Made smoked Kielbasa

Re: Pie help

LOL Lee.

I did not get pix last night as I had kielbasa pretty much up to my elbows. I am NEVER stuffing sausage with a KA mixer again.

I will get pix of smoking it today. The recipe is different from what I expected. I used this one.

http://www.cooks.com/rec/view/0,2218,155179-231202,00.html

I used to make sausage a long time ago. This is my first attempt at Kielbasa and reviving my sausage making memories and adding in smoking it.

This is all ChileFarmer's fault (Thank you CF). The bacon he inspired was great. Also thank you Lee for some PM's. They helped a lot.

Andy
 
Re: Pie help

Oh! BTW - The BBQ thermometer came last night. It also works great as an oven temp checker. My oven is off by 25 degrees, but overall is stays on temp while cooking due to opening the door to check progress.
 
It's done, here are the pix.

I smoked it for four hours to an internal temp of 180 degrees.

I used pecan for smoke wood. Yummy stuff

Good Morning Smoker - Ready to go?

tn_IMG_1993.jpg

Loading it up. I used the minion method.

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Kielbasa redy for the smoker

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On the grill probes in.

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Monitoring pit and meat temp.

tn_IMG_1997.jpg

Ready to come off.

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Looks good inside too.

tn_IMG_2003.jpg
 
Oh man, how perfectly BEAUTIFUL, Andy!

I found stuffing sausage with the KA mixer WORLDS easier than a manual stuffer/pusher! Thought I'd died and gone to heaven with the KA attachment!

Was you pit temp around 79 degrees the whole time? So you cold-smoked the sausage????

Lee
 
MY KA might work better with another plunger. It is just too loose and gets vacuum bound. I am thinking of turning one that fits better out of Beech.

Those temps were at startup Lee. I held a pretty constant 160 for the first two hours, then I opened the vents a little and brought it up to 180. The meat closely mirrored the pit throughout. I took the meat off at 180.

The website that you recommended says the WSM cannot hold a low enough temp for a cold smoke. It said that I would make to make the smoke elsewhere, maybe in my Weber performer and duct it to the WSM. I am no where near that good yet. I am able to hold a pretty good temp though. My WSM has it all over the silver smoker I had.

Now! Where did I leave those fatties and ABT's?
 
Andy, one cold March day, I cold-smoked a block of Gouda cheese for a couple of hours.

I think I used maybe 5 briquettes and sat there, out in the cold, lifting the lid every time the pit temp rose above 90 degrees.

The cheese was delicious and the experiment satisfied my curiosity, but I never did it again.

Lee
 
BTW - Lots of years ago, I made a lot of sausage. Mostly Italian and breakfast. I had motor powered grinder and it had a snout. One trip through the grinder, add the spices, and put the snout on. Second grind right into the casing. It was a dream.
 
Thank you Cooksie.

A friend was here taking PIX for DW's soaper website. I gave him some and his DW let me know that she liked them. We have been nibbling and we really like them.
 
:wow: OH MY Andy!! Next time I make spinach pies we need to do a swap/trade. You get spinach pies and I get sumtin wonderfully smoked. LOL YUMMY!!
 
youse Borg . . .

I do so luv's good sausage-i.

I need 'any and all assorted' sausage making doohickies like I need (another) hole in my haid'

I need a smoker set-up like I need two more holes in mah' haid'

it may be futile, but I'm still resisting . . . .
 
Peeps - You have a deal on the swap.

HC - Thank you for the compliment.

Chowder - Not sure i understand. Do you jave a version of that for dummies? LOL
 
>>version

translation: I'd really like to get into sausage making but "more cooking stuff" will get me exiled to the proverbial doghouse.
 
Hi Chowder,

Now I understand. Actually, you can get in fairly inexpensively.

If you have a stand mixer, you can probably get everything that you need as an attachment. Not a lot of $$.

