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Kielbasa Finished W/Q View

post #1 of 38
Thread Starter 

Picked up 2 nice Pork Shoulder Blade Roast,froze one and ground the other for sausage.Decided we needed Breakfast, Smoked Kielbasa and Langaniza ( Philippine Sweat Sausage)

 

$1.49 lb. nice

 

boned out

cubed

ground

seasoned and rested a few hrs

Loading the Jerky Cannon

Used hog casing that were soaked over night

Tying the first ring

Rings done sitting in fridge till tomorrow 

Will be smoking with Corn Cob Pellets in my AMNPS

Thanks for looking 

Richie

Warmed the MES 40 125* F

Placed Kielbasa on the rod let them sit 30 min. to dry

Test patty fried last night no need to change any thing

Hanging to dry

Corn Cob Pellets 1 row and a little extra

Lit one time after being nuked for 2 twice for 30 sec in a brown paper bag

TBS after 5 min

6 hrs in threw the window Yes I did want to open it

6 1/2 hrs. AMNPS that is a long time for that little amount of pellets

Pulled at 152* IT

Spray with cold water to reduce temp to 120*

Now for the Money Shot

The taste pieces were very good

Thanks for looking and all the support this site gives the members.

Big Thanks 

Richie


Edited by tropics - 9/24/15 at 3:05pm
post #2 of 38

Tropics you are way too busy today!!! - Great job!!! 

 

DS

post #3 of 38
looking good... was this with a store bought seasoning or did you make it up ? If so.. care to share ?
post #4 of 38

Richie, I'm in sir, its looking good !

post #5 of 38

Great Start, Richie!!Thumbs Up

 

Be Back to see my favorite color!!

 

 

Bear

post #6 of 38
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Tropics you are way too busy today!!! - Great job!!! 

 

DS

DS 3 Sausage day started with Breakfast,LOL kept me off the ladder painting today

Thanks for dropping a line

Richie

post #7 of 38
Thread Starter 
Quote:
Originally Posted by JckDanls 07 View Post

looking good... was this with a store bought seasoning or did you make it up ? If so.. care to share ?


No problem sharing I made this for my fresh yrs. ago and just started smoking Kielbasa this yr.

The recipe is for 5 lbs. I cut it in half for todays.

 

       Smoked
 1 Cup non fat dry milk

 1 level tsp. cure #1 
 
 2   Tbsp. salt

 1/2 Tbsp. sugar

 1 Lrg. clove garlic ( 1Tbsp granulated )

 1/2 Tbsp. black pepper

 1 tsp. marjoram

 8 oz. ice water

 5 lbs ground pork.

 

Thanks for the kind words

Richie

post #8 of 38
Tasty looking kielbasa! Should be great once it's smoked!
post #9 of 38
Quote:
Originally Posted by tropics View Post

No problem sharing I made this for my fresh yrs. ago and just started smoking Kielbasa this yr.
The recipe is for 5 lbs. I cut it in half for todays.

       Smoked

 1 Cup non fat dry milk
 1 level tsp. cure #1 

 

 2   Tbsp. salt
 1/2 Tbsp. sugar
 1 Lrg. clove garlic ( 1Tbsp granulated )
 1/2 Tbsp. black pepper
 1 tsp. marjoram
 8 oz. ice water
 5 lbs ground pork.

Thanks for the kind words
Richie

Thanks for the recipe.

Gonna give it a shot.
post #10 of 38
Off to a great start!
post #11 of 38
This promises to end very well! Looking forward to it!
post #12 of 38
I'm in for this one! I just made your Italian chicken sausage today because the first 5 pounds went awful fast!
post #13 of 38
Solid recipe, About the same as I use. Pork looks nice also, the last couple I got from Wegmans were PSE so I started buying elsewhere .
post #14 of 38
Thread Starter 

Finished Kielbasa is so good smoked with Corn Cob Pellets 

 

Richie

post #15 of 38
Quote:
Originally Posted by tropics View Post
 

Finished Kielbasa is so good smoked with Corn Cob Pellets 

 

Richie


I was going to say "Talk is Cheap----Where's the finished pics???"

 

Then I realized after all these times I stopped to see the finished pics, I have to go to Post #1 to see them!!!

 

So I found the pics & they look Great !!!Thumbs Up----You Sneak!!!

 

Look Mighty Tasty too!!:drool-------------------:points:

 

 

Bear

post #16 of 38
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 


I was going to say "Talk is Cheap----Where's the finished pics???"

 

Then I realized after all these times I stopped to see the finished pics, I have to go to Post #1 to see them!!!

 

So I found the pics & they look Great !!!Thumbs Up----You Sneak!!!

 

Look Mighty Tasty too!!:drool-------------------:points:

 

 

Bear


Tropics slides in safely I thought about doing a new thread,but then again I doun't get paid for thinking.

John Thanks for the kind words and the Point I appreciate it

 

Richie

post #17 of 38
Looks great. I am gonna pull a shoulder out of the freezer.

POINTS
post #18 of 38
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Looks great. I am gonna pull a shoulder out of the freezer.

POINTS


Adam That makes me feel real good someone going to try this recipe.Thank You for the Point I appreciate it

Richie

post #19 of 38

Richie, Looks great! Next round save some aside for White Kielbasa. Same recipe just not smoked. They are great grilled or even simmered with Sauerkraut. Totally different favor but really good. My Grandfather would make 100lbs, one recipe, 25 left for White and 75 got smoked...JJ

post #20 of 38
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Richie, Looks great! Next round save some aside for White Kielbasa. Same recipe just not smoked. They are great grilled or even simmered with Sauerkraut. Totally different favor but really good. My Grandfather would make 100lbs, one recipe, 25 left for White and 75 got smoked...JJ

JJ this is only the second time I smoked them,white is what my recipe was,then I decided to smoke some using the cure and NFDM

Richie

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