Reults of my smokes bacon sausage roll
Very pleased with the result. I was worried it would come out like meatloaf but not even close
Did not get a photo of the kielbasa before rolling
Sign of the times
Walked into Five Guys today, carryout only of course, and the order taker asked if I had an online or phone order I said no
He said they could not take walk in orders only on line or phone. Really? I asked.
So I walk out the door see the phone number and called in my order then walked back in told him my order name and waited for my order
By the way, three other people were waiting for their orders and we all practiced social distancing.
I wasn’t mad, if that’s the rule he had to follow it
Chef, I ran it at 160 for 2 hr w/smoke then 210 for 1.5 hour w/smoke(depending on the meat I like to stay around or below boiling temp when possible)
In this case I was on a hard timeline and sensed I might have been in a stall so I finished at 265 for around 1 hr w/no smoke and I was at 160 internal
I used a combo of commercial pork, bacon, cheese brat mix and homemade pork sausage then added about a 1/4 ration of Sure Gel
One change next time will be to integrate the roll seam to make a more solid cylinder
I have made this recipe one time
Not nearly enough kraut flavor
Next time I will not rinse the kraut, save the kraut juice and make it part of the ice water and then reduce the salt and increase the kraut by at least 25%
Unless I am missing something I don’t know why you rise the kraut and not use the juice (will it act like citric acid and affect the uncooked meat)?
10 lbs. pork butt
3 Tbsp. canning salt
1 Tbsp sugar
2-3 Tbsp chopped garlic, (bottled works fine)
2 Tbsp dried marjoram
2-3 Tbsp course ground black pepper
2 2 lb packages saurkraut rinsed once and pressed dry
1 pint ice water (important to be ice water)
Ingredients for 10 pounds. Chill pork butt, grinder, and stuffer. Grind chilled pork butt through a 1/4" or 3/8" plate. Mix all ingredients thoroughly, maintaining approx 34-38 degrees to prevent smearing. Smearing occurs when the fat in the pork gets too warm and turns mushy. Makes for sloppy looking sausage. Stuff into hog casings, twist into 1/4 lb links, and return to cooler (refrigerator) maintaining approx 34 degrees overnight…hang on sticks if possible (to dry casings), hanging not absolutely necessary, but overnight cooling is. Cook fresh Krautwurst by simmering links in a pan of beer or by grilling. Freeze up to 6 months.
sbtech Make sure you exceed 135 deg F to melt the capsules
I know most go to temps well above that but worth mentioning.
Also, if you are used to using ECA in sausage you will probably want to mix in at a lower rate since drying jerky concentrates the flavors
Let us know how it turns out
Salt equalizes everything permeable in a wet environment.
As it enters the egg it carries the flavoring with it
Chef Looks like it should work, I would probably go with a tablespoon of salt
Did the salt come through? if mixed with the other spices it should have carried the flavor in
Chef I looked back for your recipe, what was it?