First let me thank Mickey Jay for posting his thread Kielbasa w/Qview. Had to try his recipe, for his ingredients sure looked good. I pulled out 7 pounds of pork butt along with 3 pounds of 80/20 ground beef I had in the freezer for this. worked out fine. Other than using this mix of meat, the only other changes I made were to add 2 cups of dry powdered milk [I do tend to stick to 1 cup per 5 pounds of meat] and 1 3/4 cups of water. Other than that the ingredients stayed the same. The outside temp was near 0 deg so I chose to finish the kielbasa off in the oven instead of the smoker. My wife really liked the flavor of the sausage also. I used course ground black pepper which you can see in the rings. I made rings instead of links because I like to use this in dinner type meals. Of course I will be making this fresh also without cure come spring in links for the grill. They should be awesome. Here are some pics--
One time through the course plate and everything is mixed well!!!
Started to stuff and tie off the links.
The course ground black pepper comes through the casings to enhance the color of the rings as I took them out of the oven for a cold bath. Had them in there at 225 deg until an internal of 155 deg.
My plasic tup full of tasty rings of finished Kielbasa.
Thoughts of camping and deer camp came to my mind so I made fried potatoes as a side to the Kielbasa. I will be making these again.
I used my new "mixer tool" lately on my power drill and found that it worked just fine for 10 pound batches. Haven't used them in a larger batch yet but I think it will do well. No cold hands LOL. Reinhard