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Kielbasa anyone?

post #1 of 15
Thread Starter 

Well now that I have had a few trial runs on the new smoker and everything seems to be on the up and up as well as the family being able to get together for a few days this weekend...

Time to get to making some kielbasa.


I have taken a recipe from "Polish Sausages authentic recipes and instructions" by Miroslaw Gebarowski and Stanley and Adam Marianski modified it slightly for the family's taste and we ground the fixins' last night for a 2 day cure. Stuffing and Smoking will commence Saturday morning. The neighbors will love it.


I don't know if it is proper form to post a recipe from a cook book even with slight modification so I will not be doing so, buy the book it is a wealth of knowledge.

A hint is it includes Pork, Beef, Garlic, Corriander, Marjoram, Paprika, Salt, Pepper, and Cure #1.


Let's get some meat...


That's almost 40#'s... 2 16# butts from my favorite second home Costco and 5#'s 'o' beef as well (already ground 'cuz it was cheaper, it will be ground finer for this application)


My Dad and Best friend getting to grinding (I put them to work)


This process went pretty darn smooth. I bought some new grinding plates for the KA and they worked very well (for the cost though I could have bought a low end grinder)


The new LEM mixer worked like a charm (no more frozen fingers)


The 1/3 way point...≈40#'s in the fridge and waiting for Saturday, no room for my beer, what to do



Oh and in case it was missed here is the beast that will be smoking up the neighborhood Saturday



Can't wait till tomorrow..I'll keep you all posted.



post #2 of 15

Hope  it turns out awesome. Nice smoker!

post #3 of 15

Nice job on the smoker! Great book, I agree!

post #4 of 15

Sure you can send some to me    sausage.gif  and a shock top



Looks good.





post #5 of 15
Thread Starter 

Sorry, but it's all but accounted for. I was gonna do 20#'s but the "demand" was too great. lol

I just hope to have some left over for me.


Gonna be putting the Foodsaver to the test this weekend.


Shameless plug...Don't forget that March 26th is Epilepsy awareness day wear your purple to show support.

My niece has epilepsy and my sister-in-law has been doing a great deal of work to promote the cause here in is much greater than I, and I imagine most ever thought and the word needs to be spread.


(sorry if it is wrong to post this here but I'm sneaking it in where I can)

post #6 of 15

That's a good size batch of kielbasa you got going there. It sure is looking good. icon14.gif

That's a monster smoker too!

post #7 of 15
Thread Starter 

Johnnie Walker...

That's gonna have a lot of involvement in the process as well. Love the UserName

post #8 of 15

Looks like your off to a great start..............popcorn.gif



post #9 of 15
Originally Posted by boykjo View Post

Looks like your off to a great start..............popcorn.gif



X2 13_4_9[1].gif


post #10 of 15
Thread Starter 

Well a day late but I was exhausted here are the results


Stuffing the kielbasa, The LEM 5 pounder did just fine with the 40 #'s






Drying before the smoke



Into the smoker, this took 5.5 hours right around what I thought it would be.

THe smoker held a steady 165 to 170 and got the kielbasa to 154 at a steady pace



The final product



Ready for packaging the Foodsaver worked like a charm




Thanks for looking


post #11 of 15
Very nice!
post #12 of 15

Nice looking keilbasa Dazdnaz! Great looking smoker too!

post #13 of 15

Good job on the sausage!

post #14 of 15

Gorgeous stuff! I noticed in your fridge door a jar of E.D. Smith's Jam. How did you get that in Arizona? They make the best jam ever commercially made. Used to make HP sauce till Heinz bought it. I love that sausage and Polish women too.

post #15 of 15
Thread Starter 

Good eye on the jam, I got it at the Sunflower Market, a source for many lesser known items not available in the bigger stores.

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