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Fresh Kielbasa

post #1 of 17
Thread Starter 

My local store had Pork Loins on sale $1.29 lb. I picked up 2 also some Pork Fat.

 

Here is one

 

Made an 80/20  meat ground with 3/8 plate fat with 1/8th, mix with the seasoning,Pic of the grind to blurry

Here is the finished Fresh Kielbasa


The little test patty on top was um um good

Thanks for looking

 

      Kielbasa 5Lb. Mix

 2   Tbsp. salt

 1/2 Tbsp. sugar

 1 Lrg. clove garlic ( 1tsp granulated )

 1/2 Tbsp. black pepper

 1 tsp. marjoram

 8 oz. ice water

 5 lbs ground pork

 

edited had wrong amount of salt listed


Edited by tropics - 12/3/14 at 12:45pm
post #2 of 17

Look nice and plump....my favorite way. Got a Safeway near you? Butts on sale this week for $1.69

post #3 of 17

It looks very tasty! For that price I would be loading up. You can make some fine tasting Canadian Bacon or slice thick and cure and smoke some chops.

Happy smoken.

David

post #4 of 17
Thread Starter 
Quote:
Originally Posted by themule69 View Post
 

It looks very tasty! For that price I would be loading up. You can make some fine tasting Canadian Bacon or slice thick and cure and smoke some chops.

Happy smoken.

David


David I have a few pieces set aside for CB in the freezer, I have one in the brine now. First time making smoked Kielbasa they have may 2 hrs to go. Saving that as a separate thread

post #5 of 17
Quote:
Originally Posted by tropics View Post
 


David I have a few pieces set aside for CB in the freezer, I have one in the brine now. First time making smoked Kielbasa they have may 2 hrs to go. Saving that as a separate thread

smiley_snowball.gif I will be watching for it.

Happy smoken.

David

post #6 of 17
Quote:
Originally Posted by tropics View Post

 

Here is the finished Fresh Kielbasa


The little test patty on top was um um good

Thanks for looking

 

 

:thumbsup: Nice job, the sausage looks good!

 

:pot:...., you mean snack patty, right? :biggrin:

post #7 of 17
Tasty looking Kielbasa!
post #8 of 17


You shouldn't be smoking any sausage that hasn't been cured.

That is fine looking work.

post #9 of 17

Nice looking sausage !!!!!

post #10 of 17
Thread Starter 
Quote:
Originally Posted by ssorllih View Post
 


You shouldn't be smoking any sausage that hasn't been cured.

That is fine looking work.


As I stated earlier the smoked would be a separate post. It is safe Thanks for your concern.

post #11 of 17
Perfectly safe as long as it does not fall into the 40-140 degree range to long. 2 hours definitely won't hurt.
post #12 of 17
By the way looks great.
post #13 of 17

That looks great. Just an FYI...Fresh Kielbasa is not intended to be smoked, therefore no cure is added. It can be Hot Smoked, like any fresh (uncured) sausage, but must be smoked at 225° or higher. Fresh Kielbasa is typically simmered with Sauerkraut, my fav been eating it this way over 50 years, or grilled like Brats. A common method of making Fresh Kielbasa is to make one large batch, " with Cure " and keeping a portion to be eaten fresh and smoking the rest into the more common Smoked Kielbasa. This is a very fast way to make two styles of Kielbasa. The cure in the fresh Sausage has very little effect on the flavor but it imparts a pale pink color to the cooked sausage. The cure also increases the refrigerated Self Life from 3 days to a week or more...JJ

post #14 of 17

Great looking sausage, tropics. Kielbasa is an upcoming project. You have inspired me to do it sooner!

 

Disco

post #15 of 17
Thread Starter 

Thanks for kind words Here is how we like them, Kielbasa fried with brown sauerkraut, and pierogies  

 

Browned sauerkraut


Plated


Thanks for looking

post #16 of 17

I'll be over for dinner !:icon_biggrin:

post #17 of 17

Man you hit the jackpot at 1.29 lb.  I'd toss a bunch in my cart for sure.  Your links look real good and I bet taste just as good.  Reinhard

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