Richtee's Hunky Kolbasz

[Fishawn]

Since Rich is away for a bit, thought I would make his Hunky Kolbasz, as a tribute to the bearded/sunglassed wonder. ;{)

Starts out with 3# coarse ground pork

1 tsp per pound each of Paprika, onion, garlic, CBP
1.5 tsp per pound of Tender Quick

MES @ 120* for 2-3 hours with smoke, then finish @ 165* to internal of 152*

Absolutely Beautiful day in Washington today.

[lcruzen]

Good stuff! I made some snack stix with Andy's recipe a while back and loved it.

[Bbqgoddess]

Looks like a beautiful day up there!
We on the other hand are on fire again... and with santa ana winds, no humidity and triple digits temps... sigh..
Very nice tribute to the PB!
I can't wait to see them all done.. they look delicious as they are now hanging in the smoker!
Now being a noob, do you rest these to "bloom" also??

[Fishawn]

I am a newby as well, but I was going to take them to 152* then into a ice water bath to cool them, then hang them to "bloom", as long as I did'nt eat them all by that time.

Or turn off the smoker when they hit 152*, open door & let them "bloom" as the smoker cools down.

Not sure, what do the master sausage heads think!

[lcruzen]

Do the ice water bath. Helps to keep them from shrinking and the skin loosening up.

[Gunslinger]

Looks good. Gonna have to try this one.
Have you solved your texture issues?

[Texas-Hunter]

Like Lou said... After smoking sausage, Ice Bath till internal temp hits 100-11-* then hang and bloom for around 2-3 hours...

[Fishawn]

Looks good. Gonna have to try this one.
Have you solved your texture issues?

Yeah, I think so. Rich's recipe calls for single coarse grind, which I think should be pretty good for this recipe. The snack stick I recently did were the texture I was looking for, for that kinda stick/pepperoni style. It called for a medium grind 2 times & then a fine grind to finish. I was really happy with them.

[Fishawn]

Like Lou said... After smoking sausage, Ice Bath till internal temp hits 100-11-* then hang and bloom for around 2-3 hours...

Thanks guys, is there any place in particular I should hang them? Outside in 80-85*, inside @ 70*...... Any difference?

[Texas-Hunter]

I hang mine in the house... I would outside in the garage if is cool enough..

[Gunslinger]

Thanks guys, is there any place in particular I should hang them? Outside in 80-85*, inside @ 70*...... Any difference?

Without looking, I think it's room temperature. Of course room temperature here is a might lower than room temperature in a 3rd world country.

[ALX]

looking good.sounds like a great recipe-will try this.

[ShooterRick]

Lookin mighty good to me!

[Okie joe]

ice and bloom

Yes.what they said....Ice and bloom inside 73 or so no flies inside....Yes i love the bacon I use it instead of fat in my sausage....just a boost good twist.

[Slanted88]

Man Damn.....you are gettin after the sausage! Good for ya! ain't had time to do jack nothin!See Louie I din't cuss!