Kielbasa Lisiecka\Kielbasa Czosnkowa - Garlic Sausage

[KBFlyer]

Naw, don’t be a tease.

Okey Okey

Here ya go

And my favorite way of eating it is heated up a tad. Great with your morning eggs.

 

[indaswamp]

Great cut shot...really good looking sausage.

 

[KBFlyer]

Great cut shot...really good looking sausage.

Thank you. I only sampled a few pieces but man they are very good.

 

[millerbuilds]

Okey Okey

Here ya go
View attachment 686295View attachment 686296View attachment 686297

And my favorite way of eating it is heated up a tad. Great with your morning eggs.

Perfection! Great Job!

- Jason

 

[KBFlyer]

All Vac Sealed and off to the freezer for some.

 

[slavikborisov]

Okey Okey

Here ya go
View attachment 686295View attachment 686296View attachment 686297

And my favorite way of eating it is heated up a tad. Great with your morning eggs.

Looks awesome!!

 

[KBFlyer]

Main recipes can be found here:

Lisiecka

Lisiecka is a Polish smoked sausage

www.meatsandsausages.com

Kielbasa Czosnkowa - Garlic Sausage -Homemade Sausage Making

and here

Kielbasa Lisiecka

This is a very lean sausage, 15% or less fat. It is along the same line as Krakowska, just in smaller casing Being stuffed in 40mm beef middles or synthetic casings. This sausage has a Protection Geographical Indication from the E.U this sausage was served to Prince Charles and Camilla when they...

www.smokingmeatforums.com

and here:

Stefans kielbasa - Page 5 - Homemade Sausage Making

 

[I-am-Chorizo]

1) cube meat keeping all three classes separate, divide the salt and cure among them and mix. Dry cure for 24-48hrs in refrigerator.

Hello guys and OP

I've Read this post with great attention and I have Three very specific questions. I'd appreciate your input very much.

1. Is There a difference if I cure them for 24-48 hrs before stuffing (as You did) or I stuff and let them hang to cure 24-48 hrs?
2. Some Kielbasa recipes I've seen call for a part of beef in the mix while others (like this one here) uses only pork. What do I get in both cases?
3. I wasn't able to get marjorarm...can I use Orégano instead or without marjorarm the thing is definitely ruined?

Your advice is badly needed since I can barely restraint myself for starting this quest in this very morning. Cuts are all ready in the fridge...

 

[KBFlyer]

You got all the right answers in your other post.
Now go make some Kielbasa

 

[I-am-Chorizo]

You got all the right answers in your other post.
Now go make some Kielbasa

Lol...what do You think I've been doing the whole Day? That's right...Kielbasa! Right now they are hanging in a dedicated fridge at 16C°...can't wait for the smoking and the cut shot to see wether I did a good job or ruined 2kg of meat

 

[Faster]

Beautiful looking sausages you guys really know your stuff. Thank you for sharing, I copied your recipe .
Question: what is class l, ll, lll meat in your terminology?
Thanks

 

[KBFlyer]

Beautiful looking sausages you guys really know your stuff. Thank you for sharing, I copied your recipe .
Question: what is class l, ll, lll meat in your terminology?
Thanks

Meat classes

butcher cutting pork into smaller meat pieces

www.meatsandsausages.com

 

[Faster]

Thank you KBFlyer

 

[SmokinEdge]

Question: what is class l, ll, lll meat in your terminology

Class I is lean meat from the ham or back leg and/or loin meat with no fat, these will be cubed into 1” chunks by hand.

Class II is fattier meat like what is in a Boston butt roast. This should be ground on a 1/4-3/16” plate.

Class III is more connective tissue meat like hocks with tendons and can have fat and needs to be ground through 1/8” plate.

You don’t have to strictly hold to the 3 classes of meat though for home Production. The Class I is absolutely necessary and must be hand cubed. The rest can actually come from the Boston butt. It needs to be separated though into better quality (class II) and lower quality (class III), it works fine.

 

[Faster]

Thanks SmokinEdge .

 

[disco]

Well it was a long day but a good day. Smoked some meat. Spent time with my son. Had a few beers and this is what I got at the end of the day. Smells so good in my house right now.View attachment 686249View attachment 686250View attachment 686251

That is a lot of sausage. I'd be happy to help store some for you if necessary.

 

[Faster]

Can I use cure #1 with 0.6% of sodium nitrite? That's the only curing salt available in Europe

 

[SmokinEdge]

Can I use cure #1 with 0.6% of sodium nitrite? That's the only curing salt available in Europe

To answer your question.

Your European curing salt contains .6% nitrite which is different than our cure #1 which contains 6.25% nitrite, that’s a huge difference.

Your .6% curing salt is designed to be added as a salt percentage, so by adding it you get both the salt and nitrite in one step.

As you can see in the picture the application amounts of the two different cures is a big difference. I personally like the range of 1.5% to 2% total salt, so you would apply 15-20g/Kg and be done.

 

[Faster]

Thanks Edge fo the info, I bought the Peklosol from Poland and found out it's plain salt with 0.6 % nitrite
Prague cure #2 is illegal but I found 1kg of sodium nitrate $5!
So I think I will make my own #2 by adding the required amount of nitrate.
I can buy this great salt here, see photo and make my own #1, #2, I will see.

 

[SmokinEdge]

Cure # 1 has nitrite, cure # 2 has nitrate. They are not interchangeable. Nitrite is for short curing (30 days or less) nitrate is for long curing as in salami or long aged meat like a dry cure ham.

Nitrite works on the meat directly, while nitrate does not and needs interaction with bacteria to break it down over time to nitrite.