or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Easter Keilbasa..
New Posts  All Forums:Forum Nav:

Easter Keilbasa..

post #1 of 18
Thread Starter 

Getting ready for the upcoming Easter Dinner. I try to go traditional like my Grandparents you used to do.
This is what I used. A very popular smoked Polish Keilbasa recipe.

Pork Butt...... 10 lbs.
Salt...... 4-1/2 Tbl.Spns.
Cure #1...... 2 tspns.
Pepper...... 1-1/2 Tbl.Spns.
Sugar...... 2 tspns.
Garlic...... 3 large, minced and put through the food processor with 1 tsp water
Marjoram...... 3 tspns.
Water...... 2/3 cup
38-42 mm. hog casings

Here is what they looked like after stuffing.


Let those chill in the refrig overnight. Next morning, warmed up the Bradley to 130 degrees and put them in.
Full House!


Tooth picks were used to keep them from touching. It sorta worked...

Ran these with the Auber PID 130-170 with 2 hrs of Pecan smoke.
Pulled when I had IT temps of 153-155.
Ice bath to 100 IT and then into the basement to bloom.


A closer looksie..


Any of you sausage heads will know that every time you make something, you do it a little differently. This was the case here too.
I grind my pork through the course plate and grind the fat through the fine plate prior to mixing. It has always worked well.
This time, I ground everything through the course plate and mixed. Looking to see what the profile would be like. Too fatty? Fat out when smoking?

Nope. Perfect!


The only thing I will do different next time is give it another hour of smoke. 2 hrs just wasn't enough.
Thanks for looking at my sausage!

post #2 of 18

Man that looks great to me.

post #3 of 18

Nice looking kielbasa man  thumb1.gif  I'll be making more soon too - I'm down to one pack... That's a good reason to make more sausage  :sausage:

post #4 of 18
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Man that looks great to me.


Thanks Adam. Nice to get the smoker rolling again with these nicer temps we're having now.

post #5 of 18
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

Nice looking kielbasa man  thumb1.gif  I'll be making more soon too - I'm down to one pack... That's a good reason to make more sausage  :sausage:


Thanks SB, I usually make enough so everyone goes home with a package of Keilbasa after Easter dinner. They appreciate it, and I enjoy making it for them.

post #6 of 18
Quote:
Originally Posted by sam3 View Post
 


Thanks SB, I usually make enough so everyone goes home with a package of Keilbasa after Easter dinner. They appreciate it, and I enjoy making it for them.

 

Any possible reason you can find to make more sausages is great!  :icon_mrgreen:

post #7 of 18

Kielbasa look great!!  Reinhard

post #8 of 18

Hi sam,

 

That kielbasa looks great, and your pictures are gorgeous!  Especially the cross-sectional one….as you said, looks absolutely perfect!  I appreciate you posting your recipe, as well.  I did my last batch of kielbasa using 1/2 apple and 1/2 oak for 3 hours.  It was a touch on the smoky side for my husband's taste, but perfect for me.  I was going to back off to 2 hours next time, and I like your idea of using pecan.  

 

A little kielbasa goody bag to take home after Easter Dinner is a great and generous idea.  Have a great Easter weekend!

 

Clarissa

post #9 of 18

Great looking Kielbasa!!~  Please explain to someone who has never made sausage (yet) " to the basement to bloom . Thank you, Ernie

post #10 of 18

Looks real good from here....the texture appears perfect to me. Slathered with some spicy mustard and a cold beverage = Nirvana. Thanks for posting the recipe.....another added to my ever growing list......Willie

post #11 of 18

very nice that looks awesome Sam great color and texture. 

post #12 of 18
Sorry I missed this thread the first time around! Great looking sausages Sam! I like a bit of chunky fat in kielbasa so I like your courser grind. I find this to be an important feature when making linguica. In fact one recipe I have Val's for hand chopping 2/3 of the fat you are using into 1/4" chunks then grinding the other 1/3 with your meat. Hand mix in the fat chunks.
post #13 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Sorry I missed this thread the first time around! Great looking sausages Sam! I like a bit of chunky fat in kielbasa so I like your courser grind. I find this to be an important feature when making linguica. In fact one recipe I have Val's for hand chopping 2/3 of the fat you are using into 1/4" chunks then grinding the other 1/3 with your meat. Hand mix in the fat chunks.

Thanks Case!

 

We are fortunate to have a large Polish community around Northern NJ. Many Polish deli's with all different kinds of Kielbasa. 

This one I make is the most popular, so I try to mirror what I find in those deli's and what my grandfather used to make. It's pretty spot on.

post #14 of 18

Nice job on the kielbasa Sam. Since moving down here from Union, NJ it's a given that I have to make my own. Usually run the smoke till they're finished. Really miss the Polish butchers, the hot dogs, and the pork roll up there. Don't forget the pierogi! :sausage:

post #15 of 18

Very nice looking Kielbasa for sure.  I like that course texture like that!!! Reinhard

post #16 of 18
Thread Starter 
Quote:
Originally Posted by stanjk View Post
 

Nice job on the kielbasa Sam. Since moving down here from Union, NJ it's a given that I have to make my own. Usually run the smoke till they're finished. Really miss the Polish butchers, the hot dogs, and the pork roll up there. Don't forget the pierogi! :sausage:

Thank you. Yea, I make that too. It's a mandatory staple at our Easter dinner.

My parents were from Clifton and I was raised in Rockaway. There is still a large Polish community in Botany Village, Clifton.

post #17 of 18

Nice looking Kielbasa. You've got me thinking about making some.

post #18 of 18
Quote:
Originally Posted by Woodcutter View Post
 

Nice looking Kielbasa. You've got me thinking about making some.

X2yeahthat.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Easter Keilbasa..