So is my 1st step to debone the meat then add spices and cure and let sit overnight before stuffing and smoking? Do I add water?
Can someone give me a short detailed to the point how too?
It is better to mix and wait and do a test fry before stuffing. If you find you need to add anything it would be too late. Flavors do change after seasonings have a little time to mingle. That being said if you have made a certain sausage before and never need to add anything grind season mix and stuff.
You wouldn't have to wait the extra day. You could grind and do a test fry in a frying pan on day 2 and if it tastes to your satisfaction you can stuff after that and let the casings air dry and then start smoking. It wouldn't hurt anything to wait but you wouldn't have to.
As others said it really is a matter of preference. You will be fine the way you did it, or any other way that was mentioned here. At the risk of further confusing you, here is how I do it.
No prepackaged mix needed. Kielbasa is one of the simplest recipes out there. Here is a link to my recipe and process.
I cut the meat from the bone then cube the meat. I add the cure and spices and refrigerate overnight. The next day I grind then add the water as I mix right before stuffing. I think it makes stuffing easier and give a better bind. Just my opinion.
How many times did you grind and what size plate? Was the meat sticky after you mixed prior to stuffing? What temperature and for how long did you smoke them? While smoking did the kielbasa look like it was oozing fat?
I have the same questions as Shannon does. The meat mix certainly looks like there is enough fat content. I wonder if the links were put in the smoker still wet and not allowed to dry, because of the lack of color? What temp was the sausage in the smoker in the begining and what was the finishing temp. What was the internal temp when pulled? When was smoke initiated and for how long? Reinhard
I agree with Reinhard on the color, it looks like they were put in the smoker not dry or they were cold and put a warmed up smoker and condensation formed on them. The dry grainy texture sounds like sausage that was smoked too hot. If your smoker was at 150 the internal sausage temp wouldn't have gone to 155. What did you use for measuring the temperatures?