Sausage making night

[fatboyz]

Well I have 30 pounds of deer garlic ham ring ready for the smoker tomorrow and 30 pounds of jalapeno cheese Kubi burgers ready as well. They need to be cooked in water, cooled, sliced, then cold smoked. Will post pics as the weekend progresses!

[RagingPenguin]

Sounds pretty good!

[calgarychef]

That's how you do the kibi burgers? I always wondered how, thanks, I'm gonna try it.

[Buteo]

http://honest-food.net/ c

[fatboyz]

Smokers loaded at 0930 this morning

[fatboyz]

Kubi burgers are cooked and cooling in the snow in the waterproof casing, and the garlic ring is just finish cooking now with no smoke.

[grouse_hunter]

Looks awesome! What temperature and how long do you smoke for? What wood?

[fatboyz]

I use cherry, hickory or mesquite biscuits. The sausage goes in at 130F no smoke for 30-45 min, then 170F with smoke for 2.5 to 3 hrs, then 220F no smoke for 1-1.5 hrs until internal temp is 77C.

[grouse_hunter]

Thanks for the detailed instructions. Do you vacuum pack and freeze afterwards?

[Backwoods Runner]

Looks great Fatboyz. I hope we are on the list to try out. I vac seal as soon as it cools down otherwise it dries out.

[fatboyz]

I let it blume and cool down over night in the Man Shed, then vacuum pack tomorrow morning. Tomorrow I will cut the kubi burgers on the meat slicer then cold smoke them.

[Sloughsharkjigger]

First Class..... looks delicious.

[fatboyz]

Kubi Burgers are cut and in the smoker. I made about 160 that fit nicely on an English muffin!


Just so you know those white lumps are Jalapeno Havarti not fat!!




Some were asking about my Bradley smoke generator.

[grouse_hunter]

Looking great! Do you grill the patties before serving? I'd imagine they'd be good cold as well.

[fatboyz]

Yup throw on the grill or in the frying pan, just enough to heat them through and melt the cheese.

[waterboy]

Holy, sitting here drowling...looks like you gotter mastered! good job

[fatboyz]

Well the final product of the weekend. Grilling up some for supper tonight with some homemade Spaetzle

[expmler]

Good looking stuff. Why do you bring the internal temp of your sausage up so high?

What diameter are those burger casings?

[fatboyz]

Expl
That should have been 70C (around 160 F). I am using a 90mm waterproof casing.