Homemade Kielbasa with Recipe (Corrected 06/04/2012)

[smokinhusker]

Looks great. Making me hungry.

Thanks Scott! I know, I have one serving vacuum sealed, frozen and thinking about taking it out for my lunch!

 

[alelover]

Need some pierogies to go with it.

 

[smokinhusker]

Need some pierogies to go with it.

Funny you mention this...I've been craving pierogies!!!

 

[shoneyboy]

 

[smokinhusker]

Thanks! It was really good and soooo much better than the store bought junk. 

 

[jalan43]

Thought I would stop by and tell you what great looking kieilbasa you made. I'm glad it came out wonderful! Keep up the great smoking! Jeff

 

[jalan43]

Alesia, why do you leave the mustard seed out of the smoked kielbasa?

That looks great. I need to make another batch of kielbasa.

Leaving the mustard seed out was a personal preference of my Mother. If you like it put it in!

 

[smokinhusker]

Thought I would stop by and tell you what great looking kieilbasa you made. I'm glad it came out wonderful! Keep up the great smoking! Jeff

Hey Jeff! Thanks...it really turned out great and I will definitely be making more of it. Tastes so much better than the stuff you buy in the store, which didn't make me a huge fan of kielbasa, but this stuff has changed my opinion of it! I'm so glad you shared the recipe with me, which prompted me to make it! My sons are trying to get me to send them some!!!! I told them I'd give them the recipe and they could make their own.

 

[johnnie walker]

Leaving the mustard seed out was a personal preference of my Mother. If you like it put it in!

Thanks! I'll give it a try.

 

[voyager 663rd]

I got a Kielbasa recipe from a fellow forum member, Jeff aka Jalan43 and many thanks for it. He gave me permission to post it when I made it. So I finally got around to making a 5 lb batch of it. Great flavor and easy to make, I will definitely be making this one again. I want to try some with cheese and BF wants to try it with some crushed red pepper flakes or cayenne. Original recipe is at the end.

The ingredients ready to be weighed out and I did add Cure #1 to it so I could smoke it. The recipe he gave me was for 50 lbs so I had to do some re-calculating for 5 lbs.

All mixed and ready to stuff the casings.

Got it all stuffed into hog casings-my first time using them and as you can see, the top left links are a bit under stuffed!

I smoked these in the MES 40 with Hickory pellets and Jack Daniel's Oak Barrel Chips. Great combo of flavors. 

We had great weather this past weekend, so BF decided he wanted it two ways: One with sauerkraut and smoked pork, the other just with BBQ Sauce. We just put the pans on the grill and cooked it on there. 

My plate - Sauerkraut with smoked pork and kielbasa, three bean casserole and kielbasa in bbq sauce.

Jalan43's Kielbasa Recipe

This recipe is for 50 lbs. If your going to smoke it and not eat it fresh add cure #1 and omit mustard seed (I left the mustard seed in even though I smoked it).

44 lbs pork butt.  Cut into 1 1/2 to 2 inch cubes

5 lbs ground chuck   Ground chuck is laid on top of pork. mix spices together and dump on top of ground chuck. It helps the spices mix into the pork better

16 oz of salt for fresh (If you are smoking kielbasa 8 oz salt - Cure #1= 1 tsp to 5 lbs of meat)

8 oz brownulated sugar/ it mixes better and won't clump  (I couldn't find this anywhere locally, so I substituted Turbinado Sugar)

3 oz butcher grind or medium course black pepper

1 1/2 oz of granulated garlic

1 oz onion powder

1 oz mustard seed in fresh/ none in smoked

1 lb water

Let it sit overnight to soak up spices! Stuff into large casings 38 to 40

Smoke kielbasa at 165 degrees until internal temp reaches 155 degrees! Its done!

If you want it a little more garlic taste add 3 oz garlic. 

I smoked it to IT 149* and hung to bloom. 
[h2]THE AMOUNT OF CURE#1 IS WRONG!!!  IT SHOULD BE 1 TEASPOON TO 5 POUNDS OF MEAT!!  The amount shown (1 1/4 t to one pound) is way way too much.[/h2]

 

[shoneyboy]

 Voyager, I think SmokinHusker may have ment Cure #1 =  1/4 tsp. to 1 lb. of meat (which is as you said, 1 teaspoon per 5lbs), at least this is how I use it per instructions....but I may be wrong;......

 

[BGKYSmoker]

Let me help clear the cure amount up. This is for cure #1, insta cure, pink salt. It does not include MTQ.

NOTE: IF YOU ARE GOING TO USE CURE #2 FOR A DRY CURED SAUSAGE (ONLY) THE USAGE IS THE SAME AS CURE #1. DRY CURE IS ANOTHER BALL GAME AND REQUIRES SOME KNOWLEDGE.

For 5 lbs of meat.

1 level tsp of cure 1

10 lbs

2 level tsp cure 1

25 lbs

5 level tsp cure 1

50 lbs

10 level tsp cure 1
 

 

[smokinhusker]

Absolutely! I have corrected the recipe. Thank you.

Let me help clear the cure amount up. This is for cure #1, insta cure, pink salt. It does not include MTQ.

NOTE: IF YOU ARE GOING TO USE CURE #2 FOR A DRY CURED SAUSAGE (ONLY) THE USAGE IS THE SAME AS CURE #1. DRY CURE IS ANOTHER BALL GAME AND REQUIRES SOME KNOWLEDGE.

For 5 lbs of meat.

1 level tsp of cure 1

10 lbs

2 level tsp cure 1

25 lbs

5 level tsp cure 1

50 lbs

10 level tsp cure 1

 

[smokinhusker]

I have corrected the recipe to reflect the proper amount of Cure #1, Insta cure, Pink Salt in the posted recipe. 

The correct amount should have read 1 LEVEL TSP CURE #1 PER 5 POUNDS OF MEAT.

I copied and pasted the original recipe as given to me from the PM, rather than copying the revised and modified recipe from my personal notes.

I apologize for the misunderstanding.

 

[BGKYSmoker]

I have corrected the recipe to reflect the proper amount of Cure #1, Insta cure, Pink Salt in the posted recipe. 

The correct amount should have read 1 LEVEL TSP CURE #1 PER 5 POUNDS OF MEAT.

I copied and pasted the original recipe as given to me from the PM, rather than copying the revised and modified recipe from my personal notes.

I apologize for the misunderstanding.

No biggie we all make typo's which im sure this was.

 

[smokinhusker]

I didn't even think notice it when I copied and pasted from the PM. My written notes for 5 lbs shows I used 1 level tsp. 

 

[BGKYSmoker]

I didn't even think notice it when I copied and pasted from the PM. My written notes for 5 lbs shows I used 1 level tsp. 

You keep notes.

 

[smokinhusker]

I didn't even think notice it when I copied and pasted from the PM. My written notes for 5 lbs shows I used 1 level tsp. 

You keep notes.

Yep when I have to modify a recipe as I did this one for smaller amounts! And when I make something for the first time, so I know if I need to do anything to it the next time I make it!!!

The old standbys for jerky, snack sticks, summer sausage and pulled pork...no way any more!

 

[africanmeat]

The kielbasa looks great from here , we so Lucky to have rick on our side.

 

[smokinhusker]

Thank you! Rick is so helpful and encouraging...lot of the reason I felt confident enough to try my hand at making sausage!