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04-04-2014, 09:24 PM
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Join Date: Feb 2009
Location: rocky Mountain House
Posts: 1,538
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Sausage making night
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!
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04-04-2014, 10:20 PM
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Join Date: Feb 2014
Posts: 109
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Sounds pretty good!
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04-04-2014, 10:28 PM
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Join Date: Jul 2007
Posts: 6,699
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Sausage
That's how you do the kibi burgers? I always wondered how, thanks, I'm gonna try it.
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04-04-2014, 11:26 PM
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Join Date: Sep 2008
Posts: 20
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04-05-2014, 11:09 AM
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Join Date: Feb 2009
Location: rocky Mountain House
Posts: 1,538
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Smokers loaded at 0930 this morning
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04-05-2014, 12:31 PM
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Join Date: Feb 2009
Location: rocky Mountain House
Posts: 1,538
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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.
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04-05-2014, 01:00 PM
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Banned
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Join Date: Dec 2013
Posts: 1,509
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Looks awesome! What temperature and how long do you smoke for? What wood?
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04-05-2014, 01:11 PM
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Join Date: Feb 2009
Location: rocky Mountain House
Posts: 1,538
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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.
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04-05-2014, 02:12 PM
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Banned
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Join Date: Dec 2013
Posts: 1,509
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Thanks for the detailed instructions. Do you vacuum pack and freeze afterwards?
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04-05-2014, 03:33 PM
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Join Date: Dec 2008
Location: Rocky Mtn. Hse.
Posts: 346
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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.
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04-05-2014, 05:15 PM
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Join Date: Feb 2009
Location: rocky Mountain House
Posts: 1,538
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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.
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04-05-2014, 09:28 PM
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Join Date: Feb 2012
Location: West Country
Posts: 453
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First Class..... looks delicious.
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04-06-2014, 11:29 AM
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Join Date: Feb 2009
Location: rocky Mountain House
Posts: 1,538
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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.
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04-06-2014, 11:41 AM
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Banned
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Join Date: Dec 2013
Posts: 1,509
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Looking great! Do you grill the patties before serving? I'd imagine they'd be good cold as well.
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04-06-2014, 12:03 PM
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Join Date: Feb 2009
Location: rocky Mountain House
Posts: 1,538
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Yup throw on the grill or in the frying pan, just enough to heat them through and melt the cheese.
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04-06-2014, 03:06 PM
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Join Date: Feb 2012
Location: Rocky Mountain House
Posts: 227
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Holy, sitting here drowling...looks like you gotter mastered! good job
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04-06-2014, 05:40 PM
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Join Date: Feb 2009
Location: rocky Mountain House
Posts: 1,538
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Well the final product of the weekend. Grilling up some for supper tonight with some homemade Spaetzle
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04-06-2014, 09:23 PM
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Banned
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Join Date: Feb 2014
Location: Lizard Lake, SK.
Posts: 2,196
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Good looking stuff. Why do you bring the internal temp of your sausage up so high?
What diameter are those burger casings?
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04-07-2014, 12:35 PM
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Join Date: Feb 2009
Location: rocky Mountain House
Posts: 1,538
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Expl
That should have been 70C (around 160 F). I am using a 90mm waterproof casing.
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