kielbasa

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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.
 
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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.gif


Thanks for the info.
 
 
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.
 
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