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Sausage Grinding / Stuffing
That's a great idea Clarissa. I need to try that next time! -
2nd try at Polish Kielbasa today and smoker question.
Thanks! Just ran to the local hardware store and got 1/2 oak dowel. Gonna try out the hanging method tomorrow! -
2nd try at Polish Kielbasa today and smoker question.
- justinkp
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2nd try at Polish Kielbasa today and smoker question.
Decided to try again, being my first attempt didnt turn out as good as I'd of liked. The first was ok, but wasn't very flavorful and was dry. I added some paprika and more ground pepper to the mix this time, plus instead of going all pork, I went 80/20 pork and ground beef. After stuffing... -
Sausage Grinding / Stuffing
Welcome. A technique I've learned through this site is to use a piece of bread after you put the meat through the grinder/stuffer and that will help clear out the rest of the meat. -
Cabelas jerky canon
Hi there, I used 19mm callogen casings with my Cabela's jerky canon and didn't have any issues. They're a little more flexible when you soak them in a bowl of water first, but you don't have to. Just personal preference. The snack sticks turned out real good. You might see yourself... -
Today's batch of Polish Kielbasa and Snack Sticks!
Keith, I did not add any fat to the pork loin. Just took it out of the package and grinded. It was just the basic $1.99/lb local warehouse club 10 pound pork loin. As far as the ground beef, I used 90/10. -
Today's batch of Polish Kielbasa and Snack Sticks!
Hey Bryce! Thanks for the compliments! I know the biggest regret is always not making enough at once! I already wish I'd of made a bigger batch! Haven't had any issues at all with the 19mm casings. The package states I don't need to do it, but I soak them in water before stuffing them as... -
Today's batch of Polish Kielbasa and Snack Sticks!
Also which is a difference from last time, I used my new meat grinder/sausage stuffer to stuff the casings. It was so much easier than using a "jerky shooter" to fill the casings. Bought a Pro Grinder from Cabela's on sale for $119. Has 1000 watts peak power and works pretty well so far. ... -
Today's batch of Polish Kielbasa and Snack Sticks!
Hi Mike! I put the cure in water and mixed it in the meat after I put it through the grinder. I mixed the cure/water with the meat when I added the seasoning. You'll need to cure the meat if you are not getting the meat to 160 degrees to kill the bacteria and prevent getting sick. From what... -
Today's batch of Polish Kielbasa and Snack Sticks!
Snack sticks are finished! They're looking real good! Can't wait to taste them in a few hours. As a side note Joe, those last batch of beef sticks didn't last long at all. 2 days? Haha. These ones are looking and smelling much better so I see them lasting even less time. -
beefsticksafter
- justinkp
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- Album: Today's batch of Polish Kielbasa and Snack Sticks!
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Today's batch of Polish Kielbasa and Snack Sticks!
- justinkp
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- Comments: 0
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Today's batch of Polish Kielbasa and Snack Sticks!
Decided to give it another try. Grinded up 3 pounds of pork loin and added the "Cabela's Polish Kielbasa" seasoning and cure kit. (Yeah I cheated with the seasoning for this time.) The kit came with hog casings. Mixed in the cure, seasoning to the 1/8" ground pork and stuffed into the... -
beefsticksbefore.jpg
- justinkp
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- Album: Today's batch of Polish Kielbasa and Snack Sticks!
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kielbasa.jpg
- justinkp
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- Album: Today's batch of Polish Kielbasa and Snack Sticks!
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Making my first batch of snack sticks!
Where do I purchase cure #1 from? That seems like what I need next time if I plan on doing a cold smoke of the snack sticks. I think hot smoking them made my first batch turn out not as good. I only saw cures at Cabela's in the snack stick seasoning kits, and I already have my own homemade... -
Making my first batch of snack sticks!
I didn't add any cure. Actually not 100% sure what cure is? I'm a newbie. I smoked at a lower temperature for about 3 hours total, and then up'd it to 200 and then 255 for the last 2 hours and let the sticks cook to an internal temp of 160 degrees. When they hit 160, I ice bathed them, and... -
Making my first batch of snack sticks!
I'm sure a sausage stuffer is going to be in the near future. Since I'm sort of a business/math guy I figured out that this recipe and these sticks costs me about $3.75 a pound to make. I guess that's not too shabby. The local smokehouse charges $6.75 a pound, yet they're better than mine...
