kielbasa and beer sausage

[checkdude]

Time to make more sausage. 10 lbs of beer sausage (followed recipe from wedliny domove )and 5 lbs of kielbasa. (Recipe from Shannon). Followed closely just up the garlic.

1. All pork. beer is pork,beef and pork fat. Got it all mixed up and ready to stuff. kielbasa done. The beer sausage ready for rest in the fridge till morning. Then into my MES with AMNP and apple pellets for 5-6 hrs. then for swim in 165-170 water to finish. Out to bloom and into paper bag and rest in fridge till tomorrow. And the result is kielbasa is spot on. would not change a thing (well mabey more garlic) and the beer sausage is pretty darn good too just needs to dry a bit. Thanks for looking and the recipies.

 

[shaworth1]

Looks great, were can we find the recipes?

 

[driedstick]

Dang it that looks good,,, great job POINT

 

[shannon127]

Looks pretty good.

 

[myownidaho]

Nice job! About time to throw down of kielbasa myself.

 

[checkdude]

Looks great, were can we find the recipes?

don't know yet how to make links so this is what i did:
Kielbasa : per each kilogram of meat =
salt-17g
cure-2.25g
black pepper-2g
garlic-3g
water-115g
beer sausage : per each kilogram of meat=
salt-20g
cure-2.25
black pepper-2g
paprica-1g
sugar-1g
mustard seed-.5g
garlic-1g (or to taste)
i used 1500g of pork,600g of beef and 900g of pork fat
mixed and stuffed one day. Next am put in preheated smoker at 100-110 for 1 1/2 hrs. to dry. then start apple
pellets going for 2 hrs raising temp every 1/2 hr by 10 degrese or so. then up to 145-165 the rest of the way.It is
a MES so good temp swings. Aftet about 6 hrs.take out and into 165-170 hot water bath. took 20-25 min. to finish at 62degrese. then cold bath and bloom for hr before put to sleep in the fridge. And that's all she wrote. My finger is sore
so time for a glass of wine.

 

[shannon127]

http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy

 

[checkdude]

http://www.smokingmeatforums.com/t/129813/kielbasa-start-to-finish-for-chef-jimmy

thank you. i have lots more to learn lol.

 

[crazymoon]

CD, Nice job on your sausage ,it looks fantastic !

 

[SmokinAl]

Your sausage looks great!
Nicely done!
Al

 

[shannon127]

Time to make more sausage. 10 lbs of beer sausage (followed recipe from wedliny domove )and 5 lbs of kielbasa. (Recipe from Shannon). Followed closely just up the garlic.

1. View attachment 342200 All pork.View attachment 342202 beer is pork,beef and pork fat. Got it all mixed up and ready to stuff. View attachment 342204 kielbasa done. View attachment 342205 The beer sausage ready for rest in the fridge till morning. Then into my MES with AMNP and apple pellets for 5-6 hrs. then for swim in 165-170 water to finish. Out to bloom and into paper bag and rest in fridge till tomorrow. View attachment 342208 View attachment 342207 And the result is kielbasa is spot on. would not change a thing (well mabey more garlic) and the beer sausage is pretty darn good too just needs to dry a bit. Thanks for looking and the recipies.

I think my recipe calls for 5 grams of minced garlic/kg. I really do prefer to use the minced garlic or if I have to then use granulated. Some of the garlic powders don't have a whole lot of garlic flavor

 

[checkdude]

Thanks for the reminder. I did use granulated garlic but should have used good deal more. Next time will make sure to use fresh as I also think it will give a stronger fresher garlic flavor. And that is a good thing.