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20 lbs todays project

post #1 of 15
Thread Starter 

pretty much the standard smoked kielbasa recipe with the addition of 1Tbs smoked paprika, 2 Tbs ground garam masala, and 6 dried ground habenero chiles.

i think Rytek's bible has a misprint on this page- 2 cups soy protien for a ten lb batch, i used two for almost 20 and think its too much. may want to cut that in half next time.
post #2 of 15
Lookin' good, Bear. Good point on Rytek's book. I'll have to make that note now.
post #3 of 15
Nice looking sausage!
post #4 of 15
Thread Starter 
Thanks, its right tasty too if i do say so myself. :)

the version of bible i use is a 3rd revised edition on page 214 youll find the recipe. in both the 10 and 25 pound recipes it calls for 1 cup protien to 1 cup water per 5 lbs of meat.

IMHO this is too much. I had to add almost another cup of water just to get it to mix. I did this with almost 20 lbs of meat, I could only imagine what a true ten lbs batch would be like. If i ever do make this particular recipe again ill cut it by at least half if not 2/3 rds.

its in the fridge now where it will age a week and im sure that weird mouthfeel from the protien will go away. if it doesnt ill make a post with a specific warning about that recipe.
post #5 of 15
Good looking sausage Bear...
Have been wondering about the soy quantity myself..Made a ten lb batch, with the two cups of soy, and had to use 4 cups of water to get things to mix up right...the flavor of the sausage was good but the texture of it was very crumbly, not the solid pack I was expecting...
Great set-up you have there as well..
post #6 of 15
Nice job Bear. My next batch is going to be some polish sausage. points.gif
post #7 of 15
Looks good bearPDT_Armataz_01_34.gif , been thinking of doing some kielbasa with venison.
post #8 of 15
I use about half the soy protien Rytek calls for in most all his recipes.
full amount just seems like too much and its too hard to mix by hand
2 cups for a 25# batch is plenty in my opinion
post #9 of 15
Good looking stuff! How nice it would be to walk up and take a bite of all this great stuff you see pictures of.

I followed Rytek's brat mix and used 1 cup per 5# of brats, but ground it once through the 1/2" plate, then mixed in the spices and water.....soy protein dry and separate (looked like it had all been coated with flour and ready to fry), then ground again through a 3/16" plate before stuffing. After the second grind, the SP more or less disappeared. I thought it turned out fine and it does make em plump. But half that would probably work too.....

You might try calling the Sausage Maker Company and asking them if that's the right amount. As I recall, he said that below some threshold amount, it's not noticed (taste or smell) in the final product.
post #10 of 15
Thread Starter 
i let it age in the fridge till yesterday and cooked a bit more of it. the soy has definitely mellowed a bit. any future recipes from rytek's bible ill cut by 50 percent the amount it calls for.

hard to explain the issue with too much, its a mouthfeel thing. if you have ever grabbed a cold leftover beef hamburger patty out of the fridge and taken a bite of it, after you swallow a bite youve got this cold grease film coating the inside of your mouth for a few seconds- this sausage did that hot and its soy protein doing it not the grease. too much deer in the ratio to be greasy anyway.

no worries, its really mellowed out in a week and now that its frozen i have no doubt the issue is gone for good.

in regards to contacting sausage maker, it may be correct- the actual recipe was for all pork altho its still a lot. rytek's tapwater could have played a part too. the Ph and chemicals in it change what you put it in. where i live now for example, i can not use my tapwater to make beer. very frustrating to use jugs of water for beer, comes out funny.

regardless of water, meat, phase of the moon, methinks ive made enough sausages to know that one cup per five lbs is too much.
try it for yourself and back off if you need to, if not, happy sausages!!!
post #11 of 15
I e-mailed the Sausage Maker about the soy protein and this was the reply I got..

Hi Richard,

Sorry about the late reply. For smoked polish sausage that already has a 80/20 meat to fat ratio (pork butt/shoulder) then you shouldn't use soy protein at all, I don't and I never had a crumbling problem. It sounds like they got sort of dried and flaky, even with the soy protein this will happen when the smoking temperature is 170F or over. The fat will dripout and the final product will be crumbly, maybe because the soy protein retains water, it was crumbly without being overly dry (but I don't it would have an effect). Unless you are looking for added protein I would leave the soy protein out of your next recipe and above ALL keep the temperature when cooking the sausage to NO MORE than 165F... you will have delicious juicy smoked polish in no time.. well it may take a little while to get to 152F internally when the outside temperature is hovering around 165F but it will be worth it. Hope this helps.

Miroslaw Stanuszek
R & D
The Sausage Maker, Inc,.

Hope this clears up some questions .
post #12 of 15
I use non fat dry milk in my smoked sausages in place of the soy protein concentrate with great results. Great flavor and texture and have used it in that particular recipe.
post #13 of 15
looks good. just started making my own sausages this last couple years with venison but its fun and i enjoy the experimenting. ill be making some pork before long. i like hot foods and loads of peppers. so making my own i can do it the way i like it.
post #14 of 15
Did you use the dry milk at the same ratio as the recipe called for...2 cups for 10lbs of meat or less than the 2 cups??
post #15 of 15
I used the ratio the recipe called for but you can certainly adjust it to your liking.
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