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Post by OLKoot on Jul 28, 2009 11:18:51 GMT 12.75
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Post by Toby Benoit on Jul 28, 2009 13:17:02 GMT 12.75
How's it taste, man! Don't leave me hanging!
Looks like a really nice batch, how tough are the casings in the smoker? I had some a buddy smoked that was a tough and another batch another buddy did, in sheeps cases that you needed a chainsaw to break throu. They was also pretty dried out in the middle too though.
Ever smoke any with orange wood? Dad uses that on the mullet and sometimes a pork loin and it comes out great! But he also include a little orange zest in the stuff he injects into the meat and makes a merinade out of either orange or lemon juice. Either way, that citrus kick is awesome combined with the orange wood chips in the smoker.
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Post by OLKoot on Jul 28, 2009 14:09:04 GMT 12.75
Toby, I'm smoking it tomorrow.....I did fry up a batch of the sausage, and it tasted great......The Kielbasa will be smoked tomorrow as it has to chill overnight in the fridge....The woods your talking about are woods you can only find in the south or south west and cost plenty for the shipping up here in the northeast......And yes, the fruit woods taste great......To answer your other question's, I don't find the casings tough as long as you smoke them for the correct time and temperatures, and again in this case,low and slow......I'll start the cook at 130 degrees just to dry out everything, then I'll increase it to 165 degrees and at that time, I will add wood to the smoker......The entire cook is estimated to last 8 hours or if the internal temps of the meat reach's 155 degrees.....I smoke pork with apple....That's readily available up here.....Now for the texture and the dryness, the question is how much ice water you put in the mix, if its actually called for, or the fat content needed to be increased.....I used 4 cups of water for the 10lbs of kielbasa and I take fat out sparingly before I stuff the casings....Fat is also necessary for moisture and it helps cook the meat......
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Post by Snake Eyes on Jul 29, 2009 1:55:49 GMT 12.75
Koot, Now this is crazy,but the first cig I ever smoked was a Pall Mell. When I ran out of money I would steal my mothers' L&Ms......Cigs were 23cents a pack. For a quarter you could get a pack of cigs from a vending machine and the pack would have 2 pennies within the cellophane. A carton was $2.30. Today they are $60+ and rising!!!! I still smoke, to say! But thru the years I have paid every and all taxes associated with smoking . So I guess you would have to say,I have paid my dues. The really part about this is the tobacco growers are now growing a much more profitable plant ;D ;D To tell you the Truth I wish them all the success they can gain. snake-eyes
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Post by OLKoot on Jul 29, 2009 5:29:53 GMT 12.75
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Post by Mars on Jul 29, 2009 7:30:26 GMT 12.75
Tobacco growers are growing a more profitable plant!?
I don't think so.
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Post by gsoflittledove on Jul 29, 2009 14:47:34 GMT 12.75
To take the stiffence out of the casens. Wash with cold water when you take them out of the smoker. this also cools the sausage and stops the cooking. Pat dry and store.
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Post by OLKoot on Jul 29, 2009 17:31:26 GMT 12.75
EXACTLY, YOU HAVE TO BRING THE SAUSAGE DOWN TO ABOUT 75 DEGREES AND IN OUR CASE, HANG FOR ABOUT 45 MINUTES TO DRY THEN REFRIGERATE OVER NIGHT....... GOOD POINT, I FORGOT ABOUT THAT, ITS BECOME MECHANICAL NOW WITH US....... ;D
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Post by OLKoot on Aug 5, 2009 7:26:54 GMT 12.75
The sausage came out good however as far as I was concerned it needed additional salt and a bit more fennel.....As usual, you follow a recipe and then later,have to make adjustments for your taste..... The kielbasa was just okay......I put some water in the smoker figuring to keep it moist and all it did was steam it too quickly...MY BAD!!! The next batch should be delicious....
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Post by Snake Eyes on Aug 6, 2009 0:30:51 GMT 12.75
Koot, Being Toby's keeper I would think would be a full time position. Great that he behaves long enough for your smoking hobby. snake-eyes
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Post by Toby Benoit on Aug 6, 2009 8:08:15 GMT 12.75
Shoot! I'm just behaving cause I'm still hoping to get a "atta-boy" package of smoked sausage in the mail one day, lol!
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Post by OLKoot on Aug 6, 2009 11:19:35 GMT 12.75
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Post by Toby Benoit on Aug 6, 2009 13:42:07 GMT 12.75
Damn UPS! At least the box smelled good.
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Post by Snake Eyes on Aug 7, 2009 0:47:21 GMT 12.75
Toby, Did you eat the box? ?? snake-eyes
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Post by Toby Benoit on Aug 7, 2009 12:47:41 GMT 12.75
Yep...hairs and all!
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Post by Snake Eyes on Aug 8, 2009 1:13:10 GMT 12.75
;D ;D That'a Boy! You are my HERO!!!! snake-eyes Don't mean to change the subject, but just wondering what's Chicken is up to.
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Post by Toby Benoit on Aug 8, 2009 6:22:44 GMT 12.75
My Chicken? She's a busy youngin! She works out the five horses daily, helps me with the other livestock, still finds time to sing a couple nights a week, and is getting ready for Vet Tech school starting soon. Also, she's competing in the Fl St turkey calling competition again this year. After a second and third place win the last two years, she's determined to come back and win it now. Plus she loves all the attenton she gets as the only female in the line up; her competitiors pretty much shower her with attention, lol. Here's last year's picture.
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Post by OLKoot on Aug 8, 2009 12:23:11 GMT 12.75
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Post by Toby Benoit on Aug 8, 2009 16:16:31 GMT 12.75
One of the best little cooks in town. She's awesome with cakes, pies, cobblers, but her kitchen skills are honed pretty good from growing up with Granny.
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Post by OLKoot on Aug 8, 2009 16:50:38 GMT 12.75
That's great, Hey Toby , I got an unmarried son!!!!He's a bit older (31).. He cant cook, I know!!! LOL
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