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Kielbasa question

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sirsmokey

sirsmokey

Smoke Blower
Original poster
Jan 10, 2013
94
20
Southwestern Pennsylvania
Hi guys! I'm not sure if this is where this question belongs but I figure kielbasa is polish sausage and this is the sausage section sooooooo here it goes. I'm trying my hand at making kielbasa for the first time and here is brief on my recipe. Pork, marjoram, salt , pepper, garlic, and pink curing salt. I think it Prague 1. This stuff is already sitting in the fridge and made. My question is, if I let this sit 24 hours ( like I do with my summer sausage) to cure, can I freeze it in vacuumed sealed bags? Obviously I can but I'm not sure if that will affect the cure turning the meat that pink color when it gets thawed and cooked. I would rather keep this stuff uncooked and just thaw and smoke as needed. I just don't know if the freezing processes will effect the processes the cure goes through when cooking. Thanks guys!

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 .

-John
 
Hello john

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.

Lance
 
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
 
Hey thanks so much! I have vacuumed sealed the links and popped them in the freezer. I DID add extra garlic to it knowing that flavor fades ( I found that out making hot sausage haha ). I planned on a hot smoke after thawing. Typically I do let sausages sit In the smoker on low heat to dry them off before a hot smoke . I've never water bathed sausages tho because I normally eat them right out of the smoker. I may have to try the smoking and bathing method next time so I can just thaw it and pop it on the grill for next time. I was just trying to avoid smoking yesterday due to the amount of time I had. Thanks so much for the help! I now know that once the cure has done its job, the meat can be frozen without affecting it.

Oh and Jj, good thinking on the processes bumping up to 170. I was planning on a 225 smoke but I think I'll try that 170 instead. That would be unsafe for un cured say Italian hot sausage tho right?
 
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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
 
Well just an experiment, I put two links I had left over in the fridge, into the smoker. I learned two things. I have a propane smoker and I can't get it below 200 unless I left the door cracked. I guess I could have tried cutting the valve back on the actual propane tank but didn't think of it until now. Second, I need more seasonings. The right taste is there just not strong enough. Def needs more salt more than anything. 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 . I actually ground from chunk ( very little ones) right into links. And added a table spoon of oil because the meat looked kinda lean. Or maybe I need a smaller cut die to make it tighter? A little more cure? None the less, it's good enough to eat and not bad for a first try. It will just be crock pot bound with kraut !
 
Also, any info about dry milk or " special meat binder " whatever that is . Hahahahahahah and I knew i was gonna hear something about that damn knife . After I posted I thought the same thing Richie !
 
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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

http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy
 
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Ok thanks I will def look Into this! Also I have a wiring pro grinder. Nothing big but it does the job. I have to grind straight into links anytime I make sausage because this thing refused to push ground meat through it. I have tried without the blade and still no luck. I guess it's time for a stuffer huh
 
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SirSmokey said:
Ok thanks I will def look Into this! Also I have a wiring pro grinder. Nothing big but it does the job. I have to grind straight into links anytime I make sausage because this thing refused to push ground meat through it. I have tried without the blade and still no luck. I guess it's time for a stuffer huh
Click to expand...
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 
 
Yea ten pound is all I usually make at a time anyway so that would be perfect. What is northern freight? I'm not sure I have that around here . I have a harbor freight but that's a tool store.

John
 
tropics said:
 
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 
Click to expand...
Richie, I just checked Northern Tool and Harbor Freight, neither had a result for a Jerky Cannon, LEM or other...
help.gif


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 got it figured out hahah. I searched the jerky cannon thing and it looks like a giant caulk gun ! I also saw that 5 lb stuffer for 89 but it has plastic gears. Is that a big problem? It it worth another 60 bucks for metal gears?
 
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
 
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