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First Shot at Kielbasa in the MES 30 w/ partial QView

post #1 of 5
Thread Starter 

Hey guys,

So, the wife gave me a pardon for good behavior yesterday, so I decided to take a crack at making some kielbasa!  Used Mickey Jay's recipe found in the thread here:

http://www.smokingmeatforums.com/t/174666/kielbasa-w-qview

 

Only with a few modifications... my final recipe was as follows:

 

5 lbs pork butt with all fat
5 lbs beef chuck with all fat
2 tsp cure #1
4 tbsp kosher salt
2 tbsp white sugar
1/2 c NFDM
3 tbsp paprika
3 tbsp marjoram
2 tsp allspice
4 tbsp black pepper
2 tsp garlic granules

8 cloves garlic, ground with the meat
2 tsp sage
2 tsp coriander
1 c Miller High Life

 

Didn't even think about doing a q-view until we had the sausage prepped for the smoker, but all of that prep was pretty basic anyways. Meat was in the freezer until basically frozen through, then ground using my little kitchenaid grinder attachment with the course plate (working on getting santa aka the wife to get me a grinder and stuffer for Christmas..). Mixed all the seasonings with the beer to make a slurry, and then combined with the ground meat and garlic. Once combined, ground again using the small plate.

 

Stuffed using the stuffer attachment for the kitchenaid.... Thank God my buddy Mark who helped me has the same amount of patience that I do... using that little attachment will eat up some time in your day LOL.

 

Now for the good stuff:

 

Heated the MES 30 to 130, and hung the sasuage inside using a 15" piece of untreated wood dowl from Hobby Lobby

 

 

After an hour of letting the casings dry out, lit my AMNPS with Jack Daniels smoke pellets and bumped the heat to 150.

 

 

Side note:  that little smoke stack mod has successfully kept my AMNPS from ever blowing out again!!  While we waited for the cases to dry, we grilled up two links that we saved for fresh kielbasa just to see where the taste was... we certainly weren't dissapointed!!

 

 

After 4 hours of nice, even smoke... these bad boys are ready to be hung to bloom.  I thought I was going to have to poach, but a quick temp probe gave me a reading of 167... sounds done to me!!

 

 

 

Hung 'em to bloom in the fridge for 3 hours....

 

 

And finally got to taste!!  Amazing!!  A little firmer than the store bought stuff, but a great smoke flavor and wonderful spice!!  These are going to be paired with some of my wife's homemade pierogies!!!

 

 

Thanks for looking, and hope you enjoyed!!!

post #2 of 5

Nice job on the kielbasa 

Richie

post #3 of 5

Very nice work on the Kielbasa.  Thanks for the recipe, it really looks great.  :points:Reinhard

post #4 of 5

Great looking kielbasa.. Nice job.... I need to make some here soon.........

 

:points:

 

Joe

post #5 of 5

Nice job - looks great!! :points:

 

A full smoker is a happy smoker

 

DS
 

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