My friend tells me that Shop Rite has casings. They are not really expensive. After that it is just meat and spice. Like most all food that you make instead of buy, the taste is way better and can be less expensive.

Just a LOL for me. The doghouse here is the garage where my wood shop is. I have been known to not come out all day.
 
Re: It's done, here are the pix.

Adillo303 said:
I smoked it for four hours to an internal temp of 180 degrees.

I used pecan for smoke wood. Yummy stuff

Good Morning Smoker - Ready to go?

View attachment 15327

Loading it up. I used the minion method.

View attachment 15328

Kielbasa redy for the smoker

View attachment 15329

On the grill probes in.

View attachment 15330

Monitoring pit and meat temp.

View attachment 15331

Ready to come off.

View attachment 15332

Looks good inside too.

View attachment 15333
Click to expand...

attachment.php


Beautiful Color!
 
Adillo303 said:
BTW - Lots of years ago, I made a lot of sausage. Mostly Italian and breakfast. I had motor powered grinder and it had a snout. One trip through the grinder, add the spices, and put the snout on. Second grind right into the casing. It was a dream.
Click to expand...
Did you mean like this manual one? DW cranked the handle and I controlled the casings so we did not get a lot of air in the sausage. I'm looking for a motor with foot switch and pulley to convert mine so I can do it alone if necessary.
Need to go to the landfill to get a motor out of a washing machine or dryer.

Italiansausage011612.jpg


BTW, when I told the butcher on Saturday what you paid for butts, he said that his cost is more than that before he handles it. You got a great deal my friend. I just paid $1.68 on sale for mine.
 
Hi Joe,

The one that I had was electric. It was not an attachment to a mixer. Just a grinder. I am sorry, i do not remember the make. Your odea of putting a mptor on tje one you have sounds pretty good.

About the butts. I have a "regional" grocery store in the area. They cater mpre to the Hispanic / middle eastern and all others. The buy / consume cycle is shorter
For example, they sell the same brands of milk and eggs for less, jist closer to the expiration date

I have never gottem bad food there and they are very friendly, jist need to watch dates, and you can save a good amount of money.

Also they have a lpt of foods that i can only imagine wbat they are.
 
Adillo303 said:
Hi Joe,

The one that I had was electric. It was not an attachment to a mixer. Just a grinder. I am sorry, i do not remember the make. Your odea of putting a mptor on tje one you have sounds pretty good.

About the butts. I have a "regional" grocery store in the area. They cater mpre to the Hispanic / middle eastern and all others. The buy / consume cycle is shorter
For example, they sell the same brands of milk and eggs for less, jist closer to the expiration date

I have never gottem bad food there and they are very friendly, jist need to watch dates, and you can save a good amount of money.

Also they have a lpt of foods that i can only imagine wbat they are.
Click to expand...
Andy what is the name and address of that store?
 
Andy, one fine piece of work. Sausage is a beautiful thing. I really think you did a great job.
Sounds like you are up for a new project. I am getting material for building a small smokehouse. You gonna need one looks like. My pit takes too much watching to cold smoke. Super nice photos. CF
 
Peeps - the store is Super Supermarket.

Super Supermarket
408 Haledon Avenue
Haledon, NJ 07508-1554

They have other stores. A few in Paterson, I am not sure of the other locations. The one in Haledon is 2 blocks from my house.

ChileFarmer - You're gonna get me in major trouble LOL. I think a smokehouse would be mega cool. Unfortunately, I am on something like .23 Acre. I already have a gargantuan shed, house and garage. Not much room left. I would love to be someplace where I could have a garden and spread out some.

I have a stone patio with a small fish pond (5' X 7' with a falls) at the end of it. Till last October, I had a 10 X 12 metal framed Gazebo over the patio. The October snow storm collapsed that as I did not get the canvas off soon enough. I am hoping to rebuild that in wood with cedar shake shingles. If I do that a small off shoot to cover the smoker and BBQ so that I can cook in the rain will be as far as I get.
 
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