I am finally making that Slovak sausage....

[erain]

1) Being that the sausage is cured, an overnight, low-temperature smoke should pose no problems, correct? I know that some folks smoke at low temperatures to begin with and gradually raise them, but that's not an option for me with this set-up; in this instance, I'm pretty much cold- (or at least cool-)smoking. Based on what I know, this should not be a problem, but some confirmation would be appreciated.

Tas, I am with you on this thread... When you first sent me the recipe I fully intended to get right on it. But alas, I seem to have the same issues as you with fires to put out of late and have done very little cooking of late. Hopefully after Memorial day things will be back on the upswing.

Regarding your all night cold smoke, be careful that you dont over smoke your product. I of course do the "Polish" version, but I have been decreasing the amount of smoke over the past few years. No doubt the smoke is a necessity, but last round i was at about 3 hours total smoke time and I thought it was just about right.

Cannot wait to see your final product!

[TasunkaWitko]

Regarding your all night cold smoke, be careful that you dont over smoke your product. I of course do the "Polish" version, but I have been decreasing the amount of smoke over the past few years. No doubt the smoke is a necessity, but last round i was at about 3 hours total smoke time and I thought it was just about right.

Good point there, Erain - the same thought occurred to me, but unfortunately, it didn't occur to me until I woke up this morning and by then, of course, it was all over. This batch might be a little over-smoked, but because of their larger diametre (they seem slightly "bigger around" than the same type of sausages you get at the store), I'm hoping that things will equalise enough to the point where it won't be a problem. I love smoked foods, including strongly-smoked foods, but I do understand that there is a point of diminishing returns and want to find the "sweet spot." This experience will serve pretty well as a base-line, I am sure.

I appreciate the guidance so far, and look forward to further comments. If anyone sees that I am about to step into a pit of bad decisions, please let me know; but I think I am on the home stretch, here!

[TasunkaWitko]

Okay, the klobásy have made it to temperature, they've gotten their cold shower and are currently blooming. Rather than get all elaborate with hanging them, I simply wiped them down gently to dry with paper towels and placed them back on the oven rack, since the oven was cooling down. After a while, I turned them over and gently wiped them down again. I'll leave them to bloom for a couple of hours, or possibly over-night, if I fall asleep!

The klobásy look great, smell great and I'm really looking forward to trying them. I was going to sample the smallest klobása with my youngest son, but he's fallen asleep, so I might wait.

Anyway, that's where I'm at ~

[Fishawn]

Ron, sounds like you are nailing it...... That said, some minor, inexpensive mods to your Big Chief (Insulation) can make that Chief into a finishing unit for sausage, as far as interior cooking temps go.... Varying amounts and placement of insulation, around the perimeter of the Chief, will have a significant impact on the interior temperatures in the Chief. I tested this on mine last fall, and with a fully surrounded Big Chief with a 1" rigid styrofoam type/foil backed insulation, I was able to get inside temps in the 265 range, if I remember correctly.... That said, with only covering the perimeter walls, I think it was 195+-... Have to look back, but was thinking, a removable side panel(s) on the exterior insulation, could probably cut that down to more like the 170ish range, internal.

Just some thoughts..... Looking forward to your finish

[TasunkaWitko]

Sounds like it might be worth looking into, Scott - the oven works fine, but it would eliminate the step of transporting the sausage from the Big Chief (which makes a very fine AMNPS enclosure) to the oven. I can't remember what a "stock" Big Chief runs as far as temperature goes, but as we both know, so much of it depends on outside factors - temperature, wind etc.

Appreciate the words of encouragement! This project is turning into quite the labour of love, but it will be good to finish t and get to the "enjoying the fruits of my labours" part ~ :

[Fishawn]

Sounds like it might be worth looking into, Scott - the oven works fine, but it would eliminate the step of transporting the sausage from the Big Chief (which makes a very fine AMNPS enclosure) to the oven. I can't remember what a "stock" Big Chief runs as far as temperature goes, but as we both know, so much of it depends on outside factors - temperature, wind etc.

Appreciate the words of encouragement! This project is turning into quite the labour of love, but it will be good to finish t and get to the "enjoying the fruits of my labours" part ~ :

..... Gotcha Ron, sure its gonna be great..... I will try to find that thread on the Big Chief insulation and bump it ..... Might help? Good luck!

[TasunkaWitko]

Sounds good - thanks!

Well, I couldn't resist - I cut the smallest klobása loose and pan-fried it, first poaching it for a few minutes in a bit of water, and then letting the water boil away before frying. I'm happy to say that it was absolutely delicious! All of the flavours mentioned in the previous post dealing with my "test-fry patty," plus a few that developed through the smoking process, I assume.

The remaining klobásy are sitting on the rack in the oven; I'll let them dry through the night and will then put them in the refrigerator or freezer in the morning before I leave. When I get home from my trip on Saturday evening or Sunday, I'll vacuum-seal them.

[Richtee]

Depending on your temps now Ron...you might want to leave them in the fridge on a rack. They still likely need to be kept cool because of moisture content. Remember your cure is basically gone now...

Hmm on edit: The TQ DOES have some nitrate...but I am unsure how long THAT hangs out after your aforementioned process... Hmm

Be safe- leave in the fridge. You can wrap 'em in paper towel.

[TasunkaWitko]

Depending on your temps now Ron...you might want to leave them in the fridge on a rack. They still likely need to be kept cool because of moisture content. Remember your cure is basically gone now...

Hmm on edit: The TQ DOES have some nitrate...but I am unsure how long THAT hangs out after your aforementioned process... Hmm

Be safe- leave in the fridge. You can wrap 'em in paper towel.

Sounds good - will do! Thanks, Rich ~

[TasunkaWitko]

Alright, the klobásy are double-wrapped in paper towels and in the refrigerator. After blooming all night, they looked great!

I think that this project was - over all - a great success, especially in that I was able to learn quite a bit of new things ~ that the sausage looks and tastes great is a bonus!

I'll vacuum-seal when I get home from my trip - and that should be that. Thanks to everyone for your comments, ideas and advice!

One thing I am eager to do is try some of the klobásy in a sauerkraut, beer and barley casserole that I am very fond of:

http://www.smoked-meat.com/forum/showthread.php?t=31151



As far as I know, this is not strictly a Slovak meal but it is composed of ingredients that are definitely a part of Slovak life and is a dish that could easily be plausible there.



Also, of course, I'd like to try a few on the grill sometime this summer.

I'll get a couple of photos when I vacuum seal, and of coruse of anything I cook with them - but suffice to say, a person is going to be really, really happy if they try this sausage, and I very highly recommend it!

Dobrú chuť!

[tadowdaddy]

Alright, the klobásy are double-wrapped in paper towels and in the refrigerator. After blooming all night, they looked great!

I think that this project was - over all - a great success, especially in that I was able to learn quite a bit of new things ~ that the sausage looks and tastes great is a bonus!

I'll vacuum-seal when I get home from my trip - one thing I am eager to do is try some of the klobásy in a sauerkraut, beer and barley casserole that I am very fond of:

http://www.smoked-meat.com/forum/showthread.php?t=31151



As far as I know, this is not strictly a Slovak meal but it is composed of ingredients that are definitely a part of Slovak life and is a dish that could easily be plausible there.



Also, of course, I'd like to try a few on the grill sometime this summer.

I'll get a couple of photos when I vacuum seal, and of coruse of anything I cook with them - but suffice to say, a person is going to be really, really happy if they try this sausage, and I very highly recommend it!

Dobrú chuť!

! This is awesome!!

[Bearcarver]

That looks Beautiful, Ron!!!

I'd be all over that in a Flash!!!

Thanks for a Another Great Thread!!---------------


Bear

[TasunkaWitko]

Thanks guys - I haven't tried the above recipe yet with these sausages, but it is definitely on my list. The photos are simply from a time that I made it before with store-bought sausage.

I provided the link above if anyone wants to give it a go. It's very easy to make, and as you can see, there's a whole lot of Central-European goodness going on there.

[Richtee]

Don't forget to slice some up cold and enjoy with a good rye bread and a beer... They are ready to eat.

[erain]

Don't forget to slice some up cold and enjoy with a good rye/caraway seed bread and a beer... They are ready to eat.