Christmas Eve Kielbasi

[smokestack]

Made 10 # sweet Italian Sausage (on bottom in bus pan) and 10# kielbasi (on top in bus pan and in the lang) to give away to family and friends for gifts- built small fire and used some imagination to get more height in cooker, lit a small fire and away we went- smoked real low for about 7 hrs
heres the pron
http://usera.imagecave.com/smokestack/12-24-07cook/

 

[Divemaster]

Looking good my man!!!

 

[Puppyboy]

Man I need a stuffer. Use commercial mix or something you make yourself?

 

[smokestack]

I make the seasonings from scratch- these 2 recipes have no special spices,so they are a lot cheaper to make than buying commercial mixes- and you can change them to your taste- I always add extra garlic to the kielbasi and use fresh minced garlic- has a better taste than powder or granulated- I also mix the spices with the water the night before and put in the refrig, lets them mix better -I can post the recipes if you want-

 

[BBQ Grail]

I can post the recipes if you want-

I want!

 

[Azinine]

Great looking pr0n. One question: Why do you soak them in water afterward? Do you have to cool them down?

 

[smokestack]

cold water quickly cools them down to about 100 degees, helps stop shrinkage, keeps the casings from wrinkling, also when you dry them off it removes any unwanted smoke on the casing and makes them shine nice and pretty-

Sweet Italian Sausage

For 10 pounds of sausage

5 tablespoons Salt- I use canning or kosher
1 pint ice water
3 teaspoons fennel seed
2 teaspoons coarse black pepper
1 tablespoon sugar
10 pounds boned pork butts

Grind pork, mix spices, and stuff into hog casings, or can be used loose for patties

Smoked Polish Sausage -Kielbasi
For 10 pounds

1 pint ice water
2 cups soy protein concentrate, or nonfat dry milk-or LEM special meat binder (1 TBS)
5 tablespoons salt- kosher or canning
1 tablespoon sugar
2 level teaspoons Prague powder # 1 or equivalent of other cure for 10 # of meat
(cure is needed to smoke at low temps)
1Tablespoon coarse black pepper
2 large cloves of minced fresh garlic
1 heaping teaspoon marjoram
10 pounds pork butts

grind meat either coarse or fine- depends how you like it- mix spices in water and put in fridge overnight -except for milk or protein - mix spices and binder (soy or dry milk) with meat and stuff into hog casings- let casings air dry or put in smoker at 130 for 1 hr till dry- increase temp to 165 and apply heavy smoke till 152 internal- pull from cooker and put in cold water till 110- let set at room temp for about 30 minutes to “bloom”

For fresh kielbasa-leave out the cure and binder(milk or soy) and do not smoke at low temps- has to be cooked hotter-can be used for patties or formed into “Fatties”