I'm putting off vacuumed sealing in case I absolutely HAVE to smoke this stuff before freezing. Please hook me up with some good info ASAP it would be much appreciated .
You don't say whether you are planning to hot smoke or cold smoke but if you're using Cure #1 it should be hot smoking.
Cure #1 works pretty quick on ground meat so 24 hours should be more than enough to set color.
Are you planning to put a few hours of smoke on it (around 120 degrees) before raising the temperature and cooking it? If so, poaching it after smoking it at around 120 would get it cooked with the least weight loss and shrinkage and let you quickly hot smoke or grill it later as you choose and still have great smoke flavor.
The benefit of Cure #1, besides the flavor and pink color, is it allows safe cool smoking. Start at around 130 for an hour to dry the casing, then bump 10°F every hour to 170°F, With time, this will get the IT to the desired, ready to eat 150-155°F. A 170°F water bath is also an option to get to 150-155 if you have good color and you have had it fighting the smoker.
Cured un-smoked sausage can be frozen after a few hours and the cure has done it's job. The only loss is after a month or so, the Garlic will lose flavor...JJ
Yep...Anything with Cure can be smoked at temps below 225. No Cure? 225°F+. You can leave some Kielbasa un-smoked and just simmer with Sauerkraut or Grill. Called White Kielbasa (Kielbasa Biala) REALLY good and an alternative if no time to smoke. I always make one batch then smoke 3/4th and 25% left White...JJ
John I use NFDM nonfat dry milk in mine.It allows you to use leaner meat,does nor effect the taste.
Quote: The only other thing I noticed is that it breaks up In Your mouth instead of having the bite like normal kielbasa does. Almost the texture of a medium /well cooked burger. The recipe called for 1 cup cold water and I'm wondering if that had something to do with it? I didn't over work the meat I know that for sure .
That's the problem right there...To get that Bind and Texture you want, the meat has to be Mixed until it gets extremely sticky and well emulsified. There is no such thing as Over Mixed. Below is a thread from my Kielbasa Mentor. It is a hundred year old family recipe, is identical to the Old World Kielbasa I have eaten for 50 years and is very good. You can add a 1/2gram Marjoram per Kilo if you wish. It gives a good reference for ingredient proportions...JJ
John I have an LEM Jerky Cannon That is all I use my biggest batch is 10 lbs Watch for sales in Northern Freight.You will be surprised with the difference in stuffing makes
Richie, I just checked Northern Tool and Harbor Freight, neither had a result for a Jerky Cannon, LEM or other...
Both the Jerky Cannon and a 5 Pound Kitchener Sausage Stuffer are great for small batches. Northern Tool +Equip has them for $89 and change...JJ
I and many have had no issues with the plastic gears. If your primary use is small diameter, <19mm, snack sticks, go Metal Gears. I bought a Used 5# Kitchener from a member that used it a lot and I have had it 4 years doing 19 to 38mm Sausage in 5 to 25 pound batches and there are no problems. The biggest reason for broken gears is Bottoming Out the stuffer...JJ