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kielbasa - Page 3

post #41 of 45
Hey Adam your kielbasa looks tasty.

I have it on Expert opinion you need to add more water, oh wait you are using a Kitchener never mind. I grind all of my own meat for everything that we make from burgers, stuffed peppers, spaghetti. We do small batches as needed right now. Just using the kitchen aid attachment. Had the wife convinced on a dedicated grinder purchase until the whole LEM stuffer debacle. Tempted to go buy the Harbor Freight $29.99 grinder they have at my local store just to see how long it lasts!

Like Sam mentions I too cut the meat and fat separately. Then I weigh out the proper ratio that I am looking for. My wife likes her stuff super lean. I like a bit more fat. I can make custom burgers and sausages to satisfy all.
post #42 of 45
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Hey Adam your kielbasa looks tasty.

I have it on Expert opinion you need to add more water, oh wait you are using a Kitchener never mind. I grind all of my own meat for everything that we make from burgers, stuffed peppers, spaghetti. We do small batches as needed right now. Just using the kitchen aid attachment. Had the wife convinced on a dedicated grinder purchase until the whole LEM stuffer debacle. Tempted to go buy the Harbor Freight $29.99 grinder they have at my local store just to see how long it lasts!

Like Sam mentions I too cut the meat and fat separately. Then I weigh out the proper ratio that I am looking for. My wife likes her stuff super lean. I like a bit more fat. I can make custom burgers and sausages to satisfy all.

 

 

Yea, I bought the good stuffer   :ROTF

 

Thanks for the info.

post #43 of 45
Thread Starter 
Quote:
Originally Posted by sam3 View Post
 

I think you did a good job Adam and there is a lot of really great info here as well. 

I grind my own pork like the others do. 

 

For Kielbasa, I will cut up the meat and fat separately. I grind the meat through the fine plate and the fat through the coarse plate. Add ingredients and mix well.

I do not use a binder in my Kielbasa either, but I will give it an ice bath after it is finished smoking.

 

Here is a batch I made last year, notice the texture.

http://www.smokingmeatforums.com/t/160879/easter-keilbasa

 

 

That is just what works for me.

 

 

The sausage will work whole in a bun for sandwiches I think.  Just no good to cut and fry.

 

Looks like I need to get the ol grinder out and cleaned up.

post #44 of 45
Save one for me to try. I want to try sausage after I get over this cold.
post #45 of 45
Thread Starter 
Quote:
Originally Posted by Smokeraiser View Post

Save one for me to try. I want to try sausage after I get over this cold.

 

 

You should be at work.

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