So, with my folk's 50th wedding anniversary coming up, I needed to have some smoked sausage on hand for the party. We're Polaks from Chicago, so the standard is set a bit high.
It's a 75% pork, 25% beef sausage with salt, pepper garlic, mustard seeds and cure #1 since I'm going to be smoking at low temps. After stuffing, I conditioned for a couple hours at room temp.
On to the smoker.
Nice smoke from the GMG Jim Bowie. I'm running Pit Boss comp blend 'cause they're really cheap when on clearance. I use a stack extension to help get the smoke out from under my porch. You should see the ceiling before I did this.
Here comes that color we all know and love. I crammed things a bit tight on the grill, so the smoke isn't as even as I'd like. Should have used a second shelf. Ah well.
And the delicious results chilling in an ice bath after poaching
So yep, turned out great. The ol' JB kept the smoke temps at 150° which made for a nice end result. I think the folks will be well pleased.
Sausage for my folks 50th anniversary
Thanks for that! The first time I did this recipe, it turned out great, this time exceeded even the first. Used 75/25 pork shoulder/chuck, last time I used brisket point for the beef. I continue to fine tune my technique, so it's nice to see improvement when I thought what I had before was great, haha.
Man, if I only had your address, you'd have got an invite.
My dad's b-day was last month, so we had a round of sto lat, he was happy, but I should have had the wódka out, then he would have been happier!
Man, if I only had your address, you'd have got an invite.
My dad's b-day was last month, so we had a round of sto lat, he was happy, but I should have had the wódka out, then he would have been happier!
Yes, it does. Keeps the smoke moving through at a reasonable pace. I shot a video of it, will have to post that later. Smoke is mainly controlled by cooking temp; higher temps = less smoke. I've found that it puts down nice smoke at 150, which is as low as it goes. Two hours gives you a nice color and flavor. I've gone as long as 5 hours and the smoke profile is still pleasant. That's 10# on the grates there and it juuuuust barely wedges on the pit. I need to make a second shelf for a bit more room to avoid the crowding issues I had.Bob K wrote:Looks great Sleebus! That's an interesting grill. Does the combustion fan in the firebox also circulate the air in the cooking area? Also can you control the amount of smoke?