LSG. I made a small coal bed, and put a huge honkin' log of pecan on top, as most do. It kept a really steady temp of 160-175 the whole time. The lovely Mrs Snadamo helped me hang them in there.
Few hours in they're looking good
Once they hit 150-155 Internal, I pulled them.
Threw them straight in to an ice bath
We were having chicken tacos for dinner, but I wanted to try them out so I put the little guys on the grill til 165 internal
OMG! They were FANTASTIC! Probably the best sausage I've ever made! Not saying it was the LSG that made them better...but it was the LSG that made them better :mrgreen: well balanced seasoning, super snappy casing, and excellent amount of smoke.
In all seriousness, I am very pleased at the versatility of this thing!
My sausage making wasn't the greatest, but definitely serviceable. My hands were starting to bother me towards the end of casing; which I think is due to my medical incident a few years back.
kinda hoping we have a skewered throwdown soon to test that out next. As always thanks for looking!
started cubing up the meat Saturday with the intent of grinding, mixing, stuffing that same day and let the cure do it's magic in the fridge overnight. It was about an 8lb batch from a Boston butt. Well, that didn't work out as I was too stupid to realize taking a bunch of vitamins on an empty stomach was a very bad idea. Anyways, it knocked me out most of the evening and just had to push it to Sunday. I'm fine now. Here's stuffing process complete.
This morning they went on to the smoker. First time hanging sausage on my LSG. I made a small coal bed, and put a huge honkin' log of pecan on top, as most do. It kept a really steady temp of 160-175 the whole time. The lovely Mrs Snadamo helped me hang them in there.
Few hours in they're looking good
Once they hit 150-155 Internal, I pulled them.
Threw them straight in to an ice bath
We were having chicken tacos for dinner, but I wanted to try them out so I put the little guys on the grill til 165 internal
OMG! They were FANTASTIC! Probably the best sausage I've ever made! Not saying it was the LSG that made them better...but it was the LSG that made them better :mrgreen: well balanced seasoning, super snappy casing, and excellent amount of smoke.
In all seriousness, I am very pleased at the versatility of this thing!
My sausage making wasn't the greatest, but definitely serviceable. My hands were starting to bother me towards the end of casing; which I think is due to my medical incident a few years back.
kinda hoping we have a skewered throwdown soon to test that out next. As always thanks for looking!
