or Connect
New Posts  All Forums:Forum Nav:


post #1 of 16
Thread Starter 
Anyone ever attempted to make Kielbasa?
post #2 of 16
Hey Hook try the search at the top of the page. It will produce something.
post #3 of 16
hook man

i buy a Kielbasa or polish sausage pre mixed sausage season from the sausage maker and they turn out great they sell them in kits also that come with everything you need for making the sausage there are a lot of recipes on line check out len poli's site it has a lot of recipes here is the link

oh if you have any more questions just ask
post #4 of 16
wait till RichTee shows up and ask him.........sure he has made it
post #5 of 16
also, what salmon said..........that site ROCKS
post #6 of 16
Thread Starter 
Where do i get Cure #1
post #7 of 16
get mine at sausage maker.
post #8 of 16


Hi Hookman,
I must have missed ya in roll call sorry about that!
I don't know much about making sausage, but there are plenty of folks here that do....you might have to wait till tomorrow though...kinda late on the other side of the forum...wink.gif
post #9 of 16
Thread Starter 
Thanks for the help
post #10 of 16
Yup, Made a 15lb. batch last week using Rytek's recipe with high temp. cheese. Only got one pic of it going into the smoker.

post #11 of 16
As a beginner, there are safer cures to use. I would recommend Morton's Tenderquick, as it's premeasured to give the right amount of cure and salt in one easy step. Simply add 1 Tbsp/Lb of meat, and your spices.

Cure#1 is used in INCREDIBLY small amounts, and overcuring can be dangerous.

That said, no matter which way you go, FOLLOW DIRECTIONS to the letter when using cures.
post #12 of 16
Also, you only need to cure if your going to smoke at low temps. If your going to cook it there is no need to cure.
post #13 of 16
Thread Starter 
Looks awesome. Where can i find ryteks recipes? How long was your smoking time and at what temp?
post #14 of 16
Rytek Kutas has a book "Great sausage recipes and meat curing" published by

the sausage maker inc.
1500 clinton st. bldg. 123
dept. 40001-01
Buffalo,NY 14206

Real quick I couldn't find a phone # but this address will send you a free catalog.
post #15 of 16
Spam reported go away qrst353
post #16 of 16
You're most likely going to smoke at 250 so dont use cure. No need to add those chemicals if you dont need it. I make 30 lbs at a time and it's always great.

My simple recipe (adapted from the great book " The Sausage-Making Cookbook")
5lbs of ground pork
3 T of salt ( I use pickling)
1 T sugar
1 T Black pepper
10 cloves of garlic
1 T marjoram (fresh is much better than dry)
1 C Water
2 T of smoked paprika (optional)

Mix it all up and refrig for 24 hours. Stuff into casings. Cool smoke for 1-2 hours to dry the sausage and then heavy smoke ( i do 180 degrees) until done. I then dunk the sausage into cold water and then let it dry before storing in the fridge or freezer. People love it so I havent mucked with the recipe at all.

I dont have any pictures of the finish product but here is a bunch I just stuffed.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage