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TentHunter
04-05-2012, 01:46 PM
Chalk up one more point for the MAK 1 Star!!!

Normally I cold-smoke Kielbasa style sausage on the offset then slowly raise the pit temp, but let's see how a hot-smoke on the MAK 1 Star works.

Grind up 10 lbs of fresh pork.
https://lh4.googleusercontent.com/-OL8a7wblU3g/T3y--z1sg5I/AAAAAAAACs8/8eTfJb3G9a8/s640/KB412-01.JPG

Spices measured.
https://lh3.googleusercontent.com/-n5L9uFA7KtA/T3y--kwgCUI/AAAAAAAACsw/sdhZ1JVJpbE/s400/KB412-02.JPG

Stuffing into natural casings.
https://lh5.googleusercontent.com/-q5G8CJLqVjk/T3y--l6CXzI/AAAAAAAACs0/vtxwXLcl_UM/s640/KB412-03.JPG

Onto the MAK in Smoke Mode (170) with a Black Walnut/Apple combo for more smoke flavor.
https://lh4.googleusercontent.com/-6Rr_L7Gr3R8/T3y-_MxzDfI/AAAAAAAACtM/uLakbyCc_pM/s500/KB412-04.JPG

All but two pounds was moved to the top rack to act as a buffer so it would heat up more slowly. The two pounds on the bottom was for immediate eating.

Pit temp raised to 225 when the sausage reached 100 & it was flipped/rotated at about 140.
https://lh5.googleusercontent.com/-0AH1pX5g0xk/T3y-_KU42GI/AAAAAAAACtI/wiqt7UMjYb8/s500/KB412-05.JPG

Pulled at an I.T. 150 - 154 & dunked in cold water.
https://lh5.googleusercontent.com/-0JRy13UCva8/T33ts2KYt-I/AAAAAAAACt8/kXMu1vePAHk/s400/KB412-06.JPG

Cooled overnight in the fridge.
https://lh6.googleusercontent.com/-ANY70rF9V0M/T3y-_sUXWUI/AAAAAAAACtg/-cMSjW_OYAw/s640/KB412-07.JPG

Considering this was strictly a hot-smoke, all in all I'd say I'm pretty happy with the results. I was most concerned about it fatting out, but it was fine. In fact the marbling is better than I'd hoped. The mahogany color might not be quite the deep shade I get from cold-smoking, but it still looks good, and it sure tastes good!
https://lh6.googleusercontent.com/-C0zw5DPQ5n0/T3y-_8jaWpI/AAAAAAAACtk/6o9Lw4Yy404/s639/KB412-08.JPG


The MAK 1 Star is a great hot-smoker!

Hobbit
04-05-2012, 02:51 PM
Now your talking, my favorite sausage. Looks so good.

sparky
04-05-2012, 05:23 PM
ya hu. that looks great TH. i love sausage.

Chili Head
04-05-2012, 07:09 PM
I need to make some sausage! That looks great man!

bflodan
04-05-2012, 09:30 PM
Looks great Tent!!

fishingbouchman
04-05-2012, 10:05 PM
one day...one day I will be there.

SmokinSteiny
04-06-2012, 04:25 AM
one day...one day I will be there.

Me too! After I'm done doing this contracting stuff I wanna get into making sausages and curing meats. Been doing alot of research on it all.

Rip
04-06-2012, 05:03 AM
Looks awesome Tent!

TentHunter
04-06-2012, 08:00 AM
one day...one day I will be there.

Me too! After I'm done doing this contracting stuff I wanna get into making sausages and curing meats. Been doing alot of research on it all.

Getting into sausage making & curing has definitely been rewarding to say the least. The investment in the equipment has more than paid for itself. I love taking raw ingredients and turning them into a product that the whole family (and friends) enjoy.

TrickyDick
05-08-2013, 11:20 AM
How long is the sausage in the 40-140 degree danger zone while on the 170 degree smoker? The Kutas book has raised my awareness and paranoia to a new level.

TD

RickB
05-08-2013, 03:15 PM
Looks great dude!

RickB
05-08-2013, 03:15 PM
How long is the sausage in the 40-140 degree danger zone while on the 170 degree smoker? The Kutas book has raised my awareness and paranoia to a new level.

TD

Td empty your mailbox its full.