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  • Tank O sausage

    10 lbs Hunky kolbasz being brought to temp...batch one.

    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    Made 10 ell-bees of your recipe two weeks ago. Need to get them off the camera and share some pics soon. Was planning on sousing them but didn't have to as they got up to temp in a reasonable time frame.

    Your pic isn't showing for me. Prolly my problem

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    • #3
      Very nice! Simple stuff..yet soo good :{)
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

      Comment


      • #4
        Boy- the Anova’s grunting a bit. Prolly need to cover the pan to retain some heat. And I got the older 1500W unit too.Gotta be almost 3 gallons in there tho too...
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

        Comment


        • #5
          Originally posted by Richtee View Post
          Boy- the Anova’s grunting a bit. Prolly need to cover the pan to retain some heat. And I got the older 1500W unit too.Gotta be almost 3 gallons in there tho too...
          Got an old cooler laying around? I have a 16 quart Igloo that I use... notched oot a corner of the lid...works like a charm!


          Drinks well with others



          ~ P4 ~

          Comment


          • #6
            Originally posted by HawgHeaven View Post
            Got an old cooler laying around? I have a 16 quart Igloo that I use... notched oot a corner of the lid...works like a charm!
            For sausage lately I've been using a thick thick foam cooler that a few kind relatives have shipped steaks or seafood in. Simple enough to trace circle around the anova holder and cut it out.

            Sent from my SM-G930V using Tapatalk
            Kent [sigpic

            Lang 36" Patio
            GMG Daniel Boone
            Husker Red UDS V.2014
            22" Black Weber Kettle V.1988
            40" MES V. 2
            British Racing Green Thermapen w/Glow-in-the-dark silicone boot!
            Thermapen Smoke

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            • #7
              Originally posted by Courser View Post
              For sausage lately I've been using a thick thick foam cooler that a few kind relatives have shipped steaks or seafood in. Simple enough to trace circle around the anova holder and cut it out.
              Perfect!

              Here's mine: http://www.smoked-meat.com/forum/showthread.php?t=41904


              Drinks well with others



              ~ P4 ~

              Comment


              • #8
                probably a daft question but why are you poaching kolbasz ?
                Made In England - Fine Tuned By The USA
                Just call me 'One Grind'



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                • #9
                  I’m not poaching it. It’s vac sealed. I’m bringing it to precisely 153°F :{) No more..no less.
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                  Comment


                  • #10
                    Originally posted by Richtee View Post
                    I’m not poaching it. It’s vac sealed. I’m bringing it to precisely 153°F :{) No more..no less.
                    One of the main things that SV brings to the table... precise temps. Love this thing...


                    Drinks well with others



                    ~ P4 ~

                    Comment


                    • #11
                      Adding a little Michigan atmosphere to this amazingly complex flavored simple sausage

                      Attached Files
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                      Comment


                      • #12
                        Originally posted by Courser View Post
                        thick thick foam cooler that a few kind relatives have shipped steaks or seafood in. [/IMG]
                        YEah, I need to do this. I have 2 of those kicking around. Omaha Steaks. Guy down the road...no I don’t know him/her..gets ‘em and tosses ‘em out on trash day. And I ain’t too proud
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                        Comment


                        • #13
                          Originally posted by Richtee View Post
                          YEah, I need to do this. I have 2 of those kicking around. Omaha Steaks. Guy down the road...no I don’t know him/her..gets ‘em and tosses ‘em out on trash day. And I ain’t too proud
                          Perfect vessel.


                          Drinks well with others



                          ~ P4 ~

                          Comment


                          • #14
                            Is there a recipe for these anywhere?


                            Sent from my iPhone using Tapatalk

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                            • #15
                              Originally posted by strength_and_power View Post
                              Is there a recipe for these anywhere?
                              Straight ground pork butt.. nice fatty ones..

                              Per Lb:

                              1.5 teaspoons Tenderquick
                              1-1.5 tsp cracked black pepper
                              1 tsp each garlic and onion powder
                              1-1.5 teaspoon good paprika. Not that McCormick crap.

                              A good beer per 10 Lbs “lube"

                              Stuff into 28-32MM hog casings. Smoke... 3-4 hours- how you will. 170-ish to finish in smoker..cooler to use SV method.

                              Sausage should hit 153°, Chill/dry for several days to weeks..if ya like a dry sausage. Eat with good rye..(no seeds )
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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