Fresh Kielbasa

tropics · Dec 3, 2014

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

Here is one

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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

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The little test patty on top was um um good

Thanks for looking

Kielbasa 5Lb. Mix

5 lbs ground pork

edited had wrong amount of salt listed

chef willie · Dec 3, 2014

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

themule69 · Dec 3, 2014

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

tropics · Dec 3, 2014

themule69 said:
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

themule69 · Dec 3, 2014

tropics said:
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

I will be watching for it.

Happy smoken.

David

jp61 · Dec 3, 2014

tropics said:
Here is the finished Fresh Kielbasa

006.JPG

tropics

Dec 3, 2014

The little test patty on top was um um good

Thanks for looking

Nice job, the sausage looks good!

...., you mean snack patty, right?

dirtsailor2003 · Dec 3, 2014

Tasty looking Kielbasa!

ssorllih · Dec 3, 2014

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

That is fine looking work.

crazymoon · Dec 3, 2014

Nice looking sausage !!!!!

tropics · Dec 3, 2014

ssorllih said:
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.

viper1 · Dec 3, 2014

Perfectly safe as long as it does not fall into the 40-140 degree range to long. 2 hours definitely won't hurt.

viper1 · Dec 3, 2014

By the way looks great.

chef jimmyj · Dec 3, 2014

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

disco · Dec 9, 2014

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

Disco

tropics · Dec 9, 2014

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

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tropics
Dec 9, 2014

Browned sauerkraut

004.JPG

tropics
Dec 9, 2014

Plated

005.JPG

tropics
Dec 9, 2014

Thanks for looking

crazymoon · Dec 9, 2014

I'll be over for dinner !

reinhard · Dec 9, 2014

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

Fresh Kielbasa

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