My mother-in-law is celebrating her 80th birthday and so a party in her honor is being thrown this weekend. One of the requests I received was to bring enough kielbasa for 20...—the unfortunate part was I didnt get this request until a few days ago.
So between work & other commitments, I gotta crank out some kee-bazzy. So due to time constraints I wound up taking fewer photos than usual of the process.
Got 10+ pounds of pork shoulder & prepped about half of it in the manner I did in a previous thread where I cut up small lean pieces & cured them overnight before grinding & mixing the balance. I used pretty much the same recipe I used last time, but added a bit more salt and garlic.
My previous kielbasa thread:
I used larger casings this time (32mm last time) and went with the 38-42mm size.
Meats with spices & rest of the cure mixed & stuffed. You can see the cubes of the 'cured' pork within the sausages:
Decided to do a couple of hours of heavy smoke. I used apple wood this time instead of hickory.
I hung the kielbasa @115-120° for an hour to dry before applying the smoke.
Smoke just starting & the sun is starting to set....
I bumped up the temp to 130-140° over the next two hours with good smoke.
They look ready to pull...
plunked the load into my roaster full of 175° water. held the temp at around 165-170°
Time for a break while waiting for the kielbasa's IT to hit the magic mark....
After ONLY about 25-30 minutes, IT hit 157° so I pulled the kielbasa, plunged them into an ice bath & hung 'em up to bloom for 90 minutes or so:
FINALLY: Ten pounds of smoked kielbasa ready for the weekend!
Of course we had to sample some beforehand...