Smokin homade sausage

Discussion in 'Sausage' started by chainsaw, May 25, 2010.

  1. chainsaw

    chainsaw Smoking Fanatic

    Thanks to all concerned for making the posting of pics so much easier. I see you need to attach in reverse order to get the sequence of pics right.



  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    How do they taste?
  3. solaryellow

    solaryellow Limited Mod Group Lead

    I don't know about you, but my first time had me sweating bullets about the money I spent on equipment vs. what I actually made. Hope they tasted great! [​IMG]
  4. If they taste anything like they look, there great!
  5. chainsaw

    chainsaw Smoking Fanatic

    They tasted good, but a bit dry IMO, everyone else said they were fine. The 2nd batch I ground up everything there was and was moister. Yeah I was a little stressed too, wondering about the investment
  6. fftwarren

    fftwarren Smoking Fanatic

    may want to cook them on a lil lower temp if they too dry. also want to make sure no links are touching because the smoke cant penetrate evenly if they touching. looks great for a first time. practice makes perfect. bad thing is you can spend alot of money before you start getting it right. I've prolly made 150lbs of sausage and the last batch I made finally got the recipe down just perfect. Only thing I've got to work on is the smoke time and temp. they came out great but needed another 2-3hours in the smokehouse
    Last edited: May 26, 2010
  7. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    I have been slow cooking kielbasa for about 15yrs and have had some same results of being too dry. I found through trial and error cooking/ smoking sausage for a long perod of time at a low temp tends to dry the sausage out. I have found sausage should not be cooked for more than 4 hrs. I cook my homemade kielbasa at 180 degrees until the internal meat temp reaches about 140. It seems there is a hump at 140 degrees.  The sausage must cook for a long time to go from 140 to 160 degrees. With the oven temp at 180 sausage reaches 140 degrees in about three hrs. When the sausage reaches 140 degrees I Raise the heat to 250 degrees and the internal temp of the meat goes up to 160 to 170 in about 10 to 15 minutes. I then remove the sausage and immediatley put in a cold water bath to stop the cooking process. this has worked for me....  hope this helps
  8. ak1

    ak1 Master of the Pit OTBS Member

    They look like they're cooked a bit too much.
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Now your sausage looks good to me. I also think that it has been in the smoker alittle longer then it needed judging by the color. Now I could be very easily wrong but that's my pennies.

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