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Cured kielbasa?

post #1 of 6
Thread Starter 
My local butcher makes us a smoked sausage with our deer meat that is very good but his prices are starting to get very high. I asked him if he will sell me some of his seasoning mix but he won't. He did say that he makes it him self and it's very simple and mentioned black pepper and paprika.

Looking through ryteks book I only found 2 recipes that call for paprika. I found a recipe for semi-dry cured kielbasa that is very simple and contains black Pepper, paprika, garlic, dextrose , corn syrup solids and insta cure.

I know that in the sausage I have made it has that "tang" to it so I'm pretty sure the dextrose is used but what is corn syrup solids for? And can something else be used in place of it?
post #2 of 6

I made a recipe from letsmakesausage.com in this thread and really liked it.

 

http://www.smokingmeatforums.com/t/126930/venison-polish-sausage

post #3 of 6
Thread Starter 
Woodcutter what smoking method did you use? I read on another post that you only smoke for about 4hrs at higher temps then most do. Is this how you did these?
post #4 of 6
Quote:
Originally Posted by lennyluminum View Post

Woodcutter what smoking method did you use? I read on another post that you only smoke for about 4hrs at higher temps then most do. Is this how you did these?


I think these took 8-9 hours. I start the smoker at the same time as the sausage get hung on a low heat setting. Then when the sausage IT gets to 15-20 degrees from the smoker temp I start to bump the smoker temp about 10 degrees at a time and keep doing that until the smoker temp is 170. At 170 I hold and wait until the sausage is 152 and bring it in to bloom. On larger sausage like summer sausage I give it an ice bath to stop the cooking because of the extra mass.

post #5 of 6

I do 3 lbs venison, 2lbs pork shoulder.

8 tsp kosher salt

1 tsp pink salt

4 teaspoons white pepper (ground)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3 teaspoons dry mustard

 

 

Mix all, start the bind.  vacuum pack over night to 3 days. 

 

stuff in hog casings

 

Hang over night to dry

 

Smoke for 8 hours (cherry, birch, apple, maple) at below 40

 

Bring temp up slowly to 150 IT.

 

takes 8 hours or so. 

Just finished 20lbs.  added 3 tblsp of majoram to 5lbs on two packages.

post #6 of 6
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post


I think these took 8-9 hours. I start the smoker at the same time as the sausage get hung on a low heat setting. Then when the sausage IT gets to 15-20 degrees from the smoker temp I start to bump the smoker temp about 10 degrees at a time and keep doing that until the smoker temp is 170. At 170 I hold and wait until the sausage is 152 and bring it in to bloom. On larger sausage like summer sausage I give it an ice bath to stop the cooking because of the extra mass.

Lol sorry man the other post i read was from woodsmoker not (you) woodcutter. 8-9 hrs ain't to bad just not sure i wanna go the 12-18 hours that some people talk about.
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