mule's cured cold smoked kielbasa with Qview

themule69

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Oct 7, 2012

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live north of fort smith arkansas between alma and

• Mar 12, 2013

• #1

it's time for some kielbasa. started off with 2 Boston butts boned and cubed.

6072g  =13.36lbs Boston butt

103.22g kosher salt

6.75 oz tender quick

12.15g fresh ground black pepper

30.36g minced garlic

698g cold water         .....................would have used wine if i had it.

kielbasa 1.JPG

• themule69
• Mar 12, 2013

kielbasa 2.JPG

• themule69
• Mar 12, 2013

in the fridge till tomorrow.

then i will stuff in natural hog casings.

then cold smoke with pit master dust in the AMNPS  all night.  (this will be the first time to smoke with dust. i have always used the pellets.i got Todd to fix me up with some dust. so i have to give it a try) thanks Todd

then poach in hot water till done.

then cold water bath.

then in the fridge to bloom.

i can't wait.

more pics to come.

happy smoken.

David

 

Last edited: Mar 12, 2013

kathrynn

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• Mar 12, 2013

• #2

 count me in too!  Will be watchin'

Kat

 

boykjo

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• Mar 12, 2013

• #3

Nice...........

 

 

disco

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• Mar 12, 2013

• #4

Sorry if I'm asking a stupid question but I've never made this before. Don't you grind the pork?

 

alelover

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• Mar 12, 2013

• #5

Grinding is implied.

 

bluebombersfan

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• Mar 12, 2013

• #6

Looking good so far!

 

diggingdogfarm

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• Mar 12, 2013

• #7

Lookin' good, but WOW, that's a lot of salt!!! About 4.35%!!! :icon_eek:


~Martin

 

Last edited: Mar 12, 2013

woodcutter

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• Mar 12, 2013

• #8

 

themule69

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• Mar 12, 2013

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Disco said:

Sorry if I'm asking a stupid question but I've never made this before. Don't you grind the pork?

Click to expand...

it will be ground. it has cure in it and the seasonings will soak in. then it will be ground then stuffed. the a little drying time. then cold smoked. grab a bag of

 or a

 

themule69

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• Mar 12, 2013

• #10

DiggingDogFarm said:

Lookin' good, but WOW, that's a lot of salt!!! About 4.35%!!!

~Martin

Click to expand...

maybe that's why i have high blood pressure 1/2 oz tq to 1 lb of meat

 

Last edited: Mar 12, 2013

diggingdogfarm

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• Mar 12, 2013

• #11

themule69 said:

DiggingDogFarm said:

Lookin' good, but WOW, that's a lot of salt!!! About 4.35%!!! :icon_eek:



~Martin

Click to expand...

maybe that's why i have high blood pressure 1/2 oz tq to 1 lb of meat

Click to expand...

Yeah, plus the Kosher salt.
I'm a salt addict and I don't use that much, not even half that...LOL


~Martin

 

themule69

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• Mar 12, 2013

• #12

DiggingDogFarm said:

Yeah, plus the Kosher salt.
I'm a salt addict and I don't use that much, not even half that...LOL


~Martin

Click to expand...

don't judge me life turned me that way. but i do take a pill everyday.

 

diggingdogfarm

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• Mar 12, 2013

• #13

It's not a judgement.
It's just an observation.
You're the one who's eating it, you can make it 50% salt for all I care.


~Martin

 

themule69

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• Mar 12, 2013

• #14

DiggingDogFarm said:

It's not a judgement.
It's just an observation.
You're the one who's eating it, you can make it 50% salt for all I care.


~Martin

Click to expand...

you haven't stepped on my toes. i think we are all friends here. i normaly use cure#1 so you are right on the % i rechecked it after your post.  i did a double

flush of water then re added the other seasoning. you may have saved my wife martin. you can't save me tho. i put salt on my

 but i take a pill for that

 

themule69

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• Mar 13, 2013

• #15

here we go it's time to grind.

sausage 4.JPG

• themule69
• Mar 13, 2013

sausage 5.JPG

• themule69
• Mar 13, 2013

sausage 11.JPG

• themule69
• Mar 13, 2013

time to stuff

sausage 6.JPG

• themule69
• Mar 13, 2013
• 1

sausage 7.JPG

• themule69
• Mar 13, 2013

sausage 8.JPG

• themule69
• Mar 13, 2013

now you know what a mule looks like!

suasage 9.JPG

• themule69
• Mar 13, 2013

all stuffed and hanging to dry.

did a fry test on a couple of patties. great flavor. should have taken a pic of that. nice and pink from the cure. not to salty and i had 2 more tasters other than my self.

more pics to come .

happy smoken.

david

 

jrod62

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• Mar 13, 2013

• #16

Looks good Thumbs Up

 

dirtsailor2003

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• Mar 13, 2013

• #17

looks good!

 

boykjo

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• Mar 13, 2013

• #18

Looks good..... the sausage I mean...................

 

 

themule69

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• Mar 13, 2013

• #19

boykjo said:

Looks good..... the sausage I mean...................

 

Click to expand...

boykjo

  

 

themule69

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• Mar 13, 2013

• #20

i let it hang in my shop for a while to dry.

this is half hanging.

sausage 12.JPG

• themule69
• Mar 13, 2013

this is my AMNPS smoking along with pit master blend on a 22.5 kettle

remember i am cold smoking.

sausage 13.JPG

• themule69
• Mar 13, 2013

this is  half of the sausage about 15 min. into the smoke. with my AMNPS both ends lit.. if you don't have an AMNPS or tube. you need one. call .todd or send him an email. his little gadget makes smoke. lots of smoke, with very little heat.

sausage 14.JPG

• themule69
• Mar 13, 2013

more pics to come. it smells so good in my house, in my shop, in the yard. i have to say yes DR. i am a smoker. i don't smoke cigs. butts are cheaper and better for you.

happy smoken.

david

 

Last edited: Mar 15, 2013