or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Ya sure, it's Polka time! How 'bout some Polska Kielbasa?
New Posts  All Forums:Forum Nav:

Ya sure, it's Polka time! How 'bout some Polska Kielbasa?

post #1 of 7
Thread Starter 

My first time for Smoked Polish Kielbassa. Used 4 lbs pork shoulder and 1 lb beef chuck, partially frozen and ground w/ 5/16" plate. Mixed 1 tsp cure #1, 62 gm A.C. Legg blend 106 Smoked Polish Kielbassa Seasoning into 10 ozs cold spring water. Hand mixed real good and stuffed into rings w/ 34-36 mm hog casings. Let cure in fridge overnight and into the MES for 1 1/2 hrs. at 130° to dry. Fired up the AMNPS w/ Hickory pellets and smoked 'em gradually raising to 180° 'til IT hit 155°. 

 

2 of the rings got done in about 9 hrs. so I pulled 'em. The other 5 really hit one heck of a stall. Took over 13 hrs to get to 151° IT. Not sure why, never had that happen so long with sausage before. I even temp checked the Thermopen w/ boiling water. Spot on. The 5 that took so long look a little more dried out than the first 2. I haven't tried any of them yet so I don't know if they are ok or not. We'll see. Looks like it's Kielbassa w/ boiled taters and kraut for supper.

 

Boy, my photography skills really suck!! icon_redface.gif

 

DSCN0407.JPG

 

DSCN0409.JPG

 

DSCN0417.JPG

 

DSCN0420.JPG

 

 

post #2 of 7

Looks great SE

 

Now i gotta do the jolly jo polka dance.

 

nana2.gif

post #3 of 7
Thread Starter 
Quote:
Originally Posted by nepas View Post

Looks great SE

 

Now i gotta do the jolly jo polka dance.

 

nana2.gif



Ah wun ana tu ana tree............c'mon evirbudy polka!!  music-064.gif     sausage.gif  banana_smiley.gif

 

post #4 of 7

Look good to me! I need to put kielbasa on the to do list.

Ya also might want to check some threads as I seem to remember someone saying that they have a hot spot and that could explain whey a couple finished before the others

post #5 of 7

Mmmmm....good-lookin Kielbasa!

Taters & kraut a great accompaniment too!

 

 

I'll have to try a beef/pork blend in future attempts. All of my batches have been 100% pork.

 

—Kevin

post #6 of 7

Great color!

post #7 of 7

Good lookin sausage. It's getting close to the time to pull out the grinder and stuffer.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Ya sure, it's Polka time! How 'bout some Polska Kielbasa?