"Turkey / Chicken Kielbasa" with lots of Pics

Discussion in 'Sausage' started by goliath, Jun 12, 2016.

  1. goliath

    goliath Smoking Fanatic

    Well after searching the site, the internet, and Rytek's bible, I really didnt find a lot of recipes for smoked poultry sausage .... then i came to the conclusion that GOD HATES A COWARD !!!!!!
    so i tried my own idea ..... used Dave's Kielbasa recipe from  Len Poli's site, and used some of the technique from the Turkey sausage recipe also on the site ... i have made the kielbasa many times and never been disappointed. I added some NF milk powder to hold some moisture as this stuff had to get to a higher IT than regular sausage as its poultry, AND that there was not a lot of fat in the mix, i also didnt add any fat..
    boned out 2 chickens and a small turkey and got 15 lbs of meat. used the skin also. here is the set up at my sausage makin station in my basement !!

    ground everything thru a 1/4' plate, thats my mineral water to keep me hydrated as i toil in the basement ...  LOL

    here is the 'mix' after i added the spices, cure, water etc...

    stuffing some rings .... i also did a bunch of links for roasting on the campfire ... its fishing season here and we roast a lot of weenies or whatever on the fire !!

    loaded my smoker, you can see in the bottom i have two 12 inch pellet tubes welded together for long smokes !!

    forgot to get a pic of them finished in the smoker but got a shot of them fresh out and already in the ice bath ...

    MONEY SHOT .... let them stand over night in my fridge and i was very impressed as to how moist and tasty these things are. possibly might add a little more salt and garlic next time, BUT everyone seems to like it just the way it is....

    I hope everyone enjoyed my effort here [​IMG]

  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great from here Nice job!!! POINTS

    A full smoker is a happy smoker 

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Nice twist on the classic...JJ
  4. goliath

    goliath Smoking Fanatic

    Thanks JJ ...
    it makes me feel good that you like what i tried here.....  I have followed your posts and advice for a few years now !!

  5. That's a great healthier version of Kielbasa thanks for the post great idea.
  6. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

  7. goliath

    goliath Smoking Fanatic

    I guess THANKS to everyone that has enjoyed this post... its great to see some of the long time members that have contributed so much over the years to the site actually giving me a thumbs up on my idea...

  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    G, Nice idea and great looking sausage ! [​IMG]
  9. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The sausage looks great!

    Nice job!

  10. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks like your efforts were a great success.

    Points for taking a chance!

  11. b-one

    b-one Smoking Guru OTBS Member

    Nice job they sure look tasty!
  12. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    ...[​IMG]...   Great job on the Kielbasa Adam....   Nice smoke too....  Those won't last long....  The cook's never happy with his masterpiece but the fans will chow down and say "More, more, more !!"    I'm waiting for a picture or 3 of some slabs you are going to catch..  and maybe some Tyee Sausage too....
  13. mickey jay

    mickey jay Meat Mopper

    Never tried chicken in my grinder.. yours looks great! I should really start considering this.
  14. That's funny, Goliath! Some men have a work shop in their basement. You have a sausage making station! I love it!  So, which one is the real man? LOL Kevin
  15. goliath

    goliath Smoking Fanatic

    thanks for the look and the comments !!!
    since this project i have been to the river and roasted a few of these sausages and THEY ARE GREAT !!!!
    also by bringing them to an IT of 165 we have been eating them as fresh kielbasa . funny thing is most people dont believe its a turkey chicken mix. "no its not its pork" is the most common answer.
    I SWEAR BY THE SKIM MILK POWDER because it has held the moisture beautifully.

    as for "slab" pics .... i have a 20+ pounder going in the smoker tomorrow morning, its on the brine to make some LOX up. will rinse it and dry it tonight. its a decent fish BUT the big ones start to show up in a few weeks. thats when we have a better chance at a 50+ ......  [​IMG]


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