Kielbasa w/Qview

Discussion in 'Sausage' started by mickey jay, Dec 23, 2014.

  1. mickey jay

    mickey jay Meat Mopper

    Had a few hours to spare last weekend and decided to get fancy and throw together a batch of kielbasa.  This recipe is a combination of a few recipes that I was looking at.  Pretty good stuff although I think I'll increase the fat next time.  The way I calculated is the beef was 10%, the pork butt was 25%, and the fat obviously 100% for a final of 26.5% fat content.  I might bump this up next time to 30+%.  Maybe more NFDM as well.

    5 lbs pork butt

    4 lbs beef chuck

    1 lbs pork fat

    2 tsp cure #1

    4 tbsp kosher salt

    2 tbsp dextrose

    1/2 c NFDM

    3 tbsp paprika

    3 tbsp marjoram

    2 tsp allspice

    4 tbsp black pepper

    5 tsp garlic granules

    2 tsp sage

    2 tsp coriander

    1 c water

    Meats all fresh ground w/added pork fat.

    All mixed up.

    Onto the stuffer..

    Into the smoker

    1 hour in..  smoke has started

    ..and at the 3 hour mark.

    Need to find a way to maintain this deep red color while in the water bath.

    Into the water bath

    Hit 154 temp, now into the ice.

    Hang to bloom for a couple hours.

    ..and the cut.  I'm pretty happy with them.  Just perfect for so many great skillet meals.

  2. brooksy

    brooksy Master of the Pit

    Great looking kielbasa!!
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks really good.... I'd eat it...... Thumbs Up
  4. Nice job.  Looks like a great sausage day and many cooks to come.
    Last edited: Dec 23, 2014
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Nice color, excellent job!
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  7. b-one

    b-one Smoking Guru OTBS Member

    Pass some sausage this way please! Great work!!
  8. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The texture looks great!

    I'd bet those will be great grilled, fried, or steamed! The recipe looks very flavorful as well.
  9. ak1

    ak1 Master of the Pit OTBS Member

  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Very nice looking stuff. I bet it tastes great
  11. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Love Kielbasa. That stuff looks fantastic. [​IMG]
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dish me up a plate please!!! That looks flippin awesome, well done!!!! 

    A full smoker is a happy smoker

  13. bear55

    bear55 Master of the Pit

    That's the ticket.
  14. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I could eat that with eggs for breakfast. Mouth watering nice job.

  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm sorry to have to tell you this. There is a new rule that all Kielbasa must be tested by a Canadian prior to being served. Don't worry, I'd be happy to perform the service for you.

  16. Mickey Jay Mickey Jay........that Kielbasa looks off the chain good.  thanks for the recipe.  will be trying this one SOON!  Merry Christmas. Be Blessed,  Josie
  17. shoneyboy

    shoneyboy Master of the Pit OTBS Member

  18. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Excellent job !
  19. reinhard

    reinhard Master of the Pit OTBS Member

    Great recipe and love the step by step as well.  Great color on the rings!!  Reinhard  [​IMG]
  20. chevy16001

    chevy16001 Fire Starter

    Are those in hog casing? Would u mind telling how long and what temp u smoked them?

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