Back In The Saddle

[BGKYSmoker]

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?

grpoke5.jpg

• BGKYSmoker
• Jul 14, 2013

 

[pineywoods]

LOL we knew you would be back to making sausage

 

[reinhard]

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

 

[so ms smoker]

  Sounds like your addiction is looking for a quick fix!

   Mike

 

[kathrynn]

Wanna See!  I wanna see!

Kat

 

[Bearcarver]

"Stoltzfus"!!!------Wouldn't be from Lancaster???

Whatever you decide, it will be Great !!!

Bear

 

[BGKYSmoker]

"Stoltzfus"!!!------Wouldn't be from Lancaster???

Whatever you decide, it will be Great !!!

Bear

Yup

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

Throw the horse over the fence some hay.

 

[palladini]

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?

 

[Bearcarver]

Yup

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

Throw the horse over the fence some hay.

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

 

[BGKYSmoker]

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?

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.

 

[BGKYSmoker]

Finally posting some pics again.

Here is the Polish Kielbasa being stuffed.

smpokeb.jpg

• BGKYSmoker
• Jul 18, 2013

6 rings. After stuffing i rinse the rigs off.

smopokeb1.jpg

• BGKYSmoker
• Jul 18, 2013

In the Bradley with PID running 130 thru 170

smopokeb2.jpg

• BGKYSmoker
• Jul 18, 2013

BBL

smopokeb3.jpg

• BGKYSmoker
• Jul 18, 2013

 

[dirtsailor2003]

Kielbasa is looking great!

 

[smokinhusker]

Looking good!

 

[BGKYSmoker]

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
 

 

[BGKYSmoker]

Getting close to the IT

smopokeb4.jpg

• BGKYSmoker
• Jul 18, 2013

 

[boykjo]

looking good rick.....................

 

 

[Bearcarver]

Beautiful Mahogany color Rick!!!

Or like George Foreman used to say, "My favorite color---Meat !!!" 

Bear

 

[BGKYSmoker]

Sorry for the bright light.

Mark these as done.

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

smopokeb5.jpg

• BGKYSmoker
• Jul 18, 2013

 

[woodcutter]

Very nice!

 

[bmudd14474]

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