Rich G
TVWBB Honor Circle
This time, I smoked it up on my 26", so it's got a Weber involved! 
I got my hands on another pork butt, so decided I'd work my way through some more of my sausage casings. I liked the look of the Kielbasa Slaska recipe on Len Poli's sausage site (and, I actually had all the spices on hand), so I decided to do that. I used all pork butt instead of the butt/lean/bacon mix that is called for in the recipe. Ground it twice (large plate then fine plate), mixed all the spices in until REALLY sticky. After an overnight rest, I stuffed them up, dried them for a bit, then onto the 26" with a hybrid stack (about 8-10 coals in a single stack at the head fo the snake, then into a double) with hickory. The grill temp cruised up from 100F to 150F over a few hours, and then I poached them for about 10 minutes in 165F water to finish at 155F. Shocked in an ice bath, dried and packaged. Not sure how I managed to not eat one, but the test fry, and the patties from the mix left in the stuffer were YUMMY! Pics.....only a couple this time:
I got my hands on another pork butt, so decided I'd work my way through some more of my sausage casings. I liked the look of the Kielbasa Slaska recipe on Len Poli's sausage site (and, I actually had all the spices on hand), so I decided to do that. I used all pork butt instead of the butt/lean/bacon mix that is called for in the recipe. Ground it twice (large plate then fine plate), mixed all the spices in until REALLY sticky. After an overnight rest, I stuffed them up, dried them for a bit, then onto the 26" with a hybrid stack (about 8-10 coals in a single stack at the head fo the snake, then into a double) with hickory. The grill temp cruised up from 100F to 150F over a few hours, and then I poached them for about 10 minutes in 165F water to finish at 155F. Shocked in an ice bath, dried and packaged. Not sure how I managed to not eat one, but the test fry, and the patties from the mix left in the stuffer were YUMMY! Pics.....only a couple this time:
