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Kielbasa Wiejeska . budding charcutier

post #1 of 12
Thread Starter 

It has been a while since i have posted anything but i have been busy. a lot has changed in my smoking life, mainly the introduction of my homemade electric box smoker with PID temp control.  this has open up the world of cold smoking and sausage making. I will do a post about box smoker soon. 

 

 

First i used a kit from TSC for summer sausage. used a blend of 3.5 lbs of lean beef to 1.5 lbs of fatty pork trimmings i had. 

 

Smoking schedule: 2 hours at 120 no smoke

                             start smoke

                            increase temp to 135 for 2 hours

                             145 for 2 hours

                             155 for 2 hours

                              180 until IT of 165

smoke stopped after about 5 hours

 


after smoking hang in woodshed. it was -5C out , so was like a water bath

 

this first attempt was great.  second i did the rest of the kit with very lean deer and pure pork back fat.  i didnt set PID properly and some fat started rendering but end product was still great.

 

Now I was into it.  Bought a Kitchener #12 grinder and 5lb stuffer from princess auto and a 18.5lb pork shoulder.  Next project was Kielbasa Wiejeska and some snack sticks. snack sticks were from a kit.

 

Kielbasa Wiejeska (from let-make-sausage.com)

 

  • 5 lbs pork shoulder, 15% to 20% fat content

  • 2 tablespoons whole mustard seed

  • 1 tablespoon salt (4 teaspoons if using kosher salt)

  • 1 tablespoon marjoram

  • 1 tablespoon black pepper (fresh ground is always best)

  • 12-15 cloves of crushed fresh garlic

  • 1 level teaspoon of either Prague Powder or Instacure #1 or the equivilant

  • 1 cup ice water


  •  

Stuffed and ready for smoker

 

Into the smoker

 

After smoking and ice bath, hanging to bloom

 

Finished Product

 

After much reading, this time I brought to an IT of 160 instead of 165. Taste and texture were amazing! One big issue, i didnt get my AMNPS lit properly and it went out , i didnt notice for a long time, so sausages only got smoke for last  4 hours of cooking.

 

I am totally hooked on sausage making now!

 

thinking about Salami Cotto next

post #2 of 12
Looks great. I really need to get an electric PID system going for mine. Keep saying I will but then don't! Would make sausage making way easier!
post #3 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks great. I really need to get an electric PID system going for mine. Keep saying I will but then don't! Would make sausage making way easier!


I got my from Auber Instruments.  Mail order to Canada and still only cost around 250. best investment ever


the best part  is, you can program 6 stages to your cook , so its perfect for the stepped cooking temps in sausage making

post #4 of 12
Quote:
Originally Posted by bagbeard View Post


I got my from Auber Instruments.  Mail order to Canada and still only cost around 250. best investment ever



the best part  is, you can program 6 stages to your cook , so its perfect for the stepped cooking temps in sausage making

Yep I've looked at that plug n play unit many times. I'll probably pull the trigger later this summer before fall.
post #5 of 12
What a glorious new world this would be!! I'm relatively new at smoking but already feeling the need to try something new! Good job, it looks awesome!
post #6 of 12
Thread Starter 
Quote:
Originally Posted by Miersc77 View Post

What a glorious new world this would be!! I'm relatively new at smoking but already feeling the need to try something new! Good job, it looks awesome!


get a book called Charcuterie: The Craft Of Salting Smoking And Curing by Michael Ruhlman.  It will totally inspire you to great things!

post #7 of 12
Thanks @bagbeard I'll have to check it out, I was just looking at "A guide to canning, freezing, curing & smoking meat, fish & game" by Wilbur F. Eastman jr. Long name but looked alright too.
post #8 of 12

Very nice job on that sausage!!!  Now your hooked for life!!!  Reinhard

post #9 of 12

yes, very nice sausage makin' there....well done sir

post #10 of 12
You did a very nice job. Love it!
post #11 of 12

Great job.

You just can't beat a Auber PID for easy temp control.

post #12 of 12

BB,  good looking products !!! :points:

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