1st Kielbasa Kook - BBQ Central

Go Back   BBQ Central > General > The Sausage Factory
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-13-2008, 03:46 PM   #1
God O'Que
 
Uncle Bubba's Avatar


 
Join Date: Feb 2005
Location: Boardman, Ohio
Posts: 2,689
1st Kielbasa Kook

My first real attempt at making polish sausage(ala Wittdog recipe). Got my Christmas present early, a grinder from the sausage factory, along with John Penn's sausage stuffer...oh wait, MY sausage stuffer that I bought from Wittdog this past summer at Franklin comp. Anyways, so far it's been pretty uneventful as I just started to hit it with some cherry smoke and will up to 152-154 and then a nice cool bath down to 110 and then blooming. I've been using the upright in my Klose mobile for this and it's actually been running pretty good. It's tough to get the upright temp up without playing with the plates...which I don't want to do at this point. Here's some pics...starting to get some nice color.

__________________

__________________
Uncle Bubba

"I'd rather be dead in my skin than be a fan of a Redskin."
Uncle Bubba is offline   Reply With Quote
Old 12-13-2008, 04:40 PM   #2
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
did you notice how I let the stuffer comments slide ? Its a sign that im growing up..
__________________

__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 12-13-2008, 05:24 PM   #3
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Quote:
Originally Posted by john pen
did you notice how I let the stuffer comments slide ? Its a sign that im growing up..
Yeah, and I'm throwing up! Good start Bubba! Is that Grandpa witts polish sausage?
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 12-13-2008, 06:10 PM   #4
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Looks good Bubba looks like you have a nice fat to meat ratio in the meat..and the casings look like they were stuffed well. Bubba internal temp of sausge 152* cooking temp at 165*
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-13-2008, 06:20 PM   #5
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
NURSE! BUN....KRAUT...MUSTARD .... STAT !!!!!!
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 12-13-2008, 09:02 PM   #6
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Finished pics after the bloom?....or in eggs in the morning?
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-14-2008, 01:12 AM   #7
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Looks good Uncle. Now Witt..aint you the one who delivered a stern lecture on here a few months back on the necessity of bringing sausage up to 160? Maybe it was somebody else. Is you the guilty party? If so whut got us off the 160 deal. I also dont understand this blooming stuff. Only time I have ever seen whut I would call on bloom is when you get the cure in it and let it set overnight in the ice box it turns it nice n pink. Would somebody kindly explain this second bloom phase. Thanks.

bigwheel
bigwheel is offline   Reply With Quote
Old 12-14-2008, 11:55 AM   #8
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by bigwheel
Looks good Uncle. Now Witt..aint you the one who delivered a stern lecture on here a few months back on the necessity of bringing sausage up to 160? Maybe it was somebody else. Is you the guilty party? If so whut got us off the 160 deal. I also dont understand this blooming stuff. Only time I have ever seen whut I would call on bloom is when you get the cure in it and let it set overnight in the ice box it turns it nice n pink. Would somebody kindly explain this second bloom phase. Thanks.

bigwheel
Not me I bring mine up to 152
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 12-14-2008, 11:59 AM   #9
BBQ Centralite
 
Kloset BBQR's Avatar


 
Join Date: Mar 2005
Location: Hudson, OH
Posts: 3,150
Looking good Bubba!
__________________
Smoke 'em if you got 'em!

KCBS member & Certified BBQ Judge

The mission of the Kansas City Barbeque Society is to celebrate, teach, preserve, and promote barbecue as a culinary technique, sport and art form.

Sic semper tyrannis!

http://www.impeach-barack-obama.com/

http://theglennbeck912project.com/
Kloset BBQR is offline   Reply With Quote
Old 12-14-2008, 02:48 PM   #10
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Ok guess it was some other guilty person spouting the 160 stuff. I was taught to pull it at 153 which is about as close to 152 as a person can get. Aint never been quite precise enough prcise to cook at eggxactly 165. At one time I was getting purty good on how to maintain 175 or so. Surely I could duplicate that feat if a notion was ever tooken again. Us seasonsed citizens just dont have the energy level of you young buck and buckettes. Actually went a few years just trying to keep it below 200 and everything also seem to come purty good. That back when I was smoking in the upright based on a real small fire in the offset firebox.

bigwheel

Quote:
Originally Posted by wittdog
Quote:
Originally Posted by bigwheel
Looks good Uncle. Now Witt..aint you the one who delivered a stern lecture on here a few months back on the necessity of bringing sausage up to 160? Maybe it was somebody else. Is you the guilty party? If so whut got us off the 160 deal. I also dont understand this blooming stuff. Only time I have ever seen whut I would call on bloom is when you get the cure in it and let it set overnight in the ice box it turns it nice n pink. Would somebody kindly explain this second bloom phase. Thanks.

bigwheel
Not me I bring mine up to 152
bigwheel is offline   Reply With Quote
Old 12-20-2008, 08:57 AM   #11
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
UB,

That sausage looks great
cleglue is offline   Reply With Quote
Old 05-09-2009, 12:49 AM   #12
BBQ NOOB
 
Join Date: Apr 2007
Location: E. Central illinois
Posts: 32
[quote="bigwheel"]Looks good Uncle. Now Witt..aint you the one who delivered a stern lecture on here a few months back on the necessity of bringing sausage up to 160? Maybe it was somebody else. Is you the guilty party? If so whut got us off the 160 deal. I also dont understand this blooming stuff. Only time I have ever seen whut I would call on bloom is when you get the cure in it and let it set overnight in the ice box it turns it nice n pink. Would somebody kindly explain this second bloom phase. Thanks.

Big wheel, tho I'm no pro I can tell ya about the blooming.

blooming=

After cold showering or submerging in ice water bath, the sausage should hang and remain at room temperature until it blooms to the desired dark color. This typically takes 3-5 hours.
I have always done it that way , I swear by the Sausage Maker book(bible) that is where I get my info. Cooking temp 165 internal temp 154 works for me
evapman is offline   Reply With Quote
Old 05-09-2009, 12:59 PM   #13
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Ok guess I will add that last hang step if I ever get up enough energy to make some. Thanks.

bigwheel
__________________

bigwheel is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×