Back In The Saddle

Discussion in 'Sausage' started by nepas, Jul 14, 2013.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Going bonkers not making some sausage.

    Got 5 lbs of ground pork ready for sausage. Dont know what kind yet. May have to go get some beef also.

    Hmmmm

    Jak-E-Stoltzfus SS or Bologna.?

    Smoked sausage?

     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    LOL we knew you would be back to making sausage
     
  3. reinhard

    reinhard Master of the Pit OTBS Member

    I'ts in your blood!!!!In your soul, and soon in the smoker. Reinhard
     
  4. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Sounds like your addiction is looking for a quick fix!

       Mike
     
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG] Wanna See!  I wanna see!

    Kat
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    "Stoltzfus"!!!------Wouldn't be from Lancaster???[​IMG]

    Whatever you decide, it will be Great !!!

    Bear
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yup

    lived right down the rd from one of them when we lived in Ephrata.

    Throw the horse over the fence some hay.
     
    Last edited: Jul 15, 2013
  8. Head to store and get the ingredients for this and make something delicious

    Smoked Kielbasa

    3 Lbs Pork, with fat, cubed

    2 Lbs Beef Chuck, trimmed, cubed

    ½ cup Ice Water

    ¼ cup nonfat dry milk

    5 Tbsp Salt

    1 Tbsp sugar

    1 Tbsp paprika

    2 Tsp finely ground white pepper

    1 Tbsp Garlic, finely minced

    ½ Tsp ground marjoram

    ½ Tsp ground thyme

    ½ Tsp ground celery seed

    ½ Tsp finely ground coriander

    ½ Tsp finely ground nutmeg

    ¼ Tsp Ascorbic Acid

    ½ Tsp Saltpeter

    4 feet medium (2 inch diameter) hog casings

    1 – Grind the pork through the coarse disk

    2 – Grind the beef through the fine disk

    3 - Mix the meats together and mix with the remaining ingredients

    4 – Prepare the Casings

    5 – Stuff the mixture into the casings and tie off into 8 to 10 inch links

    6 – cure in the refrigerator for 24 hours

    7 – Smoke at 180-190 for 2 hours

    8 – Bring a large kettle of water to a temperature of 170-180 and simmer the sausage for ½ hour

    9 – Place the links in a kettle of cool water for ½ hour, dry and store in the refrigerator for up to 2 weeks

    Now I see this recipe has Saltpeter in it, anybody know the conversion using Prague powder 1 or 2?
     
    Last edited: Jul 15, 2013
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    I think half of Lancaster is named Stotzfus.

    My Grandmother wasn't Amish, but her maiden name was "Ziegenfuss".

    Make the light out onced.

    Throw father down the steps his hat.

    Bear
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Use  cure #1 at 1 level tsp per every 5 lbs of meat. Cure #1is AKA Prague, modern cure, pink salt

    #2 is for dry curing.
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Finally posting some pics again.

    Here is the Polish Kielbasa being stuffed.


    6 rings. After stuffing i rinse the rigs off.


    In the Bradley with PID running 130 thru 170


    BBL

     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Kielbasa is looking great!
     
  13. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The recipe i used for 5 lbs.

    4 lbs ground pork butt

    1 lb beef fat or 80/20 gb

    1 t cure 1

    2.5 T non iodized salt

    1 T Dextrose

    1 T garlic granuels

    1 T Colemans (powder) mustard

    1/2 T White pepper

    1/2 t nutmeg

    1/2 t cardamom

    1/4 cup cold water

    hog casing
     
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Getting close to the IT

     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looking good rick.....................[​IMG]
     
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Beautiful Mahogany color Rick!!!

    Or like George Foreman used to say, "My favorite color---Meat !!!"  [​IMG]

    Bear
     
  17. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Sorry for the bright light.

    Mark these as done.

    Rest in fridge for couple days then slice the end and taste.
     

     
  18. woodcutter

    woodcutter Master of the Pit OTBS Member

    Very nice!
     
  19. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great as always Rick. Hope you and the Mrs are doing good.
     

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