Discussion in 'Beef' started by gary s, Mar 27, 2015.

  1. “Beef Kielbasa”
    Gary’s Very First Sausage
    I would like to thank several people for making this successful and fun .
     C farmer for getting me enthused about sausage making,  boykjo for the great seasoning
    and bearcarver for all the pointers on making a better post     ​
    I have finally jumped off into sausage making. This will be my first attempt. Decided to go with Kielbasa, My wife and I both like Hillshire Farms all beef Angus Kielbasa;  so here we go.

    Joe (boykjo) was kind enough to send me some of his Kielbasa seasoning. So that is what I’m going with. The grocery store had 5# tubes of 80-20 Angus on sale, so Beef Kielbasa.

    I took the five pounds of ground meat mixed it according to Joe’s directions and in the fridge to rest. Started soaking Hog Casings.

    Sausage out of fridge and into the stuffer, loaded casings onto the tube. Wife cranking while I tried to get the right amount in the casings and keep the uniform. It wasn’t too hard turned out pretty uniform.

    Back in the Fridge till tomorrow.

    Fired up my smoker, temp at 100 °,

    11:45 AM - Put Kielbasa on with no smoke for an Hour.

    12:45 PM – Added a pecan chunk and a little more lump temp 110 °

    1:45 PM – Added more lump bumped to 120 °

    2:45 PM – More Lump bumped to 130 °

    3:15 PM – A little more Lump bumped to 140 °

    3:45 PM – Bumped to 150 °, I T of sausage was 131 °

    4:15 PM – More lump, bumped to 170 °

    5:15 PM – I T  at 160° and 154°, Pulled one and into an ice water bath, other still smoking.

    5:45 PM – IT 161 ° Pulled and into an ice water bath.

    Both stayed in IWB for about 20  min. pulled them both, patted dry, back on the racks and in the fridge.

    Kielbasa stayed in the fridge overnight to bloom, I cut it into links ans vacuumed sealed

    5 lbs. of 80-20 Angus Ground Beef seasoned and ready for the Fridge

    Getting everything set up

    After a day in the fridge ready to be stuffed

    Hog Casings soaking and ready to go

    Getting ready to start

    Casing on tube , ready to go

    Sorry no picture of the cranking, but here it is. Wife cranked while I tried keeping it uniform

    Ready to go back in the fridge

    Smoker at 100º ready for Kielbasa

    Kielbasa on

    After an hour kicked it up to 110º

    Another hour and at 120º

    Another hour and at 130º

    I went 30 min then bumped to 140 º then another 30 min. and up to 150 º

    Kielbasa at about 3 or so hours

    Went to 160 º

    And finally bumped it to 170 º - 175 º

    Internal Temp was 160º

    And into ice water bath

    This one took about  30 min.longer went to 161 º IT

    Both patted dry and ready to go back in the fridge

    Cut into links and ready to be vacuum sealed

    All Sealed up -------  One left for me !!!

    Thanks for looking, This was a blast to do, Very very easy
  2. sota d

    sota d Smoking Fanatic

    Wow! That looks delicious Gary! Great post too. Thanks for all the step by step photos and descriptions. Never tried it, but the more I see it, the more I want to! Thanks for a great thread, David.
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

     My wife and I both like Hillshire Farms

    If you liked that, OMG wait till you make a meal out of yours. I have only made my Kielbasi with pork but I would eat that.

    Alls I can say is,great post with pics and [​IMG]


  4. chef willie

    chef willie Master of the Pit OTBS Member

    Wow...very nice for the first ever batch.....nice job. Like everything else, it get easier as you do more. I love making sausages.....sooooooo many to do ahead I don't think you could ever get bored. So, you'll have to give us the family opinions on yours vs Hillshire...although, I'm positive yours will be much better since you exactly what's in them......Willie
  5. dutch

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

    Nice job Gary! I'm almost inspired to get my stuffer out and make me some, but I gotta trick the youngest son back home to turn the crank. I'll tell him that Grammy wants to see the baby (grandchild #7)!
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Nice looking Beef kielbasa Gary...... Glad I could help.........Looks like Texas style (All Beef) brought new meaning to kielbasa............. Nice Job on your first try...[​IMG]


  7. Thank's guys  and thank you for the point tropics.

    I like it better than the Hillshire Farms mainly because of the nice smoke flavor, Wife loved it

  8. Hi Gary!

    Wow that's wild!

    Impressive steps, and delivery!

    Fun to see!

    Happy weekend!!

    Make it amazing!!!

    Cheers! - Leah
  9. Thank you Joe, for the nice comment and point,  Next batch will be pork that I grind myself

  10. nylan01

    nylan01 Smoke Blower

    Very nice looking sausages Gary!
    I have been wanting to make my own also.
    Any recommended grinders and stuffers?
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Nice sausage Gary...... Good job......

    Joe's mix makes the best all beef kielbasa in my opinion..... REALLY good stuff......
  12. nylan01

    nylan01 Smoke Blower

    :points1: nice pictures and play by play
  13. Thank you nylan for the point and nice comment.  I bought my stuffer and grinder from Northern Tool  (both Kitchener brand)

  14. Thanks Dave, we both love beef Kielbasa, it is some good stuff

  15. Thanks Dutch,  We have 6 grandkids  3 boys and 3 girls

    Last edited: Mar 28, 2015
  16. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Congrats on some great looking sausage Gary! I need to try some kielbasa one of these days. The color is beautiful!
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great

    I need to make another batch.
  18. Thanks Md and c farmer.  It taste great, lots better than store bought

  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Looking Beef Kielbasa!![​IMG][​IMG]

    Awesome Thread!![​IMG]------------------------------[​IMG]

    Fantastic Job, Gary!!![​IMG]

    Love me some Beef Sausage!![​IMG]

  20. Thank you Bear, Only thing I should have done different is made 10 lbs instead of 5 lbs.    Thank you for the point too !!!


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