Kielbasa .....

Discussion in 'Sausage' started by daveomak, Jan 24, 2014.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    OK, my first kielbasa....... got the spices from a member..... Made from all ground chuck... no extra added fat...
    This stuff is really good.... now I have 2 favorites.... Andouille and Joe's Kielbasa..... I made 2#'s as Bride wanted GB....
    I ground 25#'s of chuck and all she would spare is 2#'s.... Should have made 25#'s....... Time to look for more chuck on sale...



     
    Last edited: Jan 24, 2014
  2. purty !!!!!!!
     
  3. hagisan

    hagisan Meat Mopper

    [​IMG]  Well done!
     
  4. reinhard

    reinhard Master of the Pit OTBS Member

    Look's real good Dave !!! Beef chuck is excelent for sausage.  Reinhard
     
  5. that looks very good from here!
     
  6. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Looks pretty good from here. 
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Dave!
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks for the compliments...... It looks smokey but.... Pitmaster's Choice hasn't overpowered anything I've smoked.... Bride did think 36 hours on the bacon was a bit much but I didn't....

    I can't put it down..... that's the best smoked sausage I have ever eaten.....
     
    Last edited: Jan 24, 2014
  9. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Great job Dave.
     
  10. darwin101

    darwin101 Meat Mopper

    Looks great, just needs a big scoop of mustard.  [​IMG]
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    It looks great how is the flavor ?
     
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks Brian and Darwin.....

    Ahron, morning.... It's a complex, "I don't know what that is" flavor... "but I want more".... thing.... I had some in the frying pan and is was just so-so.... but after the smoker a totally different animal.... I added 2 1/2% jalapenos and 2% garlic to the spice mix....

    Dave
     
    Last edited: Jan 25, 2014
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    thanks for the info.
     
  14. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    If your Joe's Kielbasa spice mix is from boykjo, I'm not surprised it is the best sausage you've ever had! His sausage posts are amazing.

    Your smoked kielbasa looks great! What % of fat did your ground chuck have?

    After I made smoked kielbasa, somebody on the forum suggested making SolarYellow's pork shots if there was any leftover kielbasa. I haven't tried this recipe yet, but there are lots of glowing comments on it and I'm planning to try it sometime. It doesn't sound like you'll have any leftover kielbasa either, but if you do you might be interested in this post. Just the title makes it worth a look!
    http://www.smokingmeatforums.com/t/...pork-caramel-candy-the-ultimate-panty-dropper

    Thanks for sharing, Dave! Have a great day!
    Clarissa
     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You are welcome.... we do have to share all the great stuff we smoke... Joe needs to sell this stuff in 50# batch packs.... I do not know how the stuff in the store can be called Kielbasa.... My butcher guy said he would sell me a primal whole front quarter chuck for about $2.80 #.. I would make most of it into Kielbasa... save the prime steaks and ribs is about all....
     
  16. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great Dave very nice [​IMG]
     
  17. Last minute smoke going on today. I have some fully cooked kielbasa and just need to know what temp my smoker should be at and a time frame. I know Im pretty much just heating it but don't want to do so for to long. Thank you
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Dang why am I always late to the party?

    Looks really good Dave, Top rate, jam-up job!

    Now Dave don't hold back or candy coat it, tell us, do you really like the kielbasa? <chuckles> I don't remember seeing Dave so excited before. Must be good stuff.

    Guess I need to move it up on the list!
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    you can simmer in beer or water at 160-170 ish degrees... probably takes 20-30 minutes to reheat... if it ain't frozen... or steam...
     
  20. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks great Dave, Do you always make it with beef? or is that the secret to Joes recipe? I always use pork.
     
    Last edited: Jan 25, 2014

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