Happy 4th. Fire up those grills and be safe!

Great looking sausage and Recteq.

Wow, can’t plant here until May 15. I remember staggering my planting in Louisiana to spread out harvest. No need in IL.

Nice Job!

Those look awesome. You may have just given me the nudge I needed to knock out a batch of those this coming weekend.

That is exactly how Jimmy Dean Foods does it. Extruded, cut, through the cooker and/or blast freezer and off to packaging.

Wisconsin

I have the 22.5" WSM and smoke kielbasa on it all the time. I have not purchased a hanging rack yet so I do them on the racks with an empty water pan. I live in Chicago and smoke during the winter most of the time so it is easier to maintain the lower temps. I also have a pit controller with a fan to keep the temps I need. Setting your charcoal up in a 2X2 or 2X3 snake around the outer edge of your fire ring will also help keep temps low. Depending on outside temps you can adjust the width and height of the snake until you get the temps you need. When it is below zero outside, I can just use a pile of charcoal in the middle and my fan will keep the temp where they need to be without a problem. Welcome and good luck.

Perhaps this would be a good candidate for the 5# sample packs that were talked about last month? Five 5# sample packs of different seasonings so customers could try other flavors without such a large commitment.

Pickled sausage and quail eggs are to die for…with a cold beer!

I agree. I plan to leave frozen and cook as needed. Thanks.

I am making 25# Venison Smoked Kielbasa today. Using smoked meat stabilizer for cure accelerator. Wife now has plans for us later today so I only have capacity/time to smoke half of it today. Has anyone ever frozen the fresh stuffed sausage with cure & accelerator for a week, thawed it and then smoked, vac sealed and freeze again? Will there be a quality issue/difference?

I have done it a few times with smoke powder added. My oven does not go that low so I heat oven and turn off then every 20 minutes of so turn it back on until I get a few hours in then set to 175 degrees which is the lowest it will maintain. Product turned out great. I wish my oven would go down to 120!

Now that deer seasoning is coming to a close, it is time to make sausage.

I have been very pleased with the Walton’s Blue Ribbon Brat, Willies snack sticks, and H Summer Sausage seasoning so this time I plan to order my smoked sausage seasoning from them instead of mixing my own blend.

Which do you prefer, Garlic Smoked Sausage, or Smoked Kielbasa? Differences in flavor profile?

Which binder do you prefer for this type sausage. Sure Gel, soy protein, or Carrot Fiber?

Thanks!

Way over my head as I am using wood and fire and adjusting vents to control temp.
I look forward to seeing some meat off that thing.

The only way I do pre-cooked sausage is when I am smoking some other meat. I put raw chubs of break sausage on smoker while cooking and pull at 160. Refrigerate then slice and warm for a great smoked sausage and cheese biscuits the next morning.

Made a chicken & sausage gumbo for New Years Day. Has been a lasting family tradition since I was a kid growing up in Louisiana.

Happy New Year all!!!

I definitely clean and flush casings well
I was out of casings and purchased a small pack from a local small butcher. They could have been old.
I brought the sausage to room temp and let dry in front of a fan before smoking
I did prick casings after stuffing
I rinsed in cold water. I will try warm water next time.

In summary, I now have fresh casing from Walton’s and will rinse them with warm water and let soak at least an hour before stuffing. We will see if that helps.

Thanks!!!

It’s been crickets here. I will bring up on next live stream and let you know if I hear anything.

There is nothing unusual/unique in the blend.