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First try at making Kielbasa

post #1 of 18
Thread Starter 

I made these a few weeks ago but figured I would share with you all on SMF. They came out real good! I'll post the recipe when I find it.

 

1hr at 120 no smoke to dry the casings.
1 hr at 140 with smoke.
1 hr at 150 with smoke.)
@2.5 hrs at 160 with no smoke to reach an IT of 135. (It was 20 degress outside  :o)


Here we go...

5lbs of Pork shoulder and spices.


Ready to go.



Not bad for a 1st try with the new stuffer. Into the frig for 24 hours.


Doing it's thang..


Out of the smoker enroute to the water bath.


Poached for about 15 min at 160-162 degrees  to an IT of 157. Thermometer holder is made with aluminum step flashing.  ;D


Cold water bath to an IT of 110 degrees.


Blooming next to the bucktails..


Money shot..



Thanks fo looking! ;)

post #2 of 18

looks awesome Sam....................icon14.gif  I bet they tasted great........ Nothing like home made kielbasa........

 

Joe

post #3 of 18
Looks good. I need to make some kielbasa
post #4 of 18

Wow Sam those look like they really came out nice.  Awesome 

post #5 of 18

Great job Sam, they look great.

 

Hope to give the Kielbasa a try as soon as i get some time off.

Thanks to my buddy Joe, I'm sure it's gonna be awesome biggrin.gif

post #6 of 18

Can't beat good Kielbasa...JJ

post #7 of 18

Looks very good, well done

post #8 of 18

Great Job!  I'm heading into the sausage learning curve next week.  Would love so see your recipe.

post #9 of 18

Sure looks like they came out great!

post #10 of 18
Thread Starter 

Here is the recipe I used. I got it from another member on this site.

 

Pork Butt (20% fat) 1000g (2.20 lb.)


Ingredients per 1000g (2.20 lb.) of meat

Salt (kosher preferred) 18g (3 tsp.)
Cure #1 2.5 g (½ tsp)
Sugar 2.5 g (½ tsp)
Black pepper (fresh ground) 2.0g (1 tsp)
Marjoram 1.0 g (⅔ tsp)
Garlic (fresh) 3.5g (1 clove)
Cold water 100ml (⅜ cup)

 

post #11 of 18

Very nice!

post #12 of 18

I can't beleive I missed this one!

Sam, that keilbasa looks awesome!icon14.gif I need to try making some keilbasa one of these days.

post #13 of 18
Thread Starter 
Quote:
Originally Posted by Johnnie Walker View Post

I can't beleive I missed this one!

Sam, that keilbasa looks awesome!icon14.gif I need to try making some keilbasa one of these days.



I wasn't that bad at all. And I do like the poaching at the end too. It stays nice and plump. I'll be doing another batch soon, that one is pretty much gone! biggrin.gif

One thing I forgot to mention is that these were stuffed into large hog casings 38-42.

post #14 of 18

Great looking kielbasa Sam!

post #15 of 18

Looks Good! I dig yer thermo holder

post #16 of 18
Quote:
Originally Posted by Big Casino View Post

Looks Good! I dig yer thermo holder


Me too !!!! That needs to be a wiki or a sticky or something....  Patent attorney, where are you......   Dave
 

 

post #17 of 18

Sam,

 

Sorry for arriving late at your party....However..sausage.gifCongratulations on some fine looking sausage! 

post #18 of 18

Not sure how I missed this one as I'll be giving sausage making a try in the near future. That kielbasa sure looks good. Thanks for sharing the recipe and the great info!

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